Abstract
This study aims to determine the effect of dietary peanut flour (Arachis hypogeae L.) on the quality of chicken eggs. A total of 200 laying hens were used in this study with 5 treatments, and 5 replications, each occupied by 8 laying hens. The study used completely randomized design and Duncan's multiple distance test was used to determine the significant differences. Treatments were given peanut flour with levels of 0%, 1%, 3%, 5% and 7%, and the research period was 8 weeks and every week the egg quality test samples were examined. Variables include egg weight, egg yolk index, egg white index, egg yolk color, egg shell weight and egg shell thickness. Results showed that egg white index and egg yolk index were not significantly different (P > 0,05), but egg weight, egg yolk weight, egg yolk color, shell weight and shell thickness showed a very significant difference (P < 0,01). The conclusion of this study was peanut flour can be given up to a level of 7% can produce good egg quality.
Published Version
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