Abstract
This experiment was carried out to study the effect of offered fermented rice hull in ration supplemented with purple sweet potato (Ipomoea batatas L.) leaf on lipid profile of duck meat. Seven treatment rations were used in a completely randomized design (CRD) consisted of control ration A (ration without containing rice hull and purple sweet potato leaf), ration B (ration containing 5% rice hull), ration C (ration containing 5% fermented rice hull and purple sweet potato leaf ), ration D (ration containing 10% rice hull), ration E (ration containing 10% fermented rice hull and purple sweet potato leaf), ration F (ration containing 15% rice hull),and ration G (ration containing 15% fermented rice hull and purple sweet potato leaf). Each treatment consisted of three replicates and each replicate consisted of five ducks. Variable observed in this study were feed consumption, protein, crude fiber and antioxidant consumption and lipid profile consisted cholesterol total, HDL, LDL and TGA. The results showed that feed, protein, crude fiber and antioxidant consumption on treatment A were 6414.10., 1027.70., 520.82 and 59,51g/head. Giving treatment B, C, D, E, F and G decrease feed consumption (P, < 0.05), but protein consumption was increase significantly (P <0.05) except for treatment B was not significant compared with treatment A. Giving treatments C, E and G were decrease crude fiber consumption (P<0.05). Crude fiber consumption in treatment B increase significantly (P < 0.05), but crude fiber consumption in treatment D and F were not significantly different (P>0.05) with control (A). Antioxidant consumption for treatments B, C, D, E, F and G were increase significantly (P<0,05) compared with A. Lipid profile of duck meat consisted of cholesterol total, HDL, LDL and TGA in treatment A were 75,84., 26,81., 30,04 and 100,87 mg/100g. Offered treatment B, C, E, F and G significantly decrease cholesterol total (P<0.05), but treatment D was not significantly different (P>0.05) with treatment A . While on HDL and TGA for all treatment were not significantly different (P>0.05) except TGA for treatment C was increase significantly (P<0.05), compared treatment A. Offered treatment C, E and G were significantly decease LDL of duck meat, but treatment B, D and F were not significantly different (P<0.05) with treatment A. Its can be concluded that offered fermented rice hull in ration supplemented with purple sweet potato (Ipomoea batatas L.) leaf improve lipid profile of duck meat.
Highlights
Rice hull is by product of rice processing
Based on above description the experiment entitled the effect of fermented rice hull in ration supplemented with purple sweet potato (Ipomoea batatas L) leaf on lipid profile of duck meat
Place and Period The experiment was conducted at Guwang Village, Gianyar regency, in Bali for 12 weeks, while the determination of lipid profile of duck meat conducted in laboratory of Animal Nutrition Faculty of Animal Husbandry Udayana University and determination of antioxidants capacity was conducted in laboratory of food analysis Faculty of Agriculture Technology Udayana university
Summary
Nutrient content in rice hull is 12,5% water, 3,1% protein, 29,2 nitrogen free extract, 35% crude fiber, 27% ether extract and 17,5% ash (Lubis, 1992) with low digestibility. Improving the nutrient content of rice hull can be done by fermentation with Aspergilus niger which could produce enzyme selulase, glukoamilase, and alpha amylase (Muchtadi at al., 1992), as it contains katalase, pectinase and anthosianse enzyme (Wainwright, 1992). (2004) reported that fermented cassava dregs with Aspergilus niger decrease crude fiber content from 14.5% to 10.53%. An alternative feed ingredient that can be used to suppress cholesterol in duck meat is purple sweet potato leaf. Based on above description the experiment entitled the effect of fermented rice hull in ration supplemented with purple sweet potato (Ipomoea batatas L) leaf on lipid profile of duck meat
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