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All Journal Buletin Peternakan Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics)
Hanif, Muhammad Fathin
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Health Professions Medicine & Pharmacology Public Health Veterinary Other

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Efficacy of Iron-Rich Premix Mineral Supplementation on Egg Yolk's Fe Content and Egg Quality Hanim, Chusnul; Hanif, Muhammad Fathin; Agus, Ali
Buletin Peternakan Vol 48, No 3 (2024): BULETIN PETERNAKAN VOL. 48 (3) AUGUST 2024
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v48i3.91485

Abstract

Iron's significance in human health and diseases has been extensively examined in recent reviews, leading to the consensus that iron insufficiency is a worldwide issue requiring immediate attention. Fe-enriched eggs are significant for delivering this essential trace mineral to humans. This study aimed to assess the effects of adding premix minerals on the physical and chemical quality of eggs and the yolk's iron levels. 1,680 Lohman brown laying hens, aged 31 weeks (body weight: 1.70±0.11 kg, egg production average: 81.2 %), were divided into two groups (n = 840) and fed different diets for six weeks. The diets included a basal diet (CON) and a diet enriched with a 2.5 g / kg food premix mineral (PM-Fe). The findings indicated that there was no impact on the physical and chemical quality of the eggs. However, compared to the control diet, the addition of premix significantly enhanced the iron level in the yolk after 42 days (p<0.05). To summarize, adding 2.5 g per kg of premix mineral (which contains 12.6 g per kg of iron premix) can result in a 23.4% rise in iron content in the diet and a 15.7% increase in iron content in the egg yolk.
Daily consumption of functional egg increases hemoglobin level of children with anemia Gunawan, Delima Citra Dewi; Agus, Ali; Hanif, Muhammad Fathin
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 12 ISSUE 5, 2024
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2024.12(5).364-371

Abstract

Background: Iron is one of the key elements in optimizing the first 1,000 days of life, including stunting prevention. Eggs are animal proteins that are rich in iron and affordable to all, more economically friendly, compared to other animal protein sources like meat.Objectives: This study aims to determine the effect of daily consumption of eggs on height and hemoglobin level of anemic children under five in Yogyakarta.Methods: Double-blind randomized controlled trials were used in the study procedures. The samples included sixteen under-five anemic children, separated into two groups: eight recipients of functional eggs as an intervention group and eight recipients of regular eggs as a placebo group. The intervention was passed during 42 days given continuously1 egg/day in the morning for breakfast.Results: The results showed that there were 1 stunted child in the treatment group and 2 stunted children in the placebo group The average age of recipients was 38 months in treatment and 33 months in placebo. There was an increase in height and hemoglobin with a difference of 1.3 cm for height and 2.8 gr/dl for hemoglobin in the intervention group after being given treatment for 42 days, whereas in the placebo group there was an increase of 0.5 cm for height and 0. 7 gr/dl for hemoglobin. There was a significant difference in hemoglobin levels after the treatment was given between groups (p=0.010), whereas there was not a difference in height (p=0.328). Meanwhile, within intervention group and the placebo group, there were significant differences in height and hemoglobin before and after being given intervention treatment (p<0.05).Conclusions: Daily Consumption of Functional eggs for 42 days can significantly increase hemoglobin levels in children with anemia.
Co-Authors Ali Agus Chusnul Hanim