Journal of the Indonesian Tropical Animal Agriculture
(J. Indonesian Trop. Anim. Agric.)
pISSN 2087-8273 eISSN 2460-6278
41(3):125-134, September 2016
DOI: 10.14710/jitaa.41.3.125-134
THE EFFECT OF Sauropus androgynus LEAF EXTRACT ON PERFORMANCE,
EGG QUALITY AND CHEMICAL COMPOSITION OF EGGS
U. Santoso and Y. Fenita
Faculty of Agriculture, Bengkulu University,
Jalan Raya W.R. Supratman, Kandang Limun, Bengkulu 38371A - Indonesia
Corresponding E-mail: uripsantoso60@gmail.com
Received April 28, 2016; Accepted June 30, 2016
ABSTRAK
Penelitian ini bertujuan untuk menghasilkan telur yang kaya nutrien, tetapi rendah kolesterolnya.
Empat puluh delapan ayam petelur strain Dekalb Warren umur 72 minggu dikelompokkan menjadi enam
kelompok perlakuan. Satu kelompok, ayam petelur diberi pakan tanpa ekstrak daun katuk ( Sauropus
androgynus, EDK) sebagai kontrol, dan lima kelompok lainnya diberi pakan yang mengandung masingmasing 9 g EDK, 18 g EDK, 27 g EDK, 36 g EDK, dan 45 g EDK/kg pakan. Rancangan acak lengkap
digunakan dalam penelitian ini. Hasil penelitian menunjukkan bahwa suplementasi EDK berpengaruh
tidak nyata terhadap produksi telur, konsumsi pakan, konversi pakan, berat telur, berat kuning telur,
albumen, berat badan, kulit telur, indeks telur, ketebalan kulit telur, dan indeks kuning telur (P>0,05),
tetapi secara nyata berpengaruh terhadap Haugh Unit, indeks albumen, warna kuning, bau telur, rasa
telur, dan warna kuning (P<0,05). Kadar protein, lemak, kalsium, fosfor, kalium dan besi dalam telur
tidak berubah (P>0,05), namun kadar kolesterol telur secara nyata menurun (P<0,05). EDK
meningkatkan kadar vitamin A dan β-karoten (P<0,05), dan memodifikasi komposisi asam lemak dan
asam amino dalam telur. Dapat disimpulkan bahwa suplementasi EDK tidak meningkatkan performa,
tetapi memperbaiki kualitas telur dan komposisi kimia telur.
Kata kunci: ekstrak daun katuk, kualitas telur, performa, komposisi telur
ABSTRACT
The purpose of this research was to produce the enriched eggs, but low in cholesterol content. Forty
eight layer chickens aged 72 weeks (strain Dekalb Warren) were distributed into six treatment groups.
One group of laying hens was fed diets without Sauropus androgynus leaf extract (SALE) as the control,
and another five groups were fed diet supplemented to 9 g SALE, 18 g SALE, 27 g SALE, 36 g SALE,
and 45 g SALE/kg diet, respectively. Completely randomized design was used in the present study. The
experimental results showed that SALE supplementation had no effect on egg production, feed intake,
feed conversion ratio, egg weight, yolk weight, albumen weight, shell egg, egg index, eggshell
thickness, and yolk index (P>0.05), but significantly affected Haugh Unit, albumen index, yolk color,
egg odor, egg taste, and yolk color (P<0.05). The protein, fat, calsium, phosphor, kalium and iron
contents of eggs did not change (P>0.05), but the cholesterol content of egg was significantly reduced
(P<0.05). In conclusion, the supplementation of SALE did not enhance performance, but it improve egg
quality and its chemical composition.
Keywords: Sauropus androgynus leaf extract, egg quality, performance, egg composition
Nutrient Enrichment of Eggs by Sauropus androgynus (U. Santoso and Y. Fenita)
125
INTRODUCTION
In the past, researchers emphasized their
research to poultry nutrient requirements to
support maximum performance. However,
recently, they are very interested in enriching or
altering the levels of certain nutrients in eggs.
