scholarly journals Pengaruh Penambahan Tepung Daun Kelor pada Ransum terhadap Kandungan Nutrisi dan Fisik Telur Itik

2021 ◽  
Vol 9 (1) ◽  
pp. 42-48
Author(s):  
M. Indriati ◽  
E. Yuniarsih
Keyword(s):  
Egg Quality ◽  
Chemical Quality ◽  
Protein Levels ◽  
Leaf Meal ◽  
Cholesterol Levels ◽  
Design Variables ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Color Score

The aim of this study were to analyzed effect of adding Moringa leaf meal on feed in egg quality of duck.The livestock used were 27 ducks with 3 treatments and 3 replication and each replication there were 3ducks. P0 (feed + 0% Moringa), P1 (feed + 5% Moringa) and P2 (feed + 10% Moringa). Experimentaldesign used completely randomized design. Variables observed in this study were physical quality such asegg weight and yolk color score and chemical quality such as cholesterol and protein level. Observationwas carried out after 4 weeks of feed treatment. Significantly different result were seen in egg weightvariables (P<0.05), treatment of 5% and 10% moringa leaf in feed significanty decrease weight of eggs.Adding 5% and 10% moringa leaves increased a yolk color score, respectively 7.11 + 1.05 and 7.44 +0.52 compared with control 6.55 + 3.20. Cholesterol levels decrease in 5% feed treatment 14.07 + 2.07compared to control 15.46 + 1.43. The adition of 5% and 10% moringa leaves increased protein level10.90% and 10.86% respectively, compared to control 10.74%. However, base on statistical analysis ofyolk color score, cholesterol and protein levels were not significantly different (P>0.05).

scholarly journals The effect of additional turmeric flour in rations on the performance and egg quality of laying chicken isa brown strain age 70th weeks

2021 ◽  
Vol 888 (1) ◽  
pp. 012054
Author(s):  
A Jaelani ◽  
N Abelina ◽  
R Samudera ◽  
T Rostini ◽  
Masganti ◽  
...  
Keyword(s):  
Research Method ◽  
Laying Hens ◽  
Egg Quality ◽  
Egg Mass ◽  
Feed Conversion ◽  
Unit Value ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Haugh Unit

Abstract This research aims to study and analyze the effect of adding turmeric flour (Curcuma domestica Val) in the rations on the performance of 70 weeks old Isa Brown strain of laying hens. The research method used in this study was an experimental method with a completely randomized design (CRD) step with five treatments and four replications. The number of chickens used was as many as 40 laying hens. The treatments given to the sample were P0 = feed without giving turmeric flour (control), P1 = feed with 0.3% turmeric flour, P2 = feed with 0.5% turmeric flour, P3 = feed with 0.7% turmeric flour and treatment P4 = feed by giving turmeric flour 0,9%. The results showed that giving turmeric flour in the rations of the Isa Brown strain of laying hens affected chicken performance and egg quality. This research concludes that giving turmeric flour a percentage of 0.7% in Isa Brown’s 70-week old laying hens is the best for ration consumption, Hen Day Production, egg weight, feed conversion, and egg quality: Haught Unit, yolk egg color, yolk egg index, grading egg and egg mass. Based on the haugh unit value, all eggs produced are still in the AA grade category

scholarly journals Limestone particle sizes and lighting regimens on egg and bone quality of laying hens

2015 ◽  
Vol 50 (8) ◽  
pp. 718-725 ◽  
Author(s):  
Regina Patrícia de Souza Xavier ◽  
Ednardo Rodrigues Freitas ◽  
Nádia Melo Braz ◽  
Nadja Naiara Pereira Farias ◽  
Raffaella Castro Lima ◽  
...  
Keyword(s):  
Bone Quality ◽  
Laying Hens ◽  
Egg Quality ◽  
Mineral Matter ◽  
Artificial Light ◽  
Particle Sizes ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Haugh Unit

Abstract:The objective of this work was to evaluate the effect of limestone particle sizes in the diet and of lighting regimes on the egg and bone quality and on the performance of commercial laying hens. Three hundred Hissex White layers, at 18 weeks of age, were distributed in a completely randomized design, in a 5×2 factorial arrangement (coarse limestone in the diet at 0, 25, 50, 75, and 100%; with or without artificial light), with five replicates of six birds. No significant interaction was observed between particle sizes and lighting regime for the evaluated parameters. There was no significant effect of coarse limestone level in the diet on the performance and egg quality of hens; however, bone deformity (3.23 to 4.01 mm), strength (5.19 to 6.70 kgf cm-2), and mineral matter (51.09 to 59.61%) improved as the proportion of coarse limestone increased. For lighting regime, the treatment with artificial light yielded higher Haugh unit values (87.17 vs. 85.54) than that with natural light only. Greater limestone particles improve bone quality of laying hens, and the use of artificial light can benefit the albumen quality of the eggs.

