SYNERGISTIC EFFECTS OF HERBAL PHYTOBIOTICS AND BAY LEAF (Syzygium polyanthum) ACIDIFIER ON GROWTH PERFORMANCE OF MALE ALABIO DUCKS THROUGH IMMUNOMODULATORY MECHANISMS
DOI:
https://doi.org/10.18623/rvd.v23.8092Keywords:
Acidifier, Bay Leaf (Syzygium polyanthum), Herbal Phytobiotics, Growth Performance, Meat QualityAbstract
Duck production continues to face challenges related to feed efficiency and animal health, while the use of antibiotic growth promoters has been prohibited. Consequently, phytobiotics and acidifiers have emerged as promising natural alternatives, including the use of bay leaves (Syzygium polyanthum). Bay leaves possess considerable potential as a phytobiotic acidifier due to their antibacterial activity through the reduction of intestinal pH, as well as their antioxidant and immunomodulatory properties. This study aimed to evaluate the combined effects of herbal phytobiotics and bay leaf powder as an acidifier on the growth performance and meat quality (cholesterol content) of male Alabio ducks. The experiment was conducted in a poultry house over a period of seven months. A completely randomized design with a 3 × 3 factorial arrangement was employed, consisting of three treatments and three replications, with three ducks per experimental unit, giving a total of 81 male Alabio ducks. The first factor was the level of herbal phytobiotics: J0 (0%), J1 (1.0%), and J2 (2.0%). The second factor was the inclusion level of bay leaf powder as an acidifier: S0 (0%), S1 (1%), and S2 (2%). The observed variables included growth performance parameters, namely body weight gain (BWG), feed intake, feed conversion ratio (FCR), final body weight, carcass percentage, and meat cholesterol. The results demonstrated that the interaction between herbal phytobiotics and bay leaf acidifier significantly affected body weight gain, feed conversion ratio, and final body weight (p<0.01). Herbal phytobiotic supplementation also significantly influenced feed intake (p<0.05). However, no significant effects were observed on carcass percentage.
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