Quality of Milk Fatty Acid During Late Lactation in Dairy Goat Fed on Pufa-Diet Supplemented With Yeast And

Sulistyowati, Endang; Sudarman, Asep; Wiryawan, I Komang Gede; Toharmat, Toto

doi:10.14710/jitaa.38.4.247-256

Cited by 11 publications

(14 citation statements)

References 17 publications

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“…These ratios in PUFA-concentrate were far above the recommended range of n6/n3 for human wise is between 5:1 and 10:1. However, the n6/n3 ratio in the milk of dairy goat fed diet containing this PUFA-concentrate with combined supplements was 5.82 while the diet containing this PUFA-concentrate with yeast was 11 (Sulistyowati et al, 2013). For a comparison, the ratio of P/S were 0.88 and 1.69, respectively in saturated fat (prilled hydrogenated fat) containing diets and unsaturated fat (Ca soaps of long chain fatty acid) as reported by Harvatine and Allen (2006).…”

Section: Fatty Acids Profilementioning

confidence: 57%

“…This self made yeast contained 3.6 10 7 cfu/g (Sulistyowati et al, 2013). The viable cell was within the range of other commercial yeast products (2.93 10 7 -1.43 10 13 cfu/g) that had been surveyed by Sullivan and Bradford (2011).…”

Section: Microbial Viabilitymentioning

confidence: 58%

“…Curcuma supplement was prepared from C. xanthorrhiza Roxb tuber that was dried and grounded as powder. This curcuma powder contained 0.8% curcumin and 1.58% tannin (Sulistyowati et al, 2013). In this supplement, the curcuma powder was added as much as 2% or 20 g/kg of PUFA-concentrate, mixed thoroughly.…”

Section: Feed Supplements Preparationmentioning

confidence: 99%

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THE NUTRITIVE VALUES OF PUFA-CONCENTRATE SUPPLEMENTED WITH YEAST AND Curcuma xanthorrhiza Roxb STORED IN SEVERAL WEEKS

Sulistyowati

Sudarman

Wiryawan

et al. 2015

J. Indonesian Trop. Anim. Agric.

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ABSTRAKPakan konsentrat PUFA (polyunsaturated fatty acid) yang mengandung sumber asam lemak (jagung giling sangrai, kedelai sangrai, dan minyak jagung) ditetapkan sebagai konsentrat-PUFA untuk kambing perah. Ada empat macam konsentrat-PUFA, yaitu tanpa suplemen (PC0), 0,5% atau 5g ragi (PCY), 2% atau 20 g tepung curcuma (PCC), dan 0.5% atau 5g ragi dengan 2% atau 20g tepung curcuma (PCM) ini dievaluasi kandungan nutrisi dan asam lemaknya selama penyimpanan 2, 4, dan 6 minggu. Aplikasi perlakuan dalam penelitian ini menggunakan rancangan acak acak lengkap dengan pengukuran berulang dan analisis data dengan split plot. Hasil menunjukkan bahwa kandungan bahan kering, bahan organik, ekstrak ether, protein kasar, bahan ekstratk tanpa N, gross energy, acid detergent fiber, Ca, P, dan Saccharomyces cereviseae secara signifikan (P<0.05) stabil sebagai akibat dari tidak berubahnya kadar air pada konsentrat-PUFA dengan kombinasi suplemen pada penyimpanan 6 minggu. Total PUFA (P), rasio PUFA dan saturated fatty acid P/S, monounsaturated fatty acid (MUFA), dan kandungan long chained fatty acid cenderung tinggi pada konsentrat-PUFA dengan 20g tepung curcuma. Konsentrat-PUFA dengan kombinasi 0,5% atau 5 g ragi dan 2% atau 20 g tepung curcuma banyak mengandung lemak unsaturated (U) dan rasio tinggi untuk dan rasio unsaturated fatty acid dan saturated fatty acid (U/S). Disimpulkan bahwa Kombinasi dari keseluruhan performans nutrisi selama penyimpanan 2 sampai 6 minggu, konsentrat-PUFA dengan 5 g ragi dan 20 g tepung curcuma dapat diertimbangkan sebagai konsentrat yang baik.Kata kunci: fatty acid, konsentrat-PUFA, ragi, tepung curcuma ABSTRACTThe PUFA (polyunsaturated fatty acid)-concentrates containing fatty acid sources (roasted corn grain, roasted soy bean meal, and corn oil) was designated as PUFA-concentrate for dairy goat. There were four PUFA-concentrates, no supplement (PC0), 0.5% or 5 g yeast (PCY), 2% or 20 g curcuma powder (PCC), and 0.5% or 5g yeast with 2% or 20g curcuma powder (PCM). These PUFA-concentrates were evaluated for nutrients and fatty acid contents during 2, 4, and 6 weeks of storage. The application of treatments utilized in this research was completely randomized design with repeated measurement and split plot statistical analysis. Results showed that the contents of dry matter, organic matter, ether extract, crude protein, N-free extract, gross energy, acid detergent fiber, Ca, P, and Saccharomyces cereviseae were significantly (P<0.05) remained stable as caused by unchained moisture of PUFA-concentrate with combined supplements (Y5C20) in the 6 weeks of storage. The total PUFA (P), P/S, monounsaturated fatty acid (MUFA), and long chained fatty acid contents tended to be high in PUFA-concentrate with 2% or 20 g curcuma powder. Whereas, the PUFA-concentrate with a combination of 0.5% or 5 g yeast and 2% or 20 g curcuma powder was higher in unsaturated (U) fat and the ratio of U/S. In conclusion,Nutritive Values of PUFA-Concentrate-Yeast-Curcuma in Several Weeks (E. Sulistyowati et al.) 11 combining ...