scholarly journals Paprika and/or marigold extracts in diets for laying hens

2017 ◽  
Vol 18 (2) ◽  
pp. 293-302 ◽  
Author(s):  
Maria Cristina de OLIVEIRA ◽  
Wanessa Dutra da SILVA ◽  
Higor Castro OLIVEIRA ◽  
Eduardo de Queiroz Barros MOREIRA ◽  
Larissa de Oliveira FERREIRA ◽  
...  
Keyword(s):  
Laying Hens ◽  
Egg Quality ◽  
Specific Weight ◽  
Control Treatment ◽  
Control Group ◽  
Egg Mass ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Haugh Unit

SUMMARY This study was performed to evaluate the effect of the inclusion of paprika and marigold extracts in sorghum-based rations on the productivity and egg quality of laying hens. One hundred sixty laying hens were distributed in a completely randomized design in five treatments and in a factorial arrangement (2 × 2 + 1), one control ration based on corn, two levels of paprika extract (0 and 6 g/kg diet), and two levels of marigold extract (0 and 1 g/kg diet) in sorghum-based rations. There was no effect (P > 0.05) of the treatments on the weight, specific weight, and Haugh unit of the eggs and productive performance, but the inclusion of paprika extract resulted in eggs with lower egg pH. The interaction between the control group and the factorial was significant (P < 0.05) to the laying rate, egg mass, and yolk color, whose values were lower with sorghum-based diets with no pigment compared to control treatment. The interaction between the paprika and marigold extracts was significant increasing the height (P < 0.03) and color (P < 0.0001) of the yolk when paprika extract was used, with or without marigold extract. Marigold extract inclusion reduced the percentage (P < 0.02) and thickness (P < 0.01) of the eggshell. As conclusion, the inclusion of paprika extract in sorghum-based diets for laying hens is viable for improving the egg quality.

scholarly journals QUALITY OF FEMALE BALI DUCK MEAT FED DIET CONTAINT FERMENTED PAPAYA LEAF MEAL

2021 ◽  
Vol 24 (1) ◽  
pp. 19
Author(s):  
SITI N. W. ◽  
I N. S. SUTAMA ◽  
N. M. S. SUKMAWATI ◽  
I N. ARDIKA
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Matter Content ◽  
Water Holding Capacity ◽  
Dry Matter Content ◽  
Leaf Meal ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Water Holding

The research objective was to know the effect of fermented papaya leaf meal in diet to quality of female bali duck meat. The design used was Completely Randomized Design with 3 treatments and 5 replicates, each treatment used 2 female bali duck on the age of 12 weeks. The 3 treatments were levels of fermented papaya leaf meal i.e. 0%, 8% and 16% for treatment A, B, and C respectively. Variables observed were diminishing cook meat, water holding capacity, pH, water content, protein content, fat content and dry matter content. The research results showed that water content, diminishing cook and pH of the treatments A, B and C were non significantly different (P>0.05). Di- minishing row meat of the treatment B was significantly higher (P<0.05) but, its water holding capacity was lower significantly different (P<0.05) than the A and C. Meat protein content of the treatment C was higher significantly (P<0.05) but, its muscular fat was lower significantly (P < 0.05) compare to the treatments A and B. From the re- sults of the study it can be concluded that the addition of fermented papaya leaf meal at the level of 8%-16% in the ration can improve the quality of the meat of female bali ducks aged 26 weeks.

scholarly journals Vegetable pigments in sorghum-based diets for laying hens

2020 ◽  
Vol 12 ◽  
Author(s):  
Donaldo Antônio Nunes Junior ◽  
Heder José D’Avila Lima ◽  
Jean Kaique Valentim ◽  
Laura Aline Zanelatto Souza ◽  
Nayara Emanoelle Matos e Silva ◽  
...  
Keyword(s):  
Egg Production ◽  
Laying Hens ◽  
Egg Quality ◽  
Energy Sources ◽  
Natural Pigment ◽  
Randomized Design ◽  
Significant Difference ◽  
Egg Yolks ◽  
Completely Randomized Design

