Update Artikelilmiah: 7071

ROSIA MEILANI, S.Pt

NIM

Judul Artikel

Abstrak (Bhs. Indonesia)

Penelitian ini bertujuan mengkaji pengaruh penggunaan pakan fungsional dalam ransum terhadap profil lemak darah dan kualitas kimiawi kuning telur ayam Arab. Materi yang digunakan adalah ayam Arab umur 20 minggu sebanyak 60 ekor yang dipelihara selama 12 minggu. Percobaan dilakukan menggunakan metode eksperimental in vivo dengan Rancangan Acak Lengkap (RAL). Perlakuan terdiri dari 5 macam yaitu R0= pakan fungsional 0%, R1= pakan fungsional 5%, R2= pakan fungsional 10%, R3= pakan fungsional 15%, R4= pakan fungsional 20%. Setiap perlakuan di ulang 4 kali dan setiap satu unit penelitian 3 ekor ayam. Hasil analisis sidik ragam menunjukkan bahwa penggunaan pakan fungsional berpengaruh sangat nyata (P<0,01) terhadap kadar kolesterol, trigliserida, LDL dan HDL kuning telur dan berpengaruh tidak nyata (P>0,05) terhadap kadar kolesterol, trigliserida, LDL dan HDL serum darah ayam. Kesimpulannya penggunaan pakan fungsional yang mengandung probiotik Lactobacillus sp dan minyak ikan lemuru sampai 15% dalam ransum ayam mampu menurunkan kadar kolesterol sebesar 35,40%, trigliserida 49,51%, LDL 66,67% serta meningkatkan kadar HDL kuning telur sebesar 37,09%, tetapi kadar kolesterol, trigliserida, HDL dan LDL serum darah ayam Arab relatif sama.

Abtrak (Bhs. Inggris)

The objectives of this study were to evaluate the use of function feed containing probiotics Lactobacillus and sardine oil in the ration on lipids profile in blood and the chemical quality egg yolk of Arabic chicken. The materials of this research used were the chickens aged 20 weeks as many as 60 birds for 12 weeks in breeding. The method of this research is experimental in vivo with the design used is completely randomized design with R0= 0% of functional feed, R1= 5% of functional feed, R2= 10% of functional feed, R3= 15% of functional feed, R4= 20% of functional feed. Each treatment was repeated 4 times and each replication contained  3 chickens. The results showed that addition of functional feed in the ration very significantly affected (P <0,01) the levels of egg yolks cholesterol, triglycerides, LDL and HDL but did not significantly affected (P>0.05) the levels of serum cholesterol, triglycerides, LDL and HDL. The conclusion is that the use of functional feed as much as 15% is for decrease the cholesterol 35,40%, triglycerides 49,51%, LDL 66,67% and increasing HDL 37,09 % in egg yolk, but  the cholesterol, triglycerides, LDL and HDL in serum the same relative of Arabic chicken.

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