Cholesterol, fatty acid, and micronutrient profiles of IPB D1 chicken meat fed diets supplemented with lemuru fish oil and microminerals

L. Latifudin (Department of Animal Production and Technology, Faculty of Animal Science, IPB University)
Z. Wulandari (Department of Animal Production and Technology, Faculty of Animal Science, IPB University)
C. Budiman (Department of Animal Production and Technology, Faculty of Animal Science, IPB University)
C. Sumantri (Department of Animal Production and Technology, Faculty of Animal Science, IPB University)
S. Sumiati (Department of Food Science and Technology, Faculty of Agricultural Technology, IPB University)
I. I. Arief (Department of Animal Production and Technology, Faculty of Animal Science, IPB University)
N. Nurwulandari (Department of Food Science and Technology, Faculty of Agricultural Technology, IPB University)

Journal of the Indonesian Tropical Animal Agriculture
Vol 51, No 2 (2026): June

Chicken meat is an important source of animal protein widely consumed worldwide. The IPB D1 chicken is a crossbreed between local chickens and broilers, characterized by rapid growth, high adaptability, and desirable meat characteristics. This study aimed to analyze the effects of different feed formulations on the micronutrient content and lipid profile of IPB D1 chicken meat. A completely randomized design was used with four treatments and three replications. The dietary treatments consisted of control feed (P0), control feed supplemented with Zn and Cr (P1), feed containing lemuru fish oil (P2), and a combination of lemuru fish oil with Zn and Cr (P3). The results indicated that feed formulation significantly affected mineral content, vitamin E concentration, cholesterol level, and fatty acid composition. Treatment P3 produced the most favorable micronutrient and lipid profile, notably increasing mineral content and omega-3 polyunsaturated fatty acids while improving the omega-6 to omega-3 ratio. The P3 feed formulation was the most effective in enhancing micronutrient content and improving lipid profile characteristics of IPB D1 chicken meat.