Effect of Tropical Alfalfa on Cholesterol (Egg and Blood) and Layer Chicken Meat Quality

Suwignyo, Bambang and Rini, Eprilia Aristia and Sasongko, Heru and Ariyadi, Bambang and Helmyati, Siti (2023) Effect of Tropical Alfalfa on Cholesterol (Egg and Blood) and Layer Chicken Meat Quality. American Journal of Animal and Veterinary Sciences, 18 (3). 229 – 234. ISSN 15574555

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Abstract

Tropical alfalfa is a cultivar of alfalfa with high protein content and good adaptability with the local name Kacang Ratu BW. The supplementation of duck feed with tropical alfalfa or Kacang Ratu BW may reduce the cholesterol levels in duck meat with the presence of saponin. This study aimed to determine the effects of Kacang Ratu BW supplementation on egg cholesterol and meat quality in layer chickens. A total of 60 hyline brown chickens, aged 26 weeks, were reared at three different rearing periods and sacrificed at 38 weeks. The feed treatments were P0 (Basal ration), P1 (Basal ration +1 Kacang Ratu BW) and P2 (Basal ration +3 Kacang Ratu BW). The measured parameters were meat quality (carcass and chemical quality), yolk quality (water, crude protein, and fat contents), and cholesterol level (yolk and blood). The results showed that Kacang Ratu BW supplementation significantly influenced egg yolk cholesterol and meat fat. However, the water and protein contents of the meat and eggs were not affected. Our findings indicated that feed supplemented with Kacang Ratu BW reduced the egg yolk cholesterol and the fat content of the layer of chicken meat. © 2023 Bambang Suwignyo, Eprilia Aristia Rini, Heru Sasongko, Bambang Ariyadi and Siti Helmiyati.

Item Type: Article
Additional Information: Cited by: 1; All Open Access, Gold Open Access
Uncontrolled Keywords: Alfalfa, Carcass, Cholesterol, Egg, Hens, Hyline Brown
Subjects: S Agriculture > SF Animal culture
Divisions: Faculty of Animal Sciences > Department of Animal Nutrition and Feed Science
Depositing User: Uminurida SUCIATI
Date Deposited: 27 Aug 2024 01:14
Last Modified: 27 Aug 2024 01:14
URI: https://ir.lib.ugm.ac.id/id/eprint/3550

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