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Black Cumin Seed Extract Decrease Motility and Shortening Mortality Time of Ascaridia galli Worm In Vitro Henni Vanda; Ahmad Khairi Abadi; Muhammad Hambal; Farida Athaillah; Wahyu Eka Sari; Frengki Frengki; Daniel Daniel
Jurnal Veteriner Vol 24 No 1 (2023)
Publisher : Faculty of Veterinary Medicine, Udayana University and Published in collaboration with the Indonesia Veterinarian Association

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19087/jveteriner.2023.24.1.63

Abstract

Ascaridiasis caused by roundworm Ascaridia galli is one of important diseases in poultry industry in Indonesia. This disease can affect economic losses in the form of death, growth retardation, reduced egg production as well as trigger for secondary viral or bacteria infections. Control of this nematode requires a good strategy to avoid the risk of anthelmintic resistance, one of which is the use of herbal medicine such as black cumin seed (Nigella sativa). This study was aimed to determine the level of motility and mortality time of A. galli after treated with black cumin seed extract in vitro. In this study, black cumin seed was extracted using ethanol 96%, and then diluted to 15% (P1), 25% (P2), and 45% (P3) concentration. Pyrantel pamoate preparation was used as positive control (C1), and carboxymethyl cellulose (CMC) solution as negative control (C0). Observations were carried out every 15 minutes until all the treatment worms died. The results revealed that the motility and mortality time of A. galli were significantly different in some treatment groups. The mortality time of group C0, C1 , P1, P2, and P3 were 2592, 801, 1557, 1350, and 612 minutes, respectively. 45% of black cumin seed extract had the ability to decrease worm motility, and it showed the shortest mortality time compared to other treatment groups. It can be concluded that ethanolic extract of black cumin seeds had potential anthelmintics property on A. galli worms
Effect of Temperature and Storage Time on The Quality of Quail Egg (Coturnix coturnix japonica) Siti Rani Ayuti; Monita Previa Alasa; Rastina Rastina; Hennivanda Hennivanda; Muhammad Hambal; Abbas Abbas
Jurnal Medika Veterinaria Vol 15, No 2 (2021): J.Med.Vet
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21157/j.med.vet..v15i2.26918

Abstract

Many people favor quail eggs because they contain good nutrients, and are easy to obtain at an affordable price. This research was conducted to study the effect of temperature and storage time on the quality of quail eggs. The samples in this study were 66 quail eggs which were divided into two groups, the first group (33 eggs) was stored at 27oC, and the second group (33 eggs) was kept at 5oC. This study used a completely randomized design with two factors, temperature and storage time. The observation was carried out on days 1, 7, 13, 19, 25, and 31 with triplicates. The parameters used in this study were air sac height, egg yolk index, white egg index, and Haugh Unit (HU). This study showed that temperature and storage time affected the quality of quail eggs. Eggs stored at 27oC showed a quality decrease indicated by higher air sac position, and lower egg yolk index and egg white index. Eggs kept at 5oC showed no significant degradation. The HU for both groups ranged between 76-81 which implied that the eggs had AA quality even after 31 days of storage.