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Effects of inclusion Aspergillus niger fermented shrimp waste meal in broiler diets on live performance and digestive organ weight Djunaidi, Irfan H.; Yuwanta, Tri; ., Supadmo; Nurcahyanto, M.
Indonesian Journal of Animal and Veterinary Sciences Vol 14, No 2 (2009)
Publisher : Indonesian Animal Sciences Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (114.309 KB) | DOI: 10.14334/jitv.v14i2.351

Abstract

An experiment was conducted to evaluate the effect of the inclusion of different levels of shrimp waste meal fermented with Aspergillus niger (LUF) in diets on growth performance and digestive organ weight of broilers. A total of 75 d-old chicks were randomly allocated to 5 (five) treatments in 3 replication pens of 5 birds each. Treatments consisted of LUF inclusion of 0 (control), and 5, 7.5, 10 and 12,5% (P0, P1, P2, P3 and P4) in the diets. Birds were raised under standard condition and provided with feed and water ad-libitum. Feed and birds were weighed weekly up to 35 days to determine body weight, feed intake and feed conversion. At the end of experimental period, the birds were slaughatered and dressed up to determine carcass percentage and digestive organ weight. There was a significant negative linear response in body weight, feed consumption and feed conversion with increase of LUF more than 7.5% in the diets until 35 days of age, but % carcass was almost the same for all treatment. There was no significant response in digestive organ weight with increasing levels of LUF. The present result indicated that LUF could be considered as a potential feed ingredient as protein source of broiler but its inclusion should be limited until 7.5% of the diet to maintain growth performance and digestive organ weight. Key words: Shrimp Waste Meal, Broiler, Growth Performance, Digestive Organ Weight
The change in cholesterol content of long chain fatty acid egg during processing and its influence to the Rattus norvegicus L. blood cholesterol content Hardini, Dini; Yuwanta, Tri; ., Zuprizal; ., Supadmo
Indonesian Journal of Animal and Veterinary Sciences Vol 11, No 4 (2006)
Publisher : Indonesian Animal Sciences Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (59.694 KB) | DOI: 10.14334/jitv.v11i4.535

Abstract

Egg containing long chain unsaturated fatty acids is a functional food, because it is highly nutritious and could prevent diseases, (omega 3 and 6) such as coronary heart attack. The research was aimed to measure the change of egg cholesterol content  during proceesing: frying, oiless frying and boiling and their influence to the blood plasma cholesterol of normal and hypercholesterolemia rat. Seven treatments of egg yolk were frying at 170°C for 3 min (welldone = GM), and 1min (half medium fried = GSM) using deep fryer , oilless frying at 70°C for10 min (fried = TM), and 6 min (half fried = TSM) using Teflon pan, and boiling at 100°C for 10’ (boiled = RM) dan 4 min (half boiled = RSM) using pan provided with thermoregulator and a fresh omega egg as a control. The Completely randomized design was apllied for 4 weeks research period. The data from different treatments were analyzed by Orthogonal Contrast. Fifty 2 months old male rats Rattus norvegicus L. separated in 2 groups; normal and hypercholesterolemia (blood cholesterol > 200 mg dl-1). The rats were placed in individual cage, fed 15 g h-1 day-1 and water drinking ad libitum. The ration was composed of 90% basal commercial feed BR II and 10% egg yolk was given to each animal at 20% of live weight. Factorial 2 x 7 of completely randomized design was applied. The data were analyzed by ANOVA and Duncan’s Multiple Range Test. Processsing method of egg affected to cholesterol content of egg, The lowest and the highest cholesterol contents were observed in TSM (0.30 g/100g) and GM (0.37 g/100g), respectively. Biological test using Rattus norvegicus L rat showed that either fresh and processed long chain fatty acid egg decreased plasma cholesterol.  The highest and the lowest decreases of cholesterol content were found in the group consumed RSM (8.64%) and GM (1.77%) for normal rat; and control (46.3%) followed by RSM (44.53%) and GM (24.86%), respectively.  To maintain normal cholesterol and decrease cholesterol content of cholesterolemian, the omega egg should be consumed in fresh or half boiled egg. Key Words: Cholesterol, Omega-3, Omega-6, Rattus norvegicus L.
The change in cholesterol content of long chain fatty acid egg during processing and its influence to the Rattus norvegicus L. blood cholesterol content Dini Hardini; Tri Yuwanta; Zuprizal .; Supadmo .
Jurnal Ilmu Ternak dan Veteriner Vol 11, No 4 (2006): DECEMBER 2006
Publisher : Indonesian Center for Animal Research and Development (ICARD)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (59.694 KB) | DOI: 10.14334/jitv.v11i4.535

