Increase in Immunoglobulin Y (IgY) Levels and Modification of Duck Egg Yolk Cholesterol Composition through Feed Additives

Abstract

This study aimed to analyze the effect of supplementation of a combination of turmeric powder, black pepper, and pyridoxine in the diet on production performance, physical egg quality, and the levels of Immunoglobulin Y (IgY) and total cholesterol in the egg yolk of ducks. The study used a Completely Randomized Design with 7 treatments and 4 replications, each consisting of 3 Mojosari ducks aged 5 months and reared for 7 weeks. The treatments were R0 (basal ration), R1 (BR + pyridoxine 3 mg/kg), R2 (BR + pyridoxine 6 mg/kg), R3 (BR + turmeric 2.4 g/kg + black pepper 0.2 g/kg + pyridoxine 3 mg/kg), R4 (BR + turmeric 2.4 g/kg + black pepper 0.2 g/kg + pyridoxine 6 mg/kg), R5 (BR + turmeric 2.4 g/kg + black pepper 0.6 g/kg + pyridoxine 3 mg/kg), and R6 (BR + turmeric 2.4 g/kg + black pepper 0.6 g/kg + pyridoxine 6 mg/kg). Production performance and physical egg quality data were analyzed using ANOVA followed by Duncan’s multiple range test, while IgY and cholesterol data were analyzed descriptively. The results showed that the treatments had no significant effect (P>0.05) on feed consumption, egg production, or Hen Day Production. Eggshell weight in treatment R3 (5.26 g) was significantly lower (P<0.05) than that of the control (7.24 g). Based on descriptive analysis, there was a numerical increasing trend in IgY and total yolk cholesterol levels as the supplementation level increased, with the highest values observed in R6 (IgY: 157.27 mg/mL; cholesterol: 1136.7 mg/100 g). In conclusion, this combination supplementation did not disturb production performance in general but reduced eggshell weight and indicated an increase in IgY and total yolk cholesterol levels that warrants further investigation.