Assessment of Egg Sensory Quality in Quails Fed with a Diet Containing Betel Leaf (Piper betle L.) Meal and Extract
Assessment of Egg Sensory Quality in Quails Fed with a Diet Containing Betel Leaf (Piper betle L.) Meal and Extract
Deden Sudrajat*, Dewi Wahyuni, Burhanudin Malik, Dede Kardaya
ABSTRACT
Betel leaves contain phenolic compounds that are useful as antimicrobials, so they are widely used as additional feed in livestock rations. The purpose of this study was to examine the effect of betel leaf meal and extract on the sensory quality of quail eggs. The design used was a Completely Randomized Design with three treatments, which were then analyzed by the Kruskal-Wallis test. The variables observed were hedonic tests with a 5-point hedonic scale and hedonic quality (egg yolk color, egg white color, flavor, taste, and texture of quail eggs). This treatment showed that in the preference test, the ratio of betel leaf meal content had a significant (P < 0.05) effect on the color of the egg yolk. Nevertheless, in terms of hedonic quality, the proportion of betel leaf meal content markedly (P < 0.05) influenced texture. Additionally, the inclusion of rations containing betel leaf extract substantially diminished the fishy odor of eggs. The color of the egg yolk, when supplemented with betel leaf meal, was preferred over that with betel leaf extract. Similarly, in the hedonic quality assessment, the use of betel leaf powder resulted in a texture that was comparatively more chewy than that observed in other treatments. These results demonstrate that supplementation of betel leaves in quail’s diet has beneficial effects on the sensory quality of eggs.
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