Nuningtyas, YuliFrita (2013) Effect of Curcuma domestica Stock Solution on Layer Performance, Egg Quality, and Antioxidant Activity. Magister thesis, Universitas Brawijaya.
Abstract
Tujuan dari penelitian ini adalah untuk mengevaluasi efek larutan stok curcuma domestica pada kinerja lapisan, kualitas telur, dan aktivitas antioksidan kuning telur. Jumlah total 32 LOHMAN LSL-LITE White Playing Hens dibagi menjadi 4 perlakuan. Dalam setiap perawatan, kembali adalah 8 burung replikasi di kandang individual. Hens yang meletakkan diberi makan dengan 4 diet eksperimental, diet basal (kontrol) dan diet dengan 1%, 2%, dan 3% dari larutan stok 10% curcuma. Telur dikumpulkan setiap hari dan dianalisis telur yang dibagi menjadi tiga tahap usia, yaitu Tahap 1 (Minggu 22 - 25), Tahap 2 (Minggu 29 - 29), dan Tahap 3 (Minggu 30 - 33), masing-masing. Pertunjukan lapisan masing-masing dan kualitas telur ditentukan setiap minggu di setiap tahap umur. Aktivitas antioksidan dan stabilitas warna ditentukan setiap minggu pada tahap usia kedua. Bulu rasa, peroksidasi lipid dan pH kuning telur ditentukan pada tahap usia kedua pada hari ke 0, 4, dan 8, masing-masing. Data dianalisis menggunakan GLM (Model Linear Umum) dalam paket perangkat lunak berbasis Windows, SAS versi 9.1. Data diperoleh dari berbagai tingkat, tahap usia, dan interaksi di antara tingkat dan tahap usia. Perbedaan diuji dengan rata-rata kuadrat. Tingkat signifikan yang digunakan dalam perbandingan grup ditetapkan pada p 5%. Penambahan larutan stok curcuma domestica 10% melakukan secara signifikan meningkatkan kinerja, kualitas telur, dan aktivitas antioksidan. Penambahan 3% Curcuma Stock Solution Peningkatan Penampilan Lapisan Termasuk Konsumsi Air, Produksi Telur Hari Hen, dan Berat Telur serta Aktivitas Antioksidan Termasuk Frap (Daya Antioksidan Mengurangi Ferric), Chelating Besi, dan DPPH (1,1-DIPHENYL-2) -Picrylhdrazyl) pada kuning telur. Selain itu, penambahan 2% curcuma domestica 10% solusi stok peningkatan ketebalan shell telur dan kekuatan shell telur. Singkatnya, penggunaan 3% penambahan larutan stok 10% curcuma domestica memiliki kemampuan untuk meningkatkan kinerja lapisan dan aktivitas antioksidan kuning telur pada ayam penelur.
English Abstract
aim of this research was to evaluate effect of Curcuma domestica stock solution on layer performances, egg quality, and antioxidant activity of egg yolk. A total number of 32 Lohman LSL-lite white laying hens were divided into 4 treatments; in each treatment, re were 8 replication birds in individual cages. Laying hens were fed with 4 experimental diets, basal diet (control) and diets with 1%, 2%, and 3% of Curcuma domestica 10% stock solution. Eggs were collected daily and analyzed of eggs which were divided into three age stages, namely stage 1 (week 22 - 25), stage 2 (week 26 - 29), and stage 3 (week 30 - 33), respectively. respective layer performances and egg quality were determined every week at every age stage. Antioxidant activity and color stability were determined every week at second age stage. Fur rmore, lipid peroxidation and pH of egg yolk was determined in second age stage at day 0, 4, and 8, respectively. data was analysed using GLM (General Linear Model) in a windows-based software package, SAS version 9.1. Data was obtained from different level, age stage, and interaction among level and age stage. differences were tested by least squares mean. Significant level used in group comparisons was set at p 5%. addition of Curcuma domestica 10% stock solution did significantly improve laying performances, egg quality, and antioxidant activity. Addition of 3% Curcuma domestica stock solution increased layer performances including water consumption, hen day egg production, and egg weight as well as antioxidant activity including FRAP (Ferric reducing antioxidant power), iron chelating, and DPPH (1,1-diphenyl-2-picrylhdrazyl) on egg yolk. Moreover, addition of 2% Curcuma domestica 10% stock solution increased egg shell thickness and egg shell strength. In summary, use of 3% addition of Curcuma domestica 10% stock solution had ability to improve layer performances and antioxidant activity of egg yolk on laying hens.
| Item Type: | Thesis (Magister) |
|---|---|
| Identification Number: | TES/636.51/NUN/e/041401575 |
| Subjects: | 600 Technology (Applied sciences) > 636 Animal husbandry > 636.5 Chickens and other kinds of domestic birds |
| Divisions: | S2/S3 > Magister Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 16 Jun 2014 08:09 |
| Last Modified: | 16 Jun 2014 08:09 |
| URI: | http://repository.ub.ac.id/id/eprint/159037 |
Actions (login required)
 |
View Item |