Physical and chemical quality of chicken eggs (Lohman brown strains) feed conventional feed with the addition of lemuru fish oil

Abstract

This study aims to determine the quality of chicken eggs of the Lohman Brown has given fish oil in rations. The design used was a completely randomized design (CRD) with a total of 160 chickens with 4 treatments and 4 replications and each replication consisted of 10 chickens. P0: Ration without fish oil, P1: Ration using 0.2% fish oil, P2: Rations using 0.3% fish oil, P3: Rations using 0.4% fish oil. The feed used is composed of feed ingredients, namely corn, bran, concentrate, mineral, and fish flour. The variables observed included egg weight, egg white weight, egg yolk weight, shell thickness, shell weight, yolk color, Haugh units, yolk index, fat content, protein content, and cholesterol. The results showed that the use of fish oil of 0.2% in the ratio gave significantly different results (P<0.05) on egg weight, yolk weight, shell thickness, Haugh unit, or yolk index, while the results showed no significant difference (P>0.05) on white weight, shell weight, yolk color, fat content, protein content, cholesterol in eggs.