UNIVERSITAS AIRLANGGA



Detail Article

Jurnal Ilmiah Perikanan & Kelautan

ISSN 2085-5842

Vol. 7 / No. 1 / Published : 2015-04

Order : 15, and page :95 - 99

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Original Article :

Influence of addition crude fish oil (cfo) in white shrimp (litopenaeus vannamei) feed to cholesterol content and fat retention in meat

Author :

  1. Agustono*1
  2. Widya Paramitha Lokapirnasari*2
  3. Azharur Riyadh*3
  1. Dosen Fakultas Perairan dan Kelautan
  2. Dosen Fakultas Perairan dan Kelautan
  3. Mahasiswa Fakultas Perairan dan Kelautan

Abstract :

White shrimp are aquatic organisms consumed by many people and a source of animal protein and fat needed by humans. Shrimp also require fat as a source of energy and metabolic processes to maximize growth. White shrimp meat contains high cholesterol so that it becomes an obstacle to consume white shrimp and high cholesterol in feed can affect the growth of shrimp. This problem can be solved by adding Crude Fish Oil (CFO) which contain high omega-3 fatty acids in white shrimp feed to decrease cholesterol content and source of dietary fat to increase fat retention in meat. The research problem is whether the addition of CFO in white shrimp feed effect on the decrease cholesterol content and increase of fat retention in meat. This research aims to determine the effect of CFO in white shrimp feed to decrease cholesterol and increase of fat retention in meat.The method used is experimental method with Completely Randomized Design (CRD) as the experimental design. The treatment used is different persentage CFO addition to white shrimp feed, ie P0 (0%), P1 (2%), P2 (4%), P3 (6%) and P4 (8%) each treatment is repeated 4 times. Analysis of the data using Analysis of Varians (ANOVA) and to determine the best treatment performed Duncan's Multiple Range Test.Results showed that the addition of CFO in feed give significant effect (p <0.05) to decrease the cholesterol content in meat. The best average decrease of cholesterol content obtained at P3 (135.22 mg/100 g) and P4 (133.51 mg/100 g). Addition of CFO in feed did not give significant effect (p>0.05) to increase fat retention in meat.

Keyword :

crude fish oil, white shrimp, cholesterol, fat retention,


References :

M. S. Changde ; R. P. Raj,(1997) Cholesterol Requirement of Juvenile Indian White Prawn Penaeus indicus 12:227-237. : J. Aqua. Trop

D. M. Manurung,(2009) Komposisi Kimia : Asam Lemak dan Kolesterol Udang Ronggeng (Harpiosquilla raphidea) Akibat Perebusan X : Skripsi. Departemen Teknologi Hasil Perairan. Fakultas Perikanan Dan Ilmu Kelautan. Institut Pertanian Bogor

G. Y. Plascencia ; F. V. Albores ; I. H. Ciaparra,(2000) Penaeid Shrimp Hemolymph Lipoproteins 191:177-189 : Aquaculture





Archive Article

Cover Media Content

Volume : 7 / No. : 1 / Pub. : 2015-04
  1. Technology Application Of Liquid Smoke In Processing And Preservation Of Fishery Products In The Mandangin Island
  2. Ibm For Traditional Shrimp Farmers In Pangkah Wetan Village, Ujung Pangkah District, Gresik Region, That Were Not Harvesting In Continuoesly
  3. To Increases The Shrimp Harvesting In Traditional Shrimp Farmer In Permisan Village, Jabon District, Sidoarjo Region That Losted Harvesting For A Long Time By Using Best Management Practise (bmp) Methode
  4. Isolation And Identification Of Vibrio Sp. From Traditional Seafood Products Of Eastern Surabaya City Area
  5. Comparative Morphology Of Blood Cockles In Kenjeran And Sedati
  6. Alternative Feed From Vegetable Waste For Black Tilapia (oreochromis Niloticus)
  7. Detection Of Koi Herpesvirus (khv) In Nile Tilapia (oreochromis Niloticus) Were Infected By Artificially Infection
  8. Seaweed Red Pigment(acanthophora Spicifera) As An Alternative In Producing Natural Dyes Of Catfish (clarias Gariepinus) Sausage Produc
  9. The Effectivety Crude And Soluble Protein Of Myxobolus Koi Spore Againts Intestine Different Degrees In Koi (cyprinus Carpio Koi)
  10. Prevalence And The Survival Rate Of Gold Fish (cyprinus Carpio Linn) That Challenced By Whole Protein Spore Myxobolus Koi In Pond
  11. Increased Nutritional Value Pollard Through Yeast Fermentation Tempe As Artificial Feed Ingredients Tilapia (oreochromis Niloticus)
  12. Immune Response Analysis Of Fish Koi (cyprinus Carpio Koi) Vaccinated Myxobolus Koi Spores Whole Protein As A Vaccine Candidate Myxobolusis
  13. Gis Application To Determine Critical Condition And Rehabilitation Model Of Mangrove Ecosystem In Southern Coast Of Pamekasan Region Madura
  14. Effect Of Red Algae (kappaphycus Alvarezii) On The Quality Of Mackerel (rastrelliger Sp.)
  15. Influence Of Addition Crude Fish Oil (cfo) In White Shrimp (litopenaeus Vannamei) Feed To Cholesterol Content And Fat Retention In Meat
  16. The Effect Of Red Algae Extract (kappaphycus Alvarezii) Against The Total Number Of Bacteria And Organoleptic Value Of Mackerel (rastrelliger Sp.)
  17. Identification And Prevalence Of Helminthic Gastrointestinal In Chub Mackerel (scomber Japonicus) In The Fish Landing Base Muara Angke, North Jakarta
  18. Studies Bioaccumulation Of Lead (pb) In Milkfish (chanos Chanos Forskall) At The Fishponds Around Buntung River, Sidoarjo

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