This trend is caused by the demands of consumers
who want eggs that are rich in nutrients but low in
cholesterol (Park et al., 2005; Walker et al.,
2012).
Consumer demand for low-cholesterol eggs
is very reasonable, because there is a possitve
correlation between consuming high-cholesterol
eggs and an increase in the risk of atherosclerosis,
which can result in up to a coronary heart attack,
stroke or other metabolic diseases (Oh et al.,
2005). However, it is not easy to lower cholesterol
levels without lowering egg production and egg
weight (Santoso et al., 2005; Yalcin et al., 2007;
Santoso et al., 2010b). In addition, consumers
also need eggs, which are enriched in β-carotene,
protein and amino acid, unsaturated fatty acids,
especially docosahexaenoic acid (DHA) and
eicosapentaenoic acid (EPA), minerals and
vitamins (Harris et al., 2007;McCully, 2007;
Omenn, 2007). All consumer demands can be met
by modifying the nutrients through the addition of
a feed additive. However, research on the
enrichment of nutrients in eggs as far only focus
on one nutrient alone (Park et al., 2005). If the
feed additive only provides one type of nutrient
enrichment, this requires a lot of feed additive
which would be difficult in practice. Thus, it is
necessary to find a more effective feed additive,
for enriching egg nutrients while lowering
cholesterol without lowering production. The
potential feed additive for such purposes is
Sauropus androgynus leaf extract (SALE)
(Santoso, 2001a,b,c), fish oil (Bovet et al., 2007;
Cherian, 2008) and vitamin E (Traber and
Atkinson, 2007).
Samad et al. (2014) reported that the active
compounds in Sauropus androgynus leaf are
mainly fatty acid, chlorophyll, alkaloid, glycerol
and benzoic acid. Sauropus androgynus leaf is
rich in phenolics, flavonoid, and ascorbic acid,
which plays an important role as an antioxidant
(Supavanich et al., 2012), glutamic acid (Santoso,
2014) and methylpyroglutamate (Agustal et al.,
1997), which palys as main compounds in the
taste of poultry product, β-carotene and iron
(Santoso et al., 2015). Santoso et al. (2015)
reported that the inclusion of Sauropus
126
androgynus leaf powder increased protein, βcarotene, vitamin A and iron contents of broiler
meats.
The present research was conducted to
evaluate the effect of Sauropus androgynus leaf
extract on performance, egg quality and chemical
composition of eggs.
MATERIALS AND METHODS
Extraction of Sauropus androgynus Leaf
Sauropus androgynus leaf was dried, and
then ground into powder. The powder was then
boiled at 60°C for 30 minutes in which the ratio
Sauropus androgynus leaf with water was 1: 10.
After that, the filtrate was filtered. Extraction was
done twice. The SALE was then dried at 50°C for
36 hours.
Maintenance of Laying Hens
This study used laying hens aged 72 weeks
(strain Dekalb Warren). Completely randomized
design was used in the present study. The diet
contained 16.5% crude protein and 2,800 kcal
ME/kg (NRC, 1994) without antibiotic
supplementation.
Our previous results (Santoso et al., 2005)
showed that the supplementation of SALE at level
of 9 g/kg diet was effective to reduce cholesterol
content of egg without reducing egg production. It
was assumed that extraction of the leaf at 90 oC
would impair active compounds of the leaf, so
that it may be benefit if the temperature of
extraction was lower than 90 oC. The level of the
leaf extract at previous results was used as basic
supplementation of the leaf extract. Forty-eight
laying hens were grouped into six treatment
groups as follows: 1) Laying hens were fed diet
without SALE as the control (P0); 2) Laying hens
were fed diet with 9 g SALE/kg diet (P1); 3)
Laying hens were fed diet with 18 g SALE/kg diet
(P2); 4) Laying hens were fed diet with 27 g
SALE/kg diet (P3); 5) Laying hens were fed diet
with 36 g SALE/kg diet (P4); and 6) Laying hens
were fed diet with 45 g SALE/kg diet (P5).
