THE EFFECT OF CHLOROGENIC ACID IN ROBUSTA LAMPUNG GREEN COFFEE EXTRACT (Coffee canephora var Robusta) AS AN ANTIOXIDANT IN LAYER CHICKEN INFECTED WITH Salmonella enteritidis BACTERIA

The poultry industry is crucial in meeting the population's nutritional needs worldwide. However, various bacterial infections have been reported in poultry chickens, decreasing their production rate. Farmers have been using synthetic antibiotic agents to manage these infections, which are costly and have several side effects. One of the most commonly reported bacterial pathogens is Salmonella enteritidis, which causes high mortality and low poultry production. Mortality and illness rates are associated with gastrointestinal diseases caused by suboptimal absorption. This study was conducted to evaluate the anti-inflammatory and antioxidant effect of Chlorogenic acid (CGA) from robusta lampung green coffee extract on S. enteritidis infected chickens. ISA brown day-old layer chickens were used in this study. A total of sixty chickens were divided into five groups, with each group having 12 replications. The formulated groups were C+ (chicken infected by S. enteritidis 10⁸ CFU/ml), C-(healthy chicken), T1 (chicken infected by S. enteritidis 10⁸ CFU/ml and 500 mg/kg BW (bodyweight) coffee extract), T2 (chicken infected by S. enteritidis 10⁸ CFU/ml and 1000 mg/kg BW coffee extract), T3 (chicken infected by S. enteritidis 10⁸ CFU/ml and 1500 mg/kg BW coffee extract). The Nrf2, HO-1, and SOD levels were measured using BD cell quest ProT programmed through the flow cytometry method. Data of total cells were calculated for their average value and obtained data were statistically analyzed by One Way ANOVA (p<0,5). The results of the study showed that giving coffee extract at a dosage of 500 mg/kg BW to S. enteritidis infected chickens increased the Nrf2 and SOD levels but decreased HO levels. This research showed that Lampung robusta coffee extract could potentially be an anti-inflammatory compound and antioxidant for poultry industries.