Suplementasi Ekstrak Asam Kandis (Garcinia xanthochymus) dalam Air Minum terhadap Kadar Malondialdehid Kuning Telur dan Komposisi Kimia Daging dan Telur Puyuh

Supplementation of Garcinia xanthochymus Extract on Water to Malondialdehid Content of Egg Yolk and Chemical Composition of Quail Meat and Eggs

  • W U Cahyani Departemen Ilmu Nutrisi dan Teknologi Pakan, Fakultas Peternakan, Institut Pertanian Bogor
  • A Darmawan Departemen Ilmu Nutrisi dan Teknologi Pakan, Fakultas Peternakan, Institut Pertanian Bogor
  • D M Suci Department of Nutrition and Feed Technology, Faculty of Animal Science, Bogor Agricultural University
Keywords: antioxidant,  Garcinia Xanthochymus, chemical compound of meat and egg, egg yolk MDA

Abstract

The purpose of this study was to evaluate the effect of supplementation of Garcinia xanthochymus extract in drinking water on the quail meat and eggs quality (fat content, protein content) and malondialdehyde (MDA) on egg yolk. This study used female quails (132 tails) aged 42 days, which were kept for 6 weeks, and then  divided into four groups treatments of drinking water, and 3 replications  each treatment.  The method used was a Completely Randomized Design (RAL) with P0 (control), P1 (pH 4), P2 (pH 3), P3 (pH 2). The variables observed were moisture content, crude fat content and crude protein content in quail meat and eggs but MDA only on yolk  eggs. The results showed a significantly  decreased (p<0.05) effect of Garcinia xanthochymus extract supplementation in drinking water on MDA levels of yolk quail eggs.  However  it had no significant effect  on moisture content, crude  fat content, and crude protein content in yolk quail eggs .  The treatments had significantly increased crude protein in meat. It  was concluded that giving extract of Garcinia Xanthochymus extract (kandis acid)  at pH 2 in drinking water decreased the MDA content  of quail egg yolks.

Key words:        antioxidant,  Garcinia Xanthochymus, chemical compound of meat and egg, egg yolk MDA

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Author Biography

D M Suci, Department of Nutrition and Feed Technology, Faculty of Animal Science, Bogor Agricultural University

department

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Published
2021-04-30
How to Cite
Cahyani, W. U., Darmawan, A., & suci, dwi margi. (2021). Suplementasi Ekstrak Asam Kandis (Garcinia xanthochymus) dalam Air Minum terhadap Kadar Malondialdehid Kuning Telur dan Komposisi Kimia Daging dan Telur Puyuh: Supplementation of Garcinia xanthochymus Extract on Water to Malondialdehid Content of Egg Yolk and Chemical Composition of Quail Meat and Eggs. Jurnal Ilmu Nutrisi Dan Teknologi Pakan, 19(1), 24-29. https://doi.org/10.29244/jintp.19.1.24-29