Effect of Vitamin E Supplementation and Storage Duration on Egg Physical Quality of IPB-D2 Candidate Chicken Strain


  • Rizky Nadia Departement of Nutrition and Feed Science, IPB University
  • Sumiati Sumiati Departement of Nutrition and Feed Science, IPB University
  • Tuti Suryati Departement of Animal Production and Technology




. Eggs are one of the animal foods that can be easily damaged but have a long shelf life. The objective of the research was to analyze physical quality of IPB-D2 candidate chicken strain eggs which had been supplemented with vitamin E in feed and storaged for 1 and 14 days at room temperature. This research used 30 IPB-D2 candidate chicken strain eggs, from chickens that fed treatment diets during 30 days. This study used a factorial completely randomized design with 3 vitamin E supplementation levels (0 ppm, 100 ppm, 300 ppm), 2 duration of storage treatments (1 and 14 days), and 5 replications. The data were analyzed using ANOVA and if there was a significant difference, it was further analyzed using Duncan Multiple Range Test. The results showed that supplementation 300 ppm vitamin E significantly increased yolk score (p<0.05). Storage treatments affects the percentage of albumen, the percentage of yolk, albumen index, yolk index, and haugh unit (p<0.05). However, there was no interaction between vitamin E supplementation levels and storage treatments. The conclusion of this study that supplementation of vitamin E generally did not affect physical quality of egg stored at the different time, except yolk score. Supplementation of 100 ppm vitamin E increased yolk score. The storage of egg for 14 days can reduce egg quality.


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