Abstract

Egg containing long chain unsaturated fatty acids is a functional food, because it is highly nutritious and could prevent diseases, (omega 3 and 6) such as coronary heart attack. The research was aimed to measure the change of egg cholesterol content  during proceesing: frying, oiless frying and boiling and their influence to the blood plasma cholesterol of normal and hypercholesterolemia rat. Seven treatments of egg yolk were frying at 170°C for 3 min (welldone = GM), and 1min (half medium fried = GSM) using deep fryer , oilless frying at 70°C for10 min (fried = TM), and 6 min (half fried = TSM) using Teflon pan, and boiling at 100°C for 10’ (boiled = RM) dan 4 min (half boiled = RSM) using pan provided with thermoregulator and a fresh omega egg as a control. The Completely randomized design was apllied for 4 weeks research period. The data from different treatments were analyzed by Orthogonal Contrast. Fifty 2 months old male rats Rattus norvegicus L. separated in 2 groups; normal and hypercholesterolemia (blood cholesterol > 200 mg dl-1). The rats were placed in individual cage, fed 15 g h-1 day-1 and water drinking ad libitum. The ration was composed of 90% basal commercial feed BR II and 10% egg yolk was given to each animal at 20% of live weight. Factorial 2 x 7 of completely randomized design was applied. The data were analyzed by ANOVA and Duncan’s Multiple Range Test. Processsing method of egg affected to cholesterol content of egg, The lowest and the highest cholesterol contents were observed in TSM (0.30 g/100g) and GM (0.37 g/100g), respectively. Biological test using Rattus norvegicus L rat showed that either fresh and processed long chain fatty acid egg decreased plasma cholesterol.  The highest and the lowest decreases of cholesterol content were found in the group consumed RSM (8.64%) and GM (1.77%) for normal rat; and control (46.3%) followed by RSM (44.53%) and GM (24.86%), respectively.  To maintain normal cholesterol and decrease cholesterol content of cholesterolemian, the omega egg should be consumed in fresh or half boiled egg. Key Words: Cholesterol, Omega-3, Omega-6, Rattus norvegicus L.
Effects of inclusion Aspergillus niger fermented shrimp waste meal in broiler diets on live performance and digestive organ weight Irfan H. Djunaidi; Tri Yuwanta; Supadmo .; M. Nurcahyanto
Jurnal Ilmu Ternak dan Veteriner Vol 14, No 2 (2009): JUNE 2009
Publisher : Indonesian Center for Animal Research and Development (ICARD)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (114.309 KB) | DOI: 10.14334/jitv.v14i2.351

Abstract

An experiment was conducted to evaluate the effect of the inclusion of different levels of shrimp waste meal fermented with Aspergillus niger (LUF) in diets on growth performance and digestive organ weight of broilers. A total of 75 d-old chicks were randomly allocated to 5 (five) treatments in 3 replication pens of 5 birds each. Treatments consisted of LUF inclusion of 0 (control), and 5, 7.5, 10 and 12,5% (P0, P1, P2, P3 and P4) in the diets. Birds were raised under standard condition and provided with feed and water ad-libitum. Feed and birds were weighed weekly up to 35 days to determine body weight, feed intake and feed conversion. At the end of experimental period, the birds were slaughatered and dressed up to determine carcass percentage and digestive organ weight. There was a significant negative linear response in body weight, feed consumption and feed conversion with increase of LUF more than 7.5% in the diets until 35 days of age, but % carcass was almost the same for all treatment. There was no significant response in digestive organ weight with increasing levels of LUF. The present result indicated that LUF could be considered as a potential feed ingredient as protein source of broiler but its inclusion should be limited until 7.5% of the diet to maintain growth performance and digestive organ weight. Key words: Shrimp Waste Meal, Broiler, Growth Performance, Digestive Organ Weight
Co-Authors Dini Hardini Dini Hardini Irfan H. Djunaidi Irfan H. Djunaidi M. Nurcahyanto Tri Yuwanta Tri Yuwanta Zuprizal (Zuprizal)