Vitamin E Supplementation in Feed Containing Lemuru Fish Oil to Improve IPB-D2 Chickens Performance and Eggs Rich in Vitamin E as a Potential Functional Food

This study aimed to evaluate the supplementation of vitamin E in diets containing Lemuru fish oil (LFO) on the performance, physical quality of egg, blood profile, malondialdehyde (MDA) level, yolk fatty acid, and functional egg production of IPB-D2 chicken. 120 IPB-D2 chickens were reared from 36 to 40 weeks. The treatment diets were consisted of: T0= control diet containing 2% LFO, T1= control diet containing 2% LFO + 100 ppm vitamin E, T2= control diet containing 2% LFO + 300 ppm vitamin E. Data were analyzed for significant differences using analysis of variance (ANOVA) and if the treatment significant effect followed by Tukey’s significant difference test. The result showed that vitamin E supplementation to diet containing LFO had no effect on the performance, physical quality of eggs, and MDA level of IPB-D2 chicken. Supplementation of 100 ppm vitamin E significantly (P 0.05) increased red blood cell of IPB-D2 chicken. The supplementation of vitamin E as much as 100 ppm and 300 ppm in the diet containing LFO significantly (P 0.01) increased the content of vitamin E in the yolk by 262,22% to 1354,81% and has the potential to form of functional eggs rich in antioxidants. Based on calculations, women and men aged more than 14 years who consume 2 functional eggs high in vitamin E per day can satisfy the daily requirement of vitamin E by 39.33% of the daily requirement of vitamin E.