Pengaruh Pemberian Jamu Terhadap Performa dan Kandungan Kolesterol Telur Burung Puyuh

Abstract

Herbs have several benefit to improve the immunity. Animal also can take the benefit of it. This research aimed to study the effects of herbs blended with water to the performance of quail and cholesterol level of quail eggs. The research using 320 female quails then the ages were 36 weeks were maintained in 8 weeks. Feed contained 18 % of protein and energy 3876 kkal kg-1. The treatments consists of R0 (control), R1 (30 ml of herbs l-1 of water), R2 (60 ml of herbs l-1 of water), R3 (90 ml of herbs l-1 of water). The design of research was using completely randomized design (CRD) with 4 treatments and 2 replications then the data was analysed descriptively. The results of this study indicate that herbal contained flavonoids, saponins, and tannins. All herbs increase the level of provision of feed consumption, water consumption and lowering cholesterol eggs. Egg production in this study ranged between 58.62-65.4%, feed convertion ranged between 2.96-3.60, and the weight of eggs were 9.69-10.0 g butir-1. 30 ml of herbs increase 65% egg production decrease feed convertion 2.96 and egg cholesterol 2.73 mg 100 mg-1.