The Effect Of Dietary Vitamin E And Zinc (Zn) Levels On Performances Of Laying Ducks Egg Quality Stored At Different Temperature During 21 Days

Abstract

Egg‟s yolk contain omega-3 and omega-6 fatty acid that easily oxidized during storage, so it needs to be protected. The objective of this study was to evaluate the effect of feeding Zn and vitamin E fortified diets on duck egg quality stored at different temperature during 21 days. This study used a completely randomized design (CRD) 15 treatment, 3 replication. The treatment were combination treatment diet (R1, R2, R3, R4, R5), stored temperature (T30 and T5) and stored periode (D0 and D21). The treatment diets were R1(control diet), R2(R1+40 IU of vitamin E), R3(R1+80 IU of vitamin E), R4 (R1+100 ppm ZnOrganic), and R5(R1+200 ppm ZnOrganic). Ninety duck eggs used in this study. Parameters observed were egg weight, the percentage of eggshell weight, albumen weight and yolk weight, haugh unit, yolk color score, and eggshell thickness. The results showed that fortification of Zn 200 ppm in the diet could maintain the egg quality stored at room temperature (30 °C) during 21 days. Fortification of vitamin E 80 IU in the diets was able to maintain the egg quality at refrigerator (5 °C) during 21 days. It concluded that fortification Zn and vitamin E in the diet could maintain the quality of duck egg stored during 21 days.