Stability test of broiler feed containing herbal, prebiotic, and propolis

Agnesia Endang Tri Hastuti Wahyuni; Tri Untari; Ika Nindya Irianti; Ida Fitriana; Agustina Dwi Wijayanti

doi:10.22146/ijvs.v6i1.106843

Stability test of broiler feed containing herbal, prebiotic, and propolis

https://doi.org/10.22146/ijvs.v6i1.106843

Agnesia Endang Tri Hastuti Wahyuni⁽¹⁾, Tri Untari⁽²⁾, Ika Nindya Irianti⁽³⁾, Ida Fitriana⁽⁴⁾, Agustina Dwi Wijayanti^(5*)

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(5) ID Scopus : 57212650187, ID Sinta : 6000862, Faculty of Veterinary Medicine, Universitas Gadjah Mada, Yogyakarta
(*) Corresponding Author

Abstract

Additives are commonly mixed into feed to increase the quality of a better broiler product, such as a low-fat tender carcass, a reasonable feed conversion rate, high weight gain, and low ammonia production in feces. Herbal, probiotic products, and propolis are additives that benefit from mixing in broiler feed. One of the factors that can influence the quality of feed is storage management. Maintaining feed quality is challenging in tropical areas with high temperatures and humidity. This study aimed to evaluate the quality of three feed products: plain feed with no additive (PF), feed with herbal-prebiotic (HPF), and feed with herbal-probiotic-propolis (HPPF) by accelerated stability test. The stability test was conducted using a temperature of 40±2° Celsius and a humidity of 75±2% for 3 months, as guided by the ASEAN Guideline on Stability of Drug Products. The results were quantified based on the textures, odour, colours, and physical appearance during testing. The textures and odour changes were identified after about 1 month of treatment; meanwhile, colours were gradually changed into pale at one and two months after treatment, and another physical defect, such as black spots and liquid appearance, was observed after two months. At the end of treatment, all feeds lost their original textures, odours, and colours. Many propeller changes occur in feed containing herbal-probiotic-propolis (HPPF), especially dense, dark liquid formation and odourless.

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References

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DOI: https://doi.org/10.22146/ijvs.v6i1.106843