The Content of Cholesterol, Fat, Vitamin A and E in the Meat, Liver, and Eggs in Japanese Quails Given Katuk Leaves Extract in the Diet
The Content of Cholesterol, Fat, Vitamin A and E in the Meat,
Liver, and Eggs in Japanese Quails Given Katuk Leaves
Extract in the Diet
Siti Mawaddah, Widya Hermana, & Wiranda G. Piliang
Department of Nutrition and Feed Technology, Faculty of Animal Science,
Bogor Agricultural University, Bogor, 16680, Indonesia
e-mail: [email protected], [email protected],
[email protected]
Abstract
Katuk leaves extract (Sauropusandrogynus L. Merr) is a medicinal plant that
has been studied because it has many benefits. Katuk leaves in animal feed can be
used in the form of meal and extract. The advantages of Katuk Leaves Extract (KLE)
in the diet are easy to store, need in a relatively small amount and low fiber content.
This experiment was conducted using one hundred fifty six female Japanese quails
starting at 4 weeks old and raised uptill 10 weeks of age. The parameters observed
were the content of cholesterol, fat, vitamin A and E in the meat, liver, and eggs. The
treatments were control diet (R0); control diet with 0.15% KLE (R1) and control
diet with 0.30% KLE (R2). The quails were divided into 3 treatment groups with
4 replications (13 quails in each replicate). The data of quail performances were
analyzed by a completely randomized designed and further with Duncan’s test if
there were any significant differences in the treatments. The data of the cholesterol,
fat, vitamin A and E inthe meat, liver, and eggs were analyzed descriptively. The
advantages of giving KLE in quails’ diet were decreased the content of cholesterol,
fat in the liver and eggs, and increasedthe vitamin A and Econtentin the meat and
eggs.
Keywords: cholesterol, katuk (Sauropusandrogynus L. Merr), quails, vitamin A,
vitamin E
Introducton
The level of cholesterol ntake hgher than the level of need along wth the
lfestyle of the people who tend to consume lots of fatty foods.Food ntake wth hgh
cholesterol contnuously causesthe ncreasng levels of cholesterol n the blood.
Excess cholesterol (hypercholesterolema) causes harmful health effects. Preventon
270
Proceeding of the 2nd International Seminar on Animal Industry | Jakarta, 5-6 July 2012
of hgh cholesterol n body such as by eatng anmal food products that low n fat
and cholesterol. Katuk plants (Sauropus androgynus L. Merr) s an alternatve plant
that can decrease the cholesterol egg yolk and layer carcasses (Ibrahm, 2004). The
purpose of extracton process s to take some or all substance n the plant. Subekt
(2007) reported there were actve compounds that contrbute of decreasng cholesterol
n egg yolks, lver and carcass treatment probably caused by phytosterol partcularly
stgmasterol hgh. Katuk leaves contan phytosterols 2.43 g/100 g and 466 mg/100
g dry fresh able to decrease serum of cholesterol, eggs, carcasses, and lver n qual
(Subekt, 2007). Phytosterols whch covers sterols and stanols of plantsare found n
plants as fats. Katuk leaves also contan vtamns A and E. The content of vtamn
A whch s qute hgh at 4337.34 µg/g can provde yolk color better. The fucton of
vtamn E such as for avan reproducton, mprove performance and strengthen the
status munoglobn.
Materals and Methods
The experment was conducted from June to September 2009. Ths research
used qual (Coturnix coturnix japonica) 8-week-old female as many as 208 anmals,
were placed n battery cages and dvded nto 3 treatments wth 4 replcates (13
quals n each replcate). The Treatment dets were control det (R0); R0 + 0.15%
KLE (R1); R0 + 0.30% KLE (R2).The frst prosess of extracton was preparaton of
makng Katuk Leaves Meal (KLM) showed n Fgure 1 and Fgure 2 presentedthe
prosess of Katuk Leaves Extract (KLE). The preparaton of KLEused 70% ethanol
solvent.The analyss method for cholesterol content n meat, lver and eggs based
on the Lebermann-Burchad (Klener and Dott, 1962). The analyss method for fat
content n meat, lver and eggs made by sochlet method.Vtamn A and E content
n meat, lver and qual eggs were analyzed by HPLC method (Hgh Performance
Lqud Chromatography).The expermental desgn used a completely randomzed
desgn.
