MINIMIZATION OF UNSATURATED FATTY ACID HYDROGENATION IN RUMENT WITH KAFFIR LIME (Citrus hystrix) LEAVES

ABSTRACT: This research aimed to know the ability of C. hystrix to protect unsaturated fatty acid on the hydrogenation process by rumen microbes. Cooking oil was tested to determine the fat profile,then mixed with skim milk (1:2). The mixture were added by C. hystrix leaves powder with the level of 0%, 1%, 2%, 3% and 4% (dry weight bases) from the weight of the mixture, then mixed evenly to form protectedcooking oil. The oil was added into a syringe, containing 300 mg of feed substrates, elephant grass andbran= 60:40, then added with 30 ml of rumen fluid and buffer mixture. The syringe was incubated at 39oCfor 48 hours. The data was analyzed by completely random design. The difference of means the treatments were tested by Duncan’s new multiple range test. Result showed that oleic and linoleic contentresulted from fermentation of cooking oil protected by C. hystrix leaves powder was increase compared to unprotected. It can be concluded that cooking oil protected with C. hystrix leaves powder reduced hydrogenation of unsaturated fatty acid, mainly oleic and linoleic.
Key words: Hyidrogenation, Kaffir lime (C. hystrix) leaves, Unsaturated fatty acid
Penulis: Nafly Comilo Tiven
Kode Jurnal: jppeternakandd170187

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