The Decrease of Cholesterol Levels on Broiler Meat by The Addition of Crude Fish Oil

• Main Authors: Widya Paramita Lokapirnasari, Akmal Sinin, NIM. 060710237, Retno Bijanti, NIDN. 0028065408
• Format: Book Section PeerReviewed
• Language: Indonesian; English; English
• Published: P4IPVI 2017
• Subjects: SF481-507 Poultry. Eggs; SF811-909 Veterinary medicine of special organs, regions, and systems
• Online Access: http://repository.unair.ac.id/88539/1/Peer%20Review%20Bukti%20C47.pdf; http://repository.unair.ac.id/88539/7/Bukti%20C%2047%20The%20decrease%20of%20cholesterol%20levels%20...-dikompresi.pdf; http://repository.unair.ac.id/88539/4/Bukti%2047%20The%20decrease%20of%20cholesterol%20levels%20on%20broiler%20meat%20by%20the%20addition%20of%20crude%20fish%20oil_compressed.pdf; http://repository.unair.ac.id/88539/
• Institution: Universitas Airlangga

This research was to know the potential of crude fish oil to decreased total cholesterol levels in broiler meat. Twenty broiler divided in four treatment groups and five replications, P0: standart feed without crude fish oil as control, P1: standard feed + 1% crude fish oil, P2: standard feed + 2%...