Potency of Curcumin Derived from Ethanol Extract of Turmeric (Curcuma longa L.) as the Immunostimulator in Broiler

The development of the poultry industry in Indonesia has increased in recent years. However, there are several obstacles to the increasing in the poultry industry such as the diseases. In preventing of diseases transmission among the poultry, the scientist has been developed vaccine and immunostimulator. One of the prominent immunostimulators is using herbal extract such as curcumin. This study aimed to analyze the potency of curcumin as the immunostimulator in broiler. Ninety-six day-old-chicks (DOC) of broiler were used as the animal model. They were separated into four groups: I = control; II = treated with 40% curcumin; III = with 50% of curcumin; and IV = with 60% of curcumin. The treatment was conducted for seven days through the drinking water. On day 7, the chickens were vaccinated with the avian influenza vaccine. The chickens were sacrificed on day 10. The blood samples were tested against a total of heterophil and lymphocytes, the serum samples against the AI antibody, and the spleen against the proliferation of white pulp. The data were analyzed using SPSS-16. The result showed that group III and group IV has significant effects on the increasing of AI titer antibody, total of heterophil and lymphocytes, and proliferation of white pulp within the spleen tissue (p≤0.05). In conclusion, the administration of curcumin derived from turmeric extract potentially increases the immunity of broiler chickens via its ability to promote titer antibody, heterophil, lymphocytes, and proliferation of white pulp after vaccination.