SUPLEMENTASI ASAM LEMAK PUFA DAN PRECURSOR KARNITIN DALAM RANSUM JAGUNG KUNING TERFERMENTASI PENGARUHNYA TERHADAP KOMPOSISI KIMIAWI TELUR PUYUH

Sudibya Sudibya

Abstract


Abstract

The experiment was conducted to investigate the effect of  suplementation fatty acid PUFA and carnitine precursor in the ration of fermented yellow corn of composition egg quail. In total, 200 female quails of 75 day year were used in this experiment. The assay diets included a basal diet (control) based on rice huls, concentrate, fermented yellow corn, tuna fish oil and lemuru fish oil. The method of the research was experimental in using Completely Randomized Design (RAL). There were five treatment in each treatment and four replication. Treatment consisted of P0 = control ration, P1 = P0 + 100% fermented yellow corn substitute yellow corn in the ration, P2 = P1 + 0,001% L-carnitine, P3 = P1 + tuna fish oil with 4% in the ration, and P4 = P1 + lemuru fish oil with 4% in the ration. The variables measuared content composition egg qualis. The results of variance analysis showed that the effect of suplementation fatty acid PUFA and L-carnitine in the ration significantly (P<0. 01) of fatty acid egg quails composition. The conclusion of this research shows that the transfer PUFA fatty acid on to 4% in quails rations can decrease egg cholesterol from 988 mg/dl to 922 mg/dl, than to increased linolenic fatty acid from 4,81% to 8,40%, linoleic fatty acid from 27,74% to 37,30%.

Keywords: carnitine precursor, composition egg quails, PUFA, tuna fish oil, lemuru fish oil

 

Abstrak

Penelitian dilakukan untuk mengetahui dan membandingkan pengaruh transfer asam lemak PUFA dan precursor karnitin dalam ransum jagung kuning terfermentasi terhadap komposisi kimiawi telur puyuh. Materi penelitian adalah 200 ekor burung puyuh betina periode produksi umur 75 hari. Bahan pakan yang digunakan terdiri atas bekatul, jagung kuning terfermentasi, konsentrat, premik, L-karnitin, minyak ikan tuna dan minyak ikan lemuru. Metode penelitian adalah secara eksperimental menggunakan Rancangan Acak Lengkap (RAL) dengan  5 perlakuan dan 4 ulangan. Setiap unit ulangan berisi 10 ekor burung puyuh periode produksi perlakuannya yaitu: P0 = ransum kontrol, P1 = P0 + 100% jagung kuning terfermentasi mengganti jagung kuning dalam ransum, P2 = P1 + 0,001% L-karnitin dalam ransum,  P3 = P2 + minyak ikan tuna dengan level 4% dalam ransum, P4 = P2 + minyak ikan lemuru dengan level 4% dalam ransum. Peubah yang diukur adalah komposisi kimiawi telur burung puyuh. Hasil analisis variansi menunjukkan bahwa transfer asam lemak PUFA  hingga  level 4%  dalam ransum burung puyuh yang mengandung  10 ppm L-karnitin berpengaruh sangat nyata (P<0,01) terhadap kadar kolesterol, asam lemak omega-3 dan omega-6. Kesimpulannya adalah transfer asam lemak PUFA dalam ransum burung puyuh yang mengandung 10 ppm L-karnitin mampu menurunkan kadar kolesterol  telur dari 988 mg/dl menjadi 922 mg/dl. Selanjutnya mampu meningkatkan kadar asam lemak omega-3 telur dari 4,81% menjadi  8,40% dan kadar asam lemak omega-6 dari 27,74% hingga 37,30%.

Kata kunci: precursor karnitin, komposisi kimiawi telur puyuh, PUFA, minyak  ikan tuna, minyak ikan lemuru 

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