scholarly journals Development of Novel Method for the Estimation of Total Cholesterol in Chicken Eggs

2021 ◽  
Author(s):  
Suruchi Sharma ◽  
Geetanjali Singh ◽  
Rishika Vij
Keyword(s):  
Total Cholesterol ◽  
High Performance ◽  
Accurate Result ◽  
Colorimetric Method ◽  
Egg Yolk ◽  
Cholesterol Content ◽  
Biochemical Estimation ◽  
Novel Method ◽  
Chicken Eggs

Background: Cholesterol estimation in eggs was mostly done by High performance liquid chromatography (HPLC) and gas chromatography which are tedious, expensive and time consuming methods. Thus, there is a need to determine cholesterol content by an easy spectrophotometric method which is not expensive and tedious. The present study was aimed to determine the cholesterol content in chicken eggs spectrophotometrically so as to provide better information about the nutritional quality of an egg. Methods: The experiment was conducted on 24 healthy layer birds of Dahlem Red (DR). 45 egg samples were randomly collected fresh in the morning. Total cholesterol was determined by enzymatic colorimetric method by using biochemical estimation kit (Agappe Diagnostics Ltd.). The pure yolk was separated and determined enzymatically for cholesterol estimation. The method is newly evaluated, rapid, simple and accurate. Result: The methodology designed herein can provide specific, accurate and suitable method for estimation of total cholesterol in chicken eggs. The average cholesterol content of Dahlem red was 12.59±0.09 mg/ml in egg yolk or 195.66±2.80 mg/egg yolk.

scholarly journals Evaluation of the effect of a modified proprietary poultry feed on cholesterol excretion in laying birds

2019 ◽  
Vol 30 (2) ◽  
pp. 113-116
Author(s):  
Chris Oche Ikese ◽  
Simon Terver Ubwa ◽  
Sunday Ogakwu Adoga ◽  
Stephen Inegedu Audu ◽  
Michael Akor
Keyword(s):  
Total Cholesterol ◽  
Rice Bran ◽  
Colorimetric Method ◽  
Cholesterol Content ◽  
Poultry Feed ◽  
Control Group ◽  
Feeding Programs ◽  
Before And After ◽  
Cholesterol Excretion ◽  
The Mean

Abstract The effect of modified proprietary poultry feed on cholesterol excretion in laying birds was evaluated. The study sort to lower the cholesterol content of eggs at the point of their physiological formation via a modification of the proprietary feed fed to laying poultry birds. This was with a view to lower the net cholesterol content in their eggs, thereby lowering the cholesterol levels available in such eggs for intake upon consumption. A 20% rice bran modification of the proprietary feed was made. Animal subjects were divided into experimental and control groups and the mean total cholesterol in their faecal droppings where determined before and after varying their feeding programs. Whereas the experimental group was fed with the modified feed, the control group was maintained on the unmodified feed. Enzymatic colorimetric method was used for the determination of mean total cholesterol in the dried faecal droppings of each group of birds under investigation. The results showed that the mean total cholesterol excretion before and after the modified feed regimen were 5.97±0.16 mg/g and 9.99±0.47 mg/g respectively and were found to be significantly different when compared using a t-test at p > 0.05 and 49 degree of freedom The results also showed that the modified proprietary poultry feed increased total cholesterol excretion in the faecal droppings of laying birds fed with the modified feed by 67.3%, and this was found to be statistically significant at p > 0.05. Hence, a 20% rice-bran modification of the proprietary feed yields a modified feed with a proven potency in elevating total cholesterol excretion while producing no drastic deviation from the proximate composition of the unmodified proprietary feed and is thus likely to have no adverse effect on the productivity of laying birds.

scholarly journals PENGARUH LAMA PERENDAMAN DALAM GEL LIDAH BUAYA (Aloe vera) TERHADAP KUALITAS TELUR AYAM RAS

ZOOTEC ◽  
2020 ◽  
Vol 40 (1) ◽  
pp. 150
Author(s):  
Asrul Lamarang ◽  
A. Yelnetty ◽  
L.Ch.M Karisoh ◽  
N.N Lontaan
Keyword(s):  
Storage Time ◽  
Aloe Vera ◽  
Egg Yolk ◽  
Egg White ◽  
Egg Weight ◽  
White Index ◽  
Significant Difference ◽  
Chicken Eggs ◽  
Haugh Unit

