Pengaruh penggunaan asam lemak omega-3 dan sumber lemak lain dalam ransum terhadap konsentrasi kolesterol dan komponen asam lemak telur puyuh

Abstract

The objectives of the research were to study the effect of feeding diets containing different kinds of fat sources on quail egg's cholesterol content and fatty acid composition. Fifty- four quails which were divided into 9 groups were assigned randomly to one of the three fat treatments, namely: crude palm oil (KI), fish oil (KII), and omega-3 fatty acid concentrate (KHI). Diet and water were given ad-libitum. The use of KH and Kill produced eggs with eikosapentaenoat (EPA) content each 0.25% and 1.36% and dokosaheksaenoat (DHA) content each 0.28% and 1.49%. Cholesterol content of the eggs with such treatment were 0.2881% and 0.2924%. KI with its high content of saturated fatty acid, however, produced eggs with lower content of EPA (0.13%) and DHA (0.97%) or about 1.5 folds lower than EPA and DHA content of the eggs with fish oil and omega-3 fatty acid treatment. The cholesterol content of the eggs with KI treatment was 1.8905% or 6 fold higher than the eggs' had fish oil treatment and 8 folds higher than the eggs' had omega-3 fatty acid content. The research concludes that diets containing fat rich in omega-3 fatty acid (Kill) and its derived form produces high EPA and DHA, and low cholesterol content.