Eight laying hens for each group were
maintained in individual cages. The composition
of experimental diet is listed in Table 1. Laying
hens were fed for a 30-day trial. They were fed
diet for 120 g/day /bird. Feed intake, feed
conversion ratio and egg production were
measured weekly. Drinking water was given ad
libitum.
J.Indonesian Trop.Anim.Agric. 41(3):125-134, September 2016
Table 1. The Composition of Experimental Diets
Feedatuffs (g/kg)
0 g SALE
9 g SALE
18 g SALE 27 g SALE
36 g SALE
45 g SALE
Yellow corn
510
501
501
492
492
483
Soybean meal
140
140
140
140
140
140
Rice bran
200
200
191
191
182
182
Fish meal
70
70
70
70
70
70
0
9
18
27
36
45
Oil
10
10
10
10
10
10
Calcium carbonate
35
35
35
35
35
35
Mineral mixture
30
30
30
30
30
30
5
5
5
5
5
5
SALE
Premix
SALE = Sauropus androgynus Leaf Extract
Sampling and Laboratory Analysis
A total of four eggs in each group were
collected, and then analyzed the levels of protein,
amino acids, β-carotene, fatty acids, calcium,
phosphorus, kalium, iron, cholesterol and vitamin
A in egg yolk. Protein content was determined by
the method of AOAC (2012). Cholesterol content
was determined spectrophotometrically at
wavelengths of 490 nm by the method of Searcy
and Berquist (1960) as modified by Bohac et al.
(1988), while saponification was done by adding
about 3% of pyrogalol (Živković et al., 2002).
Amino acid composition was measured by the
method as described by Morel et al. (2003). The
lipids were extracted according to Folch et al.
(1957) with a chloroform-methanol mixture, and
methylized by 20% boron trifluoride methanol
complexin methanol solution (Morrison and
Smith, 1964. Fatty acid composition was then
determined by gas chromatography. β-carotene,
iron, and vitamin A were measured by the method
of Slamet et al. (1990) and Subekti (2003).
To test the quality of the eggs, the eggs were
measured weight, eggshell thickness, Haugh Unit,
air sac, yolk color and organoleptic tests. To test
organoleptic, ten trained sensory panelists were
asked to compare the relative palatability of taste
and fishy odor. The yolk color test was done by
comparing the color of the yolk with yolk color
scale. The odor was assessed based on the value
of 1 (very fishy), 2 (fishy),3 (slightly fishy), 4
(less fishy) and 5 (not fishy). Panelists were also
asked to taste and rate the taste of bad eggs (value
1) to very good (score 5). The eggs boiled at a
temperature of 80 ° C for 20 minutes, cooled and
tested the odor and taste.
Data Analysis
The data of the study were analyzed by
Anova and if significantly different then were
tested further by Duncan's multiple range test.
RESULTS AND DISCUSSION
Performance of Laying Hens
The effect of the SALE on the performance
of laying hens is presented in Table 2. The
experimental results showed that the SALE did
not significantly affect egg production, feed intake
and feed conversion (P>0.05). The results of this
study differ from previous research results
(Santoso et al., 2005) who reported that egg
production was increased by the supplementation
of SALE at a level of 9 g/kg diet. This difference
might be caused by differences in the
manufacturing process of SALE where previously
extracted at a temperature of 90°C while in the
present study was extracted at a temperature of
60oC. Santoso et al. (2010) reported that
supplementation of 90 mg non alkaloid extracted
from Sauropus androgynus leaf also had no effect
on egg production. Hermana et al. (2014) reported
that feeding Sauropus androgynus leaf meal at a
level of 10% had no effect on egg production of
quails.
