The Effect of Additional Feed Fermentation of Moringa Oleifera Leaves on The Cholesterol Level of Mojosari Laying Ducks

cholesterol duck eggs fermentation of moringa leaf flour

Authors

  • Ratna Dwi Lestari
    ratnadwilestari22@gmail.com
    Magister of Veterinary Agribusiness, Faculty of Veterinary Medicine, Universitas Airlangga
  • Widya Paramita Lokapirnasari Department of Animal Husbandry, Faculty of Veterinary Medicine, Universitas Airlangga
  • Muhammad Anam Al Arif Department of Animal Husbandry, Faculty of Veterinary Medicine, Universitas Airlangga
  • Sri Hidanah Department of Animal Husbandry, Faculty of Veterinary Medicine, Universitas Airlangga
  • Soeharsono Soeharsono Department of Veterinary Anatomy, Faculty of Veterinary Medicine, Universitas Airlangga
  • Mirni Lamid Department of Animal Husbandry, Faculty of Veterinary Medicine, Universitas Airlangga
October 31, 2021

Downloads

The purpose of this research was to determine the effect of supplementary feeding with fermented Moringa leaf flour on cholesterol levels of Mojosari duck eggs and to calculate the cost of production. This study used 60 mojosari ducks, layer phase aged 27 weeks. Moringa flour was fermented using probiotics and given in four treatments, namely P0 (100% commercial feed), P1 (0.5% moringa leaf flour fermentation + 100% commercial feed), P2 (1% moringa leaf flour fermentation + 100% commercial feed), P3 (1.5% fermented Moringa leaf meal + 100% commercial feed). The variable observed in this study was cholesterol levels in Mojosari duck eggs. The results showed thatgiving Moringa leaf flour fermentation can give significantly different values (p <0.05) in each treatment both P0, P1, P2 and P3.In the fermentation of moringa leaf flour as much as 1.5% (P3) had the lowest cholesterol levels (113.13 ± 12.55) Meanwhile, 1% (P2) of moringa leaf flour fermentation has the highest cholesterol level (170.42 ± 13.19).

Most read articles by the same author(s)

1 2 > >>