The effect of chitosan and bran fermentation on the weight of abdominal fat, blood cholesterol and local duck eggs

Abstract

Duck eggs are one of the sources of animal protein from poultry. Duck animal products are known to contain fat and cholesterol higher than chicken eggs. This egg cholesterol can be suppressed by manipulating ration. Chitosan and bran have cholesterol binding properties. The purpose of this study was to get low cholesterol meat and eggs. The study used a completely randomized design (CRD) with 4 treatments and 5 replications. Each replication consisted of 2 ducks as the experimental unit. The treatments were R0 = 45% corn + 35% concentrate + 20% fermented bran, R1 = 45% corn + 35% concentrate + 20% fermented bran, R2 = 45% corn + 35% concentrate + 19.5% fermented bran + 0.5% chitosan and R3 = 45% corn + 35% concentrate + 17.5% fermented bran + 2.5% chitosan. The variables measured were abdominal fat, blood cholesterol and duck egg cholesterol. The data were processed using SAS Windows 16 program. The results showed that giving chitosan gave an average percentage of abdominal fat weight was not significantly different between treatments (P> 0.05) and R1 treatment significantly lowered the lowest duck blood cholesterol level (P <0.05) which was 2.9 (ml/dl). While the lowest egg cholesterol was shown by the treatment of R3 (2.78 mg/dg) compared to other treatments.