Lipid Deterioration of Layer Diet That Contains Lemuru Fish Oil (Sardinella longiceps) and Turmeric (Curcuma domestica)
as Antioxidant During Storage Period
Yosi Fenita
Animal Science Department, Faculty of Agriculture, University of Bengkulu Jl. WR Supratman Bengkulu 38371A – Indonesia
E-mail: yosifenita@yahoo.co.id
Abstract
A research aimed to to evaluate lipid deterioration of layer diet which contains lemuru fish oil (Sardinella longiceps) and turmeric (Curcuma domestica) as antioxidants during storage period. The experimental design used was completely randomized design with 5 x 4 factorial and 2 repetitions. The factors were diet (P) ; P0 : 3% LFO (Sardinella longiceps) in diet, P1 : 3% LFO (Sardinella longiceps) + 0,3% turmeric (Curcuma domestica) in diet, P2 : 3% LFO(Sardinella longiceps) + 0,6% turmeric (Curcuma domestica) in diet, P3 : 3% LFO(Sardinella longiceps) + 0,9% turmeric (Curcuma domestica) in diet, P4 : Used of ration 3% LFO (Sardinella longiceps) + 0,02% BHT. Another factor is storage period (Q) ; Q0 : 0 weeks, Q1 : 2 weeks, Q2 : 4 weeks, Q3 : 6 weeks. The measured were moisture content, extract ether content, free fatty acid and peroxide numbers. The use of antioxidant had significant effect (P<0,01) to decrease free fatty acid, peroxide number and extract ether content. Moreover, storage period had significant effects (P<0,01) in increasing moisture content, free fatty acid, formation peroxide numbers; in contrast, it decreased extract ether content. It is worth noting that the diet at the fourth week of storage could still be used. Similarly, the use of different levels of antioxidant and different storage period had significant effects (P<0,01) on moisture content, free fatty acid and formation of peroxide number. In conclusion that the use of use of 0,9% ; P3 : (3% LFO(Sardinella longiceps)+0,9% turmeric (Curcuma domestica) in diet, turmeric and BHT were able to decrease free fatty acid, and peroxide number formation.
Keywords: antioxidant, free fatty acid, peroxide number and moisture content, storage period
Introducton
qual-ty n certan storage perod as rancdqual-ty and nutrtve value decrease may occur. Fsh ol supplementaton s commonly used to fulfl energy requrement n poultry (Saerang, 2003; Fenta et al 2005 ; Santoso et al, 2010.). Lemuru fsh ol (Sardinella longiceps) s one of feed supplement, whch s a waste product of Lemuru fsh ol processng ndustry. Lemuru fsh ol s rch of unsaturated fatty acd and omega-3 (25.17%). Research has been proven that feedng lemuru fsh ol s economcal as det supplement (Fenta 2002; Sudbya 1998; Sastrodharjo et al 1998; Fenta et al 2005; Fenta et al 2010) and stated that Lemuru fsh ol supplementaton up to 3% sgnfcantly ncrease egg producton and has a better feed converson rato. A nega-tve effect of Lemuru fsh ol supplementaton n det s a short storage perod as t may experence deteroraton. Det deteroraton such as rancdty and decreasng nutrtve value are due to prooxdant whch proceeds oxdaton process; therefore, a rancdty nhbtor s requre to mnmze nutrton deteroraton (Wnarno, 2004) and Fenta et al (2005; 2010). There are two types of antoxdants; synthetc and natural antoxdant. Butylated Hydroxytoluena s an effectve synthetc antoxdant; how-ever ts toxcty contrbutes negatve sde effects. In contrast, turmerc (Curcuma domestica) s an alternatve natural antoxdant that contans antmcrobal agents. Turmerc, a herbal plant, s wdely used n Indoesan socety as food preservatve. Accordng to Suwand dan Hdayat (1995) antoxdant actvty of turmerc s much greater than other herbal plants (curcumn, desmetoxy curcumn, dan bsdesmetoxy curcumn). Sengngeng (1996) mentoned that the use of turmerc of 0,6% as ant-oxdant as well as natural ant-toxn n broler chcken as t sgnfcantly mantan peroxde number, decreases crude fat and crude aflatoxn. Am of ths research was to evaluate lpd deteroraton of layer det det whch contans lemuru fsh ol (S ar-dinella longiceps) and turmerc (Curcuma domestica) as antoxdant durng storage perod.
