THE EFFECT OF ISOFLAVONE SOY SAUCE BY-PRODUCT (ISSBP) ON MALONDIALDEHYDE AND BIOCHEMICAL BLOOD PARAMETERS IN LAYING HENS
A. Malik, E.Suprijatna, V. D. Yunianto, L.D. Mahfudz, A.D Anggraini, S.N.W Mulatmi
Department of Animal Science, University of Muhammadiyah Malang
Abstract
The objective of the study was to effect of isoflavone soy sauce by-product (ISSBP) on malondialdehyde (MDA) content and clinical blood parameters of laying hens. Experimental animals were 480 birds of 20-week old laying hens of Isa Brown strain, with initial body weight was 1,754 ± 42 g. The experiment was arranged in a completely randomized design (CRD), with four treatments and six replications (20 birds each). The treatments were dietary inclusion levels of isoflavone soy sauce by- product as follows: ISSBP0 = without isoflavones, ISSBP40 = 40 mg/100g, ISSBP80 = 80 mg/100g, and ISSBP120 = 120 mg/100 g feed. Dietary treatments were given for 10 weeks from week 20 until 30- week old. Parameters observed were MDA, biochemical blood parameters. Data of statistically analysed. ISSBP significantly (P < 0.01) decreased the levels of MDA, total cholesterol, the low density lipoprotein (LDL), LDL/-to-high density lipoprotein (HDL) ratio and mortality rate. ISSBP significantly decreased hemoglobin, erythrocytes, leukocyte count and lymphocytes (P<0,05). There were no statistically significant changes in protein and HDL (P>0.05). Conclusion: ISSBP supplementation in feed can reduce oxidative stress and improve the blood biochemistry of laying hens. Optimal ISSBP supplementation in the feed is 80 mg / 100 g.
Keywords: iso flavonoid
Topic: Environmentally Sustainable Agriculture