The Effect of Using Fermentation Products Turbinaria murayana Seaweed in Rations on the Quality of Quail Eggs (Coturnix coturnix japonica)

Abstract

This study aimed to see the effect of fermented Turbinaria murayana seaweed using Local Microorganisms (LMo) made from fruit waste in rations on the quality of quail eggs. This study used a completely randomized design of 5 treatments with four replications. The treatment gave Turbinaria murayana seaweed fermented products with different levels, namely 0, 5, 10.15, and 20% in the ration. Research data were analyzed using analysis of variance (ANOVA), and differences between treatments were tested using the Duncans Multiple Range Test (DMRT). The study's results were that the administration of Turbinaria murayana seaweed fermentation products with different levels showed a very significant effect (P≤ 0.01) on the cholesterol content of egg yolks. However, no significant effect (P≥0.05) on egg weight, shell thickness, shell percentage, yolk percentage, white percentage and egg fat content. This study concludes that Turbinaria murayana seaweed fermentation products can be used in laying quail rations up to 20% by producing low-cholesterol eggs.

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

“…This experiment's measurements of eggshell thickness, which ranged from 0.14 to 0.17 mm, are consistent with those made public by Reski et al (2023) and Kusumorini et al (2021), who found that the thickness range was 0.14 to 0.18 mm. Analysis of variance results indicated no interaction (p>0.05) between temperature and storage time on the eggshell thickness of quail eggs fed a diet containing 20% fermented T. murayana seaweed.…”

“…The T. murayana seaweed comprises bioactive compounds such as alginate, fucoidan, and fucoxanthin, which have the potential to support egg quality maintenance and lower the cholesterol level within the yolk. Reski et al (2023) reported that alginate contained in T. murayana seaweed could assist in reducing the cholesterol content of quail egg yolks and preserving their quality. The mechanism for reducing egg yolk cholesterol by alginates contained in seaweed is through indigestible alginates binding bile salts in the digestive tract.…”

“…Eggs are an inexpensive, readily available, easily digestible, and nutritionally complete source of animal protein suitable for everyone's consumption (Nova et al, 2014). Quail eggs are a less expensive protein source than chicken and duck eggs (Reski et al, 2023;Djulardi et al, 2022). Quail eggs contain complete nutrition, such as crude protein 13.30%, fat 11.99%, and crude fiber 0.63% (Thomas et al, 2016).…”

“…Besides adequate nutrition, quail eggs contain high cholesterol, reducing people's interest in consuming them. Efforts to reduce the cholesterol content of quail eggs have been made by Reski et al (2023) by modifying the feed by including 20% Turbinaria murayana seaweed in the diet, resulting in a decrease in quail egg yolk cholesterol from 425.25 mg/100g to 213.31 mg/100g. Turbinaria murayana seaweed is one of the potential ingredients for poultry feed due to its nutrient content essential for livestock and its secondary metabolite, such as alginates, which can reduce meat and egg cholesterol while maintaining both external and internal egg quality (Reski et al, 2021(Reski et al, , 2022(Reski et al, , 2023.…”

Effect of Red Onion Skin Extract (Allium cepa L.) Supplementation in the Diet on the Performance of Laying Quails

“…The egg weight in this study ranged between 11.15 -11.34 g/egg. This result is higher compared to the survey by Asrori (2019), who noted that the importance of quail eggs with the addition of papaya leaf flour ranged between 10.52 -10.96 g/egg and 9.42-10.33 g/egg reported by (Reski et al, 2023).…”