Nutrient Enrichment of Eggs by Sauropus androgynus (U. Santoso and Y. Fenita)
127
Table 2. The Effect of Sauropus androgynus Leaf Extract on Performance of Laying Hens
Variables
P0
P1
P2
P3
P4
21.4
22.3
22.1
23.8
20.8
22.1
Egg production, g/bird
1424.5
1485.0
1477.7
1539.6
1375.3
1454.6
Feed intake, g/bird
3594.9
3596.8
3598.4
3598.1
3599.1
3599.6
Egg production, egg/bird
Feed conversion ratio
2.57
2.45
2.44
2.35
2.65
P5
2.49
P0= Laying hens were fed diet without Sauropus androgynus leaf extract (SALE) as the control; P1= Laying
hens were fed diet supplemented 9 g SALE/kg diet (P1); P2= Laying hens were fed diet supplemented 18 g
SALE/kg diet; P3= Laying hens were fed diet supplemented 27 g SALE/kg diet; P4= Laying hens were fed
diet supplemented 36 g SALE/kg diet; and P5= Laying hens were fed diet supplemented 45 g SALE/kg diet.
Table 3. The effect of Sauropus androgynus Leaf Extract on Fresh Egg Quality
Variables
P0
P1
P2
P3
P4
P5
Egg weight, g
66.57
67.39
66.97
64.98
66.25
65.90
Yolk weight, %
23.38
24.51
25.18
24.57
25.00
23.33
Albumen weight, %
63.83
62.65
62.04
63.64
62.41
64.26
Shell weight, %
12.80
12.84
12.78
11.80
12.59
12.41
Egg index
0.71
0.77
0.72
0.74
0.75
0.75
Shell tickness, mm
0.5
0.5
0.5
0.5
0.5
0.5
68.24a
59.82a
82.83b
64.03a
70.96a
HU
84.11b*
Albumen index
0.058a
0.045a
0.095b
0.057a
0.065a
0.092b*
Yolk index
0.418
0.430
0.455
0.439
0.423
0.439
Yolk color
5.62a
6.93b
7.56b
8.0bc
8.56c
9.06c**
Air sac, mm
2.61
3.14
2.76
2.77
3.31
2.72
Explanation of P0-P5: see Table 2
Egg Quality
Table 3 shows the effect of Sauropus
androgynus leaf extract on fresh egg quality. The
results showed that administration of the SALE
did not significantly affect egg weight, yolk
weight, albumen weight, shell weight, egg index,
eggshell thickness, the depth of the air sac, and
yolk index (P>0.05), but significantly affected
Haugh Unit (HU), albumen index and yolk color
(P<0.05). P2 and P5 had higher HU and albumen
index than the other treatment groups (P<0.05).
P0 had lower yolk color than the other treatment
groups. Sauropus androgynus leaf is rich in βcarotene that may partly cause an increase in yolk
128
color. The results of this study differ from
previous research where laying hens were given 9
g SALE/kg diet, which showed no increase in
yolk color (Santoso et al., 2005) and HU
(Santoso, 2007). This difference is due to the
different extraction methods and also due to the
level of administration in this study was higher.
Hermana et al. (2014), Subekti (2003) and
Wiradimadja et al. (2010) reported that feeding
Sauropus androgynus leaf meal increased egg
yolk color. The yolk color enhancement may be
caused by the presence of elevated levels of βcarotene in eggs (see Table 5). Sauropus
androgynus leaf contains β-carotene at a level of
J.Indonesian Trop.Anim.Agric. 41(3):125-134, September 2016
3,510.3 µg/g (Santoso, 2014; Santoso et al.,
2015).
