Pengaruh Xilooligosakarida Dalam Air Minum Terhadap Short-Chain Fatty Acid Dan Kadar Lipid Daging Ayam Broiler

Abstract

Broiler chicken meat is one of the food ingredients used to meet animal protein requirements. Good quality meat contains high protein levels and low lipid levels. Excessive meat lipid levels can affect consumer health. One approach to reduce lipid levels is through increasing Short-Chain Fatty Acid (SCFA) production. This study used xylooligosaccharides (XOS) prebiotics to determine its effect on SCFA production and broiler meat lipid levels. XOS used was the result of hydrolysis of rice straw xylan substrate with xylanase enzyme given through drinking water with variations in the amount of XOS of 0% (control), 5%, and 25%. Parameters observed included SCFA concentration in the cecum analyzed using Gas Chromatography-Flame Ionization Detector (GC-FID) and meat lipid content analyzed by the soxhlet method. Giving 25% XOS to 35-day-old broilers resulted in the highest cecum SCFA concentration compared to other treatments. The resulting acetic acid concentration was 321.00 mg/L; propionic acid was 60.83 mg/; and butyric acid was 381.31 mg/L. The lowest lipid content was obtained in the 25% XOS treatment at 35 days of age, which amounted to 1.73 ± 0.26%. Based on the results of this study, SCFA concentration in chicken cecum tends to increase after XOS administration compared to samples without XOS. In addition, the administration of XOS has an effect in reducing lipid levels in the cecum.