Pustaka Ilmiah Universitas Padjadjaran

Abstrak

Kandungan Total Kolesterol,HDL, Dan LDL Darah Ayam Petelur Force Molting

Force Molting adalah proses gugur bulu secara paksa pada ternak unggas yaitu dengan cara memanipulasi pemberian pakan, minum, cahaya. Perlakuan ini akan menyebabkan proses molting lebih awal dengan jangka waktu lebih singkat. Penelitian dilakukan pada oktober sampai Desember 2009 di peternakan ayam petelur cililin. Tujuan penelitian ini adalah mengetahui level kolesterol total, HDL dan LDL pada ayam yang sedang mengalami force molting. Penelitian menggunakan ayam petelur strain Loogman sebanyak 15 ekor, umur 17 bulan dengan berat badan rata-rata 2,378 + 0,021 kg. Metoda deskriptif digunakan dalam penelitian ini, data dianalisis menggunakan rata-rata hitung dan simpangan baku. Hasil penelitian menunjukkan terjadi penurunan kolesterol total, HDL dan LDL dalam darah ayam mengalami force molting. Hasil penelitian menunjukkan bahwa level kolesterol total, HDL dan LDL pada minggu pertama turun, kemudian berangsur meningkat pada minggu ke 2 dan ke 3, dan mendekati level normalpadaminggu ke 4

Force molting feathers are molting forced to process poultry for manipulating food, drink, light. This treatrnent will caused the molting process earlier and shorter than normal An experiment was to determine levels of cholesterol total, HDL, and LDL on layer blood during force molting. This research was conducted at Cililin Layer Farm and Laboratory of Moleculer and Biotechnology, PT. Saraswati Indo Genetech, Bogor. The experiment was accomplished in order to find out levels of cholesterol total, HDL, and LDL on layer blood during force molting. Fifteen laying hens, 17 moonth of age from Lohmann strain with weight average 2.378 + 0.021 kg, were used in the experiment. The experiment was proceed from October until December 2009. The data were examined by descriptive method and analyze of mean and standar deviation. The result of the experiment showed that levels of Cholesterol Total, HDL, LDL were decreased compared with the levels before the experiment. The condition of Cholesterol Total, HDL, LDL,were improved along gift of ransum in a half from needs. The results showed that levels of total cholesterol, HDL and LDL in the first week decrease, then gradually increased at weeks 2 and 3, and approached norrnal levels at week 4