The effect of the addition herbal dregs

fermentation as afeed additive on the internal

quality of eggs of quail (Coturnix coturnix
japonica)
Prihatiningsih1) and Osfar Sjofjan2)
1
Bachelor student, Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia
2
Lecture Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia

Abstract. The purpose of this study was to determine the effect of adding
herbal dregs as a feed additive to basal feed on the internal quality of
quail eggs. This study used 200 quails of the Blaster strain aged 30 days,
by placing 10 quail populations in each flock cage. The method used in
this study was an experiment design using 5 treatments and 4 replicates.
The treatment consisted of T0 = control treatment, T1 = 0.25% herbal
dregs, T2 = 0.50% herbal dregs, T3 = 0.75% herbal dregs, and T4 = 0.1%
herbal dregs. The variables observed is included haugh unit, egg yolk
volume, egg white volume, and egg yolk colour. The data obtained were
statistically analyzed using the Analysis of Variance (ANOVA) with a
Complete Randomized Design (CRD), followed by the Duncan Multiple
Distance Test (DMRT) if there were significant differences. The results
showed that the addition of herbal dregs to basal feed had no significant
effect (P>0.05) on egg white volume, yolk volume, and haugh unit. On
the other hand, it had significant effect (P<0.05) on egg yolk colour. The
conclusion of this study is that the addition of fermented herbal dregs can
improve the internal quality of quail eggs, especially the colour of the
yolk with the best herbal dregs fermentation treatment at 0.1%.

1 Introduction
Egg production and poultry meat have increased every year, this is evidenced by the
Livestock and Animal Health Statistics (2022) stating that the quail population has
increased by 5.20%, causing an increase in egg production in 2020 of 24,648.96 tons, in
2021 of 24,269.13 tons, and in 2022 of 25,766.88 tons. The time range from 2020 to 2021
has decreased by 1.54% due to low public interest in consuming quail eggs. Quails provide
two benefits for meat and egg producing communities as an alternative that supports the
availability of animal protein at affordable prices, easy to find, feathers, and droppings can
be utilized. The advantages of breeding quails have the fastest production cycle. Resmi
(2018) states quails reach sexual adulthood around 41 days with egg production between
250-300 eggs/head/year that time is faster than laying hens and laying ducks in producing
eggs at the first age.
Quail farmers in Indonesia use commercial feed to reduce feed costs. Increasing quail
production needs to strive for feed that can be mixed by yourself using ingredients available
around the environment. This type of feed can be a solution for quails and has abundant
availability and is easy to find using herbal dregs. Herbal dregs is waste from the process of
making herbs that have not been utilized but have good content for livestock. Medicinal
plant ingredients such as herbal medicine are made from several types of medicinal plants
such as ginger, turmeric and curcuma according to their importance and function. Nursal
(2006) stated that flavonoids, phenols and terpenoid compounds contained in ginger can
stimulate the digestive glands, improve blood circulation and bile production, antipyretic,
anti-inflammatory and antibacterial.
Based on the above background, the potential possessed by herbal dregs needs further
research on the effect of adding fermented herbal dregs as a feed additive on the internal
quality of quail eggs (Coturnix coturnix japonica).

2 Materials and Methods

2.1 Materials
The material used in this research was quail (Coturnix coturnix japonica) 200 quail blaster
strain from the age of 30 days, HDP 76.6%±6.61, and diversity coefficient 7.32%.
Treatment are grouped into 20 treatments with each treatment consisting of 10 quails.

2.2 Methods
The method used in this study was a field experiment using a Complete Randomized
Design (RAL) with 5 treatments and 4 replicates.
T0 : Basal feed without treatment
T1 : Basal Feed + 0.25 Herbal Dregs
T2 : Basal Feed + 0.50 Herbal Dregs
T3 : Basal Feed + 0.75 Herbal Dregs
T1 : Basal Feed + 1.0 Herbal Dregs
The variables observed and measured haugh units of egg yolk volume (yolk), egg white
volume (albumen), and yolk colour.

2.3 Data Analysis

The measurement of research variabel by variety analysis from Complete Randomized
Design (CRD). Data tabulated with Excel program If real different results are obtained
(P>0.05) or very real different (P<0.01
3 Result and discussion
Data on the effect of adding herbal dregs on observation variables including haugh units,
egg white volume, egg yolk volume, and egg yolk colour can be seen in the results of the
ANNOVA single factor test table 1.
Variables Treatment
T0 T1 T2 T3 T4

Haugh Unit 74,90 ± 1,59 76,27 ±1,39 75,88 ± 0,83 75,85 ± 1,92 77,46 ± 1,4

Egg White Volume 8,16 ± 0,20 8,10 ± 0,34 8,23 ± 0,06 8,11 ± 0,41 8,57 ± 0,18
(Albumen) (mL)
Egg Yolk Volume 6,02 ± 0,09 6,10 ± 0,31 6,02 ± 0,11 6,00 ± 0,11 5,91 ± 0,31
(mL)co
Egg yolk colour 1,79 ± 0,22a 2,29 ± 0,05b 2,56 ± 0,17b 2,83 ± 0,07b 3,19± 0,26c
Note :
The superscript letters on the same line give a result of P<0.05 showing a very
noticeable difference in treatment.

