The Content of Cholesterol, Fat, Vitamin A and E in the Meat, Liver, and Eggs in Japanese Quails Given Katuk Leaves Extract in the Diet

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270 Proceeding of the 2nd_{International Seminar on Animal Industry | Jakarta, 5-6 July 2012}

The Content of Cholesterol, Fat, Vitamin A and E in the Meat,

Liver, and Eggs in Japanese Quails Given Katuk Leaves

Extract in the Diet

Siti Mawaddah, Widya Hermana, & Wiranda G. Piliang

Department of Nutrition and Feed Technology, Faculty of Animal Science, Bogor Agricultural University, Bogor, 16680, Indonesia

e-mail: Sitimawaddah43@gmail.com, widya_hermana@yahoo.com, andypiliang@yahoo.com

Abstract

Katuk leaves extract (Sauropusandrogynus L. Merr) is a medicinal plant that has been studied because it has many benefits. Katuk leaves in animal feed can be used in the form of meal and extract. The advantages of Katuk Leaves Extract (KLE) in the diet are easy to store, need in a relatively small amount and low fiber content. This experiment was conducted using one hundred fifty six female Japanese quails starting at 4 weeks old and raised uptill 10 weeks of age. The parameters observed were the content of cholesterol, fat, vitamin A and E in the meat, liver, and eggs. The treatments were control diet (R0); control diet with 0.15% KLE (R1) and control diet with 0.30% KLE (R2). The quails were divided into 3 treatment groups with 4 replications (13 quails in each replicate). The data of quail performances were analyzed by a completely randomized designed and further with Duncan’s test if there were any significant differences in the treatments. The data of the cholesterol, fat, vitamin A and E inthe meat, liver, and eggs were analyzed descriptively. The advantages of giving KLE in quails’ diet were decreased the content of cholesterol, fat in the liver and eggs, and increasedthe vitamin A and Econtentin the meat and eggs.

Keywords: cholesterol, katuk (Sauropusandrogynus L. Merr), quails, vitamin A, vitamin E

Introducton

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271

Proceeding of the 2nd_{International Seminar on Animal Industry | Jakarta, 5-6 July 2012}

of hgh cholesterol n body such as by eatng anmal food products that low n fat and cholesterol. Katuk plants (Sauropus androgynus L. Merr) s an alternatve plant that can decrease the cholesterol egg yolk and layer carcasses (Ibrahm, 2004). The purpose of extracton process s to take some or all substance n the plant. Subekt (2007) reported there were actve compounds that contrbute of decreasng cholesterol n egg yolks, lver and carcass treatment probably caused by phytosterol partcularly stgmasterol hgh. Katuk leaves contan phytosterols 2.43 g/100 g and 466 mg/100 g dry fresh able to decrease serum of cholesterol, eggs, carcasses, and lver n qual (Subekt, 2007). Phytosterols whch covers sterols and stanols of plantsare found n plants as fats. Katuk leaves also contan vtamns A and E. The content of vtamn A whch s qute hgh at 4337.34 µg/g can provde yolk color better. The fucton of vtamn E such as for avan reproducton, mprove performance and strengthen the status munoglobn.

Materals and Methods

The experment was conducted from June to September 2009. Ths research used qual (Coturnix coturnix japonica) 8-week-old female as many as 208 anmals, were placed n battery cages and dvded nto 3 treatments wth 4 replcates (13 quals n each replcate). The Treatment dets were control det (R0); R0 + 0.15% KLE (R1); R0 + 0.30% KLE (R2).The frst prosess of extracton was preparaton of makng Katuk Leaves Meal (KLM) showed n Fgure 1 and Fgure 2 presentedthe prosess of Katuk Leaves Extract (KLE). The preparaton of KLEused 70% ethanol solvent.The analyss method for cholesterol content n meat, lver and eggs based on the Lebermann-Burchad (Klener and Dott, 1962). The analyss method for fat content n meat, lver and eggs made by sochlet method.Vtamn A and E content n meat, lver and qual eggs were analyzed by HPLC method (Hgh Performance Lqud Chromatography).The expermental desgn used a completely randomzed desgn.

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The nutrent content of control det and katuk leaves extract presented n Table 1, the nutrent content of treatment based on calculatons presented n Table 2.