Table 4 presents the effect of Sauropus
androgynus leaf extract on organoleptic
characteristics of eggs. The results showed that
administration of SALE significantly reduce the
odor, and improve the taste and yolk color (P
<0.05). The odor of eggs significantly decreased
in the presence of SALE. The present study was
in agreement with the observation of Santoso
(2007) who reported that the supplementation of
SALE at level of 9 g/kg diet reduced fishy odor of
eggs by 22.9%. Compounds that play a role in the
decline of the odor is not yet known. Krishnaiah
et al. (2007) stated that plants produce an
antioxidant compound that includes carotenoids,
flavonoids, cinnamic acids, benzoic acids, folic
acid, vitamin C, Vitamin E and tocotrienols,
vitamin A, palmitic acid, β-sitosterol, selenium,
antraquinone, tannic acid. Katuk leaf was rich in β
carotene, vitamin C, vitamin E and flavonoid
(Andarwulan et al., 2012), and other phenolic
compounds (Nahak and Sahu, 2010), palmitic
acid (Santoso, 2014) and chlorophyll (Samad et
al., 2014), protein (Madhu et al., 2014). These
compounds might contribute inhibiting oxidation
of fatty acid of eggs, and therefore reduce the
fishy odor of eggs.
An improve in egg taste might relate to
glutamic acid content of eggs. Santoso (2014)
stated that Sauropus androgynus leaf is rich in
glutamic acid, whereas Agustal et al. (1997)
reported that Sauropus androgynus leaf is rich in
methylpyroglutamate, which may be converted
into glutamic acid in the gastrointestinal tract.
This study showed that to enhance the taste of
eggs, the extract should be supplemented at least
at level of 36 g/kg diet. Santoso (2007) also
Table 4. The Effect of Sauropus androgynus Leaf Extract on Organoleptic Characteristics of Eggs
Variables
P0
P1
P2
P3
P4
P5
Whole egg odor
2.4b
2.3b
2.4b
1.7ab
1.30a
1.45a
Egg odor after peeling
3.6b
3.4b
3.2b
2.45a
2.30a
2.00a
Egg odor after split
3.45b
3.05b
3.05b
2.70ab
2.30a
2.25a
Egg taste
2.50a
2.95a
3.05a
3.15a
3.75b
4.35b*
Yolk color
1.88a
2.06a
2.94b
4.00c
4.38c
4.81c**
Explanation of P0-P5: see Table 2
Table 5. The Effect of Sauropus androgynus Leaf Extract oComposition of Egg
Variables
P0
P1
P2
P3
P4
P5
Protein, %
16.60
16.52
16.63
16.69
16.76
16.69
Fat, %
31.90
31.85
31.89
31.85
31.86
31.86
Calcium, mg/l
147.08
147.12
147.14
147.11
147.09
147.13
Phosphor, mg/l
586.04
586.10
586.04
586.07
586.10
586.06
Iron, mg/l
7.25
7.23
7.27
7.25
7.28
7.28
Kalium, mg/l
134.32
135.30
136.21
136.62
137.24
137.55
Cholesterol, mg/100 mg
3.03b
2.74ab
2.55a
2.53a
2.41a
2.31a*
Vitamin A (IU)
1986.9a
2278.9a
2271.5a
2542.1b
2523.5b
2754.0b**
β-carotene (μg/100g)
632.0a
662.8a
761.5b
800.9b
816.0b
893.4b*
Explanation of P0-P5: see Table 2
Nutrient Enrichment of Eggs by Sauropus androgynus (U. Santoso and Y. Fenita)
129
reported that supplementation of this extract at
level of 9 g/kg diet did not improve the taste of
eggs.
Egg Composition
Table 5 shows the effect of Sauropus
androgynus leaf extract on composition of egg.
The
results
showed
that
the
SALE
supplementation did not significantly affect
(P>0.05) the levels of protein and fat in the yolk.
This indicates that SALE was unable to lower the
fat content of eggs. There are mechanisms in the
chicken's body to retain fat content in eggs for
normal reproductive function. That is why the
levels of fat in eggs are difficult to be lowered.
The results of this study are different from when
SALE was given in broilers where both levels of
these nutrients can be modified (Santoso et al.,
2013).