The results of analysis of haugh unit data at the best treatment of 77.46 ± 1.41 at T4 showed
no real difference in the meaning that giving extract dregs of various levels did not affect
the haugh unit of quail eggs. Giving extract dregs may not directly affect the process of
egg white formation so that it does not affect the value of haugh units. The haugh unit value
is one of the criteria to determine the quality of the inner egg by measuring the height of the
egg albumen and egg weight, which is a correlation between egg weight and albumen
height. A high haugh unit value indicates that the more concentrated the viscosity of the
albumen. Albumen contains ovomucin. Ovomucin plays a role in the binding of water to
form albumen gel. Albumen gets thicker if ovomucin meshes are numerous and strong with
high albumen viscosity. Albumen protein consists of fiber protein, ovomucin. This is in line
with the research of Kusumastuti, et al (2012) stating that giving turmeric flour is not.
Data analysis of the best treated egg white volume of 8.57 ± 0.18 at T4 and the best
egg yolk volume at T1 (6.10 ± 0.31) gave results that did not differ significantly from the
level of extract dregs. The lack of effect on egg volume is in line with Park, et al (2012)
stated that egg volume is strongly influenced by egg weight, if egg weight produces a real
difference it will produce a real difference in egg volume. Based on the results of the study,
the effect of treatment on egg weight did not differ markedly, and so did the results of the
effect of treatment on white volume and yolk volume.
The variable colour of the yolk gave the best treatment result of 3.19±0.26 at T4
giving very real different results on the level of extract dregs. The influence of the colour of
the yolk on the level of extract dregs due to the curcumin content produced from the
turmeric content. The active compound curcumin in turmeric has a hydroxyl group that is
easily oxidized, so it will be easy to donate hydrogen and electron groups to free radicals,
this causes free radicals that interfere with protein synthesis can be reduced so that the
absorption of egg formation nutrients can take place optimally (Priyadarsini et al., 2003).
This is in line with Amin, et al (2015) who examined the addition of turmeric extract
solution in drinking water to the quality of quail eggs gave the results of a real influence on
the colour of the yolk caused by the content of colour of yellow substances called
curcuminoids still sufficient for quail needs and does not affect. The type of carotenoid that
plays an important role in the coloring of egg yolks is in the form of xanthophylls.
Rondonuwu, et al. (2014) stated that the function of turmeric leaf extract in improving the
work of poultry digestive organs is to stimulate the gallbladder wall to secrete bile which is
useful for improving the digestion of feed ingredients such as carbohydrates, fats, and
proteins, so that nutrients in the formation of egg yolks will be absorbed properly as a result
the percentage of egg yolks will increase.

3.1. Adding Herbal Dregs to Haugh Unit

The effect of adding herbal dregs to haugh units is shown in table 1 it can be known that
the average results of treatment from the smallest to the largest sequentially are T0 (74.90 ±
1.59), T3 (75.85 ± 1.92), T2 (75.88 ± 0.83), T1 (76.27 ±1.39), and T4 (77.46 ± 1.41) Based
on the results of the study showed that (P>0.05) which means the treatment has a no real
difference on egg HU. Lestari, et al (2013) stated that the haugh value of units that did not
have a significant effect was caused by depletion of albumen, strains, temperature changes,
increased humidity which caused loss of carbon dioxide (CO 2) and duration of storage.
Statistical results comparable to the research of Kusumastuti, et al (2012) stated that giving
turmeric flour to quails did not have a significant effect on the value of haugh units. Based
on the results of the study, quails given fermentation treatment of herbal dregs produced
haugh unit values of 75.88-77.46 which included the best albumen quality found in AA
(HU>72). This is comparable to Yuwanta, T (2010) states that good egg quality has a haugh
unit range of >72. Based on the United States Department of Agriculture (USDA, 2019)
states that haugh unit values above 72 are categorized as grade AA, 60-72 grade A, 31-60
grade B, and less than 31 grade C. The results of Budiman (1981) stated that egg weight
and egg albumen viscosity that are not significantly different will produce haugh unit
values that are not significantly different, because the size of the haugh unit value depends
on egg weight and albumen height. The results of the study with the addition of fermented
herbal dregs showed a high haugh unit value in the AA garade so that it was indicated that
the eggs produced had good quality.

