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The Effect of Wheat Bran Dietary Fibre on Cholesterol Content of Egg Yolk Laying Ducks
D Pantaya1, , R A Effendi1, S Wulandari1, U. Suryadi1

1Animal Science Department, Politeknik Negeri Jember, PO BOX 164, Jawa Timur Indonesia


Abstract

To determine the influence of level of wheat bran supplementation on production performance, and egg yolk cholesterol traits of laying ducks, 48 laying ducks (40-week-old) were randomly assigned into four groups with 4 replications of 3 birds each. Treatment 1 ducks were received the control diet without wheat bran contained 17,21 % CP and 2917 kkal ME/kg. Treatment 2,3 and 4 ducks were received the basal diet supplemented with 10,20 and 30% wheat bran for 8-weeks. Results showed that dietary supplementation of wheat bran had no effect (P>0.05) on laying ducks egg production and feed egg ratio over the entire feeding period. Yolk cholesterol content was lower (P<0.05) in all wheat bran supplementation at one day after treatment. There were decreased (P<0.05) contents of yolk cholesterol compared to ducks fed control diet but no difference was exhibited in egg yolk cholesterol among diet with wheat bran supplementation. It could be concluded that wheat bran supplementation could lower an egg yolk cholesterol levels and improve the egg quality in laying ducks

Keywords: wheat bran, fibre, Cholesterol, egg yolk, duck

Topic: Animal Nutrition, Animal Production, and Veterinary Science

Link: https://ifory.id/abstract/fVBzaTntepCu

Conference: The 2nd International Conference on Food and Agriculture (ICoFA 2019)

Plain Format | Corresponding Author (Dadik Pantaya)

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