The Effect of Wheat Bran Dietary Fibre on Cholesterol Content of Egg Yolk Laying Ducks

Pantaya, D. and Effendi, R. A and Wulandari, S and Suryadi, U. (2020) The Effect of Wheat Bran Dietary Fibre on Cholesterol Content of Egg Yolk Laying Ducks. IOP Conference Series: Earth and Environmental Science, 411. 012040. ISSN 1755-1315

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To determine the influence of level of wheat bran supplementation on production performance, and egg yolk cholesterol traits of laying ducks, 48 laying ducks (40-week-old) were randomly assigned into four groups with 4 replications of 3 birds each. Treatment 1 ducks were received the control diet without wheat bran contained 17,21 % CP and 2917 kkal ME/kg. Treatment 2,3 and 4 ducks were received the basal diet supplemented with 10,20 and 30% wheat bran for 8-weeks. Results showed that dietary supplementation of wheat bran had no effect (P>0.05) on laying ducks egg production and feed egg ratio over the entire feeding period. Yolk cholesterol content was lower (P<0.05) in all wheat bran supplementation at one day after treatment. There were decreased (P<0.05) contents of yolk cholesterol compared to ducks fed control diet but no difference was exhibited in egg yolk cholesterol among diet with wheat bran supplementation. It could be concluded that wheat bran supplementation could lower an egg yolk cholesterol levels and improve the egg quality in laying ducks.

Item Type: Article
Subjects: 200 - Rumpun Ilmu Hewani > 210 - Ilmu Peternakan > 216 - Produksi Ternak
Divisions: Arsip Khusus
Depositing User: Suci Wulandari
Date Deposited: 02 Mar 2021 05:53
Last Modified: 04 Oct 2021 14:15

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