PENGARUH PENAMBAHAN JINTAN HITAM (Nigella sativa) DAN VITAMIN C DALAM RANSUM TERHADAP PROFIL LEMAK AYAM BROILER (The Effect of Black Cumin (Nigella sativa) Addition and Vitamin C Suplementation in BroilerDiet on The Lipid Profile)

Ahmad Fuad Azim, Umiyati Atmomarsono, Luthfi D. Mahfudz

Abstract


ABSTRAK

 

Penelitian bertujuan untuk mengetahui pengaruh penambahan jintan hitam (Nigella sativa) dan vitamin C dalam ransum terhadap profil lemak pada ayam broiler. Penelitian menggunakan 150 ekor broiler (unsexed), strain Cobb umur 8 hari dengan bobot badan rata-rata 187,15 ± 10,72 g. Perlakuan dibagi menjadi 5 jenis ransum dengan masing-masing penambahan vitamin C 500 ppm dan jintan hitam yang berbeda level, yaitu tanpa jintan hitam (T1), 0,25% jintan hitam (T2), 0,5% jintan hitam (T3), 0,75% jintan hitam (T4), 1% jintan hitam (T5). Rancangan percobaan menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 5 ulangan. Parameter yang diamati meliputi bobot lemak abdominal, kadar kolesterol darah, HDL, LDL, dan kadar trigliserida darah yang diambil pada umur 35 hari. Hasil penelitian menunjukkan bahwa penambahan jintan hitam dan vitamin C tidak memberikan pengaruh berbeda (P>0,05) terhadap bobot lemak abdominal, kadar kolesterol darah, HDL, LDL, kadar trigliserida darah. Simpulan penelitian adalah penambahan jintan hitam (1%) dan vitamin C 500 ppm terhadap ayam broiler cukup untuk pemeliharaan di daerah tropis ditandai dengan perubahan bobot lemak abdominal, kadar kolesterol darah, HDL, LDL, dan kadar trigliserida darah.

Kata kunci: ayam broiler; jintan hitam; vitamin C; lemak abdominal; profil lemak

ABSTRACT

The aim of research was to know the effectof addition of black cumin (Nigella sativa) and vitamin C in broiler diet on the lipid profile. One hundred fifty of chickens were used in thisresearch, unsexed,8 days old,Cobb strainswith 187,15 ± 10,72 g mean weight. The treatment was divided into 5 types of rations with addition of 500 ppm vitamin C in each rations and addition of black cumin in differential levels, i.e. without black cumin (T1); 0,25% black cumin (T2);0,5% black cumin (T3); 0,75% black cumin (T4),1% black cumin (T5). The treatments were arrangedto a completely randomized design (CRD)with 5 treatments and 5 replications. The observed parameters includeweights of abdominal lipid, levels of blood cholesterol, levels of high density lipoprotein (HDL), levels of low density lipoprotein (LDL) and levels of trigliserida. The results showed the addition of black cummin and vitamin C in chicken broiler rations had no significant (P>0,05) on weights of abdominal lipid, levels of blood cholesterol, levels of high density lipoprotein, levels of low density lipoprotein and levels of trigliserida.In conclusion, addition of 1% black cumminand 500 ppm vitamin C on the ration had enough for maintenance of broiler in tropical invironment with changing weights of abdominal lipid, levels of blood cholesterol, levels of high density lipoprotein, levels of low density lipoprotein and levels of trigliserida.

Keyword : broiler chicken; black cumin; vitamin C; abdominal lipid; lipid profile


Keywords


ayam broiler; jintan hitam; vitamin C; lemak abdominal; profil lemak; broiler chicken; black cumin; vitamin C; abdominal lipid; lipid profile

Full Text:

PDF

Refbacks

  • There are currently no refbacks.



Lisensi Creative Commons
AAJ diterbitkan oleh Program Studi Peternakan Fakultas Peternakan dan Pertanian Universitas Diponegoro

http://ejournal-s1.undip.ac.id/index.php/aaj



is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License

View My Stats