The effect of Kombucha tea on egg fat and meat fat in laying quails (Cortunixcortunix japonica)

Published in Scientific Papers. Series D. Animal Science, Vol. LV
Written by Lovita ADRIANI, Tuti W., Elvia H., Endang S., Hendronoto A.W. Lengkey, S. Darana

Kombucha has been known as traditional medicine that can cured various disease.Kombuchatea 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 was collected every week (0,1,2,3,4 weeks).The results clearly demonstrated that the laying quails meat fat, that have been consumed with the ration contain 20% kombucha tea for 3 weeks, has significantly (P<0.05)effect;and also decreased themeat fat compared to control, andby using kombucha tea for 3 or 4 weeks has no significantly (P<0.05) decreased egg fats. but egg fats has a tendency to decline compare to control. It can be concluded that Kombucha tea could be decreases the body’s synthesis of lipid in general include egg fats and meat fats.

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Adriani L., Tuti W., Elvia H., Endang S., Lengkey H. A.W., Darana S., 2012, The effect of Kombucha tea on egg fat and meat fat in laying quails (Cortunix cortunix japonica). Scientific Papers. Series D. Animal Science, Vol. LV, ISSN-L 2285-5750, 63-66.

 


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