THE EFFECT OF KOMBUCHA TEA ON EGG FAT AND MEAT FAT IN LAYING QUAILS (CORTUNIX CORTUNIX JAPONICA)
Lovita Adriani, Tuti W., Elvia H., Endang S., Hendronoto, A.W., S. Darana
Kombucha has been known as traditional medicine that can cure various diseases. Kombucha tea is produced by fermented sweetened tea using symbiotic growth of fungus and bacteria. Functional properties of kombucha related to metabolite that has been produced glucoronic, catechin, epicatechin, and niacin that have been reported to possess various biological activities. Eighty laying quails were used in the study to determine the egg fat and meat fat level in quails. Research using Randomized Block Design (RBD) with five treatments of Kombucha tea (0,10, 15, 20, and 25 %), and four replications. All treatments would be tested for the ability to decline the level of egg fat and meat fat, and the eggs were collected every week (0,1,2,3,4 weeks). The results clearly demonstrated that the laying quails meat fat, that has been consumed with the ration contain 20% kombucha tea for 3 weeks, has significantly (P<0.05) effect; and also decreased the meat fat compared to control, and by using kombucha tea for 3 or 4 weeks has no significantly (P<0.05) decreased egg fats. but egg fats have a tendency to decline compare to control. It can be concluded that Kombucha tea could decrease the body's synthesis of lipid, in general, include egg fats and meat fats.
Citation: Scientific Papers, Animal Science, Series D, vol. LV
Study Mailing Address:
Faculty of Animal Husbandry, Universitas Padjadjaran, Bandung, Indonesia
Date Updated: February 16, 2021