Proceeding of the 2nd International Seminar on Animal Industry | Jakarta, 5-6 July 2012
271
The nutrent content of control det and katuk leaves extract presented n Table
1, the nutrent content of treatment based on calculatons presented n Table 2.
Table 1. The Nutrent Content of The Control Det and Katuk Leaves Extract (As fed)
Nutrent (%)
Materal
Control Det*
KLE**
Dry Matter (%)
87.59
70.35
Ash (%)
10.45
5.65
CP (%)
18.21
19
Fber (%)
9.58
0.21
Fat (%)
5.61
2.40
Beta-N (%)
43.74
43.21
Ca (%)
3.58
0.05
P (%)
1.25
0.03
Bruto Energy (Kal/g))
3980
3122
* Based on Analyss ITP Laboratory, IPB 2010
** Based on Analyss Fsh Nutrton Laboratory, FPIK, IPB 2011
272
Proceeding of the 2nd International Seminar on Animal Industry | Jakarta, 5-6 July 2012
Table 2. The Nutrent Content of Treatment Based on Calculatons
Nutren
Det
Control Det
0.15% ETDK
0.30% ETDK
Dry Matter (%)
87.59
87.56
87.54
Ash (%)
10.45
10.44
10.44
CP (%)
18.21
18.21
18.21
Fber (%)
9.58
9.57
9.55
Fat (%)
5.61
5.61
5.60
Beta-N (%)
43.74
43.74
43.74
Ca (%)
3.58
3.57
3.57
P (%)
1.25
1.25
1.25
Bruto Energy (Kal/g))
3980
3978
3977
Results and Dscusson
Analyss of the cholesterol content (Fgure 3) n meat, lver and eggs were
conducted when the quals at 14 weeks old. The content of cholesterol n the lver
and eggs decreased by ncreasng levels of KLE n feed. The gvng of KLE 0.15%
n feedcould decreasethe cholesterol2.92% of the control, whle ncreasng the level
of 0.30% KLEcouldlower 22.81% of control.The decreatonof cholesterol content
n eggs by gvng KLE 0.15% as many as 13.86% of control, by ncreasng the level
0.30% KLE cholesterol content decreased below R1 (0.15% KLE) of 19.86% of
control.
The percentage decrease n the cholesterol content n meat, lver and eggs
respectvely 8.3%, 22.55%, 35.58% from the qual that gave feedcontrol det.
The lowerng n cholesterol content wth gvng KLEwas nfluenced by the actve
compound (phytosterols) that contaned n the katukleaves.Whle the role of
phytosterols, especally stgmasterol can lower cholesterol n egg yolks, lver, and
qual carcass treatment (Subekt, 2007). The levels of cholesterol n lver appeared
sgnfcantly hgher than the meat and eggs, ths s because the lver s where
cholesterol synthess n addton to the man gut, skn, tests, and aorta. In addton
t s the hghest organ role n cholesterol synthess.
Fgure 4 shows the fat content of meat, lver and eggs after 14-week-old qual.
The same trend of decrease n cholesterol n the lver and eggs also occurs n fat.
