PenggunaanTepung Kulit Pisang dalam Ransum terhadap Kadar Kolesterol, Vitamin A, Profil Asam Lemak Kuning Telur Ayam Arab
Authors: Suci Dwi margi , Zahera Rika , Sari Mutia , Hermana Widya 
Published: July 2020

The aim of this research was to measure the effect of yellow corn substitution with banana peel meal as a beta-carotene and antioxidant source in the chicken diet on cholesterol, vitamin A and fatty acid profiles of egg yolk Arab chicken. The experimental design used was a completely randomized design. Data were analyzed by Analysis of Variance (ANOVA) and significant differences between the treatments were analyzed by Duncan's Multiple Range Test. Eighty pullet of Arabic chickens (19 weeks old) were randomly assigned to four treatment diets with four replications for 6 weeks of fed trials. Dietary treatments consisted of R0  (0%) banana peel meal (TP) : 50% yellow corn (JK)  and 3 levels of yellow corn and banana peel.  The composition of yellow corn and banana peel meal used R1 (20 % TP ; 30% JK), R2 (30% TP : 20% JG) and  R3 (40% TP :10% JG).  The variables observed were production performance, cholesterol, vitamin A and fatty acid profile of the egg yolk. The results showed that egg yolk cholesterol levels were not significantly different compared to the control.  Substitution of yellow corn with banana peel meal had increased vitamin A level up to 49% compared to the control.  There was no difference in fatty acid profiles in all treatments observed.  It is concluded that banana peel meal can be used  to substitute 40 % of yellow corn in the chicken diet and tend to increased vitamin A of egg yolk.

Key words:          Arabic chicken, banana peel meal, cholesterol, fatty acid, yolk

 

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