THE EFFECT OF IMMERSION IN GEL OF ALOE VERA ON THE QUALITY OF  CHICKEN EGGS DURING STORAGE. The study was conducted to determine the duration effect of immersion of chicken eggs in aloe vera extract (Aloe Vera) on the quality of broiler eggs during storage. The material used in this study was freshly bred eggs at first day at weight of 55 - 60 grams. Aloe vera was obtained from the center of the ornamental plant of Bahu Village. The tools used in the study were including knives, scales, blenders, containers, diameter caliper, egg candlling, petri dishes. The method used was a completely randomized design (CRD) method with factorial pattern of a 5 x 5 with 3 replications. Factor A was the immersion time and factor B was the storage time. The observed variables were egg weight, egg white index, egg yolk index, and haugh unit. The data obtained were analyzed using ANOVA. The results of this study indicated that there was no significant difference (P> 0.05) on Egg Weight, however, there were significant differences (P< 0.05) on the egg white Index, Egg Yolk Index and Haugh Unit. Soaking eggs in aloe vera gel could extend the storage time up to 30 days.Keywords: Eggs, Aloe vera, Storage, Physical Quality

scholarly journals Extraction of Uronic Acid From Sargassum crassifolium and Its Feeding Effects On The Eggs Production and Quality of Lohmann Chicken Eggs

2020 ◽  
Vol 7 (3) ◽  
pp. 264
Author(s):  
Veybe Gresje Kereh ◽  
Ivonne Maria Untu ◽  
Marie Najoan ◽  
T. Lumi
Keyword(s):  
Drinking Water ◽  
Uronic Acid ◽  
Egg Production ◽  
Pathogenic Bacteria ◽  
Laying Hens ◽  
Brown Seaweed ◽  
Egg Yolk ◽  
Egg Mass ◽  
Chicken Eggs

ABSTRACTThe use of antibiotics in chicken feed is currently banned because it can cause resistance to pathogenic bacteria and cause residues in products. This study aimed to see the effect of drinking water containing uronic acid extracted from Sargassum crassifolium (S. crassifolium) on the physical and chemical quality of Lohmann chicken eggs. One hundred and twenty laying hens were divided into 2 groups: (1) chickens given commercial feed containing antibiotics and (2) feed without additional antibiotics. The chickens were randomly assigned to one of the 5 brown seaweed supplementation treatments in drinking water A1=0.0% S.crassifolium (control); A2=2.5% S.crassifolium; A3=5.0% S.crassifolium; A4=7.5% S.crassifolium; A5=10.0% S.crassifolium. The study used a completely randomized factorial design of 5 treatments, 2 factors, and 3 replications. Each replication consisted of 6 heads of laying hens. There were no differences between treatments on the performance of laying hens (egg production, egg weight, egg mass, feed conversion); physical quality (eggshell, egg yolk, egg white, shell thickness, egg yolk, Haugh unit, egg index) and chemistry (superoxide dismutase production, thiobarbituric acid reactive substances (TBARS) and Lohmann chicken egg cholesterol) but there was a difference in feed intake. The uronic acid extracted from S. crassifolium has not been able to increase the production and quality of Lohmann chicken eggs.Keywords: lohmann chicken, quality of eggs, Sargassum crassifolium, uronic acid

scholarly journals PEMANFAATAN TEPUNG KULIT PEPAYA (Carica papaya L) DALAM RANSUM TERHADAP KUALITAS INTERNAL TELUR

ZOOTEC ◽  
2020 ◽  
Vol 40 (2) ◽  
pp. 418
Author(s):  
Armando Paat ◽  
C.L. Sarajar ◽  
J. R. Leke ◽  
F. N. Sompie
Keyword(s):  
Carica Papaya ◽  
Laying Hens ◽  
Egg Yolk ◽  
Internal Quality ◽  
Egg Weight ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Chicken Eggs

UTILIZATION AND INTERNAL QUALITY OF EGG ON PAPAYA PEEL MEAL DIET (CARICA PAPAYA L). The aim of research was to utilization and internal quality of eggs on papaya (carica papaya L) peel meal diet. The material used in this study were one hundred laying hens (MB 402). The completely randomized design (CRD) was done in this research for analysing of statistics to five treatments and four replications, each replications was occupied by five laying hens (MB 402). The variable measured were egg weight, egg yolk, colour of egg yolk.  The result of this research showed that egg weight, egg yolk, the colour egg yolk was not significantly different (P>0.05). Conclusion, the utilization of flour skin papaya until 16% in feed will increase the quality of chicken eggs. Kata Kunci: Papaya peel meal, laying feed, the quality internal egg.

