Effect of water extract of Mangosteen peel (Gracinia Mangostana L.) fermented by probiotics on meat chemistry, abdominal fat and blood lipid profile of broilers

This study aims to determine the effect of administering fermented Mangosteen peel water extract (FMWE) in drinking water on meat chemistry, abdominal fat and blood lipid profile of broilers. The design used was a Completely Randomized Design (CRD), with 4 treatments with 5 replications and each replication using 40 day-old-chick (DOC) broilers with homogeneous body weight, so that a total of 160 DOC broilers were used. The treatments were: drinking water without FMWEas control (P0); drinking water+1.5% FMWE (P1); drinking water+3% FMWE (P2); and drinking water+4.5% FMWE (P3).The results of the study showed that giving 4.5% FMWE in broiler drinking water from 0-4 weeks of age had a significant effect (P<0.05) on reducing meat water content and meat ash content. On the other hand, it significantly (P<0.05) increased the fat content of broiler meat.  The inclusion of 1.5-4.5% FMWE in broiler drinking water from 0-4 weeks of age did not have a significant effect (P>0.05) on cholesterol, low density lipoprotein (LDL) and abdominal fat levels.  However, it significantly (P<0.05) increased the content of high-density lipoprotein (HDL) in broiler blood serum. It can be concluded that the administration of 4.5% water extract of fermented Mangosteen peel in broiler drinking water significantly reduces the water content and ash content of meat. On the contrary, it significantly increased the meat fat content and blood serum HDL levels of broilers.