@article {10.3844/ajavsp.2023.229.234,
article_type = {journal},
title = {Effect of Tropical Alfalfa on Cholesterol (Egg and Blood) and Layer Chicken Meat Quality},
author = {Suwignyo, Bambang and Rini, Eprilia Aristia and Sasongko, Heru and Ariyadi, Bambang and Helmyati, Siti},
volume = {18},
number = {3},
year = {2023},
month = {Sep},
pages = {229-234},
doi = {10.3844/ajavsp.2023.229.234},
url = {https://thescipub.com/abstract/ajavsp.2023.229.234},
abstract = {Tropical alfalfa is a cultivar of alfalfa with high protein content and good adaptability with the local name Kacang Ratu BW. The supplementation of duck feed with tropical alfalfa or Kacang Ratu BW may reduce the cholesterol levels in duck meat with the presence of saponin. This study aimed to determine the effects of Kacang Ratu BW supplementation on egg cholesterol and meat quality in layer chickens. A total of 60 hyline brown chickens, aged 26 weeks, were reared at three different rearing periods and sacrificed at 38 weeks. The feed treatments were P0 (Basal ration), P1 (Basal ration +1% Kacang Ratu BW) and P2 (Basal ration +3% Kacang Ratu BW). The measured parameters were meat quality (carcass and chemical quality), yolk quality (water, crude protein, and fat contents), and cholesterol level (yolk and blood). The results showed that Kacang Ratu BW supplementation significantly influenced egg yolk cholesterol and meat fat. However, the water and protein contents of the meat and eggs were not affected. Our findings indicated that feed supplemented with Kacang Ratu BW reduced the egg yolk cholesterol and the fat content of the layer of chicken meat.},
journal = {American Journal of Animal and Veterinary Sciences},
publisher = {Science Publications}
}