Effect of Additional Herbal Mix on Feed on Physical Quality of Broiler Meat

Physical characteristics or physical properties of meat include pH, cooking loss , and texture, while organoleptic qualities color, taste, texture aroma. These factors will simultaneously determine the quality in livestock . This study aims to effect giving a combination herbs, mineral zinc, expired milk powder vitamin C on broiler meat. research was conducted at Samata Integrated Farming System (SIFS ), Jalan Veteran Bakung, Village, Gowa Regency testing carried out Laboratory Animal Products Technology, Universitas Islam Negeri Alauddin Makassar. The design used this completely randomized (CRD) with four treatments five replications, each replicat ion consisting 2 broilers treatment P0= c ommercial f eed (Control), P1 = commercial feed + 1% herb s P2= 2% herbs P3= 3% herbs. Meat sampling day 35 for analysis including pH value, tenderness. Data variance (ANOVA) continued Duncan's test. results showed that addition mixed had significant (P<0.05) but no (P>0.05) Duncan’s test value P0 significantly different P1, P2 P3. All percentages herbal mix did not show differentiation between them.