The main objective of this research is to evaluate the inclusion of different natural pigment solutions in diets formulated with maize and sorghum solutions on the growth performance and egg quality of commercial laying hens created in hot climates. Throughout the conduction of this experiment, were used 252 laying hens of the Hisex Brow, in a completely randomized design, with six treatments, seven repetitions, and six birds per plot. The experimental diets were assigned with different energy sources and adding pigmentation solutions, diet 1 (corn), diet 2 (corn + annatto), diet 3 (corn + carrot), diet 4 (sorghum), diet 5 (sorghum + annatto), diet 6 (sorghum + Carrot).  Afterward, being evaluated the performance and quality of eggs. It was observed significant difference with reference t egg production, egg weight (g), gem weight (g), the weight of shell (g), albumin in weight (g), and gem coloration (tons) among the treatments. There was no difference in the parameters of performance and quality of eggs evaluated, only the variable yolk color had a significant effect between treatments. Replacing the energy source of the corn diet with sorghum in the diet of laying hens at peak production provides similar performance and egg quality, which can be a substitute for quality and efficiency. The use of annatto and carrots as a natural pigmentation promotes greater pigmentation of the egg yolks of laying Hisex Brown eggs and does not impair the performance of the birds.

scholarly journals Glycerin from biodiesel in the feeding of red-egg layers

2017 ◽  
Vol 38 (2) ◽  
pp. 1009 ◽  
Author(s):  
Grazielly Stefany Pinto Fontinele ◽  
Silvana Cavalcante Bastos Leite ◽  
Carla Nágila Cordeiro ◽  
Cláudia De Castro Goulart ◽  
Adailton Camêlo Costa ◽  
...  
Keyword(s):  
Feed Intake ◽  
Egg Production ◽  
Egg Quality ◽  
Control Diet ◽  
Production Cycle ◽  
Egg Mass ◽  
Egg Weight ◽  
Randomized Design ◽  
Completely Randomized Design

The aim of this study was to evaluate the effects of vegetable glycerin on performance and egg quality of red-egg layers in the second production cycle. A total of 252 Hy-Line Brown layers weighing 1.919 ± 0.095 kg, at 90 weeks, were used in a completely randomized design with six treatments and seven birds per replication. The experiment lasted 84 days. Treatments consisted of a control diet (no glycerin) and five diets with increasing levels of vegetable glycerin (2, 4, 6, 8, and 10%). The following variables were evaluated: feed intake (g/bird/day); egg production (%); egg weight (g); egg mass (g/bird/day); conversion per egg mass (kg kg) and per dozen eggs (kg/dz); percentages of albumen, yolk, and shell; eggshell thickness (mm); and egg specific gravity. (Y = 67.69 + 54.23X, R2 = 0.78) and egg mass (Y = 44.84 + 42.87X, R2 = 0.66) improved linearly with the glycerin levels. A quadratic effect was observed (Y = 114.11 + 336.96 X – 3,169.6 X2, R2 = 0.52) on feed intake. In conclusion, glycerin can be used to partially replace corn in diets for layers in the second production cycle at inclusion levels of up to 10%.

scholarly journals Pengaruh Lama Perebusan terhadap Kualitas Kimia dan Organoleptik Abon dari Bagian Dada dan Paha Ayam Petelur Afkir

2017 ◽  
Vol 10 (2) ◽  
pp. 108 ◽  
Author(s):  
Eko Prasetyo ◽  
Adi Magna Patriadi Nuhriawangsa ◽  
Winny Swastike
Keyword(s):  
Soxhlet Extraction ◽  
Poultry Meat ◽  
Chemical Quality ◽  
Breast Meat ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Meat Samples ◽  
Meat Type

<p>The aim of this study was to determine the effect of boiling time and muscle parts and the interaction of those two factors on chemical and organoleptic quality of abon of post laying hen. Poultry meat samples used were breast and thigh of post laying hens. The design used was Completely Randomized Design of Factorial Pattern 2 x 3. The first factor was boiling time (15, 30, 45 minutes) and the second was muscle parts (breast and thigh). Water content was tested by Gravimetric, fat content by Soxhlet extraction, protein content by Buret and quality of organoleptic included juicy,<br />flavour and preference. Water and proteins content were affected (P &lt;0.01) by boiling time and muscle parts. Flavor and preferences were not affected by boiling time and meat type. Juicy was affected (P &lt;0.01) by muscle location. Breast meat with boiling 30 minutes and thigh meat with boiling 45 minutes have the best quality.</p><p>Keywords: abon, breast, leg, boiling time, chemical quality, organoleptic.</p>

scholarly journals Pengaruh Lama Perebusan terhadap Kualitas Kimia dan Organoleptik Abon dari Bagian Dada dan Paha Ayam Petelur Afkir

2017 ◽  
Vol 10 (2) ◽  
pp. 108
Author(s):  
Eko Prasetyo ◽  
Adi Magna Patriadi Nuhriawangsa ◽  
Winny Swastike
Keyword(s):  
Soxhlet Extraction ◽  
Poultry Meat ◽  
Chemical Quality ◽  
Breast Meat ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Meat Samples ◽  
Meat Type

