Indarsih, Budi and Sukartha Jaya, I Nyoman and Dewi Haryani, Ni Ketut (2020) ffect of Garlic (Allium sativum L.) Powder on the Cholesterol Content, HDL, LDL and TG in Duck Eggs and Blood. Pakistan Journal of Nutrition ISSN 1680-5194 DOI: 10.3923/pjn.2020.68.73,, 19 (2). pp. 68-73. ISSN 1680-5194
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Effect of Garlic (Allium sativum L.) Powder on the Cholesterol Content, HDL, LDL and TG in Duck Eggs and Blood.pdf Download (1MB) | Preview |
Abstract
Objective: This study was conducted to investigate the effect of garlic powder supplementation on the total cholesterol, high-density lipoprotein (HDL) fraction, low-density lipoprotein (LDL) fraction, triglyceride (TG) concentration in egg yolks and blood as well as the feed consumption, feed conversion, egg production and egg weight. Materials and Methods: One hundred laying ducks were used in this study. The proportions of garlic powder were0, 3, 6, 9 and 12 g duckG1 dayG1 . Each treatment was consisted of four replicates, resulting in twenty experimental units, with five laying ducks per unit. The data were subjected to analysis of variance testing and further testing was conducted with Duncan’s multiple range tests using general linear model procedures and analyses. Analyses were carried out at the end of the study using the ether extraction method and cholesterol oxidase para aminophenazone or enzymatic color tests. Results: The results showed that the total cholesterol level in the egg yolk decreased by 54.75 mg dLG1 (38.22%) with the administration of 6 g duckG1 dayG1 of garlic powder, the HDL fraction increased by 43.75 mg dLG1 (140%) with the administration of 12 g duckG1 dayG1 of garlic powder and the LDL fraction and TG concentration decreased by 67.50 mg dLG1 (58.70%) and 182.25 mg dLG1 (37.17%) with the administration of 9 g duckG1 dayG1 of garlic powder, respectively. The total blood cholesterol level decreased by 51.00 mg dLG1 (35.17%) with the administration of 3 g duckG1 dayG1 of garlic powder; the HDL fraction increased by 14.25 mg dLG1 (47.50%) and the TG concentration decreased by 125.00 mg dLG1 (35.97%) with the administration of 12 g duckG1 dayG1 of garlic powder and the LDL fraction decreased by 58.75 mg dLG1 (57.32%) with the administration of 9 g duckG1 dayG1 of garlic powder. Feed consumption, egg weight, egg production and feed conversion were not affected by the supplementation of garlic powder in feed. Conclusion: The results of this study suggest that 6 g duckG1 dayG1 garlic powder supplementation in duck feed can be used to promote specific traits, such as low cholesterol and fat contents.
| Item Type: | Article |
|---|---|
| Keywords (Kata Kunci): | Cholesterol, duck eggs, duck blood, garlic powder, duck feed |
| Subjects: | Q Science > Q Science (General) S Agriculture > S Agriculture (General) S Agriculture > SF Animal culture |
| Divisions: | Fakultas Peternakan |
| Depositing User: | Prof. Ir. Budi Indarsih, M.Agr.Sc.,Ph.D |
| Date Deposited: | 16 Jun 2023 06:59 |
| Last Modified: | 16 Jun 2023 06:59 |
| URI: | http://eprints.unram.ac.id/id/eprint/39980 |
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