The Effect of Kepok Banana (Musa Paradisiaca L.) on Immunoglobulin, Vitamins, and Cholesterol Content of Eggs in Laying Hens

Eggs contain all the proteins, lipids, vitamins, minerals, and growth factors necessary for the development of the embryo. Egg white and yolk proteins are considered functional food substances since they have biological activities, such as metal-chelating, antimicrobial, anticancer, antioxidant, and immunomodulatory activities. The current study aimed to determine the effect of banana kepok on the production levels of immunoglobulin Y (IgY), vitamins, and cholesterol of eggs in laying hens. A total of 200 laying hens (medium brown 402) were used at 80 weeks of age with 5 treatments and 5 replications and each entailed 8 chickens. The treatment groups included the use of kepok banana flour (KBF) as R0 (no KBF), R1 (95 Basal feed + 5% KBF), R2 (90 basal feed + 10% KBF), R3 (85 basal feed + 15% KBF), and R4 (80 basal feed + 20% KBF). A total of 50 eggs were used in egg yolk sampling. The investigated variables were egg IgY, vitamins (A, B1, B6, D2, D3), and cholesterol content. The results of the study indicated that the administration of kepok bananas at different levels could provide a significant difference in IgY, vitamins (A, B1, D2, D3), and cholesterol of eggs. However, it did not significantly affect Vitamin B6. The study concluded that KBF can positively affect IgY and vitamins in eggs.