THE ADDITION OF FRESH GARLIC (Allium sativum L) IN DUCK FEED REDUCES CHOLESTEROL CONTENT OF DUCK EGG

Abstract

The objective of this study to determine the effect of feeding fresh garlic to ducks on decrease the cholesterol level of duck eggs. This study composed of two treatment groups. The duck in the first group (control) was fed local feed without spplemente d with fresh garlic, while in the second group was fed with local feed and supplemented with 50 grams of fresh garlic/duck/day. Egg yolk cholesterol, high-density lipoprotein (HDL), low-density lipoprotein (LDL), and triglycerides (TG) analysis were carried out at the end of the study using the ether extract method and then with the Cholesterol Oksidase Para Amino Penazone (CHOD-PAP) or enzymatic color test. Data was analysed using one way Analysis of Variance (ANOVA) the results showed that fresh garlic reduced total cholesterol, LDL fraction, and triglyceride, but increased the HDL fraction of duck egg yolk. The total cholesterol, LDL fraction, and triglyceride of duck egg yolks dropped by around 15.98 mg per dL (8.06%), 10.40 mg per dL (12.97%), 64.92 mg per dL (12.71%), respectively, while the HDL fraction increased by 11.40 mg per dL (19.32%) The results of this study indicated that fresh garlic can be used to produce specific products such as low cholesterol and low fat duck eggs.

Effect of Garlic (Allium sativum L.) Powder on the Cholesterol Content, HDL, LDL and TG in Duck Eggs and Blood

“…According to the Duncanʼs multiple range test results, the differences between ducks that were not given garlic powder (0 g duckG 1 dayG 1 ), ducks that were given 3 and 6 g duckG 1 dayG 1 of garlic powder and ducks that were given 9 and 12 g duckG 1 dayG 1 were significant (p#0.05). This is in line with the study by Jaya et al 3…”

“…This means that supplementation of 3 g duckG 1 dayG 1 of garlic powder in feed is efficient. This is in line with the studies conducted by Jaya et al 3 and Jaya and Syamsuddin 4 who showed that supplementation of garlic powder can decrease duck blood cholesterol. The relationship between the dose of garlic powder in the feed and the total blood cholesterol levels in the ducks was linear, with the equation Y = 118.25 -0.925X and a coefficient of determination (R 2 ) of 0.3%, meaning that the higher the dose of garlic powder in the feed is, the lower the level of total blood cholesterol (35.17%).…”

“…To overcome these obstacles, certain innovations are needed to reduce the cholesterol level in duck eggs; one of the ways this can be done is by supplementing feed with garlic (Allium sativum L.) powder because garlic contains an active compound called allicin (thiopropensulfinic acid allyl ester), which is a compound that is known to inhibit the biosynthesis of cholesterol. Based on the results of research by Jaya et al 2,3 , the administration of fresh garlic is difficult due to a very sharp sense of smell in ducks; therefore, supplementing feed with garlic powder will be attempted.…”

The Effect of Garlic (Allium Sativum L) flour as a Feed Additive on Performance and Carcass Characteristics of Super Free-Range Chickens

“…These components can decrease cholesterol. Garlic contains active ingredients that are classified into essential oils, namely allium and scordinin [10].…”

“…Studies have also reported that flavonoid in tomatoes flour ratio up to 8% in the diet can reduce cholesterol in laying hens [11], and diallyl disulfide in garlic can inhibit the formations of cholesterol and fatty acid which cause heart disease and protect the body from cancer. Studies have shown that giving raw garlic in laying duck feed results in low cholesterol duck eggs [10]. Dialyl trisulfide can prevent infection and inflammation on the lining of the brain or bone marrow.…”