Peningkatan Kualitas Telur Ayam Petelur yang Diberi Pakan Mengandung Isoflavon Ampas di Peternakan Pupik Ayam Petelur di UMM
Keywords:soy sauce pulp, egg quality, layer chicken, Haugh Unit (HU), egg cholesterol
This service was aimed at studying the differences in the quality of eggs from laying hens which were given isoflavones from soy sauce dregs and those without giving in the UMM PPUPIK farm. The quality measured included the Haugh Unit Value, Egg Yolk Index, Yolk color and total cholesterol, HDL and LDL content of egg yolk. This service used 1000 Isa Brown strains of laying hens aged 32 weeks with treatments namely T0 (control feed without soy sauce dregs isoflavone) and T1 (feed with 40 mg / 100 g soy sauce dregs isoflavone). The treatment was given for 10 weeks. To find out the difference, the collected data were analyzed using the T test and descriptive analysis. The results of the calculation showed that there was a significant difference (P <0.05) cholesterol, HDL and LDL of egg yolk from chickens that were given soy sauce dregs isoflavones in the feed and those that were not given, but there was no difference in the Haugh Unit (HU) Value, Yellow Index. Egg and Egg Yolk Color. The conclusion is that giving soy sauce dregs of 40 mg / 100 g (equivalent to the addition of 5.8% soy sauce dregs) in laying hens' feed in PPUPIK –FPP-UMM cage was able to reduce cholesterol and LDL of egg yolk, but increase HDL of egg yolk.
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