The Addition Mangosteen Pericarp Meal and Vitamin E in the Diet on Digestive Organs, Accessory Organs, Reproductive Organs, and Carcass of Laying Hens

Abstract

INTISARIPenelitian ini bertujuan untuk mengkaji pengaruh penambahan jangka panjang herbal alami: tepung kulit manggis (TKM) dan non-herbal: vitamin E (VE) di dalam ransum terhadap organ pencernaan, aksesori, reproduksi dan karkas ayam petelur. Ayam yang digunakan adalah 160 ekor ayam petelur strain Lohman (umur 24 minggu) yang dipelihara selama 11 minggu. Rancangan yang digunakan adalah rancangan acak lengkap dengan 4 kelompok perlakuan dan 4 ulangan (setiap ulangan terdiri dari 10 ekor ayam). Perlakuan terdiri dari: R0 (pakan kontrol), R1 (R0 + 1 g TKM/kg pakan) dan R2 (R0 + 2 g TKM/kg pakan), R3 (R0 + 200 mg VE/kg pakan). Variabel yang diamati adalah: organ pencernaan (persentase tembolok, gizzard, usus halus, dan sekum), organ aksesori (persentase jantung, limfa, ginjal, hati dan empedu), organ reproduksi, bobot hidup, dan karkas ayam petelur. Hasil penelitian menunjukkan bahwa semua perlakuan (R0, R1, R2 dan R3) tidak mempengaruhi organ pencernaan (persentase tembolok, gizzard, usus halus, dan sekum), organ aksesori (persentase jantung, limfa, ginjal, hati, dan empedu), organ reproduksi, bobot hidup dan karkas ayam petelur. Dapat disimpulkan bahwa penambahan jangka panjang tepung kulit manggis 1-2 g/kg pakan dan vitamin E 200 mg/kg di dalam pakan tidak memberikan pengaruh terhadap organ pencernaan, organ aksesori, organ reproduksi, bobot hidup dan karkas ayam petelur.(Kata kunci: Ayam petelur, Karkas, Organ pencernaan, Tepung kulit manggis, Vitamin E) (percentage of crop, gizzard, small intestine and ceca), accesory organs (percentage of heart, spleen, kidney, liver and bile) ABSTRACT This research aimed to study long-term addition natural herbal: Mangosteen pericarp meal (MPM) and non-herbal: vitamin E (VE) in the diet on digestive organs, accessory organs, reproductive organs, and carcass of laying hens. A total of 160 laying hens of Lohman strains (24-wk-old) were used, the observation was conducted for 11 weeks. Designs were a completely randomized design with four treatments and four replications (10 birds each). The treatments consisted of R0 (control diet), R1 (R0 + 1 g MPM/kg diet), R2 (R0 + 2 g MPM/kg diet) and R3 (R0 + 200 mg VE/kg diet). The variabel observation was digestive organs

The Effect of Temperature and Storage Duration on Physical Quality of Japanese Quail Eggs Fed Containing Fermented Turbinaria murayana

“…However, there was a gradual decrease in weight with longer storage time. These results are consistent with the average egg white weight reported by Nhan et al (2018), which ranged from 4.04 to 4.37 g. The decrease in egg white weight during storage is attributed to the evaporation of water and carbon dioxide during storage, leading to the thinning of the egg white (Mutia et al, 2017).…”

“…These results are nearly consistent with the average yolk weight reported by Ondrusikova et al (2018), which ranged from 3.68 to 3.91 g, also showing no differences among storage treatments. Mutia et al (2017) stated that storage treatments for 21 days, whether at room temperature or in the refrigerator, do not affect the physical quality of the egg yolk.…”

“…Handling and storage are two methods that can be considered in the egg storage process so that the quality remains safe. According to Mutia et al (2017), temperature and storage duration impact the physical quality of eggs. Furthermore, the feed and storage methods impact egg quality (Ondrusikova et al, 2018).…”

Effect of Zinc Supplementation in the Diet on Sikumbang Janti Female Duck Performance, Carcass, Digestive Organs, and Intestinal Morphology

“…A digital weighing scale measured feed and body weight (BW). Carcass, and digestive organs followed the procedure described by Mutia et al (2017), at the end of the research (16 weeks), Sikumbang Janti female ducks (one duck per repetition) were slaughtered to obtain carcass, digestive organs. The observed variables included carcass, abdominal fat, proventriculus, ventriculus, pancreas, liver, spleen, heart, bile, small intestine, ceca, and colon.…”