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All Journal Jurnal Penelitian dan Pengembangan Pertanian WARTAZOA Indonesian Bulletin of Animal and Veterinary Sciences Jurnal Penelitian dan Pengembangan Pertanian
Rantan Krisnan
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Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Veterinary

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Pemanfaatan Sari Kedelai Sebagai Bahan Pengencer Pengganti Kuning Telur Untuk Kriopreservasi Spermatozoa Hewan Fitra Aji Pamungkas; Rantan Krisnan
Jurnal Penelitian dan Pengembangan Pertanian Vol 36, No 1 (2017): Juni, 2017
Publisher : Badan Penelitian dan Pengembangan Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jp3.v36n1.2017.p21-27

Abstract

The extenders commonly used for cryopreservation of spermatozoa are based on animal products such as egg yolk. Egg yolk contains cholesterol, phospholipid and low density protein which prevent the formation of ice crystals and protect the integrity of plasma membrane during cryopreservation process. Furthermore, egg yolk increased the risk of microbial contamination and related to the possible transmission of zoonotic agents. Soybeans are the products of vegetable protein is often used as an emulsifier in the production of food for humans and serves as a protection from the cold shock as well as low density protein in egg yolk. Several studies reported that soybean extenders for cryopreservation of spermatozoa produce the same quality or even better than the egg yolk based extenders and the optimal concentration of soy bean in the extenders forcryopreservation of spermatozoa at 0.8-1.5%.Key words : Soy bean, egg yolk, extender, cryopreservation, spermatozoaABSTRAKBahan pengencer yang biasa digunakan untuk kriopreservasispermatozoa didasarkan pada produk hewani seperti kuning telur. Kuning telur mengandung kolesterol, fosfolipid dan low density proteinyang dapat mencegah pembentukan kristal es sehingga melindungi integritas membran plasma terhadap kejutan dingin selama proses kriopreservasi. Namun penggunaan kuning telur menimbulkan kekhawatiran terutamapotensi peningkatan kontaminasi mikroba dan agen penularan zoonosis. Kacang kedelai merupakan produk protein nabati yang sering digunakan sebagai pengemulsi dalam produksi makanan untuk manusia dan berfungsi sebagai pelindung dari kejutan dingin sama halnya low density lipoproteinpada kuning telur. Beberapa hasil penelitian melaporkan bahwa bahan pengencer kacang kedelaiuntuk kriopreservasi spermatozoa menghasilkan kualitas yang sama atau bahkan lebih bagus dibandingkan dengan bahan pengencer berbasis kuning telur dan konsentrasi kacang kedelai yang optimal pada bahan pengencer untuk kriopreservasispermatozoa sebesar 0,8-1,5%.Kata kunci: Kacang kedelai, kuning telur, pengencer, kriopreservasi, spermatozoa
In ovo Feeding of Butyric Acid Replacing Antibiotics Function to Increase Poultry Productivity Rantan Krisnan; Yuli Retnani; Budi Tangendjaja; Rita Mutia; Anuraga Jayanegara
WARTAZOA, Indonesian Bulletin of Animal and Veterinary Sciences Vol 29, No 1 (2019): March2019
Publisher : Indonesian Center for Animal Research and Development

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (186.503 KB) | DOI: 10.14334/wartazoa.v29i1.1918

Abstract

Antibiotics have an important role in increasing livestock productivity. The ban on the use of these products encourages efforts to find substitute products. Butyric acid is one of the organic acids and considered to be potential to replace the role of antibiotics. In principle, both antibiotics and butyric acids can create livestock conditions physiologically and metabolically well to achieve good productivity. Several mechanisms of butyric acid in increasing livestock productivity can provide explanation for the positive effects of this material. Characteristics of butyric acids such as corrosive, volatile and have unpleasant odor encourage the need for an appropriate application technology. In ovo feeding technology can be the right solution to eliminate the constraints of using butyric acid. This technology has also been widely studied and proven to increase livestock productivity through improved hatching parameters, performance of livestock, improvement of organs/digestive tract (intestine), repair of bones, muscles and meat, and enhancement of immunity.
Pemanfaatan Sari Kedelai Sebagai Bahan Pengencer Pengganti Kuning Telur Untuk Kriopreservasi Spermatozoa Hewan Fitra Aji Pamungkas; Rantan Krisnan
Jurnal Penelitian dan Pengembangan Pertanian Vol 36, No 1 (2017): Juni, 2017
Publisher : Badan Penelitian dan Pengembangan Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (76.569 KB) | DOI: 10.21082/jp3.v36n1.2017.p21-27

Abstract

The extenders commonly used for cryopreservation of spermatozoa are based on animal products such as egg yolk. Egg yolk contains cholesterol, phospholipid and low density protein which prevent the formation of ice crystals and protect the integrity of plasma membrane during cryopreservation process. Furthermore, egg yolk increased the risk of microbial contamination and related to the possible transmission of zoonotic agents. Soybeans are the products of vegetable protein is often used as an emulsifier in the production of food for humans and serves as a protection from the cold shock as well as low density protein in egg yolk. Several studies reported that soybean extenders for cryopreservation of spermatozoa produce the same quality or even better than the egg yolk based extenders and the optimal concentration of soy bean in the extenders forcryopreservation of spermatozoa at 0.8-1.5%.Key words : Soy bean, egg yolk, extender, cryopreservation, spermatozoaABSTRAKBahan pengencer yang biasa digunakan untuk kriopreservasispermatozoa didasarkan pada produk hewani seperti kuning telur. Kuning telur mengandung kolesterol, fosfolipid dan low density proteinyang dapat mencegah pembentukan kristal es sehingga melindungi integritas membran plasma terhadap kejutan dingin selama proses kriopreservasi. Namun penggunaan kuning telur menimbulkan kekhawatiran terutamapotensi peningkatan kontaminasi mikroba dan agen penularan zoonosis. Kacang kedelai merupakan produk protein nabati yang sering digunakan sebagai pengemulsi dalam produksi makanan untuk manusia dan berfungsi sebagai pelindung dari kejutan dingin sama halnya low density lipoproteinpada kuning telur. Beberapa hasil penelitian melaporkan bahwa bahan pengencer kacang kedelaiuntuk kriopreservasi spermatozoa menghasilkan kualitas yang sama atau bahkan lebih bagus dibandingkan dengan bahan pengencer berbasis kuning telur dan konsentrasi kacang kedelai yang optimal pada bahan pengencer untuk kriopreservasispermatozoa sebesar 0,8-1,5%.Kata kunci: Kacang kedelai, kuning telur, pengencer, kriopreservasi, spermatozoa
Co-Authors Anuraga Jayanegara Budi Tangendjaja Fitra Aji Pamungkas Rita Mutia Yuli Retnani