PENAMBAHAN AMPAS TEH HIJAU FERMENTASI DALAM RANSUM ITIK CIHATEUP SEBAGAI UPAYA PERBAIKAN PROFIL LIPID DARAH

Abstract

Green tea dreg has the potential to be used as an additive to poultry feed because it still contains complete and useful nutrients. The aim of this study was to examine the effect of adding fermented green tea dregs into the ration on the blood lipid profile of Cihateup ducks. The research was carried out experimentally to evaluate the blood lipid profile levels of Cihateup ducks consisting of total cholesterol, triglycerides, LDL and HDL. A total of 60 Day-old Cihateup ducks was randomly assigned to 4 treatment groups and 5 replications per treatment. The four treatments were differentiated according to the differences in the percentage of fermented green tea dregs used, namely 0%, 1%, 2%, and 3%, respectively. The significant effects of the treatments study was further tested using the DMRT method. The results showed that the addition of fermented green tea dregs in the diets had a significant effect (P<0.05) on total cholesterol and LDL levels. However, the parameters of triglycerides and HDL were not significantly affected (P>0.05). The addition of 3% fermented green tea dregs in the ration resulted in the lowest blood cholesterol and LDL of the Cihateup ducks.