Water content, pH and cooking loss of broiler meat with garlic-based herbs solution on drinking water

The purpose of this study was to determine the effect garlic-based herbs (combinatioan with shallot, Kaempferia galanga , ginger, betel leaf, turmeric, Curcuma zanthorrhiza Alpinia lemongrass and coriander) solution as drinking water during broiler raising on content, pH cooking loos value meat. research design used a CRD 7 treatments 3 replications. dose ingredients 25% daily requirement. results showed very siginificant difference (P<0.01) content loss but were not significant (P>0.05) value. DMRT that meat treatment K2, K5, K5 significantly higher than K0, K1, K4 K3 while at K0 K6 K4, K1. It can be concluded giving garlic produces lowest (66,89%), (6,61) (32,23%) values, so it an additive in animal feed improving quality