Background: Broiler chickens are important for protein production, and using encapsulated phytobiotics like noni fruit with zinc and copper improves gut health, nutrient absorption, and lipid metabolism while addressing consumer demand for healthier meat. Aim: To evaluate the effect of dietary encapsulated noni (Morinda citrifolia L.) extract with zinc and copper (EENZnCu) on broiler carcass weight and meat chemical quality. Study Design: The experiment utilized a completely randomized design (CRD) with four treatments and five replicates per treatment, each replicate consisting of ten birds. Place and Duration of Study: The in-vivo experiment and laboratory analyses were conducted at the Faculty of Animal and Agricultural Sciences, Universitas Diponegoro, Semarang, Indonesia, from August 9 to September 14, 2024. Methodology: We assigned 200 day-old Ross broiler chicks to four dietary groups: a control group receiving only the basal diet (T0) and three treatment groups receiving the basal diet supplemented with 0.06, 0.12, and 0.18% EENZnCu (T1, T2, and T3, respectively). Birds were reared for 35 days. At the conclusion of the experiment, carcass weight was recorded, and meat samples were analyzed for crude protein (Kjeldahl method), crude fat (Soxhlet extraction), and cholesterol (CHOD-PAP method). Data were analyzed using analysis of variance (ANOVA) followed by Duncan's Multiple Range Test. Results: EENZnCu supplementation had a significant effect (P < 0.01) on all measured parameters. Post hoc comparisons indicated that the T3 treatment (0.18% EENZnCu) resulted in higher carcass weight (1,444.0 g) and meat crude protein content (19.84%) than the control group (1,288.6 g, 18.01%), respectively. This treatment also reduced crude fat in meat (4.10%) and cholesterol (66.04 mg/100 g) relative to control values of 6.54% and 139.12 mg/100 g, respectively. These results indicate measurable effects of EENZnCu supplementation on carcass and meat quality traits. Conclusion: Dietary supplementation with 0.18% EENZnCu was identified as the most effective level for improving carcass yield and meat quality, including increased protein, reduced fat, and lower cholesterol content.
Mulyono et al. (2026) studied this question.