The Effect of Fermented Dragon Fruit (Hylocereus polyrhizus) Flour Peel on Egg Quality of ISA Brown Chickens

Dragon fruit (Hylocereus polyrhizuz) flour peel has been reported to contain phytochemicals such as flavonoid that various activities such as antimicrobial and antioxidant. The study was aimed to investigated the effect of fermented dragon fruit (Hylozereus polyrhizus) flour peel on egg quality ISA Brown chickens .One hundred fifty ISA Brown chickens 85 week aged were divided into 3 treatment, 5 replications with 10 birds in each replication. The completely Randomized Design (CRD) was used, and the treatment were: DF0: ration without fermentation dragon fruit peel flour, DF1: ration with 5% fermentation dragon fruit peel flour, and DF2: ration with fermentation dragon fruit peel flour (DF1) + 1% Calcium. The variable observed were: Han Day Production (HDP), egg weight, exterior and interior egg quality, shell weight, egg shell thickness, Haugh Unit (HU), yolk colors. The outcome indicated that treatment of DF0, DF1 and DF2 are not significantly different (P>0.05) for yolk colors , egg Index, HU , but HDP, egg weight, egg shell thickness DF1 and DF2 is significantly different (P<0.05) than DF0. It is concluded that quality of egg ISA Brown gave ration fermentation flour peel dragon fruit (Hylocereus polyrhizus) 5% (DF1) and ration DF1+ 1% Calcium (DF2) increase the HDP, egg weight, and eggs shell thickness.