Menurunnya Kandungan Kolesterol Telur Itik dengan Pemberian Bawang Putih Segar dengan Waktu Analisis yang Berbeda
The purpose of this research is to know the influence of the giving of fresh garlic against a decrease in cholesterol levels duck eggs with different analysis time. To achieve that goal, then conducted a study using 50 tail as control with local feeding without given garlic and 50 tail given 25 g/he...
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| Format: | EJournal Article |
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Fakultas Kedokteran Hewan Universitas Gadjah Mada bekerjasama dengan PB PDHI,
2019-06-01.
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| Online Access: | Get Fulltext |
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| LEADER | 02311 am a22002893u 4500 | ||
|---|---|---|---|
| 001 | JSV_UGM_48517_25127 | ||
| 042 | |a dc | ||
| 100 | 1 | 0 | |a Jaya, I Nyoman |e author |
| 100 | 1 | 0 | |e contributor |
| 700 | 1 | 0 | |a Haryani, Ni Ketut Dewi |e author |
| 700 | 1 | 0 | |a Indarsih, Budi |e author |
| 245 | 0 | 0 | |a Menurunnya Kandungan Kolesterol Telur Itik dengan Pemberian Bawang Putih Segar dengan Waktu Analisis yang Berbeda |
| 260 | |b Fakultas Kedokteran Hewan Universitas Gadjah Mada bekerjasama dengan PB PDHI, |c 2019-06-01. | ||
| 500 | |a https://jurnal.ugm.ac.id/jsv/article/view/48517 | ||
| 520 | |a The purpose of this research is to know the influence of the giving of fresh garlic against a decrease in cholesterol levels duck eggs with different analysis time. To achieve that goal, then conducted a study using 50 tail as control with local feeding without given garlic and 50 tail given 25 g/head/day of fresh garlic. The data were analyzed using T-Test, the parameters are observed in this research are cholesterol levels, triglyceride egg yolk, the consumption of feed, feed conversion, egg production, egg weight, and mortality. Analysis of cholesterol levels and triglycerides egg yolks are done at the study week I, III, and V with the method extract ether and the procedure CHOD-PAP. The results showed that there is a decrease in cholesterol 152.24 mg per dl (72.19%) and triglycerides of 130.56 mg per dl (23.42%) a very sharp from the first week to the third week. The feed consumption, egg weight, egg production, and feed conversion are not affected by the time of analysis. The results of this study indicate that to get the content of cholesterol and low fat, given fresh garlic for three weeks. Duck Eggs; Garlic; Cholesterol | ||
| 540 | |a Copyright (c) 2019 Jurnal Sain Veteriner | ||
| 540 | |a http://creativecommons.org/licenses/by-sa/4.0 | ||
| 546 | |a eng | ||
| 690 | |||
| 690 | |a Duck Eggs; Garlic; Cholesterol | ||
| 655 | 7 | |a info:eu-repo/semantics/article |2 local | |
| 655 | 7 | |a info:eu-repo/semantics/publishedVersion |2 local | |
| 655 | 7 | |a Peer-reviewed Article |2 local | |
| 786 | 0 | |n Jurnal Sain Veteriner; Vol 37, No 1 (2019): Juni; 61-68 | |
| 786 | 0 | |n 2407-3733 | |
| 787 | 0 | |n https://jurnal.ugm.ac.id/jsv/article/view/48517/25127 | |
| 856 | 4 | 1 | |u https://jurnal.ugm.ac.id/jsv/article/view/48517/25127 |z Get Fulltext |