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Nutrients and Cholesterol of Eggs Affected by Dried Tomato Meal in Laying Hens Diet

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@article{IJASEIT522,
   author = {Jein R. Leke and Jet S. Mandey and Fredy J. Nangoy},
   title = {Nutrients and Cholesterol of Eggs Affected by Dried Tomato Meal  in Laying Hens Diet},
   journal = {International Journal on Advanced Science, Engineering and Information Technology},
   volume = {5},
   number = {3},
   year = {2015},
   pages = {178--180},
   keywords = {Egg, tomato meal, nutrient, cholesterol},
   abstract = {One hundred MB 402 laying hens (36 weeks of age) were used for the study. The birds were divided into five experimental diets and each was divided into four replicate groups of five birds per replicate. The control diet (based diet) was formulated to contain 51% corn, 14% rice bran, 7% fish meal, 6% CaCO3, and 22% commercial diet. Tomato meal was included in four experimental diets at levels of 2, 4, 6, 8% to substitute based diet. The treatments were: R0 = 100% based diet (BD) + 0% tomato meal (TM); R1 = 98% BD + 2% TM; R2 = 96% BD + 4% TM; R3 = 94% BD + 6% TM; and R4 = 92% BD + 8% TM. Chemical composition of tomato meal were: 16.73% crude protein, 1.53% fat, 30.94% crude fiber, 0.98% Ca, 1.20% P, and 2416 Kcal/kg ME. Feed and water were provided for ad libitum. The study was conducted over a period of 8 weeks, and data were collected on nutrients of eggs: crude protein, fat, carbohydrate, and cholesterol of eggs. Proximate analysis eggs was determined by the methods of AOAC (1990), and cholesterol was determined by Libermann and Burchad method. Data were analyzed by one-way analysis of variance (ANOVA). The treatment means were compared using Duncan’s multiple range test. The results showedthat no differences in hen egg nutrients and cholesterol between treatments R1, R2, R3, and R4 compared to treatment R0 (control). It can be concluded that tomato meal can be used as an alternative feedstuff in laying hen diets to substitute based diet, at inclusion levels up to 8% without negative effects on egg quality.},
   issn = {2088-5334},
   publisher = {INSIGHT - Indonesian Society for Knowledge and Human Development},
   url = {http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=522},
   doi = {10.18517/ijaseit.5.3.522}
}

EndNote

%A Leke, Jein R.
%A Mandey, Jet S.
%A Nangoy, Fredy J.
%D 2015
%T Nutrients and Cholesterol of Eggs Affected by Dried Tomato Meal  in Laying Hens Diet
%B 2015
%9 Egg, tomato meal, nutrient, cholesterol
%! Nutrients and Cholesterol of Eggs Affected by Dried Tomato Meal  in Laying Hens Diet
%K Egg, tomato meal, nutrient, cholesterol
%X One hundred MB 402 laying hens (36 weeks of age) were used for the study. The birds were divided into five experimental diets and each was divided into four replicate groups of five birds per replicate. The control diet (based diet) was formulated to contain 51% corn, 14% rice bran, 7% fish meal, 6% CaCO3, and 22% commercial diet. Tomato meal was included in four experimental diets at levels of 2, 4, 6, 8% to substitute based diet. The treatments were: R0 = 100% based diet (BD) + 0% tomato meal (TM); R1 = 98% BD + 2% TM; R2 = 96% BD + 4% TM; R3 = 94% BD + 6% TM; and R4 = 92% BD + 8% TM. Chemical composition of tomato meal were: 16.73% crude protein, 1.53% fat, 30.94% crude fiber, 0.98% Ca, 1.20% P, and 2416 Kcal/kg ME. Feed and water were provided for ad libitum. The study was conducted over a period of 8 weeks, and data were collected on nutrients of eggs: crude protein, fat, carbohydrate, and cholesterol of eggs. Proximate analysis eggs was determined by the methods of AOAC (1990), and cholesterol was determined by Libermann and Burchad method. Data were analyzed by one-way analysis of variance (ANOVA). The treatment means were compared using Duncan’s multiple range test. The results showedthat no differences in hen egg nutrients and cholesterol between treatments R1, R2, R3, and R4 compared to treatment R0 (control). It can be concluded that tomato meal can be used as an alternative feedstuff in laying hen diets to substitute based diet, at inclusion levels up to 8% without negative effects on egg quality.
%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=522
%R doi:10.18517/ijaseit.5.3.522
%J International Journal on Advanced Science, Engineering and Information Technology
%V 5
%N 3
%@ 2088-5334

IEEE

Jein R. Leke,Jet S. Mandey and Fredy J. Nangoy,"Nutrients and Cholesterol of Eggs Affected by Dried Tomato Meal  in Laying Hens Diet," International Journal on Advanced Science, Engineering and Information Technology, vol. 5, no. 3, pp. 178-180, 2015. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.5.3.522.

