Analysis of the Physical Quality of Chicken Eggs Fed with Added Calcium Fish Oil by Spectroscopic Method

Abstract

This research was carried out with the aim of improving the physical quality, chicken eggs and the effect of optimum levels by adding fish oil calcium to the feed. The method was a completely randomized design with 4 treatments and 4 replications, namely P0 as control; P1 added fish oil 0.2% in feed; P2 added fish oil 0.4% in feed; P3 was added with 0.6% fish oil in the feed, each study unit used 10 chickens; the total chickens in the study were 160 chickens. After 30 days of the treatment, then the analysis was carried out every week for six weeks using an electric screw micrometer to measure the thickness of the eggshell, the LIBS method used to determine the hardness index, the SAA method used to measure the surface area and pore size. Barrett-Joiner_Halenda method used to determine the pore diameter of the eggshell, and the AAS method used to determine the concentration of calcium. The results showed that the addition of calcium from fish oil in general can improve physical quality of the eggshell compared to controls. The optimum level of fish oil calcium in the feed to produce the best physical quality is 0.4%.