EN 
IN
Journal article
The Effect of Aqueous Extract of Fermented Garlic Leaf (Allium Sativum) on the Egg Production and Yolk Cholesterol Contents of Layers
Anak Agung Putu Putra Wibawa Ida Ayu Putri Utami I Gst. Nym. Gde Bidura
Volume : 5 Nomor : 4 Published : 2018, July
International Journal of Multidisciplinary Approach and Studies
Abstrak
Objective: The present study was conducted to determine the effects of fermented Garlic (Allium sativum) leaf in aqueous extract on the egg production and yolk cholesterol level of 40-week old hens. Material and Methods: One hundred and twenty 40-wk-old hens were colony caged in an environmentally controlled house to evaluate the levels of fermented Garlic leaf in aqueous extract administration on hens. Fermented Garlic leaf extract was prepared by macerating fermented Garlic leaf in distilled water (1:1, w/w). Hens were randomly divided into four equal groups: one served as a control and was administered with drinking water only. The other three groups were administered 2%; 4%; and 6% water extract of fermented Garlic leaf, respectively. Results: Fermented Garlic leaf extract increased egg production (P<0.05), but not the efficiency of feed consumption (P>0.05). Fermented Garlic leaf extract administration results in lower (P<0.05) serum and yolk cholesterol contents. Conclusion: Fermented Garlic leaf extract in drinking water increased egg production, but decreased serum and yolk cholesterol contents of egg laying hens. Keywords: Allium sativum, fermented, cholesterol, egg laying hens