Persentase Karkas, Potongan Komersial, dan Rasio Daging Tulang pada Ayam IPB-D3 yang Disuplementasi Vitamin E dalam Pakan: Carcass Percentage, Commercial Cuts, and Meat-to-Bone Ratio in IPB-D3 Chickens Supplemented with Vitamin E in the Diet

Rizky Nadia (Departemen Ilmu Nutrisi dan Teknologi Pakan, Fakultas Peternakan, IPB University, Jl. Agatis Kampus IPB Dramaga, Bogor, Jawa Barat, Indonesia)
Sumiati (Departemen Ilmu Nutrisi dan Teknologi Pakan, Fakultas Peternakan, IPB University, Jl. Agatis Kampus IPB Dramaga, Bogor, Jawa Barat, Indonesia)
Widya Hermana (Departemen Ilmu Nutrisi dan Teknologi Pakan, Fakultas Peternakan, IPB University, Jl. Agatis Kampus IPB Dramaga, Bogor, Jawa Barat, Indonesia)
Faisal Faridz Irawan (Departemen Ilmu Nutrisi dan Teknologi Pakan, Fakultas Peternakan, IPB University, Jl. Agatis Kampus IPB Dramaga, Bogor, Jawa Barat, Indonesia)

Jurnal Ilmu Nutrisi dan Teknologi Pakan
Vol. 24 No. 1 (2026): Jurnal Ilmu Nutrisi dan Teknologi Pakan

Vitamin E plays an important role in poultry nutrition as a potent antioxidant, supports immune function, and contributes to improved carcass quality in chickens. This study aimed to evaluate the effect of vitamin E supplementation combined with increased dietary nutrient levels on carcass characteristics, non-carcass components, and the meat-to-bone ratio of IPB-D3 chickens. A total of 160 IPB-D3 chickens were used in this experiment. The study applied a 2 × 2 factorial completely randomized design with four replications, each consisting of 10 birds. The treatments included: P1E0 = basal diet based on the 2013 SNI standard; P1E1 = basal diet supplemented with 200 ppm vitamin E; P2E0 = diet containing 10% higher nutrient levels than the basal diet; and P2E1 = diet containing 10% higher nutrient levels combined with 200 ppm vitamin E. The results indicated that increasing nutrient levels by 10% significantly (p<0.05) increased carcass percentage, but reduced jejunum percentage, relative jejunum length, relative ileum length, and cecum percentage. Vitamin E supplementation significantly increased the relative length of the cecum. It can be concluded that these treatments did not negatively affect the carcass quality, commercial cuts, and meat-to-bone ratio of IPB-D3 chickens.