The results showed that the SALE
supplementation did not significantly affect levels
of calcium, phosphorus, iron, and kalium, but
significantly reduced levels of cholesterol
(P<0.05), and increased (P<0.05) the levels of
vitamin A and β-carotene in egg yolk. The P2, P3,
P4, and P5 had lower cholesterol contents than the
P0 (P<0.05).The P3, P4, and P5 had higher
vitamin A than P0, P1 and P2 (P<0.05). The P2,
P3, P4, and P5 had higher β-carotene than P0 and
P1 (P<0.05).
Sauropus
androgynus
leaf
contains
compounds that inhibit the metabolism of
minerals. In addition, the availability of mineral
derived from plants is low. Thus, although
Sauropus androgynus leaf is rich in mineral, it
was unable to increase the content of the mineral
in eggs.
The results of this study were similar to
previous research results (Santoso et al., 2005;
Subekti et al., 2006) who found that
supplementation of SALE can lower cholesterol
in egg yolk. Active compounds, which plays as
anticholesterol include alkaloid (Santoso et al.,
2010b), phytosterol (Subekti, 2007) and flavonoid
(Lien et al., 2007).
An Increase in levels of vitamin A and βcarotene in egg yolk may be caused by β-carotene
in Sauropus androgynus leaf. Subekti (2003)
Hermana et al. (2014) and Wiradimadja et al.
(2010) reported that feeding Sauropus
androgynus leaf meal increased the content of
vitamin A of egg yolk.The laboratory analysis in
the present study showed that the SALE contains
β-carotene as much as 3,328 mg/100g extract.
Subekti (2003) reported that feeding Sauropus
androgynus leaf meal increased the content of βcarotene of native chicken egg yolk. Santoso et
al. (2015) reported that feeding fermented
Sauropus androgynus leaf meal increased the
content of β-carotene of broiler meats. β-carotene
is converted to retinal in the intestinal mucosa,
then to retinol (vitamin A). The key step for
vitamin A formation is the oxidative cleavage of
provitamin A carotenoids by β-carotene15,15dioxygenase (Thurnham, 2007).
Table 6. The Effect of Sauropus androgynus Leaf Extract on Yolk Fatty Acid Composition
Fatty acids, %
P0
P1
P2
P3
P4
P5
Lauric acid
0.008
0.011
0.008
0.039
0.004
0.005
Myristic acid
0.887
0.381a
0.544b
0.520b
0.645b
0.807b*
Palmitic acid
27.354
Stearic acid
Oleic acid
0.372b
23.235
0.214a
24.366
0.179a
26.226
0.468b
25.131
0.317b
18.692
0.240a*
60.570
61.391
61.138
57.102
61.755
60.660
6.534
8.254
8.870
7.085
7.990
6.698
Saturated fatty acid
28.621
23.841
25.097
27.253
26.097
19.744
Unsaturated fatty acid
67.104
69.645
70.008
64.187
69.745
67.358
Unidentified fatty acid
4.275a
6.514a
4.895a
8.560b
4.158a
12.898c
Linoleic acid
Explanation of P0-P5: see Table 2
130
J.Indonesian Trop.Anim.Agric. 41(3):125-134, September 2016
Fatty Acid Composition
Table 6 shows the effect of Sauropus
androgynus leaf extract on yolk fatty acid
composition. SALE supplementation significantly
reduced stearic
acid (P <0.05).
The
supplementation of the extract as much as 9 g, 18
g or 45 g/kg diet reduced the levels of stearic acid
when compared with the control. SALE
supplementation also significantly reduced
myristic acid (P <0.05), i.e. at the level of extract
9 g, 18 g or 27 g/kg diet. Santoso et al. (2015)
reported that Sauropus androgynus leaves had
myristic acid 8.81%, palmitic acid 48.73%, stearic
acid 3.08%, oleic acid 6.72%, linoleic acid 5.11%,
which mean that Sauropus androgynus is rich in
saturated fatty acid than unsaturated fatty acid. It
appears that supplementation of this extract
reduced the digestibility and/or absorption of
stearic acid and miristic acid. This study differ
from the observation of Santoso et al. (2010a)
who reported that inclusion of SALE increased
miristic acid of broiler meats. Another interesting
result is the presence of unidentified compounds.
