This research purpose to observe the response of local duck, especially male duck that given African Leaf Flour (ALF) in the diet, toward body weight and blood cholesterol content. The treatment for this research will be given by differentiate the ALF level in five levels (0%, 0.5%, 1.0%, 1.5%, and 2.0%) with four times replication. This research used Completely Randomized Design. This treatment is obsessed to 80 male ducks which are rearing from the age of 4 until 10 weeks. The result showed that the increasing of ALF level in diets, will highly significant increase the body weight growth (BWG) of duck, as the increasing value of BWG is 23.59% (P<0,01), and its similarly with the Feed Conversion Ratio (FCR). The blood cholesterol content is decreasing to 7.41% for 1.5% the ALF level given (P<0,01), while the content of cholesterol-HDL and LDL has not significantly (P>0,05). However, the content of cholesterol-HDL in blood tend to increase along with the increasing of the ALF level given. Utilization of ALF level until 2.0% could increase the quality of local duck meat, because its produce higher meat production and improve the content of cholesterol for creating healthy animal food sources.
The aimed of this study was to determine the effect of Moringa Leaf Flour (MLF) on chicken and duckmeat processed quality formed nugget as fortification. Duck meat has advantages with mineral content,especially iron, about 50% of the daily needs for adult’s body compared to chicken meat which is only9%. Duck meat also contains high levels of vitamins B, C and antioxidants, but chicken meat neither.This study was conducted in two stages, the first was nugget experiment with chicken meat, and thesecond stages with duck meat. The meat used were ground with flour and seasoning. The variablesmeasured were the nutritional content which includes crude protein and fat, also cholesterol total, theother variables were sensory evaluation which include scale of taste, texture and color. This study usedcompletely randomized design with 4 treatments addition of MLF (0.0%; 0.5%; 1.0% and 1.5%), eachtreatments replicated 5 times. The result show that the more addition of MLF will increased CrudeProtein and highly significant decreased crude fat and cholesterol total. In the other hand, addition ofMLF was highly significant lowering the taste, texture and color of nugget, but still in acceptable range.
Animal product with high body weight and low cholesterol will improve the quality of the product. This study aims to determine the response of male local duck and broiler chickens, which are given African leaf meal (ALM) in their rations, to body weight and blood lipid content. The treatment that will be given is the level of ALM usage as many as 5 levels (0%; 0.5%; 1.0%; 1.5% and 2.0%). The treatments were analyzed by completely randomized design (CRD) with 4 replications. The treatment given to 100 broilers which is reared from the age of 8 days to 35 days. As well as 80 local male ducks. The results showed that increasing of ALM usage, will increase body weight gain of male duck and broiler, about 4,23 % at ALM 1,5 % usage. Likewise, the Feed Conversion Ratio (FCR) was high significantly better (P <0.01). Blood lipid content was reduced about 20,37 % at the 1.5% ALM level (P <0.01). The use of ALM 1,5 % level can improve the quality of meat male duck and broiler, because it produces weight gain higher and lowering the lipid content, in order to create a source of healthy food.
Produk ternak dengan kandungan rendah Kolesterol, akan meningkatkan kualitas produk tersebut. Penelitian ini bertujuan untuk melihat manfaat penggunaan talas liar sebagai salah satu bahan ransum, terhadap produksi telur itik lokal dan kandungan kolesterol darah dan telur. Sebagai perlakuan adalah level penggunaan Tepung Tangkai dan Daun Talas (TTDT) sebanyak 5 level (0%; 5%; 10%; 15% dan 20%). Rancangan yang digunakan adalah Rancangan Acak Lengkap dengan 4 kali ulangan. Perlakuan diberikan kepada 80 ekor itik masa bertelur umur 19 minggu hingga 27 minggu. Hasil penelitian menunjukkan bahwa makin meningkat pemberian TTDT, akan meningkatkan berat telur, produksi telur dan menurunkan konversi ransum (P<0,01) sampai level 10%. Demikian juga dengan kandungan total kolesterol darah dan kuning telur nyata berkurang (P<0,05), sampai level 20%. Penggunaan TTDT sampai level 10% dapat meningkatkan berat dan produksi telur, dan penggunaan sampai level 20% menurunkan kandungan kolesterol darah dan kuning telur, guna menciptakan sumber bahan pangan hewani yang rendah kolesterol.
Cattle that have high body weight and low cholesterol production will improve the quality of local male duck meat products in West Sumatra. The purpose of this study was to see the response of local ducks, especially male ducks that were given African Leaf Flour in their rations, to body weight and blood cholesterol content. Because the cholesterol content of foodstuffs greatly determines consumer demand. This research was conducted from 12 September 2020 to 24 December 2020. The treatment that will be given is the use of African Leaf Flour of 5 levels (0%; 0.5%; 1.0%; 1.5% and 2.0%). To see the effect of the treatment, an experimental design was used, namely CRD (completely randomized design), each of which was repeated four times. The sample used was 80 male ducks kept for six weeks (4-10 weeks). The study results illustrate that the increase of African Leaf Flour given will increase the body weight gain (PBB) of ducks, with an increase in PBB of 23.59% in the use of African Leaf Flour 2.0%. Likewise, the Feed Conversion Ratio (FCR) was significantly better (P0.05). Meanwhile, blood HDL content tended to increase along with the increase in the provision of African Leaf Flour. The use of African Leaf Flour up to a level of 2.0% can improve the quality of local duck meat because it results in higher meat production and improves cholesterol content to create a healthy source of animal food, thereby reducing consumer hesitation to consume.
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