Fat content n the lver by gvng 0.15% KLEcould decrease 3.21% of control, and
by gvng 0.30% KLE9.62% fat could be decreased. It also occured n the egg,
whch fell 6.93% and 16.02% of control by gvng KLE respectvely 0.15% and
0.30% n the feed. The decreatonof fat n lver content, meat and eggs due to lower
Proceeding of the 2nd International Seminar on Animal Industry | Jakarta, 5-6 July 2012
273
4)&15"*,4)"4("6&'&&%$/.42/,%*&4 )&,/7&2*.( *.$)/,&34&2/,$/.4&.47*4)
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Fgure 3. Cholesterol Content n Meat, Lver, Fgure 4. Lpd Content n Meat, Lver, and Egg
)&'"4$/.4&.4/'-&"4,*6&2".%&((3"'4&2 7&&+/,%15"*, )&3"-&42&.%
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ncreasng content of vtamn A on meat (Fgure 5) wth 0.15% and 0.30% KLE n
%&0/3*4&%*4*30/33*#,&#&$"53&4)&".*-",34)"402/%5$&,*6&34/$+02/%5$43*'(*6&.4
feed as many as 2.44% and 16.81%.The ncreasngvtamn A of 0,30% KLE(R2) two
*4*33)/7.4)&(2&"4&34*.',5&.$&/.4)&2&35,4*.(02/%5$4 )&3"-&42&.%*33)/7.*."
tmes larger than the0,15% KLE(R1) because the content of vtamn A s deposted
largen meat. Fgure 5 shows that the vtamn A content of the hghest n the eggs
deposted, t s possble because the anmals that produce lvestock products, f gven
the treatment t s shown the greatest nfluence on the resultng product.The same
trend s shown n an ncrease n vtamn E (Fgure 6). The content of vtamn E n the
lver by gvng 0.15% and 0.30% KLEtend to be lower than the quals ddn’t feed
6*4"-*. *(52& )&$/.4&.4/'6*4"-*.*.4)&,*6&2#9 (*6*.(
".% 4&.%4/
KLE (R0) occured also n the study Subekt (2003).
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".% *.4)&2"4*/./'4)&,*6&2".%&((34&.%4/#&,/7&24)".4)&
*4 *3 02&35-"#,9 #&$"53& 4)& "$4*6& $/-0/5.%3 $/.4"*.&% *.
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*.',5&.$&/.4)&2&35,4*.(02/%5$4 )&3"-&42&.%*33)/7.*.".*.$2&"3&*.
Fgure 5. Vtamn A Content n Meat, Lver, Fgure 6. Vtamn E Content n Meat, Lver, and
and Egg Qual
Egg Qual
/.$,53*/.3
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274
Proceeding of the 2nd International Seminar on Animal Industry | Jakarta, 5-6 July 2012
&'&2&.$&3
Conclusons
The advantages of gvng KLE n quals’ det were decreased the content of
cholesterol, fat n the lver and eggs, and ncreased the vtamn A and Econtentn the
meat and eggs.
References
Ibrahm, M. A. , 2004. Evaluaton of grantng leaves katuk (Sauropus androgynus)
n the raton on egg yolk cholesterol levels of layng hens and carcasses. Thess. Faculty of Anmal Scence, Bogor Agrcultural Unversty, Bogor.
Subekt, S. , 2003. The qualty of eggs and chcken carcass local katuk leaf meal fed
n the raton. Thess. Graduate School, Bogor Agrcultural Unversty, Bogor.
Subekt, S. , 2007. Sterol component n leaf extracts katuk (Sauropus androgynus L.
Merr) and the relaton to the reproductve system of qual. Dssertaton. Graduate School, Bogor Agrcultural Unversty, Bogor.
Proceeding of the 2nd International Seminar on Animal Industry | Jakarta, 5-6 July 2012
275
Liver, and Eggs in Japanese Quails Given Katuk Leaves
Extract in the Diet
Siti Mawaddah, Widya Hermana, & Wiranda G. Piliang
Department of Nutrition and Feed Technology, Faculty of Animal Science,
Bogor Agricultural University, Bogor, 16680, Indonesia
e-mail: [email protected], [email protected],
[email protected]
Abstract
Katuk leaves extract (Sauropusandrogynus L. Merr) is a medicinal plant that
has been studied because it has many benefits. Katuk leaves in animal feed can be
used in the form of meal and extract. The advantages of Katuk Leaves Extract (KLE)
in the diet are easy to store, need in a relatively small amount and low fiber content.
