The Effect of the Addition Herbal Dregs Fermentation as a Feed Additive on the Internal Quality Eggs of Quail (Coturnix coturnix japonica)
Prihatiningsih (a*) and Osfar Sjofjan (b)

a) Bachelor Student, Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia
*prihatiningsih[at]student.ub.ac.id
b) Lecture, Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia

Abstract

The aims of this study was to determine the effect of adding herbal dregs as a feed additive to basal feed on the internal quality of quail eggs. This study used 200 quails of the Blaster strain aged 30 days, by placing 10 quail populations in each flock cage. The method used in this study was an experiment design using 5 treatments and 4 replicates. The treatment consisted of T0 = control treatment, T1 = 0.25% herbal dregs, T2 = 0.50% herbal dregs, T3 = 0.75% herbal dregs, and T4 = 0.1% herbal dregs. The variables observed is included haugh unit, egg yolk volume, egg white volume, and egg yolk colour. The data obtained were statistically analyzed using the Analysis of Variance (ANOVA) with a Complete Randomized Design (CRD), followed by the Duncan Multiple Distance Test (DMRT) if there were significant differences. The results showed that the addition of herbal dregs to basal feed had no significant effect (P>0.05) on egg white volume, yolk volume, and haugh unit. On the other hand, it had significant effect (P<0.05) on egg yolk colour. The conclusion of this study is that the addition of fermented herbal dregs can improve the internal quality of quail eggs, especially the colour of the yolk with the best herbal dregs fermentation treatment at 0.1%.

Keywords: Herbal Dregs, Internal Quality of Eggs Quail, Quail

Topic: Animal Nutrition