THE ADDITION EFFECT OF SARDINE OIL IN QUAIL RATION ON OMEGA-3 FATTY ACID COMPOSITION OF EGGS



Zuprizal Zuprizal(1*), Cuk Tri Noviandi(2), Indratiningsih Indratiningsih(3), Tri Yuwanta(4), Sri Harimurti(5)

(1) Faculty of Animal Science, University Gadjah Mada, Yogyakarta Indonesia
(2) Faculty of Animal Science, University Gadjah Mada, Yogyakarta Indonesia
(3) Faculty of Animal Science, University Gadjah Mada, Yogyakarta Indonesia
(4) Faculty of Animal Science, University Gadjah Mada, Yogyakarta Indonesia
(5) Faculty of Animal Science, University Gadjah Mada, Yogyakarta Indonesia
(*) Corresponding Author

Abstract


This research was undertaken to determine the effect of addition of sardine oil in
quail ration on composition of omega-3 fatty acid of eggs. Ninety-six laying quails
were randomly placed into 24 battery system cages and each cage consisted of four
quails. The six ration treatments were a combination of sardine and palm oil. The six
rations were R-0 (control ration, without sardine oil and palm oil), R-1 (0% sardine
oil and 8.0% palm oil), R-2 (2.0% sardine oil and 6.0% palm oil), R-3 (4.0% sardine
oil and 4.0% palm oil), R-4 (6.0% sardine oil and 2.0% palm oil), and R-5 (8.0%
sardine oil and 0% palm oil). All data were analysed with one-way ANOVA and
continued with Duncan‘s New Multiple Range Test using SPSS for Windows
Release 7.0 program. The result of this research showed that the utilisation of
sardine oil in rations were increased the omega-3 fatty acid (especially EPA and
DHA) and did.n’t decreased the egg cholesterol of the quail. It was also found that
the best ratio between omega-3 and omega-6 was the combination of 50% sardine
oil and 50% palm oil.


Keywords


Sardine and palm oil, Laying quail, Omega-3 and Omega-6

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