This experiment was conducted using one hundred fifty six female Japanese quails
starting at 4 weeks old and raised uptill 10 weeks of age. The parameters observed
were the content of cholesterol, fat, vitamin A and E in the meat, liver, and eggs. The
treatments were control diet (R0); control diet with 0.15% KLE (R1) and control
diet with 0.30% KLE (R2). The quails were divided into 3 treatment groups with
4 replications (13 quails in each replicate). The data of quail performances were
analyzed by a completely randomized designed and further with Duncan’s test if
there were any significant differences in the treatments. The data of the cholesterol,
fat, vitamin A and E inthe meat, liver, and eggs were analyzed descriptively. The
advantages of giving KLE in quails’ diet were decreased the content of cholesterol,
fat in the liver and eggs, and increasedthe vitamin A and Econtentin the meat and
eggs.
Keywords: cholesterol, katuk (Sauropusandrogynus L. Merr), quails, vitamin A,
vitamin E
Introducton
The level of cholesterol ntake hgher than the level of need along wth the
lfestyle of the people who tend to consume lots of fatty foods.Food ntake wth hgh
cholesterol contnuously causesthe ncreasng levels of cholesterol n the blood.
Excess cholesterol (hypercholesterolema) causes harmful health effects. Preventon
270
Proceeding of the 2nd International Seminar on Animal Industry | Jakarta, 5-6 July 2012
of hgh cholesterol n body such as by eatng anmal food products that low n fat
and cholesterol. Katuk plants (Sauropus androgynus L. Merr) s an alternatve plant
that can decrease the cholesterol egg yolk and layer carcasses (Ibrahm, 2004). The
purpose of extracton process s to take some or all substance n the plant. Subekt
(2007) reported there were actve compounds that contrbute of decreasng cholesterol
n egg yolks, lver and carcass treatment probably caused by phytosterol partcularly
stgmasterol hgh. Katuk leaves contan phytosterols 2.43 g/100 g and 466 mg/100
g dry fresh able to decrease serum of cholesterol, eggs, carcasses, and lver n qual
(Subekt, 2007). Phytosterols whch covers sterols and stanols of plantsare found n
plants as fats. Katuk leaves also contan vtamns A and E. The content of vtamn
A whch s qute hgh at 4337.34 µg/g can provde yolk color better. The fucton of
vtamn E such as for avan reproducton, mprove performance and strengthen the
status munoglobn.
Materals and Methods
The experment was conducted from June to September 2009. Ths research
used qual (Coturnix coturnix japonica) 8-week-old female as many as 208 anmals,
were placed n battery cages and dvded nto 3 treatments wth 4 replcates (13
quals n each replcate). The Treatment dets were control det (R0); R0 + 0.15%
KLE (R1); R0 + 0.30% KLE (R2).The frst prosess of extracton was preparaton of
makng Katuk Leaves Meal (KLM) showed n Fgure 1 and Fgure 2 presentedthe
prosess of Katuk Leaves Extract (KLE). The preparaton of KLEused 70% ethanol
solvent.The analyss method for cholesterol content n meat, lver and eggs based
on the Lebermann-Burchad (Klener and Dott, 1962). The analyss method for fat
content n meat, lver and eggs made by sochlet method.Vtamn A and E content
n meat, lver and qual eggs were analyzed by HPLC method (Hgh Performance
Lqud Chromatography).The expermental desgn used a completely randomzed
desgn.
Proceeding of the 2nd International Seminar on Animal Industry | Jakarta, 5-6 July 2012
271
The nutrent content of control det and katuk leaves extract presented n Table
1, the nutrent content of treatment based on calculatons presented n Table 2.
