Effects of cellulase, carnitine and fish supplementations on lipid and fatty acid levels of Muscovy duck eggs

The research aimed to investigate the effect of cellulase, carnitine and Lemuru fish oil supplementation on lipid and fatty acid contents of Muscovy duck eggs. A total of 120 Muscovy duck was allocated randomly to 4 dietary treatments. The basal diet consisted of corn, rice bran and layer concentrate, defined as P1. The remaining treatments were basal diet + 0.1% cellulase enzyme (P2), basal diet + 0.1% cellulase enzyme + 40 ppm L carnitine (P3), basal diet + 0.1% cellulase enzyme + 40ppm L-carnitine + 4% Lemuru fish oil (P4). Result shows supplementation of cellulase enzyme did not influence lipid, cholesterol, and fatty acid contents in eggs resulted, while supplementation of carnitine decreased cholesterol content (P<0.01) without affecting lipid and fatty acid contents. Furthermore, supplementation of Lemuru fish oil in diet containing cellulase enzyme and carnitine enhanced lipid, high-density lipoprotein, and unsaturated fatty acid contents in the eggs (P<0.01). Accordingly, supplementation of Lemuru fish oil decreased low-density lipoprotein, cholesterol, and saturated fatty acid contents (P<0.01). It is concluded that supplementation of carnitine and fish oil in the diet produced Muscovy duck eggs with considerably high unsaturated fatty acids and low cholesterol contents.