Suplementasi L-Karnitin dan Asam Lemak PUFA Terproteksi dalam Ransum Limbah Pasar Organik Terfermentasi Pengaruhnya Terhadap Komposisi Kimiawi Air Susu Kambing

The experiment was conducted to investigate the effect of transfer protection PUFA and L-carnitin on the ration on chemist composition of dairy milk In total, 15 female dairy goats of 2-4 year this old Peranakan Etawah (PE) with body weight of 25-55 kg were used in this experiment. The assay diets included a basal diet (control) based on yellow corn, rice bran, soy bean meal and coconut meal, mineral, tuna fish oil and lemuru fish oil. The method of the research was experimental in vivo using Completely Randomized Blok Design (RAK). There were 5 treatment in each treatment and 3 replication. Treatment consisted of P0 = control ration, P1 = P0 +50% market waste subtition grass on the ration, P2 = P1+500 ppm L-karnitin on the ration, P3 = P1+protection tuna fish oil 5% in the ration and P4 = P1+ protection lemuru fish oil 5% in the ration. The variables measuared content composition dairy milk goat. The results of variance analysis showed that the effect of suplementation protection PUFA in the rations on market waste contain 500 ppm L-carnitine were significantly (P<0.01) of acid goats milk composition. The conclusion of this research shows that the suplementation protection PUFA in the ration contain 500 ppm L-carnitine, can decrease milk cholesterol from 0,482% to 0,420%, LDL from 45,30 to 33,13 mg/dl. There for to increase HDL from 54,70 to 66,87 mg/dl, omega-3 fatty acid from 1,10% to 4,04%, omega-6 fatty acid from 1,46% to 18,80 percent. Keywords: composition dairy milk goats, L-carnitine, protection PUFA fatty acid

Download Full-text

Transfer Omega-3 Melalui Kapsulisasi dan L-Karnitin Pengaruhnya Terhadap Kandungan Asam Lemak Daging dan Sate Kambing

Sains Peternakan ◽

10.20961/sainspet.v6i1.4938 ◽

2017 ◽

Vol 6 (1) ◽

pp. 18

Author(s):

Sudibya Sudibya

Keyword(s):

Fatty Acid ◽

Fish Oil ◽

Saturated Fatty Acid ◽

Omega 3 ◽

Tuna Fish ◽

Meat Goat ◽

Materials Used ◽

Coconut Meal ◽

Tuna Fish Oil

The objective of this study were to find out and to compare the effect of supplementation of L-carnitine and tuna fish oil and lemuru fish oil on fatty acid saturated, fatty acid non saturated concentration and peroksida, TBA number. The materials used were 20 male PE (Peranakan Etawah) goats of 2 until 3 month old and 15.5-23.5 kilogram body weight. The feedstuff used were wild grass, yellow corn, rice bran, soy bean meal, coconut meal, mineral premix. L-carnitine, tuna fish oil and lemuru fish oil. The method of the research was experimental in vivo using Completely Randomized Blok Design. There were 4 treatments in each treatment and 5 replication. Treatment consisted of P0= control ration, P1=P0 +L-carnitine 50 ppm, P2=P1 + tuna fish oil 5 ml or equal with 4% in the ration, and P3=P1+ lemuru fish oil 5 ml or equal with 4% in the ration. The variables measuared fatty acid saturated, fatty acid non saturated concentration and peroksida number.. The results of variance analysis showed that the effect of supplementation of tuna fish oil and lemuru fish oil (P2 and P3) in the rations contain 50 ppm L-carnitine were significantly (P<0.01) on faty acid saturated, faty acid non saturated concentration and peroksida number.The conclusion of this research shows that the supplementation of 50 ppm L-carnitine, tuna and lemuru fish oil 5ml that was equal to 4% in goat rations can incrase non saturated fatty acid from 59,74 to 67,36%, than to decreased saturated fatty acid from 40,26 to 32,64 %. Proces burned of meat goat to increase peroxida from 0.1437 until 0.1615 miliequivalen/kg and malonaldehyde from 1,807 until 2,440 mg/kg then to decrease concentration omega-3 fatty acid from 5,957 until 5,945%. Key words : saturated fatty acid, non saturated fatty acid , L-carnitine, tuna, lemuru fish oils

Download Full-text

Transfer Omega-3 Melalui Kapsulisasi dan L-Karnitin Pengaruhnya Terhadap Kandungan Asam Lemak Daging dan Sate Kambing

