The effect of encapsulated liquid smoke at drinking water to percentage of weight life, carcass, organ and chemical component of broiler meat

The aims of this study was to determine the effect of addition encapsulated liquid smoke in drinking water to relative of weight life, carcass, organ and chemical component of broiler meat. Broilers were grown to 30 days of age on ad libitum diets and addition of liquid smoke encapsulated in drinking water were given in 14th day every 3 days ad libitum. One hundred Day Old Chicks (DOC) were randomly assigned into 5 treatments and 4 replications, each replicate consisted of 5 birds. The treatments started at 14th day, consist of P0 = control, P1= commercial antibiotic (acidal™) and liquid smoke encapsulated (P2 = 0.5 %, P3=1.0%, P4=1.5%). The result showed that addition of encapsulated liquid smoke to drinking water had significant effect (P<0.05) on broiler life weight, and carcass weight. Meanwhile, there was no significant effect (P>0.05) on percentage of carcass, liver, heart and gizzard. The result of broiler fat meat show at 0.5-1.0 % level addition of liquid smoked encapsulated have same effect as commercial antibiotic, meanwhile the addition of liquid smoked encapsulated have no effect to pH and cholesterol of broiler meat.