THE EFFECT OF UTILIZATION OF DRIED AZOLLA MEAL IN THE LAYER DIETARY ON CHOLESTEROL CONTENT AND COLOR INTENSITY OF YOLK

Abstract

The experiment was conducted to determine the effects of dried Azolla microphylla
meal in the layer diet on cholesterol content and color intensity of yolk. One hundred (100) layer of Lohmann Brown strain at 26 weeks old were used in this study, and randomly devided into 5 treatments. Those were treatments I, ll, Ill, IV and V contained 0%, 5%, 10%, 15% and 20% dried Azolla meal, respectively. The experiment was replicated 5 times. All experimental animals were confined in the battery individual cages. Cholesterol content was tested by Lyberman-Birrchard method (Pltunmer, 1977) and color intensity of yolk was determine by ANRC method cit.by Scott et al. (I968). The results indicated that cholesterol content of yolk in treatments I, I1, III, IV and V were 9.77, 9.62, 9.40, 9.23 and 8.85 mg/g , respectively. Statistically analyzed was not significant difference, however, the average of cholesterol consumption of layer diet was significantly higher (P<.01) with increasing of Azolla dried meal level. The average of absorbance value to show color intensity of yolk was found 0.2109, 0.2452, 0.2876, 0.3815 and 0.4067. The average ofabsorbance value in treatment II and III were significantly higher than treatment I and significantly lower compare to treatment IV and V. Conclusion, The utilization of dried Azolla microphylla meal in the layer diet did not affect on
cholesterol content, however, increased color intensity of yolk.