Improvement The Quality of Duck’s and Chicken’s Meat Using African Leaf (Vernonia amygdalina)

High body weight and low cholesterol will increased the quality of meat product of duck’s and chicken’s meat. This research purpose to observe the response of duck and chicken that given African Leaf Flour (ALF) in the diet, toward body weight and blood cholesterol content. The treatment for this research will be given by differentiate the ALF level in five levels (0%, 0.5%, 1.0%, 1.5%, and 2.0%) with four times replication. This research used Completely Randomized Design. This treatment is obsessed to 80 male ducks which are rearing from the age of 4 until 10 weeks and 80 chicken broiler which are rearing from 1 week of age until 5 week. The result showed that the increasing of ALF level in diets, will highly significant increase the body weight growth (BWG) and its similarly with the Feed Conversion Ratio (FCR). The blood cholesterol content was decreasing. However, the content of cholesterol-HDL in blood tend to increase along with the increasing of the ALF level given. Utilization of ALF level until 2.0% could increase the quality of duck’s and chicken’s meat, because its produce higher meat production and improve the content of cholesterol for creating healthy animal food resources.