Quality of chicken eggs aged 26 months supplemented With herbal medicine containing red fruit extract

Abstract

Production of chicken eggs will decrease below 30%, with a maintenance time of more than 1.5 years, but the old chicken eggs can still be consumed. The decline in chicken egg production does not necessarily reduce the quality of eggs chemically, but physically that these chicken eggs have advantages and disadvantages. The advantage is that it has a large size and weakness is that some shells are not normal. Therefore studies related to egg quality chemically need to be done to determine whether there is a decrease in egg quality in old chickens. Egg quality is generally influenced by feed and drinking water, some herbal plants given to chickens are thought to be able to improve the quality of chicken eggs. Some herbal plants that can be used include turmeric, ginger, cutchery, and red fruit extract. Red fruit has several good antioxidant compounds and fairly high xanthophyll. The purpose of this study was to determine and improve the quality of old chicken eggs. The method used in this study experimentally with 4 treatments and 10 replications. The variables observed were the quality of protein, fat, cholesterol, bacterial contamination and the content of omega-3 in eggs. The results showed that the average protein content was 10 -13%, 9-10% fat, cholesterol 331 - 338 mg / 100 g and Salmonella SP (negative). The conclusion of this study is that chemically the quality of old chicken eggs given herbs in the normal range and the administration of herbs do not improve egg quality physically.