The Effect of Fermented Purple Sweet Potato (Ipomoea batatas L.) Skin on Blood Malondialdehide (MDA), Sugar and Uric acid Concentration of Bali Duck

T Belawa Yadnya, I Partama, A S Aa, I Trisnadewi, I Wirawan, Aryani
unpublished
An experiment was carried out to determine the effect of fermented purple sweet potato (Ipomoea batatas L) skin in diets on Malondialdehide (MDA), sugar and uric acid of Bali duck blood. Seven treatment diets were used in a completely randomized design (CRD) consisted of control diet A (diet without containing purple sweet potato skin), diet B containing 5% purple sweet potato skin, diet C containing 10% purple sweet potato skin, diet D containing 15% purple sweet potato skin, diet E containing
more » ... , diet E containing 5% fermented purple sweet potato skin, diet F containing 10% fermented purple sweet potato skin and diet G containing 15% fermented purple sweet potato skin. Five ducks were used with four replications in each treatment. The variables observed as of: blood Malondialdehyde (MDA), level of sugar, level of uric acid, feed anthocyanin consumption and antioxidant capacity. In general, it showed that addition of fermented purple sweet potato skin in the diets significantly reduced blood malondialdehyde (MDA), level sugar and uric acid. However, the MDA content of duck blood in the treatment B, and sugar content of duck blood in the treatment B, C, and D were found similar to the control diet (P>0.05). Fermented purple sweet potato skin in diets significantly reduced anthocyanin consumption and antioxidant capacity. In contrast, diet without fermented purple sweet potato skin in diets were not significantly different to anthocyanin consumption (P.<0.05) compared to control diet. It can be concluded that fermented purple sweet potato (Ipomoea batatas L) skin in diets could improve MDA blood, sugar and uric acid concentration of Bali duck.
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