The Effect of Dietary Supplementation of Onion and Garlic Husk Powder on Protein, Cholesterol and Fat of Duck Meat

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dc.contributor en-US
dc.creator Putri, Pratiwi Eka; Faculty of Animal and Agriculture Sciences, Diponegoro University
dc.creator Mangisah, I; Faculty of Animal and Agriculture Sciences, Diponegoro University
dc.creator Suthama, N; Faculty of Animal and Agriculture Sciences, Diponegoro University
dc.date 2017-03-01
dc.date.accessioned 2018-06-04T07:56:32Z
dc.date.available 2018-06-04T07:56:32Z
dc.identifier http://medpub.litbang.pertanian.go.id/index.php/proceedings/article/view/1436
dc.identifier 10.14334/Proc.Intsem.LPVT-2016-p.422-427
dc.identifier.uri http://repository.pertanian.go.id/handle/123456789/4915
dc.description Onion and garlic husks contain antioxidant compounds such as allinin, allisin and flavonoid. The compounds are able to decrease fat and cholesterol levels in the body. This study was carried out to determine the effect of feeding onion husk powder (OHP) and garlic husk powder (GHP) on protein, cholesterol and fat content of Mojosari duck meat. The experiment was arranged in a completely randomized design (CRD) and used 168 birds of 4 weeks old male Mojosari ducks. The ducks were divided into 7 treatments and 4 replications (6 ducks each). The treatments were conducted for 4 weeks were as follows: T0 (control diet), T1 (control diet + 3% OHP), T2 (control diet + 6% OHP), T3 (control diet + 3% GHP), T4 (control diet + 6% GHP) and T5 (control diet + 1.5% OHP + 1.5% GHP) and T6 (control diet + 3% OHP + 3% GHP). The results showed that dietary OHP and GHP significantly increased protein and decreased cholesterol contents of duck meat, but no effect on meat fat. It could be concluded that the effect of feeding of OHP and GHP separately or in combination was able to increase protein and decrease cholesterol contents, but could not decrease fat content of Mojosari duck meat. en-US
dc.format application/pdf
dc.language eng
dc.publisher Indonesian Center for Animal Science Research and Development (ICARD) en-US
dc.relation http://medpub.litbang.pertanian.go.id/index.php/proceedings/article/view/1436/1383
dc.rights Copyright (c) 2017 Proceeding International Seminar on Livestock Production and Veterinary Technology en-US
dc.source Proceedings of International Seminar on Livestock Production and Veterinary Technology; 2016; 422-427 en-US
dc.subject Onion and Garlic Husks; Meat Protein; Cholesterol and Fat; Mojosari Duck en-US
dc.title The Effect of Dietary Supplementation of Onion and Garlic Husk Powder on Protein, Cholesterol and Fat of Duck Meat en-US
dc.type info:eu-repo/semantics/article
dc.type info:eu-repo/semantics/publishedVersion
dc.type Peer-reviewed Article en-US


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