Effort to Reduce Fat and Cholesterol of Quail Eggs Using Citronella Oil in Feed

Abstract

The purpose of this study was to determine the effect of citronella oil supplementation in feed on fat and cholesterol levels of quail eggs (Coturnix coturnix japonica). The materials used were 100 female quail Coturnix-coturnix japonica, quail commercial feed, commercial citronella oil. The design used was Completely Randomized Design (CRD) with four treatments and five replications. The treatments included citronella oil supplementation 0.3%, 0.6%, 0.9% per kg feed. The experimental research was carried out for 8 weeks. The data obtained were analyzed for variance (ANOVA) and Duncan's Multiple Range Test (DMRT). Analysis of variance showed that the treatment of citronella oil supplementation in the feed had no effect (P>0.05) on egg protein but significantly (P<0.05) on cholesterol and had a very significant effect (P<0.01) on egg fat content. In conclusion, giving citronella oil as much as 0.6% per kg of feed can reduce fat and cholesterol in quail eggs.