Table 1. The Nutrent Content of The Control Det and Katuk Leaves Extract (As fed)
Nutrent (%)
Materal
Control Det*
KLE**
Dry Matter (%)
87.59
70.35
Ash (%)
10.45
5.65
CP (%)
18.21
19
Fber (%)
9.58
0.21
Fat (%)
5.61
2.40
Beta-N (%)
43.74
43.21
Ca (%)
3.58
0.05
P (%)
1.25
0.03
Bruto Energy (Kal/g))
3980
3122
* Based on Analyss ITP Laboratory, IPB 2010
** Based on Analyss Fsh Nutrton Laboratory, FPIK, IPB 2011
272
Proceeding of the 2nd International Seminar on Animal Industry | Jakarta, 5-6 July 2012
Table 2. The Nutrent Content of Treatment Based on Calculatons
Nutren
Det
Control Det
0.15% ETDK
0.30% ETDK
Dry Matter (%)
87.59
87.56
87.54
Ash (%)
10.45
10.44
10.44
CP (%)
18.21
18.21
18.21
Fber (%)
9.58
9.57
9.55
Fat (%)
5.61
5.61
5.60
Beta-N (%)
43.74
43.74
43.74
Ca (%)
3.58
3.57
3.57
P (%)
1.25
1.25
1.25
Bruto Energy (Kal/g))
3980
3978
3977
Results and Dscusson
Analyss of the cholesterol content (Fgure 3) n meat, lver and eggs were
conducted when the quals at 14 weeks old. The content of cholesterol n the lver
and eggs decreased by ncreasng levels of KLE n feed. The gvng of KLE 0.15%
n feedcould decreasethe cholesterol2.92% of the control, whle ncreasng the level
of 0.30% KLEcouldlower 22.81% of control.The decreatonof cholesterol content
n eggs by gvng KLE 0.15% as many as 13.86% of control, by ncreasng the level
0.30% KLE cholesterol content decreased below R1 (0.15% KLE) of 19.86% of
control.
The percentage decrease n the cholesterol content n meat, lver and eggs
respectvely 8.3%, 22.55%, 35.58% from the qual that gave feedcontrol det.
The lowerng n cholesterol content wth gvng KLEwas nfluenced by the actve
compound (phytosterols) that contaned n the katukleaves.Whle the role of
phytosterols, especally stgmasterol can lower cholesterol n egg yolks, lver, and
qual carcass treatment (Subekt, 2007). The levels of cholesterol n lver appeared
sgnfcantly hgher than the meat and eggs, ths s because the lver s where
cholesterol synthess n addton to the man gut, skn, tests, and aorta. In addton
t s the hghest organ role n cholesterol synthess.
Fgure 4 shows the fat content of meat, lver and eggs after 14-week-old qual.
The same trend of decrease n cholesterol n the lver and eggs also occurs n fat.
Fat content n the lver by gvng 0.15% KLEcould decrease 3.21% of control, and
by gvng 0.30% KLE9.62% fat could be decreased. It also occured n the egg,
whch fell 6.93% and 16.02% of control by gvng KLE respectvely 0.15% and
0.30% n the feed. The decreatonof fat n lver content, meat and eggs due to lower
Proceeding of the 2nd International Seminar on Animal Industry | Jakarta, 5-6 July 2012
273
4)&15"*,4)"4("6&'&&%$/.42/,%*&4 )&,/7&2*.( *.$)/,&34&2/,$/.4&.47*4)
/'%&$2&"3&*.$)/,&34&2/,*.4)&,*6&2".%&((3",3//$$523
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Fgure 3. Cholesterol Content n Meat, Lver, Fgure 4. Lpd Content n Meat, Lver, and Egg
)&'"4$/.4&.4/'-&"4,*6&2".%&((3"'4&2 7&&+/,%15"*, )&3"-&42&.%
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/' $/.42/, ".% #9 (*6*.(
'"4 $/5,% #&$"53&
#&
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+"45+
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0&2'&$4,9
)&*.$2&"3*.(
$/.4&.4/'6*4"-*./.
