PENGARUH SUBTITUSI TEPUNG IKAN SAPU-SAPU (Pterygoplichthys pardalis) TERHADAP KADAR KOLESTEROL TOTAL KUNING TELUR BURUNG PUYUH JEPANG (Coturnix coturnix japonica)

The purpose of this study is to find out that pterygoplichthys pardalis flour affects the total cholesterol level of quail egg yolks. There are 18 quails strain of Coturnix coturnix japonica with 30 days of age randomly assigned to 3 treatments and each treatment consisted of 8 females. This study was carried out for 7 days of adaptation and 18 days of treatment. The treatment are substituted for Pterygoplichthys pardalis flour with commercial feed, they are P0 with Pterygoplichthys pardalis flour 0%, while the P1 and P2 containing Pterygoplichthys pardalis flour 25% and 35%. Based on the results of the Analysis of Variance (ANOVA) it can be seen that there was no significant differences (p>0.05) with the total cholesterol level of quail egg yolks, respectively 1268.890 mg/dl (P0); 1084.315 mg/dl (P1) and 1328.628 mg/dl (P2). It can be concluded that the giving Pterygoplichthys pardalis flour 25% and 35% cause no effect for total cholesterol level of quail egg yolks