3.2. Adding Herbal Dregs to Egg White Volume (Albumen)

The effect of adding herbal dregs on egg white volume (albumen) is shown in table 1. it
can be known that the average results of treatment from the smallest to the largest
sequentially are T1 (8.10mL ± 0.34), T3 (8.11 mL ± 0.41), T0 (8.16 mL ± 0.20), T2 (8.23
mL ± 0.06), and T4 (8.57 mL ± 0.18). Based on the results of the study showed that
(P>0.05) which means the treatment has no real difference on egg white volume (albumen).
The results showed an increase in egg white volume in treatment 4, namely with the
addition of herbal dregs 1%, the average volume of egg white owned was 8.57mL ± 0.18.
The increase in egg white volume occurs due to the content of herbal dregs fermented
with Saccharomyces cerevisiae microbes. Piliang, et al (l990) stated that the use of
Saccharomyces sp as a source of probiotics in feed aims to increase the number of lactic
acid bacteria (BAL) which will affect a number of digestive processes and fat absorption in
the digestive tract. This is in line with Natsir (2013) which revealed that the use of
phytobiotics is proven to have a positive influence but is less optimal because it cannot
have a fast effect in the digestive tract. Another factor that causes an increase in egg white
volume is egg storage and egg weight. This is in line with Widodo, et al (2019) who found
that an increase in the number of egg whites affects the daily weight of eggs. Quan and
Benjakul (2019) mentioned that egg white volume can decrease due to loss of water and
carbon oxidized during egg storage. It also leads to depletion of albumen and an increase in
the pH of albumen.

3.3. Adding Herbal Dregs to Egg Yolk Volume

The effect of adding herbal dregs on the volume of egg yolk is shown in table 1 it can be
seen that the average results of treatment from the smallest to the largest sequentially are T4
(5.91mL ± 0.31), T3 (6.00mL ± 0.11), T0 (6.02mL ± 0.09), T2 (6.02mL ± 0.11), and T1
(6.10mL ± 0.31). Based on the results of the study showed that (P>0.05) which means the
treatment has no real difference on the volume of egg yolk (yolk). The results showed an
increase in egg yolk volume (yolk) in treatment 1, namely with the addition of herbal dregs
0.25% of the average egg yolk volume (yolk) owned, which was 86.10mL ± 0.31.
Park, et al (2012) egg volume is strongly influenced by egg weight, if egg weight
produces a real difference it will produce a real difference in egg volume. Based on the
results of the study, the effect of treatment on egg weight did not differ markedly, and so did
the results of the effect of treatment on white volume and yolk volume. There are results
that have no real effect because the active tannin compounds in sambiloto are in the content
of herbal dregs. This is supported by the statement of Zulkarnain, et al (2022) stating that
the function of tannins will react with proteins found in egg centipedes which have
properties resembling animal skin collagen so that the tanning process occurs in the form of
brown deposits that can close the pores of the egg centipede to be impermeable to gas and
air, which will cause to minimize water evaporation and remove CO ₂ which will make the
formation of egg yolk volume not optimal.
3.4. Adding Herbal Dregs to Egg Yolk Colour
The effect of adding herbal dregs on the yellow colour of the egg is shown in table 1 it can
be known that the average results of treatment from the smallest to the largest sequentially
are T0 (1.79 ± 0.22), T1 (2.29 ± 0.05), T2 (2.56 ± 0.17), T3 (2.83 ± 0.07), T4 (3.19± 0.26).
Based on the results of the study showed that (P<0.05) which means the treatment has a
very real different influence on the colour of the yolk. The results showed the best egg yolk
colour in T4 with the addition of 1.00% herbal dregs the average colour of the egg yolk
owned, which was 3.19± 0.26. This states the use of herbal dregs as a treatment material
and given with different levels will see differences in egg yolk colour in each treatment.
Egg yolk is a food and source of fat for embryonic development. The composition of the
yolk is 50% water, 32%-36% fat, 16% protein and 1%-2% glucose. Fatty acids that are
widely found in egg yolks are linoleic, oleic and stearate (Bell and Weaver, 2002).
The colour of the egg yolk in the results of the study has an average score of 2-3 if
based on other studies this score is low. However, the provision of herbal dregs in feed has
a real different effect, this is because the type of quail used is a brown and black cross. This
is comparable to (Mustakim et al., 2023) the colour score of quail egg yolks of black and
brown crosses ranging between 3-5. The main factor affecting the colour of the yolk is feed
containing protein. The results of laboratory analysis of basal feed used the amount of
protein contained in the feed ranges from 20%, this is in accordance with the needs of
quails for production based on Indonesian National Standards. Feed given to quails contains
pigment dyes such as carotenoids, xanthophylls, hutein, zeaxantin, β-carotene, and
cryptosanthine produced from herbal dregs, the pigment giving egg yolk colour in the feed
will be absorbed by organs in the digestive tract so that it will affect the colour of the yolk
(Hilmi, et al., 2018). The colour of the yolk in eggs is influenced by the quality of feed if
the feed contains more carotene and xanthofil which affects the colour of the yolk in eggs,
then the colour of the yolk in eggs is increasingly yellow to reddish yellow (Sutrisna et al.,
2020). In the feed there is curcumin content obtained from turmeric. Curcumin can provide
a natural yellow dye to egg yolks. This increase in egg yolk colour score is thought to be
related to the deposition of the yellow pigment from curcumin at the time of yolk
biosynthesis.

4 Conclusion
The addition of herbal dregs as an additive in basal feed numerically has not been
able to improve the quality of egg white volume, egg yolk volume, and haugh units
but has a very real influence on egg yolk colour due to curcumin content found in
herbal dregs. The best results in Duncan's research were found in the T4 treatment
(1.00% herbal dregs).

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