Pengaruh Penambahan Konsentrat Protein Kedelai Edamame(Glycine Max (L) Merrill) Dan Minyak Lemuru (Sardinella Lemuru) Dalam Pakan Terhadap Profil Lemak Darah Itik Petelur

Permana, Adam Sidik (2026) Pengaruh Penambahan Konsentrat Protein Kedelai Edamame(Glycine Max (L) Merrill) Dan Minyak Lemuru (Sardinella Lemuru) Dalam Pakan Terhadap Profil Lemak Darah Itik Petelur. Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

This study aims to determine the effect of adding edamame proceint concentrate and lemuru fish oil in the ration/dietts to the the blood lipids of laying ducks (Anas platyrhynchos domesticus) and to identify the best level for the blood lipids of these ducks. The study used a Completely Randomized Design (CRD) and Analysis of Variance (ANOVA), involving 75 ducks divided into 5 treatments with 5 replications. The treatment levels of edamame soybean proceint concentrate and lemuru fish oil are as follows: P0 = no treatment, P1 = 1% lemuru fish oil and 0.5% edamame soybean proceint concentrate, P2 = 1.5% lemuru fish oil and 0.5% edamame proceint concentrate, P3 = 1% lemuru fish oil and % edamame soybean proceint concentrat, and P4 = 1.5% lemuru fish oil and 1% edamame proceint concentrate. Data were analyzed using ANOVA to determine if there were significant differences (P>0.05) among the treatments. The results showed that the addition edamame proceint soybean concentrate and lemuru fish oil significantly affected the reducing in triglyceride, LDL, and cholesterol levels. However, there was no significant effect on the increase in HDL levels in the blood of the laying ducks. Based on the results of this study, it can be concluded that the addition of 1% edamame soybean protein concentrate (Glycine max (L.) Merrill) and 1.5% lemuru fish oil (Sardinella lemuru) significantly decreased triglyceride and low-density lipoprotein (LDL) levels, but had no effect on increasing cholesterol and high-density lipoprotein (HDL) levels

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