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I Nyoman Jaya
Jurusan Ilmu Produksi Ternak, Fakultas Peternakan, Universitas Mataram
Veterinary

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Menurunnya Kandungan Kolesterol Telur Itik dengan Pemberian Bawang Putih Segar dengan Waktu Analisis yang Berbeda I Nyoman Jaya; Ni Ketut Dewi Haryani; Budi Indarsih
Jurnal Sain Veteriner Vol 37, No 1 (2019): Juni
Publisher : Fakultas Kedokteran Hewan Universitas Gadjah Mada bekerjasama dengan PB PDHI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (489.551 KB) | DOI: 10.22146/jsv.48517

Abstract

The purpose of this research is to know the influence of the giving of fresh garlic against a decrease in cholesterol levels duck eggs with different analysis time. To achieve that goal, then conducted a study using 50 tail as control with local feeding without given garlic and 50 tail given 25 g/head/day of fresh garlic. The data were analyzed using T-Test, the parameters are observed in this research are cholesterol levels, triglyceride egg yolk, the consumption of feed, feed conversion, egg production, egg weight, and mortality. Analysis of cholesterol levels and triglycerides egg yolks are done at the study week I, III, and V with the method extract ether and the procedure CHOD-PAP. The results showed that there is a decrease in cholesterol 152.24 mg per dl (72.19%) and triglycerides of 130.56 mg per dl (23.42%) a very sharp from the first week to the third week. The feed consumption, egg weight, egg production, and feed conversion are not affected by the time of analysis. The results of this study indicate that to get the content of cholesterol and low fat, given fresh garlic for three weeks.  Duck Eggs; Garlic; Cholesterol
Co-Authors Budi Indarsih Ni Ketut Dewi Haryani