Fatty Acid Profile and Cholesterol Levels of Quail Eggs Fed with Kayambang Flour (Salvinia molesta D.S Mitchell) in Ration Based on Lemuru Fish Oil and Palm Oil Combination

S. N. Putri (Departemen Ilmu Nutrisi dan Teknologi Pakan, Fakultas Peternakan IPB University)
D. M. Suci (Departemen Ilmu Nutrisi dan Teknologi Pakan, Fakultas Peternakan IPB University)
W. Hermana (Departemen Ilmu Nutrisi dan Teknologi Pakan, Fakultas Peternakan IPB University)

Jurnal Sain Peternakan Indonesia
Vol 17, No 1 (2022)

This study aimed to analyze the effect of adding a Salvinia molesta D.S Mitchell, sardinela longecips oil, and palm oil to profile fatty acid compotition of quail egg. This study used a complete randomized design (CRD) with 4 treatments and 5 replications. The ration contains 21% crude protein and 3000 kcal/kg metabolic energy. The treatment rations used consisted of control rations (without using Kayambang flour (P0) and treatment rations using 2%, 4% and 6% Kayambang meal on rations based on 4% lemuru fish oil and 2% palm oil (P2, P4 and P6) The results showed that the use  of Kayambang leaf meal at levels of 2%, 4% and 6% in a ration containing 4% lemuru fish oil and 2% palm oil increased total n-3 fatty acids, EPA and DHA in egg yolks ( P<0.05).  Egg yolk cholesterol tends to decrease with the use of Kayambang meals. It can be  concluded that the use of 2% and 4% Kayambang meal resulted in the ratio of n- 6 and n- 3 in egg yolks of 6.74:1 and 7.48: 1.