Functional Duck Egg Production Rich of Omega-3 and Omega-6 Fatty Acid Balanced, Vitamin A and Low Cholesterol
Telur Itik Fungsionai Kaya Asam Lemak Omega-3 dan Omega-6 Berimbang, Vitamin A dan Rendah Kolesteroi
Abstract
Duck eggs contain high cholesterol and high saturated fatty acids. These high fatty acids and high cholesterol are very dangerous because if it were consumed in excess will lead to atherosclerosis and coronary heart disease. Several facts suggest that omega-3 (ω-3) and omega-6 (ω-6) have an important role for brain function, integrity, formation and growth of the brain, preventing cardiovascular disease (atherosclerosis and coronary heart disease), cancer, and improve the body immunity. The other hand if the balance of ω-3 and ω-6 distracted can decrease LDL and HDL cholesterol. The best ratio between ω-3 and ω-6 in the food is 1:5. The aims of this study was to determine the feeding effect of diets containing different balance of omega 3 (ω-3) and omega 6 (ω -6) fatty acid and organic Zn on duck productive performances, egg quality, egg cholesterol content, vitamin A content and proportion of ω-3: ω-6 in the yolk. A total of 90 birds of 21 weeks old ducks were randomly divided into 18 experimental units of 1mx1mx1m of cages. This study used a completely randomized design with 6 treatments and 3 replications. The treatment diets were : diet without using palm oil, fish oil or organic Zn with proportion of ω -3 : ω -6 = 1: 5.1; R1 = diet contain proportion of ω-3 : ω-6= 1: 1.5 + 200 ppm organic Zn; R2 = diet contain proportion of ω-3 : ω -6= 1: 2.9 + 200 ppm organic Zn; R3 = diet contain proportion of ω-3 : ω-6= 1: 4.6 + 200 ppm organic Zn; R4 = diet contain proportion of ω-3 : ω-6= 1: 5.9 + 200 ppm organic Zn; R5 = diet contain proportion of ω-3 : ω-6= 1 : 7.7 + 200 ppm organic Zn. The parameters observed were: feed consumption, feed conversion ratio, egg production, egg weight, yolk weight, albumen weight, yolk color score, eggshell weight, eggshell thickness, haugh unit, egg index, fatty acid, Vitamin A, and egg cholesterol content. The results showed using ω-3 and ω-6 fatty acids with proportion of 1: 2.9 + 200 ppm organic Zn (R1) highly significantly (P<0.01) increased egg production, and highly significant (P <0.01) reduced feed conversion ratio (FCR). The average of feed consumption ranged at 143.81-160.53 g / duck / day, egg production was 35.08% - 58.47% and the feed conversion was 5.12 - 7.61.. The treatments did not decrease physical duck eggs quality. The treatment of R1 higly significantly (P<0.01) decreased the yolk cholesterol about 24.45%. The egg of R5 contained the highest vitamin A which was 1675 IU/100g. The balances of ω-6 and ω-3 contained in the yolk due to the treatments of R0, R1, R2, R3, R4 and R5 were 7, 1.1, 3.4, 5.3, 9.3, 11.5 respectively. The deposit efficiency of ω-3 fatty acids in egg yolk were 39.29% (R0), 55.30% (R1), 32.00% (R2), 28.57% (R3), 27.50% (R4) and 32.26% (R5), while the deposit efficiency of ω-6 fatty acids in egg yolk were 53.84% (R0), 41.75% (R1), 37.75% (R2), 32.74% (R3), 43.04% (R4), and 48.12% (R5). The treatment of R3 resulted the best ω-3 : ω-6 fatty acid proportion in the yolk which was 1:5.29. The conclusion of this study was that feeding diet contained use of ω-3 and ω-6 fatty acid with proportion of 1: 4.6 +200 ppm organic Zn produced the best proportion of ω-3 : ω -6 in the yolk, increased egg production and vitamin A content, decreased yolk cholesterol content without decreased egg quality.
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- MT - Animal Science [1203]