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Section: Fatty Acids Profilementioning

confidence: 57%

Section: Microbial Viabilitymentioning

confidence: 58%

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THE NUTRITIVE VALUES OF PUFA-CONCENTRATE SUPPLEMENTED WITH YEAST AND Curcuma xanthorrhiza Roxb STORED IN SEVERAL WEEKS

Sulistyowati

Sudarman

Wiryawan

et al. 2015

J. Indonesian Trop. Anim. Agric.

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“…Adapun kandungan asam lemak susu kambing perah mengadung asam lemak rantai pendek dan atherogenicity index yang rendah dan asam lemak tak jenuh yang tinggi, kualitas ini termasuk susu yang sehat (Sulistyowati et al, 2013 …”

Section: Pendahuluanunclassified

Tingkat Kesukaan dan Analisis Ekonomi Produk Olahan Susu Spesifik Lokasi

Sulistyowati

Mujiharjo

Priyono

et al. 2016

JSPI.ID

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This research was aimed to evaluate preferences and economic analysis of specific location dairy products Scoring is based on color, flavor and texture to the cow's milk yogurt strawberry -2% was most preferred. Goat milk yogurt with the addition of 15% Durio zibethinus was preferred most. The assessment by the relatively high scores on the ice cream containing dairy cow milk with the addition of durian seed flour was as much as 0.9%. The production cost of dairy cattle milk yogurt strawberries per pack of 100 ml was Rp. In 2470, the selling price per pack of Rp 3000, margin per l of milk was Rp. 5300. The cost of production of dairy dairy goat milk yogurt with durian per pack of 100 ml was Rp. In 2870, the selling price per pack of Rp 3500, margin per l of milk was Rp. 6300.Key words: Durio, milk, strawberry, yogurt, ice cream ABSTRAKPenelitian ini bertujuan untuk mengevaluasi tingkat kesukaan dan analisis ekonomi produk susu olahan yang spesifik lokasi. Berdasarkan skoring warna, rasa dan tekstur pada yogurt susu sapi perah-stroberi 2% adalah yang paling disukai. Yogurt susu kambing dengan penambahan 15% Durio zibethinus yang lebih disukai. Adapun penilaian dengan skor relatif tinggi terdapat pada es krim susu sapi perah dengan penambahan tepung biji durian sebanyak 0,9%. Biaya produksi yogurt susu sapi perah denga buah stroberi per bungkus 100 ml adalah Rp. 2470, harga jual per bungkus Rp 3000, margin per l susu adalah Rp. 5300. Biaya produksi yogurt susu kambing perah perah dengan durian per bungkus 100 ml adalah Rp. 2870, harga jual per bungkus Rp 3500, margin per l susu adalah Rp. 6300.

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“…72 Without describing the metabolic pathway in digestion, reports of a quality improvement in milk of dairy goats due to a higher ratio of unsaturated fatty acids after curcumin supplement exist. 73 Experiments with quails showed a decreased lipid content of eggs after curcumin supplementation. 74…”

Section: -55mentioning

confidence: 99%

Phytogenic pigments in animal nutrition: potentials and risks

et al. 2015

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Phytogenic pigments are secondary plant compounds responsible for coloring effects in plant tissues. In particular, phenolic flavonoids and terpenoid carotenoids, but also rare compounds like curcumin and betalain, form this group of biochemical agents used in animal nutrition. From the perspective of ecological mutuality between plants and animals, these compounds are of crucial importance because they serve as visual attraction for herbivores but also signal nutritional and/or health-promoting values. This review focuses on the properties of phytogenic pigments which are likely to impact feed intake and preferences of livestock. Also natural prophylactic and/or therapeutic properties and, in particular, the potential of pigments to enhance quality and health value of animal products for human consumption are important issues. Nevertheless, reasonable limits of use due to possible adverse indications have been suggested recently. Pathways of digestion, metabolism and excretion in animals play a crucial role not only in the evaluation of effectiveness but also in the prediction of potential risks for human consumption. The popularity of natural feed additives is growing; therefore, more research work is needed to better understand metabolic pathways in the animal's body and to better estimate the potentials and risks of pigmenting plant compounds used in animal nutrition.

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Quality of Milk Fatty Acid During Late Lactation in Dairy Goat Fed on Pufa-Diet Supplemented With Yeast And

Cited by 11 publications

References 17 publications

THE NUTRITIVE VALUES OF PUFA-CONCENTRATE SUPPLEMENTED WITH YEAST AND Curcuma xanthorrhiza Roxb STORED IN SEVERAL WEEKS

THE NUTRITIVE VALUES OF PUFA-CONCENTRATE SUPPLEMENTED WITH YEAST AND Curcuma xanthorrhiza Roxb STORED IN SEVERAL WEEKS

Tingkat Kesukaan dan Analisis Ekonomi Produk Olahan Susu Spesifik Lokasi

Phytogenic pigments in animal nutrition: potentials and risks

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