Sains Peternakan ◽

10.20961/sainspet.6.1.18-25 ◽

2017 ◽

Vol 6 (1) ◽

pp. 18

Author(s):

Sudibya Sudibya

Keyword(s):

Fatty Acid ◽

Fish Oil ◽

Saturated Fatty Acid ◽

Omega 3 ◽

Tuna Fish ◽

Meat Goat ◽

Materials Used ◽

Coconut Meal ◽

Tuna Fish Oil

The objective of this study were to find out and to compare the effect of supplementation of L-carnitine and tuna fish oil and lemuru fish oil on fatty acid saturated, fatty acid non saturated concentration and peroksida, TBA number. The materials used were 20 male PE (Peranakan Etawah) goats of 2 until 3 month old and 15.5-23.5 kilogram body weight. The feedstuff used were wild grass, yellow corn, rice bran, soy bean meal, coconut meal, mineral premix. L-carnitine, tuna fish oil and lemuru fish oil. The method of the research was experimental in vivo using Completely Randomized Blok Design. There were 4 treatments in each treatment and 5 replication. Treatment consisted of P0= control ration, P1=P0 +L-carnitine 50 ppm, P2=P1 + tuna fish oil 5 ml or equal with 4% in the ration, and P3=P1+ lemuru fish oil 5 ml or equal with 4% in the ration. The variables measuared fatty acid saturated, fatty acid non saturated concentration and peroksida number.. The results of variance analysis showed that the effect of supplementation of tuna fish oil and lemuru fish oil (P2 and P3) in the rations contain 50 ppm L-carnitine were significantly (P<0.01) on faty acid saturated, faty acid non saturated concentration and peroksida number.The conclusion of this research shows that the supplementation of 50 ppm L-carnitine, tuna and lemuru fish oil 5ml that was equal to 4% in goat rations can incrase non saturated fatty acid from 59,74 to 67,36%, than to decreased saturated fatty acid from 40,26 to 32,64 %. Proces burned of meat goat to increase peroxida from 0.1437 until 0.1615 miliequivalen/kg and malonaldehyde from 1,807 until 2,440 mg/kg then to decrease concentration omega-3 fatty acid from 5,957 until 5,945%. Key words : saturated fatty acid, non saturated fatty acid , L-carnitine, tuna, lemuru fish oils

Download Full-text

PENGARUH PEMBERIAN JAGUNG KUNING FERMENTASI DENGAN SUPLEMENTASI POLYUNSATURATED FATTY ACID (PUFA) DAN L-KARNITIN TERHADAP DAYA TETAS TELUR PUYUH

Buletin Peternakan ◽

10.21059/buletinpeternak.v39i1.6157 ◽

2015 ◽

Vol 39 (1) ◽

pp. 42

Author(s):

Ayu Siswoyo Putri ◽

Sudibya (Sudibya) ◽

Ratih Dewanti

Keyword(s):

Fatty Acid ◽

Fish Oil ◽

Polyunsaturated Fatty Acid ◽

Basal Diet ◽

Tuna Fish ◽

Coturnix Coturnix ◽

Yellow Corn ◽

Randomized Design ◽

Dietary Treatments ◽

Tuna Fish Oil

The aim of the research was to evaluate the effect of feeding fermented yellow corn with polyunsaturated fatty acid and L-Karnitin supplementation on the hatchability of quail (Coturnix-coturnix japonica) egg. A number of 160 female and 40 male quails of 70 days old were used as experimental animal. The present research was designed in oneway Completely Randomized Design (CRD) with five treatments and four replication, each replication contains of eight female and two males quails. The dietary treatments were P0= basal diet, P1= P0 with 100% substitution at yellow corn by fermented yellow corn, P2= P1 + 10 ppm L-karnitin, P3= P2 + 4% tuna fish oil, P4= P2 + 4% lemuru fish oil. Suplementation of fish oil as polyunsaturated fatty acid source and L-karnitin in fermented yellow corn diet didn’t affect eggs fertility, hatchability, and hatching quality, however, it significantly (P<0.01) affected hatching weight. The best result achieved in treatment P1 because it content yellow corn fermentation which increased the weight of hatching. It can be concluded that feeding fermented yellow corn with supplementation of polyunsaturated fatty acid source and L-karnitin quail eggs, increase DOQ hatching weight of quail eggs. (Key words: Fermented yellow corn, Hatchability, L-karnitin, Polyunsaturated fatty acid, Quail)

Download Full-text

The effect of low dose tuna fish oil on cardiac hypertrophy and membrane fatty acid composition in the rat heart

