Effort to Reduce Fat and Cholesterol of Quail Eggs Using Citronella Oil in Feed

DOI

10.2991/absr.k.220102.031How to use a DOI?

Keywords

Egg quality; Female quail; Egg fat; Egg cholesterol

Abstract

The purpose of this study was to determine the effect of citronella oil supplementation in feed on fat and cholesterol levels of quail eggs (Coturnix coturnix japonica). The materials used were 100 female quail Coturnix-coturnix japonica, quail commercial feed, commercial citronella oil. The design used was Completely Randomized Design (CRD) with four treatments and five replications. The treatments included citronella oil supplementation 0.3%, 0.6%, 0.9% per kg feed. The experimental research was carried out for 8 weeks. The data obtained were analyzed for variance (ANOVA) and Duncan’s Multiple Range Test (DMRT). Analysis of variance showed that the treatment of citronella oil supplementation in the feed had no effect (P>0.05) on egg protein but significantly (P<0.05) on cholesterol and had a very significant effect (P<0.01) on egg fat content. In conclusion, giving citronella oil as much as 0.6% per kg of feed can reduce fat and cholesterol in quail eggs.

Copyright

© 2022 The Authors. Published by Atlantis Press International B.V.

Open Access

This is an open access article under the CC BY-NC license.

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TY  - CONF
AU  - Elly Tugiyanti
AU  - Soegeng Herijanto
PY  - 2022
DA  - 2022/01/07
TI  - Effort to Reduce Fat and Cholesterol of Quail Eggs Using Citronella Oil in Feed
BT  - Proceedings of the  International Conference on Tropical Agrifood, Feed and Fuel (ICTAFF 2021)
PB  - Atlantis Press
SP  - 210
EP  - 214
SN  - 2468-5747
UR  - https://doi.org/10.2991/absr.k.220102.031
DO  - 10.2991/absr.k.220102.031
ID  - Tugiyanti2022
ER  -