SUPLEMENTASI ENZIM SELULASE DAN MINYAK IKAN SERTA L-KARNITIN DALAM RANSUM BEKATUL TERFERMENTASI PENGARUHNYA TERHADAP KADAR ASAM LEMAK JENUH DAN TAK JENUH TELUR ITIK

Abstract

The objectives of research were to find out and to compare the effect of cellulose enzyme, fish oil and L-carnitin in fermented bran ration on the chemical composition of Tegal Duck Egg. The research material consisted of 90 female Tegal ducks in 180-day production period. The cattle feed material used consisted of bran, yellow corn, concentrate, mineral, cellulose enzyme, l-carnitin, and tuna and lemuru fish oils. The research method employed was experimental one with Completely Random Design (CRD) with 6 treatments and 3 repetitions. Every unit of repetition contained 5 female ducks with varying treatment production periods: P₀= Control Ration, P₁ = P₀ + 100% fermented bran replacing bran in ration, P₂ = P₁ + 0.002% of cellulose enzyme, P₃ = P₂ + 0.003 L-carnitin in ration, P₄ = P₃ + tuna fish oil at 4% in ration, P₅ = P₃ + lemuru fish oil at 4% in ration. The variable observed was chemical composition of Tegal duck.

The result of variance analysis showed that the supplementation of cellulose enzyme, fish oil, and L-carnitin in fermented bran ration affected significantly (P < 0.01) cholesterol, LDL (Low Density Lipoprotein), HDL (High Density Lipoprotein) and fat, omega-3 and omega-6 fatty acids, saturated and non-saturated fatty acid, EPA and DHA levels in Tegal duck egg. The conclusion was that supplementation of cellulose enzyme, fish oil, and L-carnitin in ration containing bran fermented could lower saturated fatty acid level from 36.48% to 27.12%. Then the non-saturated fatty acid level increased from 63.50% to 72.88% and EPA (Eicosapentanoic) from 1.09% to 3.25%, and DHA (Doxohexanoate) from 2.31% to 4.90%.

Keywords:    fermented bran, cellulose enzyme, L-carnitin, tuna, lemuru fish oils.