HE ADDITION OF FRESH GARLIC (Allium sativum L.) IN DUCK FEED REDUCES CHOLESTEROL CONTENT OF DUCK EGG

Sukartha Jaya, I Nyoman and Haryani, Ni Ketut Dewi and Indarsih, Budi (2018) HE ADDITION OF FRESH GARLIC (Allium sativum L.) IN DUCK FEED REDUCES CHOLESTEROL CONTENT OF DUCK EGG. urnal Kedokteran Hewan December 2018, 12(4):104-106 P-ISSN : 1978-225X; E-ISSN : 2502-5600 DOI: https://doi.org/10.21157/ j.ked.hewan.v12i4.9028, 18 (4). pp. 104-106. ISSN P-ISSN : 1978-225X; E-ISSN : 2502-5600

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Abstract

he objective of this study was to determine the effect of feeding fresh garlic to ducks on decreasing the cholesterol level of duck eggs. This study composed of two treatment groups. The duck in the first group (control) was fed local feed without supplemented with fresh garlic, while in the second group was fed with local feed and supplemented with 50 grams of fresh garlic/duck/day. Egg yolk cholesterol, high-density lipoprotein (HDL), low-density lipoprotein (LDL), and triglycerides (TG) analysis were carried out at the end of the study using the ether extract method and then with the Cholesterol Oksidase Para Amino Penazone (CHOD-PAP) or enzymatic color test. Data was analyzed using t-test. The results showed that fresh garlic reduced total cholesterol, LDL fraction, and triglyceride, but increased the HDL fraction of duck egg yolk. The total cholesterol, LDL fraction, and triglyceride of duck egg yolks dropped by around 15.98 mg/dL (8.06%), 10.40 mg/dL (12.97%), 64.92 mg/dL (12.71%), respectively, while the HDL fraction increased by 11.40 mg/dL (19.32%) The results of this study indicated that fresh garlic can be used to produce specific products such as low cholesterol and low fat duck eggs.

Item Type: Article
Keywords (Kata Kunci): cholesterol, duck eggs, fresh garlic
Subjects: S Agriculture > SF Animal culture
Divisions: Fakultas Peternakan
Depositing User: Prof. Ir. Budi Indarsih, M.Agr.Sc.,Ph.D
Date Deposited: 19 Jun 2023 07:36
Last Modified: 19 Jun 2023 07:36
URI: http://eprints.unram.ac.id/id/eprint/40023

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