Journal of Molecular and Cellular Cardiology ◽

10.1016/j.yjmcc.2007.03.364 ◽

2007 ◽

Vol 42 (6) ◽

pp. S138

Author(s):

Renee Henry ◽

Peter L. McLennan ◽

Gregory E. Peoples

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Cardiac Hypertrophy ◽

Fish Oil ◽

Rat Heart ◽

Low Dose ◽

Membrane Fatty Acid ◽

Membrane Fatty Acid Composition ◽

Tuna Fish ◽

Tuna Fish Oil

Download Full-text

In vivo formation of metabolites of prostaglandins I2 and I3 in the marmoset monkey (Callithrix jacchus) following dietary supplementation with tuna fish oil

Biochimica et Biophysica Acta (BBA) - Lipids and Lipid Metabolism ◽

10.1016/0005-2760(89)90250-6 ◽

1989 ◽

Vol 1003 (2) ◽

pp. 161-166 ◽

Cited By ~ 37

Author(s):

Mahinda Y. Abeywardena ◽

Sven Fischer ◽

Horst Schweer ◽

John S. Charnock

Keyword(s):

Fish Oil ◽

Dietary Supplementation ◽

Callithrix Jacchus ◽

Tuna Fish ◽

Marmoset Monkey ◽

Tuna Fish Oil

Download Full-text

KINETIKA OKSIDASI MINYAK IKAN TUNA (Thunus sp) SELAMA PENYIMPANAN (Kinetics Oxidation of Tuna Fish Oil (Thunus Sp) during Storage)

Jurnal Agritech ◽

10.22146/agritech.12862 ◽

2016 ◽

Vol 36 (02) ◽

pp. 176 ◽

Cited By ~ 2

Author(s):

Rahim Husain ◽

Suparmo Suparmo ◽

Eni Harmayani ◽

Chusnul Hidayat

Keyword(s):

Activation Energy ◽

Fish Oil ◽

Peroxide Value ◽

Oxidation Reaction ◽

Acid Number ◽

Zero Order ◽

Omega 3 ◽

Tuna Fish ◽

First Order ◽

Tuna Fish Oil

Tuna fish oil (Thunnus sp) contains omega-3 fatty acids. It can be easily damaged by oxidation during storage. The rate of oxidation can be estimated by zero or first order of reaction. This research aimed to study the oxidation reaction during storage by determining the amount of activation energy (Ea) and constant change (k). The results showed that the value of k increases from 0.11 to 2.07 at a temperature 0 oC for the peroxide value while the numbers of TBA and acid number, respectively 0.041 increased 1.002, and k value of the acid number of 0.02 to 0.30 to 10, 20, 30 anda 40 oC. The activation energy (Ea) of oxidation reaction produced 50.07 Kj/mol.K peroxide value; 42.43 Kj/mol.K acid value and 57.69 Kj/mol.K. TBA value. The kinetic study showed an increasing oxidative deterioration of tuna fish (Thunnus sp) oil during storage by following the reactions of zero order or the reaction occurred slowly.Keywords: Tuna fish oil (Thunnus sp), kinetics, activation energy (Ea), zero order and first-order reactionABSTRAKMinyak ikan tuna (Thunnus sp) mengandung asam lemak omega-3, sehingga mudah rusak akibat oksidasi selama penyimpanan. Kecepatan reaksi oksidasi dapat didekati melalui reaksi orde ke nol maupun orde pertama. Penelitian ini bertujuan untuk mempelajari reaksi oksidasi selama penyimpanan dengan menentukan besaran energi aktivasi (Ea) dan konstanta perubahan (k). Hasil menunjukkan bahwa nilai k meningkat dari 0,11 menjadi 2,07 pada suhu 0 oC untuk angka peroksida, angka TBA dan angka asam adalah 0,041 menjadi 1,002 dan 0,02 menjadi 0,30, yang terjadi pada suhu 10, 20, 30, dan 40 oC. Energi aktivasi (Ea) reaksi oksidasi yang menghasilkan angka peroksida 50,07 Kj/mol.K; angka asam 42,43 Kj/mol.K dan TBA 57,69 Kj/mol.K. Studi kinetika memperlihatkan bahwa terjadi peningkatan laju reaksi kerusakan oksidasi minyak ikan tuna (Thunus sp) selama penyimpanan dengan mengikuti reaksi orde ke nol atau reaksi berlangsung secara lambat.Kata kunci: Minyak ikan tuna (Thunnus sp), kinetika (k), energi aktivasi (Ea), reaksi orde nol dan reaksi orde pertama

