Tag Archive for: egg yolk cholesterol

The aim of this research was to evaluate the effect of addition red beetroot powder (Beta vulgaris L. Var. Rubra L) as a feed additive in feed on production performance, egg yolk cholesterol and blood profile of laying hens. The first stage of research included testing the inhibitory power of Escherichia coli, Salmonella sp, and Lactic Acid Bacteria (LAB). The materials used in the bacterial inhibition test were red beetroot pulp powder, red beetroot peel powder and red beetroot pulp and peel powder. The method used was in vitro research and the data was analyzed statistically using the ANOVA test. If there were differences between each treatment, it was continued with Duncan’s Multiple Range Test. The second stage of research is the field application of the results of the first stage research in vivo. The material used was 120 laying hens of the isa brown strain aged 30 weeks. The method used was an experimental method using a Completely Randomized Design (CRD) with 4 treatments and 6 replications, each using 5 chickens. Data were analyzed statistically using the ANOVA test. If there were differences between each treatment, it was continued with Duncan’s Multiple Range Test. Variables observed in the second stage of research included production performance, egg yolk cholesterol and blood profile of laying hens. The results of the first stage of research showed that the use of red beetroot plant powder had a very significant effect (T<0.01) on the diameter of the inhibition zone for Escherichia coli, Salmonella sp and Lactic Acid Bacteria (LAB). Red Beetroot Pulp and Peel Powder (RBPPP) has the best antibacterial power so it was applied in the second stage of research. The results of the second stage of research showed that the addition of RBPPP had a significant effect (T<0.05) on feed consumption, had a very real effect (T<0.01) on egg weight, HDP, egg mass, feed conversion, IOFC, hemoglobin., erythrocytes and hematocrit. However, there was no significant effect (T>0.05) on egg yolk cholesterol and leukocytes. The addition of RBPPP at the 1% level has the potential to reduce feed consumption and feed convertion ratio, increase egg weight, HDP and egg mass, even though the IOFC value is lower than the control treatment or without RBPPP. The addition of RBPPP at a level of 1.5 % has the potential to reduce egg yolk cholesterol levels compared to other treatments. The addition of RBPPP up to a level of 1 % is able to increase and maintain hemoglobin and hematocrit levels in normal conditions. Apart from that, the addition of RBPPP at levels of 0.5 % and 1.5 % is able to increase and maintain erythrocyte and leukocyte levels in normal conditions.