<p>The aim of this study was to determine the effect of boiling time and muscle parts and the interaction of those two factors on chemical and organoleptic quality of abon of post laying hen. Poultry meat samples used were breast and thigh of post laying hens. The design used was Completely Randomized Design of Factorial Pattern 2 x 3. The first factor was boiling time (15, 30, 45 minutes) and the second was muscle parts (breast and thigh). Water content was tested by Gravimetric, fat content by Soxhlet extraction, protein content by Buret and quality of organoleptic included juicy,<br />flavour and preference. Water and proteins content were affected (P &lt;0.01) by boiling time and muscle parts. Flavor and preferences were not affected by boiling time and meat type. Juicy was affected (P &lt;0.01) by muscle location. Breast meat with boiling 30 minutes and thigh meat with boiling 45 minutes have the best quality.</p><p>Keywords: abon, breast, leg, boiling time, chemical quality, organoleptic.</p>

scholarly journals Cinnamon and Gotu Kola Supplementation to Produce High Antioxidant and Low Cholesterol of Quail Pectoral Meat

2019 ◽  
Vol 11 (1) ◽  
pp. 148-155
Author(s):  
Sunarno Sunarno ◽  
Siti Zubaedah ◽  
Almalina Nabila Sulistyo Rini ◽  
Eryanti Sekarsari ◽  
Rully Rahadian
Keyword(s):  
Centella Asiatica ◽  
The Body ◽  
Feed Supplement ◽  
Polyphenol Compounds ◽  
Cholesterol Levels ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Optimum Formula ◽  
Low Cholesterol

Cholesterol in quail meat is one of the factors causing consumers to control consumption of quail meat. On the other hand, the antioxidant content in quail meat could attracts the consumers. Cinnamon (Cinnamomum sp.) bark and gotu kola (Centella asiatica) leaves are medicinal plants that contain many polyphenol compounds. The objective of this study was to obtain the most optimum formula made from cinnamon and gotu kola as a feed supplement to produce the quail meat which has low cholesterol but rich in antioxidants. This study used a completely randomized design which consisting of six groups with three replications. The six groups included one control (P0), 5 treatments consisted of 5% cinnamon (P1), 5% gotu kola (P2), combination of cinnamon and gotu kola powder with ratio 5%:5% (P3), 5%:10% (P4) and 10%:5% (P5).  The results showed that food supplements made from cinnamon bark and gotu kola leaves could increase the body weight, antioxidant levels, and reduce cholesterol levels in quail meat. Cinnamon as feed supplement with a concentration of 5% or a combination of cinnamon and gotu kola with a ratio of 5%: 10% provided the best effect on antioxidants and cholesterol level in meat. The use of cinnamon and gotu kola supplementation to produce high antioxidant and low cholesterol of quail met have not studied yet. The result of the study would be beneficial for developing the healthy, safe and good quality of quail meat.

scholarly journals PENGARUH SUBSTITUSI TEPUNG SELPIS (SELUANG DAN PISANG) TERHADAP KADAR PROTEIN, KALSIUM, DAYA TERIMA DAN MUTU ORGANOLEPTIK COOKIES

2020 ◽  
Vol 8 (1) ◽  
pp. 25-31
Author(s):  
Ayu Sagita Putri ◽  
Mars Khendra Kusfriyadi ◽  
Agnescia Clarissa Sera
Keyword(s):  
Freshwater Fish ◽  
Calcium Content ◽  
Sweet Taste ◽  
Local Foods ◽  
Protein Levels ◽  
Randomized Design ◽  
Kjeldahl Method ◽  
Banana Flour ◽  
Completely Randomized Design

Background: Insufficiency of nutrients intake such as protein and calcium may lead to the incidence of stunting in children under five years. In fact, Indonesia has many local foods like freshwater fish and local fruits which had abundant nutrients. Seluang is a typical Kalimantan freshwater fish contains high protein and calcium. The utilization of seluang fish flour and kepok banana flour as substitution in making cookies will increase the nutritional value of protein and calcium and may reduce the use of wheat flour.Objective: This study aims to analyse the effect of selpis (seluang and banana) flour substitution on protein, calcium, acceptability and organoleptic quality of cookies.Method: Experimental method with a completely randomized design (CRD) with five flour substitution treatments: 0%, 5%, 10%, 15%, 20% was used in this study. The protein content was tested by Kjeldahl method while the calcium content was tested by the AAS method.Results: Most of panelists preferred the original cookies (P1), characterized by yellowish in colour, fresh-baked aroma, slightly tough in texture and sweet-taste. The highest levels of protein and calcium were at P5 (20%) of 12.25% and 5.88 mg / 100 g.Conclusion: The substitution of seluang and kepok banana flours affect protein levels, calcium levels, acceptability (taste, color and aroma) of cookies but does not affect the texture of cookies.

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