These compounds apparently increased by
supplementation of SALE.
Amino Acid Composition
Table 7 presents the effect of Sauropus
androgynus leaf extract on yolk amino acid
composition.
SALE
supplementation
significantly affected glutamic acid, arginine and
lysine (P<0.05), but did not affect other amino
acid. The P2 and P3 had higher glutamic acid than
the P0 (P<0.05). The P4 and P5 had higher
arginine than the P0 and P1 (P<0.05). The P4 and
P5 had higher lysine than the P0 and P1.
Santoso et al. (2015) reported that Sauropus
androgynus leaf is rich in glutamic acid, whereas
Agustal et al. (1997) reported that Sauropus
androgynus leaf is rich in methylpyroglutamate,
Table 7. The Effect of Sauropus androgynus Leaf Extract on Yolk Amino Acid Composition
Amino acids, %
P0
P1
P2
P3
P4
P5
Aspartic acid
1.660
1.493
1.902
1.386
1.679
1.742
Glutamic acid
2.278a
2.312a
2.757b
2.816b
2.324a
2.420a*
Serine
0.891
0.880
0.949
1.041
1.103
1.026
Glysine
0.370
0.299
0.377
0.320
0.386
0.456
Histidine
0.353
0.402
0.292
0.267
0.337
0.325
Arginine
0.574a
0.646a
0.748ab
0.761ab
0.844b
1.178c*
Threonine
0.505
0.455
0.544
0.553
0.589
0.494
Alanine
1.204
0.947
1.026
0.835
0.940
1.255
Proline
0.360
0.288
0.470
0.456
0.506
0.421
Tyrosine
0.520
0.466
0.489
0.446
0.603
0.583
Valine
1.356
1.342
1.378
1.044
0.994
1.133
Methionine
0.557
0.449
0.402
0.332
0.456
0.517
Cystine
0.345
0.451
0.280
0.333
0.437
0.330
Isoleucine
0.689
0.773
0.606
0.609
0.934
0.733
Leucine
1.444
1.818
1.845
1.223
1.709
1.345
Phenylalanine
0.501
0.602
0.613
0.406
0.647
0.482
Lycine
0.686a
0.757a
0.839ab
0.882ab
0.905b
1.055b
Sulfuric amino acid
2.346
2.718
2.527
1.888
2.602
2.192
14.293
14.380
15.517
13.990
15.393
15.495
Total amino acid
Explanation of P0-P5: see Table 2
Nutrient Enrichment of Eggs by Sauropus androgynus (U. Santoso and Y. Fenita)
131
which may be converted into glutamic acid. An
increase in glutamic acid might stimulate arginine
synthesis by bacteria, since Hood and Lyman
(1950) reported that glutamic acid have an
important role in arginine synthesis. In addition,
there was also a small contribution of arginine
from the extract. The mechanism of an increase in
lysine is still unknown. It has been established
that lysine is essential amino acid in animal, so
that it is not synthesized in the body. Most
bacteria synthesize lysine from aspartic acid.
SALE increased the number of Bacillus subtilis
(Santoso et al., 2001) and Lactobacillus sp
(Santoso et al., 2001; Santoso, 2005). It is
assumed that these bacteria synthesize lysine from
aspartic acid. The SALE supplementation changes
the composition of amino acids of the egg yolk,
although the egg yolk protein levels unchanged.
Santoso
et
al.
(2015)
reported
that
supplementation of Sauropus androgynus leaf
meal changed the composition of amino acid of
broiler meats.
CONCLUSION
Sauropus
androgynus
leaf
extract
supplementation did not enhance the performance
of laying hens, but improved egg quality and
organoleptic properties. This extract also
increased the contents of vitamin A and βcarotene, but reduced the content of cholesterol in
eggs. However, it was unable to modify the
content of protein, minerals and fat in the eggs.
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