PROVISION OF CARROT LEAF EXTRACT (Daucus carota) FERMENTED IN DRINKING WATER ON EGG PRODUCTION, CHLESTEROL LEVELS, YOLK COLOR AND β-CAROTEN IN YOLK OF LAYING HENS

Carrot leaves contain high β-corotene and vitamin A, so it is great for increasing the content of beta-carotene and vitamin A in eggs. Many attempts have been made to overcome the problem of lack of vitamin A, including supplementation with vitamin A, and fortification of vitamin A in food products, so this research is important to examine the effect of providing fermented carrot leaf extract to increase β-carotene content and reduce cholesterol content in yolk. This study used 240 laying hens that were laying 30 weeks old in a completely randomized design with 4 treatments and 6 replications. The four treatments were a group of hens which were given drinking water without carrot leaf extract (EDW) or carrot leaf flour (TDW) as a control (A); drinking water with 4% EDW (B); drinking water with 4% Carrot leaf flour (TDW) (C); and drinking water with 2% EDW+2% TDW (D), repectively. The first year is identifying active phytochemical compounds in carrot leaves, which have antibacterial activity, as well as β-carotene content and proximate analysis. Implementation of EDW and TDW administration by feeding trials on laying hens observed aspects of egg production, feed efficiency, feed digestibility, fat, cholesterol and β-carotene in yolk.

The second year is the fermentation of carrot leaves with probiotics Saccharomyces spp. (buffalo rumen isolate) to increase β-carotene content in yolk, feed digestibility test, and implementation in laying hens and what will be observed are aspects of egg weight, number of eggs, feed efficiency, external egg quality, egg yolk color, β-carotene content , and cholesterol content in yolk. This research is expected to provide information to the community, regarding the benefits of carrot leaves (carrot harvest waste) as a source of natural β-carotene, and phytochemical compounds. Also as information on the development of fortification products for the food industry. The final target of this research output is IPR, reputable international publications, and can be directly applied by farmers to increase the quantity and quality of egg production, feed efficiencies, and chicken eggs with high protein and β-carotene content, and low cholesterol.