Addition of Cricket Flour (Gryllus sp.) in the ration to increase the essential fatty acid content in Mirah chicken eggs

Abstract

The quality of chicken eggs is greatly influenced by the feed given to the chickens. Cricket flour (Gryllus sp) contains saturated fatty acids and unsaturated fatty acids. This study aimed to analyze the effect of adding cricket flour to feed on the content of essential fatty acids in Mirah chicken eggs. The Mirah chickens used in this study were 32 with an age of 8 months. The cage used in the study was a battery cage with a partition for each chicken. The cricket flour used was purchased online and comes from processed fresh crickets that are dried and ground into flour for feed mixture. This study used a Completely Randomized Design (CRD) consisting of four treatments. Each treatment was repeated 4 times and each replication with 2 Mirah chickens. The treatments used were 4 types, namely: P0 100% commercial feed, P1 Commercial feed + 4% cricket flour, P1 commercial feed + 8% cricket flour and P3 commercial feed + 12% cricket flour. The parameters measured were Daily Ration Consumption (DRC), percentage of Stearic Acid, Elaidic Acid, Linoleic Acid and percentage of Oleic Acid. Data were analyzed by analysis of variance (ANOVA) and differences between treatments were continued with Duncan's test. The results showed that the treatment had a significant effect (P <0.05) on stearic acid but had no significant effect (P>0.05) on other parameters, with these results it can be concluded that the addition of cricket flour up to 8% can reduce stearic acid.