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Moulting patterns of Alabio and Mojosari ducks and their relation on blood lipids (tryglycerides), egg production and egg quality

Jurnal Ilmu Ternak dan Veteriner · Vol. 10 No. 2 (2012)

DOI
10.14334/jitv.v10i2.461
ISSN
2252-696X, 0853-7380
Terbit
2012-02-05
Penerbit
APPERTANI
Bahasa
eng
Lisensi
creativecommons.org/licenses/by/4.0

Abstrak

Moulting is a biological condition that can happen in poultry. It is resulted from the complex interaction which involves the function of thyroxine hormone. Moulting can reduce or even stop the egg production. A study was conducted to observe the moulting patterns of local ducks (Alabio and Mojosari) and to determine the relation of moulting with blood lipids (triglycerides), egg production and quality. Each breed consisted of ten female dukcs were observed for moulting pattern, blood triglycerides, egg production and quality. Fourty ducks were used for simulation of egg production. Data from moulting patterns,egg production and quality were analyzed using t-based on Least Square means with Statistical Analysis System. The relation of breeds and moulting patterns with triglycerides were analyzed using Analysis of Variance (ANOVA) for a completely randomized design in a factorial arrangement of 2x2. The main factor was kind of breeds, while the subfactor was the period of moulting, before and during moulting. There were not interaction in every variables between both factors. The average moulting periode of Alabio was significantly (P0.05) shorter than that of Mojosari (69 vs 76 days). There were 40% of Alabio ducks moulting for 61-70 days, while 40% of Mojosari ducks moulting for 71-80 days. Egg production of Alabio ducks before and after moulting were higher than those Mojosari ducks. The triglycerides content of Alabio and Mojosari ducks was decreased during moulting, in Alabio ducks they were 32.02 and 27.64 μg/ml before and during moulting, while in Mojosari ducks they were 32.83 and 29.32 μg/ml respectively. Egg weight, albumin weight, yolk weight, and haugh unit of the two breeds increased after moulting, while yolk colour decreased. The average yolk colour of Alabio ducks before and after moulting were 6.90 and 5.11, while in Mojosari ducks they were 7.90 and 4.60 respectively.   Key Words: Moulting, Tryglycerides, Egg Productivity, Egg Quality

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  • IPB University
  • National Research and Innovation Agency
  • Indonesian Agency for Agricultural Research and Development
  • Universitas Katolik Widya Mandala Surabaya
  • Atma Jaya Catholic University of Indonesia
  • Ibaraki University
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Tampilkan sebagai tabel
Rekan penulisOrganisasiArtikel bersama
Triana SusantiAfiliasi tidak diketahui8
P.P KetarenAfiliasi tidak diketahui6
A.P SinuratIndonesian Agency for Agricultural Research and Development4
Christofora Hanny WijayaIPB University4
Bram BrahmantiyoNational Research and Innovation Agency3
Agus SuparyantoAfiliasi tidak diketahui3
Ronny Rachman NoorIPB University3
Yono C. RaharjoAfiliasi tidak diketahui2
Procula Rudlof MatitaputtyNational Research and Innovation Agency2
Erika B. LaconiIPB University2
H. MartojoAfiliasi tidak diketahui2
Wahono Esthi PrasetyaningtyasIPB University1
Aryani Sismin SatyaningtijasIPB University1
Elsi RahmadhaniIPB University1
Ronald TariganIPB University1
I Ketut Mudite AdnyaneIPB University1
Kusdiantoro MohamadIPB University1
Yanti SulistyanaIPB University1
Paini Sri WidyawatiUniversitas Katolik Widya Mandala Surabaya1
Dondin SajuthiIPB University1
T SusantiAfiliasi tidak diketahui1
Wijaya ChIPB University1
Ketaren PpAfiliasi tidak diketahui1
Laconi EBAfiliasi tidak diketahui1
Tresnawati PurwadariaAtma Jaya Catholic University of Indonesia1
Tuti HaryatiIndonesian Agency for Agricultural Research and Development1
H. TakahashiIbaraki University1
M MitsuruAfiliasi tidak diketahui1
Tike SartikaNational Research and Innovation Agency1
S. IskandarAfiliasi tidak diketahui1
RukmiasihAfiliasi tidak diketahui1
A.R. SetiokoAfiliasi tidak diketahui1
Rini Herlina MulyonoIPB University1
N. PratiwiNational Research and Innovation Agency1
Ferdy SaputraNational Research and Innovation Agency1

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Sumber metadata: OAI-PMH (metadata jurnal) https://medpub.appertani.org/index.php/jitv/oai, pertama di-harvest 9 Nov 2026, terakhir terlihat 9 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en-US">Moulting patterns of Alabio and Mojosari ducks and their relation on blood lipids (tryglycerides), egg production and egg quality</dc:title>
	<dc:creator>Purba, Maijon</dc:creator>
	<dc:creator>Hardjosworo, P.S</dc:creator>
	<dc:creator>Prasetyo, L.H</dc:creator>
	<dc:creator>Ekastuti, D.R</dc:creator>
	<dc:description xml:lang="en-US">Moulting is a biological condition that can happen in poultry. It is resulted from the complex interaction which involves the function of thyroxine hormone. Moulting can reduce or even stop the egg production. A study was conducted to observe the moulting patterns of local ducks (Alabio and Mojosari) and to determine the relation of moulting with blood lipids (triglycerides), egg production and quality. Each breed consisted of ten female dukcs were observed for moulting pattern, blood triglycerides, egg production and quality. Fourty ducks were used for simulation of egg production. Data from moulting patterns,egg production and quality were analyzed using t-based on Least Square means with Statistical Analysis System. The relation of breeds and moulting patterns with triglycerides were analyzed using Analysis of Variance (ANOVA) for a completely randomized design in a factorial arrangement of 2x2. The main factor was kind of breeds, while the subfactor was the period of moulting, before and during moulting. There were not interaction in every variables between both factors. The average moulting periode of Alabio was significantly (P0.05) shorter than that of Mojosari (69 vs 76 days). There were 40% of Alabio ducks moulting for 61-70 days, while 40% of Mojosari ducks moulting for 71-80 days. Egg production of Alabio ducks before and after moulting were higher than those Mojosari ducks. The triglycerides content of Alabio and Mojosari ducks was decreased during moulting, in Alabio ducks they were 32.02 and 27.64 μg/ml before and during moulting, while in Mojosari ducks they were 32.83 and 29.32 μg/ml respectively. Egg weight, albumin weight, yolk weight, and haugh unit of the two breeds increased after moulting, while yolk colour decreased. The average yolk colour of Alabio ducks before and after moulting were 6.90 and 5.11, while in Mojosari ducks they were 7.90 and 4.60 respectively.     Key Words: Moulting, Tryglycerides, Egg Productivity, Egg Quality</dc:description>
	<dc:publisher xml:lang="en-US">APPERTANI</dc:publisher>
	<dc:date>2012-02-05</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://medpub.appertani.org/index.php/jitv/article/view/461</dc:identifier>
	<dc:identifier>10.14334/jitv.v10i2.461</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Ilmu Ternak dan Veteriner; Vol 10, No 2 (2005): JUNE 2005; p.96-105</dc:source>
	<dc:source>2252-696X</dc:source>
	<dc:source>0853-7380</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://medpub.appertani.org/index.php/jitv/article/view/461/470</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 1970 Indonesian Journal of Animal and Veterinary Sciences</dc:rights>
	<dc:rights xml:lang="en-US">http://creativecommons.org/licenses/by/4.0</dc:rights>
</oai_dc:dc>