Effects of supplementation of cellulase, carnitine and fish oil on lipids and fatty acid contents of Indonesian native chicken meats. (March 2019)

• Record Type: Journal Article
• Authors: Sudibya, ; Riyanto, J
• Is Part Of: IOP conference series. Volume 250(2019)
• Publication Date: 2019-03
• Subjects: Earth sciences -- Periodicals; Environmental sciences -- Congresses; Environmental sciences -- Periodicals; 550.5
• DOI: 10.1088/1755-1315/250/1/012079
• Languages: English
• ISSNs: 1755-1307

Abstract

Abstract: The research was conducted to investigate the effect of supplementation of cellulase, carnitine and tuna fish oil on lipid and fatty acid contents of Indonesian native chicken meats. A total of 120 male native chickens was allocated randomly to 4 dietary treatments with 6 replicates of 5 birds. The basal diet, which was consisted of corn, rice bran and layer concentrate, was defined as T1. The remaining 3 dietary treatments were the basal diet + 0.1% cellulase enzyme (T2), basal diet + 0.1% cellulase enzyme + 30 ppm L-carnitine (T3), basal diet + 0.1% cellulase enzyme + 30 ppm L-carnitine + 4% lemuru fish oil (T4). The dietary treatments were fed for 90 days. Supplementation of cellulase enzyme did not influence the lipid, cholesterol and fatty acid contents in the meats. Supplementation of carnitine in the diet containing cellulase enzyme decreased cholesterol content (P<0.05) without affecting lipid and fatty acid contents in the meats. Furthermore, supplementation of lemuru fish oil in the diet containing cellulase enzyme and carnitine enhanced the lipid, high-density lipoprotein and unsaturated fatty acid contents, including omega-3 and omega-6 fatty acids in native chicken meats (P<0.05). Accordingly, supplementation of lemuru fish oil decreased the low-density lipoprotein, cholesterol and saturated fatty acid contents in the meats (P<0.05). It is concluded that the supplementation of carnitine and fish oil in the diet produced native chicken meats with considerably low cholesterol and high unsaturated fatty acids contents.