Table 1. The Nutrent Content of The Control Det and Katuk Leaves Extract (As fed)

Nutrent (%) Materal

Control Det* KLE**

Dry Matter (%) (%) 87.59 70.35

Ash (%) (%) 10.45 5.65

CP (%) (%) 18.21 19

Fber (%) (%) 9.58 0.21

Fat (%) (%) 5.61 2.40

Beta-N (%) (%) 43.74 43.21

Ca (%) (%) 3.58 0.05

P (%) (%) 1.25 0.03

Bruto Energy (Kal/g)(Kal/g)) 3980 3122

* Based on Analyss ITP Laboratory, IPB 2010Based on Analyss ITP Laboratory, IPB 2010

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Table 2. The Nutrent Content of Treatment Based on Calculatons

Nutren Det

Control Det 0.15% ETDK 0.30% ETDK

Dry Matter (%) (%) 87.59 87.56 87.54

Ash (%) (%) 10.45 10.44 10.44

CP (%) (%) 18.21 18.21 18.21

Fber (%) (%) 9.58 9.57 9.55

Fat (%) (%) 5.61 5.61 5.60

Beta-N (%) (%) 43.74 43.74 43.74

Ca (%) (%) 3.58 3.57 3.57

P (%) (%) 1.25 1.25 1.25

Bruto Energy (Kal/g)(Kal/g)) 3980 3978 3977

Results and Dscusson

Analyss of the cholesterol content (Fgure 3) n meat, lver and eggs were conducted when the quals at 14 weeks old. The content of cholesterol n the lver and eggs decreased by ncreasng levels of KLE n feed. The gvng of KLE 0.15% n feedcould decreasethe cholesterol2.92% of the control, whle ncreasng the level of 0.30% KLEcouldlower 22.81% of control.The decreatonof cholesterol content n eggs by gvng KLE 0.15% as many as 13.86% of control, by ncreasng the level 0.30% KLE cholesterol content decreased below R1 (0.15% KLE) of 19.86% of control.

The percentage decrease n the cholesterol content n meat, lver and eggs respectvely 8.3%, 22.55%, 35.58% from the qual that gave feedcontrol det. The lowerng n cholesterol content wth gvng KLEwas nfluenced by the actve compound (phytosterols) that contaned n the katukleaves.Whle the role of phytosterols, especally stgmasterol can lower cholesterol n egg yolks, lver, and qual carcass treatment (Subekt, 2007). The levels of cholesterol n lver appeared sgnfcantly hgher than the meat and eggs, ths s because the lver s where cholesterol synthess n addton to the man gut, skn, tests, and aorta. In addton t s the hghest organ role n cholesterol synthess.

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cholesterol, because cholesterol s a lpd that has a smlar molecular shape fat, or cholesterol were ncluded specal types of lpds called sterods.

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be lower than the group wthout gvng KLE (R0), t s presumably because the actve compounds contaned n extracts of katuk leaves s extracted perfectly. The ncreasng content of vtamn A on meat (Fgure 5) wth 0.15% and 0.30% KLE n feed as many as 2.44% and 16.81%.The ncreasngvtamn A of 0,30% KLE(R2) two tmes larger than the0,15% KLE(R1) because the content of vtamn A s deposted largen meat. Fgure 5 shows that the vtamn A content of the hghest n the eggs deposted, t s possble because the anmals that produce lvestock products, f gven the treatment t s shown the greatest nfluence on the resultng product.The same trend s shown n an ncrease n vtamn E (Fgure 6). The content of vtamn E n the lver by gvng 0.15% and 0.30% KLEtend to be lower than the quals ddn’t feed KLE (R0) occured also n the study Subekt (2003).

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Conclusons

The advantages of gvng KLE n quals’ det were decreased the content of cholesterol, fat n the lver and eggs, and ncreased the vtamn A and Econtentn the meat and eggs.

References

Ibrahm, M. A. , 2004. Evaluaton of grantng leaves katuk (Sauropus androgynus) n the raton on egg yolk cholesterol levels of layng hens and carcasses. The-ss. Faculty of Anmal Scence, Bogor Agrcultural Unversty, Bogor.

Subekt, S. , 2003. The qualty of eggs and chcken carcass local katuk leaf meal fed n the raton. Thess. Graduate School, Bogor Agrcultural Unversty, Bogor. Subekt, S. , 2007. Sterol component n leaf extracts katuk (Sauropus androgynus L.