THE EFFECT OF PALM AND SARDINES OILS INCLUSION ON THE FEED AND SALTING PROCESS TO THE FATTY ACIDS COMPOSITION OF THE DUCK EGG



Dini Hardini(1*), Zuprizal Zuprizal(2), Cuk Tri Noviandi(3), Indratininngsih Indratininngsih(4), Tri Yuwanta(5), Sri Harimurti(6)

(1) Assessment Institute for Agicultural Technology East Java.
(2) Faculty of Animal Science, Gadjah Mada University, Yogyakarta.
(3) Faculty of Animal Science, Gadjah Mada University, Yogyakarta.
(4) Faculty of Animal Science, Gadjah Mada University, Yogyakarta.
(5) Faculty of Animal Science, Gadjah Mada University, Yogyakarta.
(6) Faculty of Animal Science, Gadjah Mada University, Yogyakarta.
(*) Corresponding Author

Abstract


The research was aimed to find out the efiect of palm oil (MS) and sardine oil
(MIL) inclusion on the feed to the fatty acids composition of duck egg. Ninety of
28 weeks old Turi duck were used in this research and analyzed using Nested
completely randomized design. They were randomly placed in 30 cages unit each
consists of 3 ducks. All unit were divided into 6 treatment rations, each consist of 5
replications. The treatment ration contains varying eonsentration of MS and M11’.
They were R0 (without oil I control), R1 (10% MS), R2 (7.5% MS + 2.5% lv11L),
R3 (5.0% MS + 5.0% MIL), R4 (2.5% MS + 7.5% MIL) and R5 (10% MTL). The
Variables observed were the content and composition of fatty acid n-3, n-6 and n-9
fatty acids an duck egg. All the data analized with one-way analysis of variance and
continued with Duncan’s New Multiple Range Test. The results showed that the
inclusion of oil in the duck feed increase the content and composition of n-3, n-6
and n-9, EPA and DHA fatty acids of duck egg. The salting process also increase
content and composition of n-3, and n-9, EPA and DHA, but reduce n-6 fatty ‘acids
of fresh and salted duck egg. The best n-3 and n-6 ratio of flesh egg was found in
R2 and R5 (1 : 4.77 and 1 : 4.73), and R4 (1 : 6) for salted egg.


Keywords


Palm oil,- Sardine oil, Duck egg, n-3, n-6 and n-9 unsaturated fatty acids.

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