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

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dc.contributoren-US
dc.creatorPutri, Pratiwi Eka; Faculty of Animal and Agriculture Sciences, Diponegoro University
dc.creatorMangisah, I; Faculty of Animal and Agriculture Sciences, Diponegoro University
dc.creatorSuthama, N; Faculty of Animal and Agriculture Sciences, Diponegoro University
dc.date2017-03-01
dc.date.accessioned2018-06-04T07:56:32Z
dc.date.available2018-06-04T07:56:32Z
dc.descriptionOnion 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
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dc.identifierhttp://medpub.litbang.pertanian.go.id/index.php/proceedings/article/view/1436
dc.identifier10.14334/Proc.Intsem.LPVT-2016-p.422-427
dc.identifier.urihttps://repository.pertanian.go.id/handle/123456789/4915
dc.languageeng
dc.publisherIndonesian Center for Animal Science Research and Development (ICARD)en-US
dc.relationhttp://medpub.litbang.pertanian.go.id/index.php/proceedings/article/view/1436/1383
dc.rightsCopyright (c) 2017 Proceeding International Seminar on Livestock Production and Veterinary Technologyen-US
dc.sourceProceedings of International Seminar on Livestock Production and Veterinary Technology; 2016; 422-427en-US
dc.subjectOnion and Garlic Husks; Meat Protein; Cholesterol and Fat; Mojosari Ducken-US
dc.titleThe Effect of Dietary Supplementation of Onion and Garlic Husk Powder on Protein, Cholesterol and Fat of Duck Meaten-US
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typePeer-reviewed Articleen-US
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