Broiler chicks grown on litter or in cages at high bird density developed skin lesions on the thigh and hip. Changes in bird denisty markedly influenced lesion incidence (100% at 0.0185 sq m of floor space per bird). The dermatitis was characterized by crusted dry "scabs" at the base of feather follicles and between follicles. The lesions often coalesced to cover wide areas. The scab consisted of a mass of pyknotic nuclei and cellular debris, and when the epidermis was intact there was little inflammatory reaction in the dermis or subcutaneous tissue. The epidermis was destroyed in some lesions, with heterophils penetrating into the subcutaneous tissue. Colonies of gram-positive cocci were present in the lesions.
Catfish is one of potential fisheries products in Central Sulawesi, but this fact is not in line with community consumption level. Catfishes contain protein and fatty acid which are good for health. The use of catfishes as fish chips become one of the way out to increase the community consumption level. This research aims at knowing the effect of catfishes protein concentration toward chemical content (water content, ash content) and organoleptics. The research result shows that the treatment of catfishes protein concentration is unsignifficantly effect the water and ash content, besides the result of hedonic test shows that the concentration signifficantly effect the taste, the smell and the texture of catfish chips but unsignifficanly effect the colour of it. The treatment by adding 200 g of catfish was being the panels’ most favorite treatment with a score of 4.5 or with the rounding 5 indicated as favored.
Sardine oil contain high concentration of EPA but low of DHA while shark is reverse. Shark oil high contain of DHA and squalene but low EPA. This research aim to fortify the quality of fish oil withomega-3 and squalen and improve the quality of fish oil. The combination of fish oil (sardine:shark) 1: 1, 1: 2, 1: 3, 1: 4, 2: 1, 3: 1 and 4:1 showed significant results on peroxide, anisidine, and total oxidation value, however free fatty acids analysis did not show the influence to the content value. The best oxidation parameters value werefound (sardine: shark) (1:4) with peroxide was 5.44±0.06 mEq/kg, anisidine was 8.3±0.72 mEq/kg and total oxidation was 19.27±0.7mEq/kg. Fatty acids profile between sardines and shark oil containedvarious SFA, MUFA and PUFA. Sardine oil which was added more to combination ratio will increase omega-3. Sample 1:4 had 43.16% squalene.
ABSTRAKMinyak ikan sardine mengandung asam lemak esensial Omega-3 khususnya asam lemak rantai panjang EPA (Eikosapentanoat Acid) dan DHA (Dokosaheksaenoat Acid)yang memiliki peranan penting bagi kesehatan manusia. Selain asam lemak omega-3 terdapat juga squalen diperoleh dari minyak hati ikan cucut yang memiliki manfaat cukup besar terhadap kesehatan manusia seperti anti kangker, diabetes dan ketahanan tubuh. Kombinasi minyak ikan sardine yang kaya akan omega-3 dan minyak cucut kaya squalenmenjadi produk komersil emulsi masih kurang dilakukan penelitian. Penelitian ini berutujuan membuat formulasi emulsi minyak ikan kaya omega-3 dan squalene dengan perlakukan konsentrasi emulsifier guar gum. Berdasarkan parameter uji kestabilan dan ukuran droplet/globula produk emulsi terbaik dihasilkan pada formula dengan konsentrasi guar gum 1,1%. Baken et al. (2014) menjelaskan bahwa asam lemak omega-3 dibutuhkan untuk perkembangan otak, retina mata, peningkatan kekebalan dan pencegahan penyakit degenaratif, membantu dalam pengembangan kejiwaan, pertumbuhan, perkembangan dan perilaku serta pertumbuhan anak-anak usia dini, terutama bagi anak-anak penderita autism spectrum disorders dan dapat mencegah resiko retinopati pada balita lahir prematur. Selain asam lemak omega-3 yang di peroleh dari minyak ikan, terdapat juga kandungan squalen yang sangat penting bagi tubuh manusia yaitu dapat mencegah penyakit degenerative, penyakit liver, kencing manis dan penguat stamina tubuh (Kelly 1999).Produksi asam lemak omega-3 umumnya diperoleh dari minyak ikan sardine sedangkan --
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