Kolesterol dan Omega 9 Kuning Telur Ayam Petelur yang Mendapat Udang Mantis (Squilla empusa) Fermentasi dalam Pakan
ABSTRACT: The experiment was
conducted to determine the effect of Squilla empusa fermentation as fish meal
substitute in diet layer on cholesterol and omega-9 fatty acid yolk eggs. This
research was conducted by completely randomized design (CRD) with 4 treatment
and 5 replications. The treatments are P0 = 0% fermented Squilla empusa + 15%
fish meal; P1 = 5% fermented Squilla empusa + 10% fish meal; P2 = 10% fermented
Squilla empusa + 15% fish meal; and P3 = 15% fermented Squilla empusa + 0% fish
meal. Cholesterol, Omega-9 fatty acid yolk eggs responding variables measured.
The results of this study shows that the yolk cholesterol and omega - 9 was non
significant (P<0.05). Average of yolk cholesterol (ppm) and omega - 9 (gram)
for P0; P1; P2; and P3 were 7.622; 9.200; 9.198; and 9.442; and omega – 9 fatty
acid yolk (%) were 18.404; 17.520; 19.230 and 19.456 respectively. Conclusion
of this study (i) there are possibility using fermented Squilla empusa until
15% as fish meal substitute in diet of layers, (ii) there are good effect on
eggs quality in term of cholesterol and Omega – 9 fatty yolk.
Keywords: fermented squilla
empusa; cholesterol; omega-9 fatty acid yolk egg
Penulis: Sri Suhermiyati
Kode Jurnal: jppeternakandd110047
