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

The research was aimed to determine the effect of fish oil and L-carnitine supplementation in fermented yellow corn diets on the performance of quail (Coturnix coturnix japonica). The experiment was used 160 quails aged 70 days that were divided into five treatments and four replications. Each replication consisted of eight female quails. The mean initial body weight was 156.60±9.61 g with Coefficient of Variance (CV) of 6.14%. The in-vivo digestibility study was carried out on the last week using total collection method. Two quails were chosen randomly from each cage and placed into individual raised cages. Overall this experiment used 40 quails for nutrient digestibility study. The research was carried out using a completely randomized design. The experimental diets were P0 = basal diet (ricebran, concentrates, yellow corn), P1 = ricebran, concentrate and fermented yellow corn, P2 = P1 feed+10 ppm of L-carnitine, P3 = P2 feed + 4% of tuna fish oil, and P4 = P2 feed + 4% of lemuru fish oil. The observed variables were dry matter digestibility, organic matter digestibility, extract ether digestibility, feed consumption, HDP, egg weight and feed conversion ratio. The results of variance analysis showed that substitution of yellow corn with fermented yellow corn increased dry matter digestibility, organic matter digestibility, extract ether digestibility, feed intake and egg weight, whereas the addition of L-carnitine in the diet of fermented yellow corn increased the value of the HDP and improved feed conversion. Substitution of yellow corn with fermented yellow corn in the feed increased dry matter digestibility, organic matter digestibility, extract ether digestibility, egg weight, whereas the addition of L-carnitine 10 ppm in the feed of fermented yellow corn improved the HDP. Suplementation of tuna fish oil 4% in the diets increased egg weight. Suplementation of tuna fish oil and lemuru fish oil in the yellow corn supplemented diets improved feed conversion of quail at production phase. (Key words: Fermented yellow corn, Fish oil, L-carnitine, Growth performance, Japanese quail)

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

Sains Peternakan ◽

10.20961/sainspet.v14i2.4300 ◽

2017 ◽

Vol 14 (2) ◽

pp. 1

Author(s):

Sudibya Sudibya ◽

Aqni Hanifa ◽

Eka Handayanta ◽

Ayu Intansari ◽

Rendi Fathoni Hadi

Keyword(s):

Fatty Acid ◽

Fish Oil ◽

Basal Diet ◽

Milk Composition ◽

Omega 3 ◽

Dairy Goats ◽

Tuna Fish ◽

Dairy Milk ◽

Tuna Fish Oil

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

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

Sains Peternakan ◽

10.20961/sainspet.14.2.1-11 ◽

2017 ◽

Vol 14 (2) ◽

pp. 1

Author(s):

Sudibya Sudibya ◽

Aqni Hanifa ◽

Eka Handayanta ◽

Ayu Intansari ◽

Rendi Fathoni Hadi

Keyword(s):

Fatty Acid ◽

Fish Oil ◽

Basal Diet ◽

Milk Composition ◽

Omega 3 ◽

Dairy Goats ◽

Tuna Fish ◽

Dairy Milk ◽

Tuna Fish Oil

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

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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

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The effect of hatchery waste meal in ration on nutrient retention and performances of laying quails

Journal of the Indonesian Tropical Animal Agriculture ◽

10.14710/jitaa.43.2.131-139 ◽

2018 ◽

Vol 43 (2) ◽

pp. 131

Author(s):

R. Indreswari ◽

A. Ratriyanto

Keyword(s):

Nutrient Retention ◽

Basal Diet ◽

Metabolizable Energy ◽

Coturnix Coturnix ◽

Randomized Design ◽

Apparent Metabolizable Energy ◽

Improved Performance ◽

And Performance ◽

Dietary Treatments ◽

Range Test

The objective of this study was to investigate the effect of hatchery waste meal (HWM) as a whole or without shell (shell-less) in the diet on nutrient retention and performance of quails. The study used 500 female quails (Coturnix coturnix japonica) aged 30 days with an average initial body weight of 94.75±4.17 gr. The quails were randomly allocated to five dietary treatments in a completely randomized design with 5 replicates of 20 quails. The dietary treatments were: Control = basal diet, Whole 4% = 96% basal diet + 4% whole HWM, Whole 8% = 92% basal diet + 8% whole HWM, Shell-less HWM 4% = 96% basal diet + 4% of shell-less HWM, Shell-less HWM 8% = 92% basal diet + 8% of shell-less HWM. The data were subjected to analysis of variance, when the treatments indicated significant effect it was continued with Duncan’s Multiple Range Test. Quails fed HWM up to 8% improved (P<0.05) their crude fat retention, apparent metabolizable energy, calcium consumption and calcium retention (P<0.05). In addition, HWM in the ration increased the performance, and also yolk and albumen weight, but decreased (P<0.05) yolk and albumen index. It can be concluded that HWM improved performance and nutrient retention of quails.

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The changes in growth performance and lipid metabolism of pigs with yellow fat induced by high dietary fish oil

Canadian Journal of Animal Science ◽

10.1139/cjas-2019-0094 ◽

2020 ◽

Vol 100 (1) ◽

pp. 154-164

Author(s):

Qiuping Guo ◽

Fengna Li ◽

Chaoyue Wen ◽

Lingyu Zhang ◽

Yehui Duan ◽

...

Keyword(s):

Fatty Acid ◽

Lipid Metabolism ◽

Fish Oil ◽

Growth Performance ◽

Polyunsaturated Fatty Acid ◽

Fatty Acid Synthase ◽

Basal Diet ◽

Final Body Weight ◽

Fresh Fish ◽

High Fish

The aim of this study was to investigate the alteration in growth performance and lipid metabolism during the development of yellow fat in pigs. A total of 30 pigs (9.23 ± 0.21 kg) were assigned to three treatments: (1) low fish oil (LFO), basal diet + 2% fresh fish oil; (2) high fish oil (HFO), basal diet + 8% fresh fish oil; and (3) oxidized fish oil (OFO), basal diet + 8% OFO (peroxide value = 250 meqO2 kg−1). Pigs fed HFO and OFO diets showed yellow staining of fat and decreased growth performance, including average daily gain, average daily feed intake, and final body weight (P < 0.01). The oxidized lipid markers malondialdehyde, yellowness b* of backfat, perirenal fat, and abdominal fat were markedly increased in the pigs fed with HFO and OFO (P < 0.05). Furthermore, following HFO feeding, pigs showed significant decreases in n-6 polyunsaturated fatty acid, n-6/n-3 polyunsaturated fatty acid ratio and mRNA expression levels of CCAAT-/enhancer-binding protein alpha, fatty acid synthase, lipoprotein lipase, and hormone-sensitive lipase in backfat (P < 0.01). Overall, pigs with yellow-fat trait showed decreased growth performance and altered lipid metabolism by the high fish oil feeding.

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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

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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

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