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Nur Haedar
Departemen Biologi, Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Hasanuddin
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Environmental Science Immunology & microbiology Veterinary

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Pengaruh Pemberian Probiotik Terenkapsulasi Pada Pakan Ayam Petelur Terhadap Kolesterol telur Ayam Zaraswati Dwyana; Ambeng Ambeng; Nur Haedar; Nurul Nasikha
Jurnal Ilmu Alam dan Lingkungan Vol. 10 No. 1 (2019): Jurnal Ilmu Alam dan Lingkungan
Publisher : Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (830.678 KB) | DOI: 10.20956/jal.v10i1.6431

Abstract

This study aims to determine the effect of probiotic administration encapsulated on the cholesterol content of egg laying eggs. Probiotics are given to laying hens (phase layer), once a day for 4 weeks orally. In this study a completely randomized design (CRD) was used with three treatments, namely, probiotic encapsulated lactic acid bacteria (BAL) (E1), commercial probiotics (E2), and without probiotics (E0) with 4 replications. The variables observed in this study were encapsulated probiotic viability, egg weight (g), egg index (%), and total egg cholesterol content (mg / g). The results showed that the viability of probiotic bacteria decreased by 3.34 cfu / g after 4 weeks of storage at 4OC. Average egg weight at E0; E1; and E2 are 62.63 g, 62.67 g, and 64.15 g. Average egg index at E0; E1; and E2 are 71.13%, 75.54%, and 77.2%. The average cholesterol content at E0; E1; and E2 is 3.75 mg / g, 3.25 mg / g and 3.25 mg / g. The administration of encapsulated probiotics did not affect the quality of egg weight but it affected the egg index and total cholesterol content of egg laying eggs.
Co-Authors Ambeng Ambeng Nurul Nasikha Zaraswati Dwyana