Materals and Methods
Results and Dscusson
Results showed that det whch contans lemuru fsh ol (Sardinella longiceps) and turmerc (Curcuma domestica) as antoxdant durng storage perod had a sgnfcant effect on mosture content (P<0,01). In general, a hgher amount of turmerc meal resulted n hgher mosture content. The hgher mosture content may due to mosture content of the turmerc meal. Sumard (1992) revealed that of 100 grams det ntake, 11.40 grams s mosture content that s contrbuted by turmerc meal. A DMRT test found a sgnfcant result of mosture content (P<0.01). The hghest mosture content was at the 6th week of storage (Q3 11.09%); however, the
lowest mosture content was at 0 week (Q0 10.37%). Fenta et al (2005) stated that the mosture content s probably nfluenced by storage room temperature and humdty. Furthermore, Syamsu (2003) mentoned that storage perod affects mosture content of det. Antoxdant level and storage perod had sgnfcant nterracton wth mosture content (P<0.01). BHT treatment (P4) and sx weeks storage perod showed the hghest mosture content 11.26%; however, the lowest mosture content was at the storage of 0 week and 10% BHT treatment.
Results showed that det whch contans lemuru fsh ol (Sardinella longiceps) and turmerc (Curcuma domestica) as antoxdant durng storage perod had a sgnfcant effect on mosture content (P<0.01). In general, a hgher amount of turmerc meal resulted n hgher mosture content. The hgher mosture content may due to mosture content of the turmerc meal. Sumard (1992) revealed that of 100 grams det ntake, 11.40 grams s mosture content that s contrbuted by turmerc meal. A DMRT test found a sgnfcant result of mosture content (P<0.01). The hghest mosture content was at the 6th week of storage (Q3 11,09%); however, the
lowest mosture content was at 0 week (Q0 10.37%). Fenta et al (2005) stated that the mosture content s probably nfluenced by storage room temperature and humdty. Furthermore, Syamsu (2003) mentoned that storage perod affects mosture content of det. Antoxdant level and storage perod had sgnfcant nterracton wth mosture content (P<0,01). BHT treatment (P4) and sx weeks storage perod showed the hghest mosture content 11.26%; however, the lowest mosture content was at the storage of 0 week and 10% BHT treatment.
Table 1. Average mosture content (%), crude fat content (%), free fatty acd and peroxde number acd
Storage perod (Week)
Level of antoxdant
Average F
P0 P1 P2 P3 P4
Mosture content (%)
0 (Q0) 10.21ab 10.33 bcd 10.48cd 10.71f 10.10a 10.37A
2 (Q1) 10.33 bcd 10.51dc 10.51dc 10.83fgh 10.29bc 10.49B
4 (Q2) 10.70f 10.85fgh 10.67cf 11.01h 10.78fg 10.80C
6 (Q3) 10.97h 11.15j 10.96gh 11.12j 11.26 11.09D
Average 10.55A 10.71B 10.65AB 10.92C 10.61AB
Interacton **
Crude Fat Content (%)
0 (Q0) 5.28 5.27 5.24 5.04 5.27 5.22c
2 (Q1) 5.13 5.21 5.22 4.96 5.16 5.14bc
4 (Q2) 5.00 5.14 5.18 4.90 5.05 5.05b
6 (Q3) 4.44 4.45 5.01 4.39 4.73 4.60a
Average 4.96ab 5.02bc 5.16c 4.82a 5.05bc
Interracton ns
Free fatty acd
32.99a 32.38a 32.44a 31.86a 32.24a 32.38A
41.94c 39.00b 34.58a 33.47a 33.47a 36.49B
51.51fg 49.17ef 46.62dc 45.97a 48.66c 48.39C
62.22j 56.44 53.05gh 52.98gh 54.75hf 55.89D
47.17C 44.25B 41.67A 41.07A 42.28A
Average **
Peroxde number (mg O/100 g sampel)