scholarly journals Deteksi Kualitas Kuning Telur Ayam Kampung Menggunakan Ekstraksi Ciri Secara Statistika Orde Satu Berbasis Logika Fuzzy

eLEKTRIKA ◽  
2020 ◽  
Vol 12 (2) ◽  
pp. 73
Author(s):  
Muhammad Sipan ◽  
Rony Kartika Pramuyanti
Keyword(s):  
Fuzzy Logic ◽  
Egg Yolk ◽  
First Order ◽  
Personal Consumption ◽  
Native Chicken ◽  
Egg Yolks ◽  
Pixel Value ◽  
Chicken Egg Yolk ◽  
Chicken Eggs

<p><em>Chicken eggs have become a basic necessity for Indonesians, both for personal consumption and for business purposes. Eggs that are good or quality can be seen based on the yolk. Both those who are only a day old a week or more than two weeks or those that are not suitable for consumption.</em></p><p><em>Quality egg yolks appear brighter in yellow and there are no stripes or other colors and markings in the yolk. Eggs. From this, the author tries to do research on the detection of quality detection of native chicken egg yolk using Order One Statistical Extraction based on Fuzzy Logic. Feature extraction The first order egg yolk image in this study uses various features, namely variance, skewness, cartulation, entropy and mean. Texture measurements in the first order use statistical calculations based on the original image pixel value for the sole purpose of finding the histogram characteristics of the image.</em></p><p><em>The results of this study are the value of the feature calculation in first order statistics to be used to make the decision whether the egg yolk is suitable for consumption or not. This research is expected to be able to provide insight in determining the quality or absence of native chicken eggs. The first step in this research is to look for data in the form of egg yolks from native chickens, after that we take a picture in the form of an image of egg yolk using the same camera and the same distance as well. So that the image results obtained have the same level of precision. From this image, we then look for the first order statistical value which will be used as a reference in determining the quality of eggs using fuzzy logic.</em></p>

scholarly journals SUPLEMENTASI TEPUNG KULIT KAYU MANIS DAN DAUN PEGAGAN DALAM PAKAN TERHADAP KANDUNGAN KOLESTEROL DAN ANTIOKSIDAN TELUR PUYUH (

2018 ◽  
Vol 7 (1) ◽  
Author(s):  
Sunarno Sunarno ◽  
Muhammad Anwar Djaelani
Keyword(s):  
Public Health ◽  
Egg Yolk ◽  
Cholesterol Content ◽  
Increase Body Weight ◽  
Egg Weight ◽  
Cinnamon Bark ◽  
Randomized Design ◽  
Yolk Cholesterol ◽  
Low Cholesterol

ABSTRACTCholesterol in eggs become constraints limiting consumption eggs by the part of community. The purpose of this study was to find supplement formula in cinnamon bark and leaf pegagan to produce low quail eggs cholesterol and rich in antioxidants. The method used in this study was a complete randomized design consisting of eight treatments with three replications. Eight such treatments, including controls, standard feeds supplemented with cinnamon bark flour 5% and 10%, standard feeds supplemented with pegagan leaf flour 5% and 10%, standard feeds supplemented with flour from cinnamon bark and pegagan leaf (5%:5%, 5%:10% and 10%:5%). The results showed that supplementation of flour from cinnamon bark and pegagan leaf in the feed can increase body weight, egg weight and antioxidant content of egg yolk but decrease the amount or productivity of egg and yolk cholesterol content of quail eggs. Supplementation of flour from cinnamon bark in the feed with concentration 5% or a combination of flour from cinnamon bark-pegagan leaf with ratio 5%:10% gived the best influence on some parameters observed. Low cholesterol and rich in antioxidants can provide solutions to meet the needs of animal protein and improve the quality of public health. Keywords: antioxsidants, cholesterol, cinnamon bark, pegagan leaf, quail eggs  ABSTRAKKolesterol dalam telur burung puyuh menjadi kendala pembatasan konsumsi masyarakat terhadap telur puyuh. Tujuan penelitian ini mencari formula suplemen dalam pakan berbahan kulit kayu manis dan daun pegagan dan menghasilkan telur puyuh rendah kolesterol dan kaya antioksidan. Metode yang digunakan dalam penelitian ini adalah rancangan acak lengkap yang terdiri atas 8 perlakuan dengan 3x ulangan. Delapan perlakuan tersebut, meliputi kontrol, pakan yang diberi suplemen tepung kulit kayu manis 5% atau 10%, pakan yang diberi suplemen tepung daun pegagan 5% atau 10%, pakan yang diberi suplemen tepung kulit kayu manis dan pegagan (5%:5%, 5%:10% atau 10%:5%). Hasil penelitian menunjukkan bahwa suplemen tepung kulit kayu manis dan daun pegagan dalam pakan dapat meningkatkan bobot tubuh, bobot telur, dan kadar antioksidan kuning telur namun menurunkan jumlah/produktivitas telur dan kadar kolesterol kuning telur pada puyuh. Suplemen tepung kulit kayu manis dalam pakan dengan konsentrasi 5% atau kombinasi tepung kulit kayu manis-daun pegagan dengan rasio 5%:10% memberi pengaruh terbaik terhadap beberapa parameter yang diamati. Telur puyuh rendah kolesterol dan kaya antioksidan dapat memberi solusi terhadap pemenuhan kebutuhan protein hewani dan peningkatan kualitas kesehatan masyarakat. Kata kunci: antioksidan, kolesterol, kayu manis, pegagan, telur puyuh

