COMPARISON OF CHERRY LEAVES (MUTINGIA CALABURA) AS FEED COMPONENT AGAINST THE LOW DENSITY OF LIPOPROTEIN BLOOD, HIGH BLOOD LIPOPROTEIN DENSITY, PROTEIN AND FAT CONTENTS OF MOJOSARI DUCK MEAT
2021
Wirjaatmadja R. | Yanestria S.M. | Prakoso Y.A. | Ningrum S.G.
This study compares the addition of cherry leaf meal (Mutingia calabura) in the feed to the levels of low-density lipoprotein and high-density lipoprotein, fat, and protein content of Mojosari male duck meat. The samples used were 27 male Mojosari ducks divided into three treatment groups and nine replications—the first treatment group (P1), including nine ducks given bran feed for 15 days. The second treatment group (P2) is nine ducks given 6% cherry leaf flour for 15 days. The third treatment group (P3) is nine ducks given 8% cherry leaf flour for 15 days. The variables measured were serum LDL and HDL as well as levels of fat and protein in meat. The results of the study were P1 LDL values showed 60.20 ± 0.89; P2: 58.67 ± 0.83; P3: 58.24 ± 0.79 (P> 0.05), while the HDL value P1 showed 59.10 ± 0.74; P2: 55.82 ± 0.69; P3 showed 55.12 ± 0.67 (P> 0.05). The results of the study, the protein value of meat P1 showed 8.38 + 0.32; P2 showed 11.04 + 0.11; and P3 showed 12.00 + 0.14 (P <0.01) while the value of meat fat was P1 showed 18.72 + 0.47; P2 showed 16.89 + 0.42; and P3 showed 16.54 + 0.26 (P <0.01). This research concludes that the addition of cherry leaf flour in the feed does not affect the blood LDL and HDL levels but does affect the protein and fat levels of Mojosari male duck meat.
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