Kualitas telur ayam lokal-arab dengan berbagai imbangan minyak ikan lemuru dan minyak kelapa sawit dalam ransum

Submitted by timweb1 on Wed, 10/30/2013 - 15:57
TitleKualitas telur ayam lokal-arab dengan berbagai imbangan minyak ikan lemuru dan minyak kelapa sawit dalam ransum
Publication TypeConference Proceedings
Year of Conference2011
AuthorsIriyanti N, Sumarmono J, Setyawati SJA, Rahayu S
Conference NameSeminar Nasional “Prospek dan Potensi Sumberdaya Ternak Lokal dalam Menunjang Ketahanan Pangan Hewani"
Volume1
Number of Volumes1
Pagination95-102
PublisherFakultas Peternakan Universitas Jenderal Soedirman,
Conference LocationPurwokerto 15 Oktober 2011
ISBN Number978-979-9204-58-5
ISBNISBN
Abstract
Egg quality affect the health safety, price and degree of consumption. The egg quality  could  be  evaluated  from  external  and  interinal  performances.  Externally, the quality could be based on color, shape, and cleaness ,  surface texture, thickness and  wholeness  of  shell.   Internal  quality  of  egg  could  be  seen  in  viscosity  and cleaness  of  white  egg  (albumen),  air  cell  volume,  yolk  color  and  its  chemicals composition  (protein,lipid,  cholesterol  and  fatty  acids).  The  aim  of  this  research was to evaluate the balance of manhadden and palm oils usage to produce the best yolk  quality  especially  omega-3,-6  and  -9  fatty  acids.   The  research  was  done  in “AMPERA” local/Arab chicken farm at Klareyan, Petarukan, Pemalang regency. The treatments were manhadden : palm oils ratios i.e. R 0 = control; R1   = 3:3; R2   = 4:2; R3  = 4:3; R4  = 5:1 and R5   = 5:2 respectively. The research indicated that manhadden fish  and  palm  oils  ratios  have  not  affected  to  external  quality  but  significantly affected  to  internal  quality  i.e.  cholesterol  and  fatty  acids  contents  of  yolk.  The conclusion was that manhadden:palm oils ratios should be well measured to gain good quality eggs.
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