Download Full-text

Effect of fish oil and monensin on milk composition in dairy cows

Canadian Journal of Animal Science ◽

10.4141/a95-125 ◽

1997 ◽

Vol 77 (1) ◽

pp. 125-131 ◽

Cited By ~ 65

Author(s):

J. P. Cant ◽

A. H. Fredeen ◽

T. MacIntyre ◽

J. Gunn ◽

N. Crowe

Keyword(s):

Fatty Acids ◽

Fish Oil ◽

Milk Fat ◽

Latin Square ◽

Basal Diet ◽

Milk Composition ◽

Omega 3 ◽

Fat Percentage ◽

Fibre Degradation ◽

Diet Control

Four primparous Holstein cows were used in a 4 × 4 Latin square with 21-d periods to determine the effect of redfish oil and monensin sodium on milk composition. The four dietary treatments were a basal diet (control), the basal diet plus 14.5 mg monensin kg−1 dietary dry matter (M), 2% fish oil (FO), and a combination of fish oil and monensin (FO + M). Total DM intake, measured during the last week of each period was reduced on the two fish oil treatments but an interaction with monensin depressed intakes further. An additive inhibition of rumen fibre degradation is discussed. Differences in yields of milk and lactose were not shown to be significant among treatments. Milk fat content was reduced 29.8% by fish oil supplementation and protein content dropped 5.3%. Protein:fat ratios increased from 0.78 on the control ration to 1.08 on the fish oil treatments. Monensin, on the other hand, only caused a change in milk fat percentage, and that by a 7.5% decline. Fish oil increased the concentrations of 20- and 22-carbon fatty acids in milk, including the n-3 eicosapentaenoic and docosahexaenoic acids which were transferred at 9.3 and 16.2% efficiency from the diet, respectively. Monensin had no effect on milk fatty acid profile. The fish-oil-by-monensin interaction produced the poorest energy intakes and rates of energy deposition into milk. Key words: Milk composition, fish oil, monensin, omega-3 fatty acids

Download Full-text

Comparative Changes in the Fatty-Acid Composition of Rat Cardiac Phospholipids after Long-Term Feeding of Sunflower Seed Oil- or Tuna Fish Oil-Supplemented Diets

Annals of Nutrition and Metabolism ◽

10.1159/000177221 ◽

1986 ◽

Vol 30 (6) ◽

pp. 393-406 ◽

Cited By ~ 60

Author(s):

J.S. Charnock ◽

M.Y. Abeywardena ◽

P.L. McLennan

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Fish Oil ◽

Acid Composition ◽

Sunflower Seed ◽

Seed Oil ◽

Tuna Fish ◽

Sunflower Seed Oil ◽

Tuna Fish Oil

Download Full-text

EFFECT OF GINGER, LEMURU FISH OIL SAPONIFICATION AND OLIVE OIL ON COMPOSITION FATTY ACID OF BEEF

Jurnal Agroindustri ◽

10.31186/j.agroind.4.1.31-39 ◽

2014 ◽

Vol 4 (1) ◽

pp. 31-39

Author(s):

Siwitri Kadarsih

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Fish Oil ◽

Olive Oil ◽

Rice Bran ◽

Dry Matter ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Omega 3 ◽

Omega 6

The objective was to get beef that contain unsaturated fatty acids (especially omega 3 and 6), so as to improve intelligence, physical health for those who consume. The study design using CRD with 3 treatments, each treatment used 4 Bali cattle aged approximately 1.5 years. Observations were made 8 weeks. Pasta mixed with ginger provided konsentrat. P1 (control); P2 (6% saponification lemuru fish oil, olive oil 1%; rice bran: 37.30%; corn: 62.70%; KLK: 7%, ginger paste: 100 g); P3 (lemuru fish oil saponification 8%, 2% olive oil; rice bran; 37.30; corn: 62.70%; KLK: 7%, ginger paste: 200 g). Konsentrat given in the morning as much as 1% of the weight of the cattle based on dry matter, while the grass given a minimum of 10% of the weight of livestock observation variables include: fatty acid composition of meat. Data the analyzies qualitative. The results of the study showed that the composition of saturated fatty acids in meat decreased and an increase in unsaturated fatty acids, namely linoleic acid (omega 6) and linolenic acid (omega 3), and deikosapenta deikosaheksa acid.Keywords :

Download Full-text