Pengkayaaan Produk Puyuh Melalui Pemanfaatan Pakan Lokal Yang Mengandung Antioksidan Dan Mineral Sebagai Alternatif Penyediaan Protein Hewani Bergizi Tinggi (The Enrichment of Japanese Quails' Products through Endogenous Feedstuffs Containing Antioxidants and Mineral as and Alternative High Quality Animal Protein Food Supply)
Piliang, Wiranda G.
Astuti, Dewi A.
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Herbal or plant medicines have been utilized and consumed by humans as well as by animal farm Some of the herbal medicines such as katuk leaves (Sauropus androgynous L. Merr) have been used to increase lactation, increase egg production and increase some micronutrients such as vitamin A, Fe and some other antioxidants. Murbei leave (Moms Sp.) is also considered as herbal medicine. This research was focused on the use of these two herbal medicines in quails' diet, as to compare the potencies of this two herbal medicines in increasing the performance of the quails. Six hundred Japanese quails strated at 3 weeks old were divided into 4 treatment groups with 5 replications and 30 quails in each replicate. The quails were raired up to 13 weeks old The treatment groups were: a control diet with no herbal medicines (RO), a control diet with 10% of katuk leaves meal (Rl), a control diet with 10% of murbei leaves meal (R2) and control diet with 5% katuk leaves meal and 5% murbei leaves meal (R3). The parameters observed were all quails performances, cholesterol, vitamin A, Fe and Zn content in egg, carcass, meat, and all egg qualities. A completely randomized design was used to analyze the data statistically. Any significant differences were further analyzed using Tukey test. The result of the experiment showed that in general the quails fed diet containing the combination of katuk leaves meal and murbei leaves meal gave the best egg yolk color, the lowest cholesterol level in egg yolk, carcass and liver, and the highest vitamin A content in egg yolk, carcass and liver. In conclusion the combination of these two herbal medicines is recommended to be part of quails' ingredient.
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