PENINGKATAN KANDUNGAN VITAMIN C TELUR AYAM ARAB SILVER DENGAN PENAMBAHAN SERBUK KUNYIT DAN VITAMIN C DALAM RANSUM

Abstract

This study aims to see the internal quality of eggs by observing the content of fat, protein and vitamins. The study used 56 chickens in the production phase for 7 weeks. The study used a completely randomized design (CRD) with 4 treatments and 5 replications, each replication consisted of 2 chickens. The treatments used were R0 = control basal ration, R1 = basal ration + 150 mg vitamin C, R2 = basal ration + 1% turmeric powder, R3 = basal ration + 150 mg vitamin C and 1% turmeric powder. Parameters measured were egg vitamin C content (%/mg), free fatty acid (%), fat content (%), protein content (%). The results showed that the collaboration of adding turmeric powder and vitamin C in the ration (treatment R3) was able to increase the intake of the highest vitamin C content of Arabic chicken eggs, namely 45.64% / mg or showed an increase of 29.84% higher than the control, and the addition of turmeric in the ration is also indicated to reduce the content of free fatty acids in eggs.