Pustaka Ilmiah Universitas Padjadjaran

Abstrak

Relation Between Blood Cholesterol Rate With Eggs Yolk Cholesterol And Meat Of Quail (Coturnix Coturnix Japonica)

Body cholesterol can come from two sources, which is derived from food (exogenous cholesterol), and cholesterol produced by their own body (endogenous cholesterol). If the amount of cholesterol that comes from food is a little, to meet the needs of other tissues and organs of the synthesis of cholesterol in the liver and intestines will increase. Conversely, if the amount of cholesterol in the food increase, the synthesis of cholesterol in the liver and intestines is reduced. A way that can be used to lower cholesterol of meat and eggs is by lowering blood cholesterol. A research which aims to determine the relationship between cholesterol levels of blood with eggs and meat, has been carried out with 120 quails. The parameters measured included cholesterol levels of blood, eggs, and meat. Research data were analyzed using curve expect 1.3. The results obtained by the relationship between cholesterol levels of blood with meat was high (r = 0.87) with a model estimator following a regression equation: Y = -1.0631 + 0.0235 X – 0.0001 X 2, and the relationship between cholesterol levels of blood with egg was high (r = 0.89) with a model estimator following a regression equation: Y = – 1.2059 + 0.0190 X – 0.0001 X 2.