Effects of Crude Palm Oil as Carotenoid Source in the Diet of Laying Ducks on Productive Performance, Egg Quality, Cholesterol and Vitamin A in Yolk
Keywords:
carotenoid, crude palm oil, egg quality, laying ducksAbstract
The objective of this research was to investigated the effects of crude palm oil as carotenoid source in the diet of laying ducks on productive performance, egg quality, cholesterol and vitamin A in yolk. A total of 27 weeks old of 180 Khaki Campbell laying ducks was used with the completely randomized design (CRD) by dividing into four treatments and three replications (15 birds/rep.). Dietary supplementation of carotenoid (809.74 mg/kg) from crude palm oil was prepared to contain 0 (control), 2, 4 and 6% (w/w) during the 4-weeks trial. The results found that the use of carotenoids in dietary was not affected by performance (feed intake, egg production, and weight) and egg quality (shell thickness, shell weight, yolk weight, egg white weight, and Haugh Unit) (P>0.05). However, the results indicated that the yolk color was raised by 5.43, 6.60, 7.00 and 8.26 color scale, respectively. Moreover, dietary supplementation of 6% carotenoid revealed the highest average of yolk color scale when compared to other treatments (P<0.01). While cholesterol content and vitamin A in yolk showed the same trends which were 13.47, 13.80, 14.52, and 19.50 mg/g of cholesterol content and 162.00, 228.00, 326.00, and 374.00 µgRe/100g of vitamin A, respectively. In conclusion, these results indicated that the use of carotenoids in crude palm oil can be an advantage in the increasing of yolk color, cholesterol content and vitamin A which was no negative impact on performance and egg quality.
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