The effect of feeding fermented kombucha tea on HLD, LDL and total cholesterol levels in the duck bloods

• Published in: Biotechnology in animal husbandry Vol. 27; no. 4; pp. 1749 - 1755
• Main Authors: Adriani, L., Mayasari, N., Angga, A, Kartasudjana, R.
• Format: Journal Article
• Language: English
• Published: 2011
• ISSN: 1450-9156; 2217-7140
• DOI: 10.2298/BAH1104749A

Kombucha have high content of glucoronic acid, a substance that could neutralized cholesterol deposit, changed to another compound that more soluble in water. The experiment concerns the effects of supplementary fermented kombucha tea on HDL, LDL, and total cholesterol levels in the duck bloods. It was carried out at the Faculty of Animal Husbandry, Universitas Padjadjaran. The objective of this research was to determine the effect of giving different levels of fermented kombucha tea on High Density Lipoprotein (HDL), Low Density Lipoprotein (LDL) and the total cholesterol levels of duck bloods. This research used an experimental methods with completely randomized design (CRD). There were five treatments (P0 = 0%, P1 = 10%, P2 = 15%, P3 = 20%, and P4 = 25%) and four replications. Results indicated that all treatment decreased significantly LDL and total cholesterol levels, and increased HDL. The conclusion is, the addition of fermented kombucha tea up to 25% will decrease LDL and total cholesterol, and increase HDL in the duct blood. Kombuha sadrzi visok nivo glukuronske kiseline, supstance koja vrsi neutralizaciju holesterolskih depozita pretvarajuci ih u jedinjenja rastvorljiva u vodi. Proucavani su efekti fermentisanog kombuha caja, kao dodatka u ishrani, na HDL, LDL i ukupan nivo holesterola u krvi pataka. Ogled je obavljen na Fakultetu za stocarstvo-Univerziteta u Padjadjaran-u. Predmet istrazivanja bilo je utvrdjivanje uticaja razlicitih koncentracija fermentisanog kombuha caja na nivoe liporoteina visoke gustine (HDL) i liporoteina niske gustine (LDL) kao i na nivo ukupnog holesterola u krvi pataka. U istrazivanju je koriscen eksperimentalni metod sa kompletno slucajnim modelom (CRD). Ogled je obuhvatio pet tretmana (P0 = 0%, P1 = 10%, P2 = 15%, P3 = 20%, and P4 = 25%) i cetiri ponavljanja. Rezultati su pokazali da je dopunska ishrana svim tretmanima znacajno smanjila nivo LDL i ukupnog holesterola dok je nivo HDL povecan. Moze se zakljuciti da dodavanje fermentisanog kombuha caja do 25% u ishrani snizava nivoe LDL i ukupnog holesterola uz povecanje nivoa HDL.