Egg Production and Physical Quality in Cortunix cortunix japonica Fed Diet Containing Piperine as Phytogenic Feed Additive

Abstract

The objective of this study was to determine the effect of piperine as a phytogenic feed additive on quail performances and egg quality. The experiment used a completely randomized design with five treatments and four replications and used ten quails with one week of age in each replication. The piperine was added to the diets at concentrations of 0 (T0), 15 (T1), 30 (T2), 45 (T3), and 60 mg/ kg body weight (T4) for 8 consecutive weeks. The results showed that addition of 60 mg/kg body weight (T4) of piperine significantly (P<0.05) reduced feed consumption, egg production, egg mass, income over feed cost (IOFC), and increased water consumption as compared to the other treatments. The addition of 15-60 mg piperine/kg body weight significantly (P<0.05) reduced eggshell weight and increased egg yolk color score. The conclusion of this experiment was that the addition of piperine at 15-45 mg/kg body weight could be used as phytogenic feed additive to improve performance, IOFC, haugh unit, and yolk color.

Pemberian Ekstrak Daun Kemuning (Murraya paniculata (L.) Jack) dalam Air Minum terhadap Performa dan Kualitas Fisik Telur Puyuh Malon

“…Walaupun diperoleh produksi telur cenderung paling rendah (74%). Nilai konversi pada penelitian ini lebih rendah daripada penelitian Siregar (2008) (Saerang et al 2000;Hilmi et al 2015). Puyuh yang digunakan merupakan jenis puyuh malon merupakan hasil persilangan puyuh Jepang dan puyuh Perancis.…”

“…Selain itu faktor strain, umur, dan kesehatan puyuh yang sama juga diduga menyebabkan bobot dan persentase bobot kuning telur tidak berbeda. Persentase putih telur lebih tinggi daripada persentase kuning telur (Song et al 2000;Stojčić et al 2012;Hrnčár et al 2014;Hilmi et al 2015) yaitu persentase putih telur berkisar 52% -63,52% dan persentase kuning telur 27%-33%.…”

“…Penelitian ini menghasilkan persentase bobot kerabang telur berkisar 9,48 %-9,78 % lebih rendah dari Hilmi et al (2015) yaitu 14,85% -15,09 % tetapi lebih tinggi dibandingkan Hrnčár et al (2014) yaitu 8,88 % pada petelur layer dan 8,89% pada puyuh pedaging. Song et al (2000) menyatakan bahwa persentase kerabang telur puyuh mencapai 6,61%-7,99%.…”

“…Tebal kerabang telur pada penelitian ini berkisar 0,20 mm-0,23 mm, berbeda dengan hasil penelitian Song et al (2000) dan Hilmi et al (2015) yang menghasilkan tebal kerabang telur puyuh lebih rendah yaitu sebesar 0,174 mm. Ketebalan kerabang tidak nyata mempengaruhi daya tetas pada puyuh (Ergun &Yamak 2017).…”

Effects add kefir grains to whey cheese on chemical and microbiological qualities

“…According to Watson and Preedy (2015), fermentation products have a role in helping the process of absorption of vitamins D and K, stimulating the growth of beneficial bacteria in the small intestine and helping the process of absorption of various micro-substances such as minerals such as calcium ions and iron.The fermented nutrient content can be applied as a nutraceutical feed additive for livestock (Charalampopoulos and Rastall, 2009;Kabir, 2009;Mellor, 2000;Sugiharto, 2016;Watson and Preedy, 2015). Nutraceutical feed additives are feed additives that provide medical or health benefits, including the prevention and treatment of diseases and increasing performance and livestock production (Bhattacharya, 2015;M Hilmi and Astuti, 2015).…”