THE EFFECT OF DIETARY VITAMIN E AND ZINC LEVELS ON PERFORMANCE AND LIPID OXIDATION IN FRESH AND STORED EGGS OF LAYING DUCKS
ABSTRACT: Vitamin E and zinc
are necessary for preventing free radical damage to phospholipid membranes, enzymes
and other important molecules. The objective of this study was to evaluate the
effect of dietary vitamin E and zinc levels on performance and lipid oxidation
in fresh and stored eggs of laying duck. A totalof 90 of 22 weeks old ducks
were randomly divided into 15 experimental units by assigning a completelyrandomized
design with 5 treatments and 3 replications. The treatment diets were R1
(control diet), R2(R1+40 IU vitamin E), R3 (R1+80 IU vitamin E), R4 (R1+100 ppm
organic zinc), and R5 (R1+200 ppmorganic zinc).The experiment was carried out
for 8 wk. Parameters observed were feed intake, eggproduction, egg weight, feed
conversion ratio, and Thiobarbituric Acid Reactive Substances (TBARS) value. The
results showed that increasing of vitamin E from 40 IU to 80 IU and zinc from
100 ppm to 200 ppm did not affect feed intake and egg weight. Otherwise, the
dietary Vitamin E and organic zinc significantly decreased (P<0.05) feed
conversion ratio and significantly increased (P<0.05) egg production and decreased
(P<0.01) TBARS values. It is concluded that dietary 40 IU vitamin E or 100
ppm organic zinc could increase the performance of laying ducks and dietary 200
ppm organic zinc was more efective to be antioxidant than 40 and 80 IU vitamin
E.
Key words: Antioxidant,
Organic zinc, Performance, Vitamin E
Penulis: Arif Darmawan,
Sumiati, and Widya Hermana
Kode Jurnal: jppeternakandd170176