摘要：The research was conducted to investigate the effect of ration containing protected omega-3 and fermented rice bran on chemical composition of dairy milk. The research employed 10 female PFH dairy cows of 2-4 years old with body weight 300-375 kg. The research was assigned in randomized complete block design. The treatment consisted of P0= control ration, P1= P0 + 20% fermented rice bran, P2= P1 + 4% soya bean oil, P3= P1 + 4% protected tuna fish oil and P4= P1 + 4% protected lemuru fish oil. The results showed that the effects of fish oil supplementation in the rations significantly (P<0.01) decreased feed consumption, cholesterol, low density lipoprotein, lipids, and saturated fatty acids. Meanwhile, it increased milk production, content of high density lipoprotein, omega-3, omega-6 and unsaturated fatty acids in the dairy cows milk. It is concluded that the inclusion of 4% protected fish oil in the rations can produce healthy milk by decreasing milk cholesterol and increasing omega-3 fatty acids content.
其他摘要：Penelitian ini bertujuan untuk menguji pengaruh ransum yang mengandung omega-3 terproteksi dan dedak padi fermentasi terhadap komposisi kimia susu sapi. Penelitian menggunakan 10 ekor sapi perah betina berumur 2-4 tahun dengan bobot badan 300-375 kg. Penelitian menggunakan rancangan acak kelompok. Perlakuan terdiri atas P0= ransum kontrol, P1= P0 + 20% dedak padi fermentasi, P2= P1 + 4% minyak kacang kedelai, P3= P1 + 4% minyak ikan tuna terproteksi, dan P4= P1 + 4% minyak ikan lemuru terproteksi. Hasil penelitian menunjukkan bahwa efek suplementasi minyak ikan dalam ransum secara nyata (P<0,01) menurunkan konsumsi pakan, kolesterol, LDL (low density lipoprotein), lipid, dan asam lemak jenuh. Namun demikian, meningkatkan produksi susu, kandungan HDL (high density lipoprotein), omega-3, omega-6, dan asam lemak tidak jenuh dalam susu sapi. Dapat disimpulkan bahwa penambahan minyak ikan terproteksi sebanyak 4% dalam ransum mampu menghasilkan susu yang sehat dengan menurunkan kandungan kolesterol susu dan meningkatkan kandungan asam lemak omega-3.