RefMan/ProCite (RIS)

TY  - JOUR
AU  - Leke, Jein R.
AU  - Mandey, Jet S.
AU  - Nangoy, Fredy J.
PY  - 2015
TI  - Nutrients and Cholesterol of Eggs Affected by Dried Tomato Meal  in Laying Hens Diet
JF  - International Journal on Advanced Science, Engineering and Information Technology; Vol. 5 (2015) No. 3
Y2  - 2015
SP  - 178
EP  - 180
SN  - 2088-5334
PB  - INSIGHT - Indonesian Society for Knowledge and Human Development
KW  - Egg, tomato meal, nutrient, cholesterol
N2  - One hundred MB 402 laying hens (36 weeks of age) were used for the study. The birds were divided into five experimental diets and each was divided into four replicate groups of five birds per replicate. The control diet (based diet) was formulated to contain 51% corn, 14% rice bran, 7% fish meal, 6% CaCO3, and 22% commercial diet. Tomato meal was included in four experimental diets at levels of 2, 4, 6, 8% to substitute based diet. The treatments were: R0 = 100% based diet (BD) + 0% tomato meal (TM); R1 = 98% BD + 2% TM; R2 = 96% BD + 4% TM; R3 = 94% BD + 6% TM; and R4 = 92% BD + 8% TM. Chemical composition of tomato meal were: 16.73% crude protein, 1.53% fat, 30.94% crude fiber, 0.98% Ca, 1.20% P, and 2416 Kcal/kg ME. Feed and water were provided for ad libitum. The study was conducted over a period of 8 weeks, and data were collected on nutrients of eggs: crude protein, fat, carbohydrate, and cholesterol of eggs. Proximate analysis eggs was determined by the methods of AOAC (1990), and cholesterol was determined by Libermann and Burchad method. Data were analyzed by one-way analysis of variance (ANOVA). The treatment means were compared using Duncan’s multiple range test. The results showedthat no differences in hen egg nutrients and cholesterol between treatments R1, R2, R3, and R4 compared to treatment R0 (control). It can be concluded that tomato meal can be used as an alternative feedstuff in laying hen diets to substitute based diet, at inclusion levels up to 8% without negative effects on egg quality.
UR  - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=522
DO  - 10.18517/ijaseit.5.3.522

RefWorks

RT Journal Article
ID 522
A1 Leke, Jein R.
A1 Mandey, Jet S.
A1 Nangoy, Fredy J.
T1 Nutrients and Cholesterol of Eggs Affected by Dried Tomato Meal  in Laying Hens Diet
JF International Journal on Advanced Science, Engineering and Information Technology
VO 5
IS 3
YR 2015
SP 178
OP 180
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 Egg, tomato meal, nutrient, cholesterol
AB One hundred MB 402 laying hens (36 weeks of age) were used for the study. The birds were divided into five experimental diets and each was divided into four replicate groups of five birds per replicate. The control diet (based diet) was formulated to contain 51% corn, 14% rice bran, 7% fish meal, 6% CaCO3, and 22% commercial diet. Tomato meal was included in four experimental diets at levels of 2, 4, 6, 8% to substitute based diet. The treatments were: R0 = 100% based diet (BD) + 0% tomato meal (TM); R1 = 98% BD + 2% TM; R2 = 96% BD + 4% TM; R3 = 94% BD + 6% TM; and R4 = 92% BD + 8% TM. Chemical composition of tomato meal were: 16.73% crude protein, 1.53% fat, 30.94% crude fiber, 0.98% Ca, 1.20% P, and 2416 Kcal/kg ME. Feed and water were provided for ad libitum. The study was conducted over a period of 8 weeks, and data were collected on nutrients of eggs: crude protein, fat, carbohydrate, and cholesterol of eggs. Proximate analysis eggs was determined by the methods of AOAC (1990), and cholesterol was determined by Libermann and Burchad method. Data were analyzed by one-way analysis of variance (ANOVA). The treatment means were compared using Duncan’s multiple range test. The results showedthat no differences in hen egg nutrients and cholesterol between treatments R1, R2, R3, and R4 compared to treatment R0 (control). It can be concluded that tomato meal can be used as an alternative feedstuff in laying hen diets to substitute based diet, at inclusion levels up to 8% without negative effects on egg quality.
LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=522
DO  - 10.18517/ijaseit.5.3.522