scholarly journals PENGARUH KONSENTRASI LARUTAN DAUN JAMBU BIJI (Psidium guajava) DAN LAMA PERENDAMAN TERHADAP KUALITAS TELUR AYAM RAS

ZOOTEC ◽  
2019 ◽  
Vol 39 (2) ◽  
pp. 241
Author(s):  
Tri Ernawati ◽  
Linda Ch. M. Karisoh ◽  
Rahmawaty Hadju ◽  
Surtijono E. Siswosubroto
Keyword(s):  
Egg Yolk ◽  
Solution Concentration ◽  
Egg White ◽  
Egg Weight ◽  
Soaking Time ◽  
White Index ◽  
Guava Leaves ◽  
Guava Leaf ◽  
Chicken Eggs

THE EFFECT OF GUAVA LEAF SOLUTION CONCENTRATION AND SOAKING DURATION ON THE QUALITY OF CHICKEN EGGS.      This study aims to determine the effect of guava leaf solution concentration and soaking time on the quality of chicken eggs. This research was conducted from November to December 2018, at the Laboratory of Animal Product Technology, Faculty of Animal Husbandry, Sam Ratulangi University, Manado. The method used is Completely Randomized Design (CRD) with a factorial pattern consisting of 2 factors. Factor A was the concentration of solution of guava leaves and factor B is the length of immersion with 4 replications. The treatments used are: Factor A concentration of solution of guava leaves A1 = 3%, A2 = 6%, A3 = 9%, A4 = 12%. Factor B was duration of immersion B1 = 6 hours, B2 = 12 hours, B3 = 18 hours, B4 = 24 hours. The variables analyzed were a decrease in egg weight, egg white index and egg yolk index. Data obtained were analyzed by variety. If there are significant differences between treatments, it will be continued with Duncan Test. The results of the variance analysis showed that the interaction had a significant effect (P <0.05) on the decrease in egg weight and did not significantly influence (P> 0.05) on the egg white index and egg yolk index. Duncan's Test results for decreasing egg weight showed the concentration of guava leaf solution 3% and soaking time 6 hours  gave good results for the quality of chicken eggs. It was concluded that the concentration of 3% and the soaking time of 6 hours gives good results on decreasing egg weight. As for the egg white index and egg yolk index showed good results with concentration of 12% and 24-hour immersion time. Keywords: Guava leaf, Egg weight, Egg white index, Egg yolk index.

scholarly journals Performance and hypo-cholesterolemic response of laying hens fed cassava root sievate - based diets.

