PenggunaanTepung Kulit Pisang dalam Ransum terhadap Kadar Kolesterol, Vitamin A, Profil Asam Lemak Kuning Telur Ayam Arab

Abstract

<jats:p>The aim of this research was to measure the effect of yellow corn substitution with banana peel meal as a beta-carotene and antioxidant source in the chicken diet on cholesterol, vitamin A and fatty acid profiles of egg yolk Arab chicken. The experimental design used was a completely randomized design. Data were analyzed by Analysis of Variance (ANOVA) and significant differences between the treatments were analyzed by Duncan's Multiple Range Test. Eighty pullet of Arabic chickens (19 weeks old) were randomly assigned to four treatment diets with four replications for 6 weeks of fed trials. Dietary treatments consisted of R0 (0%) banana peel meal (TP) : 50% yellow corn (JK) and 3 levels of yellow corn and banana peel. The composition of yellow corn and banana peel meal used R1 (20 % TP ; 30% JK), R2 (30% TP : 20% JG) and R3 (40% TP :10% JG). The variables observed were production performance, cholesterol, vitamin A and fatty acid profile of the egg yolk. The results showed that egg yolk cholesterol levels were not significantly different compared to the control. Substitution of yellow corn with banana peel meal had increased vitamin A level up to 49% compared to the control. There was no difference in fatty acid profiles in all treatments observed. It is concluded that banana peel meal can be used to substitute 40 % of yellow corn in the chicken diet and tend to increased vitamin A of egg yolk.&#x0D; Key words: Arabic chicken, banana peel meal, cholesterol, fatty acid, yolk&#x0D; &#x0D; DAFTAR PUSTAKA&#x0D; Abel FAS, Adeyemi OA, Oluwole OB, Oladunmoye OO, Ayo-Ajasa OY, Anuoluwatelemi JO. 2015. Effect of treated banana peel meal on the feed efficiency, digestibility and cost effectiveness of broiler chicken diet. Journal of Veterinery Science &amp; Animal Husbandry. 3 (1): 1-6&#x0D; Abou-Arab AA, Abu-Salem FM. 2017. Nutritional and anti-Nutritional composition of banana peels as influenced by microwave drying methods. 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Fatty Acid Profile and Cholesterol Levels of Quail Eggs Fed with Kayambang Flour (Salvinia molesta D.S Mitchell) in Ration Based on Lemuru Fish Oil and Palm Oil Combination

“…The content of n-3 in eggs can be increased by increasing the ration rich in n-3 fatty acids (Fraeye et al, 2012). Still, if not given a source of high n-3 fatty acids in the ration, the levels of n-3 in eggs are low, ranging from 0,13 -0,14% (Suci et al, 2020) besides that the n-3 level is also influenced by the type of poultry (Suci et al 2017). In particular, eggs enriched with n-3 PUFAs were more susceptible to lipid oxidation due to the higher proportion of PUFAs (Fraeye et al, 2012).…”

Evaluasi Pola Konsumsi dan Cerminan Mikroflora Ayam Petelur Fase II dengan Pemberian Pakan Free Feeding Choiche

“…Pemeliharaan ayam petelur dipengaruhi oleh faktor -faktor pemeliharaan salah satunya adalah faktor pakan. Jenis bahan pakan yang digunakan juga berpengaruh terhadap konsumsi pakan, kecernaan pakan, pertambahan bobot badan, dewasa kelamin, kualitas dan kuantitas telur (Suci dan Hermana, 2012). Sistem pemberian pakan free choice feeding merupakan pemberian pakan dengan bermacam-macam jenis bahan pakan yang bertujuan untuk memberikan kebebasan bagi ayam memilih jenis bahan pakan yang disukai, terutama terkait pemenuhan nutrien berdasarkan kebutuhan fisiologisnya (Pousga et al, 2005).…”

Pengaruh Penambahan Tepung Jahe Dalam Pakan Terhadap Kadar Lemak Dan Protein Daging Ayam Broiler

“…Kadar lemak pada ayam Broiler kontrol (P0) dengan nilai rata-rata 8,33% mengalami peningkatan dibandingkan dengan perlakuan P1, P2, dan P3, karena pada kontrol atau P0 tidak diberikan penambahan tepung jahe ke dalam pakan. Dimana nilai persyaratan mutu kadar lemak ayam Broiler maksimal 8,0% (Suci & Hermana, 2012) Kadar lemak pada ayam Broiler perlakuan (P1) dengan penambahan tepung jahe 2,5% dalam pakan memiliki nilai rata-rata 6,33% mengalami penurunan, dibandingkan dengan P0 dan nilai kadar lemak P1 tidak berbeda nyata dengan P2, dan P3. Kadar lemak pada ayam Broiler perlakuan (P2) dengan penambahan tepung jahe 5% dalam pakan memiliki nilai rata-rata 5,25% mengalami penurunan, dibandingkan dengan P0 dan nilai kadar lemak P2 tidak berbeda nyata dengan P1, dan P3.…”

“…Hal ini disebabkan karena pada uji Anova tidak terdapat perbedaan yang signifikan yang berarti tidak mengalami penurunan dan peningkatan pada setiap perlakuan, meskipun pada kontrol dan perlakuan mengalami peningkatan atau pun penurunan. Dimana nilai persyaratan mutu kadar lemak ayam Broiler maksimal 18,0% (Suci & Hermana, 2012).…”