0 (Q0) 2.15a 2.10a 2.06a 2.03a 2.02a 2.07A
2 (Q1) 2.66b 2.71b 2.61b 2.51b 2.55b 2.61B
4 (Q2) 3.85e 3.81de 3.62d 3.66de 3.14c 3.62C
6 (Q3) 4.30g 4.17fg 4.18fg 4.08f 4.19fg 4.18D
Average 3.24C 3.20BC 3.12BC 3.07AB 2.98A
Interacton **
P0: 3% LFO (Sardinella longiceps) n det, P1: 3% LFO(Sardinella longiceps) + 0,3% turmerc (Curcuma domestica) n det, P2: 3% LFO(Sardinella longiceps) + 0,6% turmerc (Curcuma domestica) n det, P3: Used of raton 3% LFO(Sardinella longiceps) + 0,9% turmerc (Curcuma domestica), P4: Used of raton 3% LFO (Sardinella longiceps) + 0.02% BHT. Another factor s storage perod (Q); Q0: 0 weeks, Q1: 2 weeks, Q2: 4 weeks, Q3: 6 weeks. Bars wth dfferent letters ndcate the group mean s sgnfcantly dfferent (P<0.01).
stated that fat deteroraton mght be caused by tantng, hydrolzaton and oxygen. It s found that there s no correleaton between antoxdant level and storage perod (P>0.05).
Free fatty acd, utlzaton of turmerc (Curcuma domestica) antoxdant and BHT sgnfcantly decreased (P<0.01) free fatty acd; however, storage perod very sgnfcantly ncreased free fatty acd (P<0.01). Effects of antoxdant utlzaton and storage perod on free fatty acd durng the experment are shown on table 2. Utlza-ton of turmerc antoxdant showed that free fatty acd of P3 treatment group was hghly sgnfcant (P<0.01) compared to P0 and P1. Length of storage mearurement on dfferent storage perods showed that at the storage perod of 0 week had the low-est free fatty acd content (32.38%); n contrast, the hghlow-est free fatty acd content was at the measurement of week 6th (55,89%). Ketaren mentoned that free fatty acd
s formed as fat hydrolsa and oxdaton process. Mosture content of det was n-creasng as tme storage was prolonged (Table 5) whch stmulated fat hydrolzaton of det so that the free fatty acd would be ncreasng. A rapd ncrease of free fatty acd ndcates fat deteroraton and a decrease n fat content of stored det.
The storage up to 4 weeks had free fatty acd of 48.39%; however, at the 6 weeks of storage, the free fatty acd of 55.89%. A hgher percentage of free fatty acd n det s an ndcaton that the det cannot be gven to anmals as mentoned by Anggorod (1985) that det cannot be gven to the anmals f the free fatty acd con-tent s more than 50%. There was a sgnfcant nteracton between antoxdant and storage perod (P<0.01) on free fatty acd. The lowest free fatty acd was on P3 (0 week storage); whereas, the hghest free fatty acd was on P6. In general, antbotc utlzaton on det and length of storage are contrbutng factors to ncrease free fatty acd content on det.
Peroxide number
less turmerc (Curcuma domestca) on det wth a longer storage perod would result n an ncrease n peroxde number.
Concluson
In concluson, 0.9% turmerc (Curcuma domestica) and BHT have an equal ablty as antoxdant to mnmze peroxde formaton. BHT as antoxdant s more capable to mantan fat content than 0.9% turmerc (Curcuma domestica).
A prolonged of the storage perod may ncrease mosture content, peroxde formaton and to decrease crude fat level. Det at 4 week of storage perod can be gven to the anmals; however, there s an ncrease n mosture content, over 50% free fatty acd, peroxde formaton and a decrease n fat level.
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