Open AccessPengaruh Pemberian Probiotik Terenkapsulasi Pada Pakan Ayam Petelur Terhadap Kolesterol telur Ayam
Author(s) -
Zaraswati Dwyana,
Ambeng Ambeng,
Nur Haedar,
Nurul Nasikha
Publication year - 2019
Publication title -
jurnal ilmu alam dan lingkungan/jurnal ilmu alam dan lingkungan
Language(s) - English
Resource type - Journals
eISSN - 2549-8819
pISSN - 2086-4604
DOI - 10.20956/jal.v10i1.6431
Subject(s) - probiotic , biology , completely randomized design , food science , zoology , cholesterol , total cholesterol , body weight , bacteria , endocrinology , genetics
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.