Effects of Garlic Flour (Allium sativum) and Pecan Oil (Aleurites mollucana) Combination in Feeding Against Egg’s Performance and Quality from the MB 402 Egg-Layers

Abstract

The research is purposed to examine effects of garlic flour (Allium Sativum) and pecan oil (Aleurites Mollucana) combination in feeding against egg’s performance and quality from the MB 402 egg-layers. 200 egg-layers of the MB 402 were taken as samples in this research. Complete Randomized Design was utilized for 5 treatments and repetitions. Each of repetitions contained 8 egg-layers of the MB 402. Then, the treatment used was as follows: P0 = 100 % of Basal Feed (PB), P1 = 95% of Basal Diet (BD)+ 4% Garlic Flour ( GF) + 1% of pecan oil (PO); P2 = 95% of Basal Diet (BD) + 3 % (GF) +2 % (PO), P3 = 95% of Basal Diet (BD) + 2 % (GF) + 3% (PO), P4 = 95 % of Basal Diet (BD) + 1 % (GF) + 4 % (PO). Additionally, variables observed comprised of egg’s protein, albumen protein, cholesterol, and egg shell’s calcium and phosphor. As result, this research finds that combination of garlic flour and pecan oil in feeding up to 1% GF and 4 % PO demonstrated significant difference (P < 0,01) against egg’s albumen, protein and cholesterol, and egg shell’s calcium and phosphor, but it did not give significant effect (P > 0,05) against egg’s yolk protein. In conclusion, 1 % GF + 4% of garlic flour and pecan oil respectively, in feeding can improve egg’s albumen protein, cholesterol, and egg shell’s calcium and phosphor, but not provide similar effect on egg’s yolk protein.