Protein deposition and carcass weight in broiler given noni fruit extract (Morinda citrifolia L.) compared to zinc bacitracin

The purpose of the study was to examine the effect of giving noni fruit extract (Morinda citrifolia L.) compared to zinc bacitracin to broiler chickens on total lactic acid bacteria, coliform bacteria, small intestine pH, protein digestibility, meat calcium mass, meat protein mass and carcass weight. This research used 200 unsexed broiler chickens of Cobb MB 202 aged 15 days with an average body weight of 246.02 ± 11.31 g. The study used a completely randomized design with 5 treatments and 4 replicates (each 10 bird). The treatments include T0: ration (control), T1: T0 + 0.04% zinc bacitracin, T2: T0 + 0.04% noni fruit extract, T3: T0 + 0.08% noni fruit extract, T4: T0 + 0.12% noni fruit extract. Parameters measured included total lactic acid bacteria, coliform bacteria, small intestine pH, protein digestibility, meat calcium mass, meat protein mass and carcass weight. Data were processed using analysis of variance and Duncan's test in the SPSS version 16 program. The results showed that the provision of noni fruit extract had a significant effect (p<0.05) on all parameters measured. The study concludes that the feeding of noni fruit extract at 0.12% can be used as a substitute for zinc bacitracin by increasing total lactic acid bacteria, protein digestibility, calcium mass, meat protein, carcass weight but reduce pH and total small intestine coliform in broiler chickens.