The Effect of Using Fermentation Products Turbinaria murayana Seaweed in Rations on the Quality of Quail Eggs (Coturnix coturnix japonica)
The Effect of Using Fermentation Products Turbinaria murayana Seaweed in Rations on the Quality of Quail Eggs (Coturnix coturnix japonica)
Sepri Reski*, Ridho Kurniawan Rusli, Montesqrit, Maria Endo Mahata
ABSTRACT
This study aimed to see the effect of fermented Turbinaria murayana seaweed using Local Microorganisms (LMo) made from fruit waste in rations on the quality of quail eggs. This study used a completely randomized design of 5 treatments with four replications. The treatment gave Turbinaria murayana seaweed fermented products with different levels, namely 0, 5, 10.15, and 20% in the ration. Research data were analyzed using analysis of variance (ANOVA), and differences between treatments were tested using the Duncans Multiple Range Test (DMRT). The study’s results were that the administration of Turbinaria murayana seaweed fermentation products with different levels showed a very significant effect (P≤ 0.01) on the cholesterol content of egg yolks. However, no significant effect (P≥0.05) on egg weight, shell thickness, shell percentage, yolk percentage, white percentage and egg fat content. This study concludes that Turbinaria murayana seaweed fermentation products can be used in laying quail rations up to 20% by producing low-cholesterol eggs.
Keywords | Cholesterol, Eggs, Fat, Quail, Turbinaria murayana
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March 2023
Vol. 11, Iss. 3, Pages 355-516
