Motivated by concerns about cancer that has claimed many lives, including members of his own family, Faizal Muttaqin, a student from Universitas Gadjah Mada’s Faculty of Animal Science (Animal Science UGM), developed an innovation to improve the antioxidant content and quality of broiler chicken meat through a feed additive.
“The focus on enhancing antioxidant levels was chosen due to their positive effects on human health, such as inhibiting oxidation processes and preventing diseases linked to oxidative stress, including cancer,” Muttaqin explained at Animal Science UGM on Tuesday, Dec. 3, 2024.
Muttaqin utilized essential oils as the basis for his feed additive, employing nanoemulsion and saponification methods.
Essential oils contain bioactive components that serve as antioxidants, antibacterial agents, immunomodulators, and anti-inflammatory agents.
“The role of essential oils has the potential to reduce stress in chickens, optimize nutrient absorption, enhance productivity, improve meat quality, and boost the antioxidant content of the meat,” Muttaqin elaborated.
The research was conducted in vivo using broiler chickens to determine the most effective and efficient dosage for improving productivity and meat quality.
The results showed that broiler chickens fed with the essential oil-based additive demonstrated increased productivity, with body weight rising by up to 8%, improved physical and chemical meat quality, and higher antioxidant content in the meat.
Molecular data supported these findings, showing increased expression of antioxidant-related genes such as CAT, SOD-1, GPX-1, and NRF2.
“This research has significant implications: on the one hand, it enhances human health through improved meat quality and antioxidant content. On the other hand, the increased productivity of broiler chickens through the use of essential oil-based feed additives supports the advancement of the poultry industry,” Muttaqin stated.
Muttaqin’s groundbreaking research earned him the title of Best Researcher in the 2023/2024 Indofood Riset Nugraha (IRN) program.
He was selected as one of the four Best Researchers in the program, surpassing 70 students from 46 universities across Indonesia in a tight selection process.
The IRN program, launched in 2006, provides research funding to assist students in completing their final projects.
The awards ceremony, which was themed Functional Food Research Based on Local Potential and Wisdom, was held on Nov. 25, 2024, at the Indofood Tower in Jakarta. It was held alongside the signing ceremony for the 2024/2025 IRN and National Food Symposium programs. In alignment with this theme, Muttaqin’s research focused on utilizing essential oils (EO) to improve the quality of poultry meat as a functional food under the guidance of Dr. Muhsin Al Anas.
“It is a great honor and achievement for me to stand alongside amazing individuals from across Indonesia. Dedication, commitment, and hard work in overcoming challenges have finally paid off. I am also happy that I can contribute to honoring my beloved alma mater through this achievement,” Muttaqin remarked.
Author: Leony
Editor: Gusti Grehenson
Post-editor: Lintang