The
gvng
0.15%
and
0.30%
KLE
the raton
of the
lver and eggs tend to
52&% *. 4)& &((
7)*$)
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#9 (*6*.(
7*4)
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be lower
than the group wthout
gvng KLE (R0), t s presumably because the
% *.4)&
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47/
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4)&
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4)& $/.4&.4 /' 6
actve compounds
contaned
n"extracts
of-/,&$5,"2
katuk
s '"4
extracted
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*3 " ,*0*%
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&% 30&$*",490&3/',*0*%3$",,&%34&2/*%3
ncreasng content of vtamn A on meat (Fgure 5) wth 0.15% and 0.30% KLE n
%&0/3*4&%*4*30/33*#,&#&$"53&4)&".*-",34)"402/%5$&,*6&34/$+02/%5$43*'(*6&.4
feed as many as 2.44% and 16.81%.The ncreasngvtamn A of 0,30% KLE(R2) two
*4*33)/7.4)&(2&"4&34*.',5&.$&/.4)&2&35,4*.(02/%5$4 )&3"-&42&.%*33)/7.*."
tmes larger than the0,15% KLE(R1) because the content of vtamn A s deposted
largen meat. Fgure 5 shows that the vtamn A content of the hghest n the eggs
deposted, t s possble because the anmals that produce lvestock products, f gven
the treatment t s shown the greatest nfluence on the resultng product.The same
trend s shown n an ncrease n vtamn E (Fgure 6). The content of vtamn E n the
lver by gvng 0.15% and 0.30% KLEtend to be lower than the quals ddn’t feed
6*4"-*. *(52& )&$/.4&.4/'6*4"-*.*.4)&,*6&2#9 (*6*.(
".% 4&.%4/
KLE (R0) occured also n the study Subekt (2003).
#&,/7&24)". 4)&15"*,3%*%.:4'&&% /$$52&% ",3/*.4)&345%9 5#&+4*
".% *.4)&2"4*/./'4)&,*6&2".%&((34&.%4/#&,/7&24)".4)&
*4 *3 02&35-"#,9 #&$"53& 4)& "$4*6& $/-0/5.%3 $/.4"*.&% *.
3*3&842"$4&% 0&2'&$4,9 )&*.$2&"3*.( $/.4&.4/'6*4"-*./.-&"4*(52&
*. '&&%"3-".9"3
".% )&*.$2&"3*.(6*4"-*. /'
4*-&3 ,"2(&2 4)". 4)&
#&$"53& 4)& $/.4&.4 /' 6*4"-*. *3
4 *(52& 3)/73 4)"4 4)& 6*4"-*. $/.4&.4 /' 4)& )*()&34 *. 4)& &((3
&#&$"53&4)&".*-",34)"402/%5$&,*6&34/$+02/%5$43*'(*6&.4)&42&"4-&.4
*.',5&.$&/.4)&2&35,4*.(02/%5$4 )&3"-&42&.%*33)/7.*.".*.$2&"3&*.
Fgure 5. Vtamn A Content n Meat, Lver, Fgure 6. Vtamn E Content n Meat, Lver, and
and Egg Qual
Egg Qual
/.$,53*/.3
)&"%6".4"(&3/'(*6*.(*.15"*,3:%*&47&2&%&$2&"3&%4)&$/.4&.4 /'$)/,&34&2/,'"4
*.4)&,*6&2".%&((3".%*.$2&"3&%4)&6*4"-*.".%$/.4&.4*.4)&-&"4".%&((3
274
Proceeding of the 2nd International Seminar on Animal Industry | Jakarta, 5-6 July 2012
&'&2&.$&3
Conclusons
The advantages of gvng KLE n quals’ det were decreased the content of
cholesterol, fat n the lver and eggs, and ncreased the vtamn A and Econtentn the
meat and eggs.
References
Ibrahm, M. A. , 2004. Evaluaton of grantng leaves katuk (Sauropus androgynus)
n the raton on egg yolk cholesterol levels of layng hens and carcasses. Thess. Faculty of Anmal Scence, Bogor Agrcultural Unversty, Bogor.
Subekt, S. , 2003. The qualty of eggs and chcken carcass local katuk leaf meal fed
n the raton. Thess. Graduate School, Bogor Agrcultural Unversty, Bogor.
Subekt, S. , 2007. Sterol component n leaf extracts katuk (Sauropus androgynus L.
Merr) and the relaton to the reproductve system of qual. Dssertaton. Graduate School, Bogor Agrcultural Unversty, Bogor.
Proceeding of the 2nd International Seminar on Animal Industry | Jakarta, 5-6 July 2012
275