EFFECT OF SUPLEMENTATION OF FISH OIL AND L- CARNITINE IN THE RATION OF FERMENTED YELLOW CORN OF COMPOSITION OF EGGS QUAILEKA HANDAYANTA, SUDIBYA, SUDIYONO, S.D. WIDYAWATI, A. HANIFA AND R.F. HADIAbstract The experiment was conducted to investigate the effect of suplementation of fish oil and l-carnitin in the ration of fermented yellow corn of composition eggs quail. In total of 200 female quails of 75 day year, were used in this experiment. The assay diets included a basal diet (control) based on rice huls, concentrate, fermented yellow corn, tuna fish oil and completely randomized design (CRD) used in this research. There were five treatments and four replications. Treatment consisted of P0= control ration, P1=P0 +100% fermented yellow corn substitute yellow corn in the ration, P2=P1 + 0,001% L-karnitin, P3=P1 + Tuna fish oil with 4% in the ration, and P4=P1+ lemuru fish oil with 4% in the ration. The variables measuared content composition egg qualis. The results of variance analysis showed that the effect suplementation of fish oil and l-carnitin in the ration significantly (P<0. 01) of fatty acid eggquails composition. The conclusion of this research shows that the transfer fish oil on to 4% in quails rations can decrease egg cholesterol from 988 mg/dl to 922 mg/dl, LDL (Low density lipoprotein) from 33.34 mg/dL to 23.33 mg/dL, conten lipids from 11.57% to 9.56 %, saturated fatty acids from 37.38% to 27.12%. Therefore to increased linolenic fatty acid from 4.81% to 8,40 %, linoleic fatty acid from 27.74% to 37.30 percent unsaturated fatty acids from 62.62% to 72.88%, then to increased HDL (High density lipoprotein) from 66.66% to 76.87 percent.
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