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PENGARUH PROBIOTIK TERHADAP KUALITAS TELUR PADA AYAM PETELUR (LAYER)
ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh probiotik terhadap kualitas telur pada ayam petelur. Materi yang digunakan adalah ayam petelur betina strain Isa Brown umur 43 minggu dan ransum dengan menggunakan probiotik. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) masing-masing perlakuan terdiri dari 3 perlakuan yaitu P0, Ransum Kontrol/ tanpa probiotik; PL, Ransum + 3% probiotk lokal; dan PK, Ransum + 3% probiotk komersial; dengan 6 kali ulangan dan setiap ulangan terdiri dari 2 ekor ayam. Peubah yang diamati dalam penelitian ini adalah kolesterol kuning telur, dan bobot telur. Penelitian lanjutan dilakukan dengan menguji probiotik lokal dengan perlakuan berbagai konsentrasi yaitu: P0, Ransum tanpa probiotik; P1,Ransum + 1% probiotik lokal; P2,Ransum + 2% probiotik lokal; dan P3, Ransum + 3% probiotik lokal; dengan 5 kali ulangan setiap ulangan terdiri dari 2 ekor ayam. Peubah yang diamati pada penelitian lanjutan adalah kandungan lemak kuning telur,kolesterol darah ayam petelur yang terdiri dari koleterol total, HDL, LDL, dan Trigliserida. Hasil analisis ragam menunjukkan bahwa penggunaan probiotik lokal dan komersial (3%) dalam ransum tidak berpengaruh (P>0.05) terhadap kolesterol kuning telur dan bobot telur ayam petelur. Hasil analisis ragam pada penelitian lanjutan juga menunjukkan bahwa penggunaan probiotik lokal (1%, 2%, dan 3% dalam ransum berpengaruh tidak nyata (P>0.05) terhadap lemak kuning telur, kolesterol darah ayam, HDL, LDL, dan trigliserida ayam petelur. Hasil penelitian ini menunjuk-kan bahwa penggunaan probiotik lokal (1%, 2%, dan 3%) dan probiotik komersial (3%) dalam ransum tidak dapat meningkatkan kualitas telur pada ayam petelur. Kata kunci: Probiotik Lokal, Probiotik Komersial, Kolesterol Kuning Telur, Kolesterol darah. ABSTRACT The aim of this research was knowing the effect of probiotic with egg quality in laying hens. Materials used were laying hens (Isa Brown strain) 43 weeks old and ration using probiotics. This research was conducted by using Completely Randomized Design (CRD). Every treatment consists of 3 treatment, they are P0 (without probiotic), P1 ( ration + 3% local probiotic) and P2 ( ration + 3% commercial probiotic) with six time repetitions and every repetitons consists of 2 chicken. Variables that were observed in this research were egg yolk cholesterol and egg weight. The advanced research was done with testing the local probiotic with various concentration treatment, they are P0 (ration without probiotic), P1 (ration + 1% local probiotic), P2 (ration + 2% local probiotic) and P3 (ration + 3% local probiotic) with 5 time repetitions and in every repetitions consists of 2 chicken. Variables that were observed in the advance research were laying hens’s blood cholesterol that consists of total cholesterol, HDL, LDL, and Triglicerides. Various analysis result showed that the using of local probiotic and commercial (3%) in ration had no significant (P>0.05) with egg yolk cholesterol and egg weight. Various analysis result in the advanced research also showed that the using of local probiotics 1%, 2%, and 3% in ration had no significant (P>0.05) with egg yolk fat, laying hens’s blood cholesterol, HDL, LDL, and laying hens’s triglicerides. The conclusion of this research was the using of local probiotics (1%, 2%, and 3%) and commercial probiotic (3%) in ration could not increased the egg quality. Keywords: Local Probiotics, Commercial Probiotics, Egg Yolk Cholesterol, and Blood Cholesterol.
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QH301 Biology