2021 ◽  
Vol 32 (2) ◽  
pp. 215-223
Author(s):  
O.M.O. Idowu ◽  
A. Oduweso ◽  
E. Daisy
Keyword(s):  
Blood Plasma ◽  
Total Cholesterol ◽  
Egg Production ◽  
Dietary Treatment ◽  
Egg Yolk ◽  
Cholesterol Content ◽  
The Body ◽  
Cholesterol Concentration ◽  
Control Group ◽  
Yolk Cholesterol

A total of one hundred and fifty (150) Nera ser-linked layer strains (32 weeks of age) were used to investigate the performance response, blood plasma and egg yolk cholesterol status of hens fed cassava roul sievate (CRS) bused - diets. CRS was used to replace wheat offal at 0, 5, 10, 15 und 20% respectively, resulting in five dietary treatments. Each treatment had 3 replicates with each replicate group having five hirds. The experiment lasted for 10 weeks. No significant effect of diers was noticed in the body weights, weight gain and daily feed intake. Fced conversion per dozen eggs, hen-day egg production and total egg produced significantly declined as CRS levels increased from 0 to 20% in the diets. Diets with 20% CARS had the poorest performance. However, the blood plasma, egg yolk and egg cholesterol concentrations were reduced significantly (p< 0.05) with increased level of CRS Dietary treatment with 20 % CARS had the lowest (P< 0.05) cholesterol concentration. Inclusion of up to 20% CRS led to 35% reduction in plasma total cholesterol, while 18 and 17% reductions were obtained in the egg yolk total cholesterol and total cholesterol per egy respectively. Replacement of up to 10% (w/w) wheat offal by CRS is therefore recommended 10 effectively reduce cholesterol content of the plasma ,egg yolk and whole egg by 20%, 10% and 17 % respectively at performance level that are comparable with that of the control group. 

scholarly journals Effect of supplementation of diets for quails with vitamins A, D and E on performance of the birds and quality and enrichment of eggs

2011 ◽  
Vol 40 (6) ◽  
pp. 1222-1232 ◽  
Author(s):  
Rafael Henrique Marques ◽  
Rodrigo Antonio Gravena ◽  
Janaina Della Torre da Silva ◽  
Josiane Roccon ◽  
Juliana Picarelli ◽  
...  
Keyword(s):  
Vitamin D ◽  
High Performance ◽  
Egg Yolk ◽  
Vitamin D Supplementation ◽  
Internal Quality ◽  
External Quality ◽  
Chromatography Method ◽  
Randomized Experimental Design ◽  
Liquid Chromatography Method

The objective of this research was to evaluate the performance of birds and the quality and enrichment of eggs from quails fed diets supplemented with vitamins A, D and E. Three experiments were performed, one for each vitamin, under completely randomized experimental design, with six replicates and eight birds per plot, totaling 192 quails. Performance of birds was evaluated by the daily feed intake, egg weight, laying percentage (%) and food conversion, per kg and dozen of eggs. It was also evaluated the internal quality (Haugh unit, yolk index and yolk and albumen percentages) and external quality (eggshell percentage, egg specific gravity, eggshell thickness and weight) and the concentration of vitamins in egg yolk by using the high performance liquid chromatography method. Vitamins supplementation did not improve productive performance neither the internal and external quality of the eggs, except for vitamin D supplementation, which increased intake. Incorporation of vitamin A in yolk increased 536.27% at level 30,000 UI/kg, vitamin D increased 13.43% at 1,500 UI/kg and vitamin E increased 479.05% at 600 UI/kg, and these results evidence that the nutritional value of eggs, related to vitamins, can be increased through supplementation of diets for quails.

scholarly journals Pengaruh Konsentrasi Ekstrak Daun Sirsak Terhadap Penurunan Kualitas Telur Ayam Ras Selama Penyimpanan

2020 ◽  
Vol 7 (2) ◽  
pp. 85-89
Author(s):  
Isye Jean Liur
Keyword(s):  
Leaf Extract ◽  
Egg Quality ◽  
Egg Yolk ◽  
Nutritional Content ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Chicken Eggs ◽  
Haugh Unit

Hen egg is easy to get and affordable. Besides having a complete nutritional content, chicken eggs are also easily damaged due to microbial activity during storage so that it can reduce egg quality. Therefore, a preservation process is needed to maintain egg quality. This study aims to determine the effect of soursop leaf extract concentrations on decreasing the quality of eggs. This research used a completely randomized design with two factors, the first factor was the concentration of soursop leaf extract (20, 30, 40%) and the second was the shelf life (0, 7, 14, 21 and 28 days). Observation included egg white index, egg yolk index, haugh unit, and weights of eggs. The results indicate that eggs with soursop leaf extract immersion treatment can maintain egg quality. The concentration of soursop leaf extract as much as 40% gives better results in maintaining the quality of eggs.

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