Koagulasi darah Waktu normal dan hipokolesterolemik Tikus (Rattus norvegicus L) Fed Olahan Omega-3 Mengandung Telur

Blood Coagulation Time of Normal and Hypocholesterolemic Rats (Rattus norvegicus L) Fed Processed Omega-3 Containing Egg

Dini Hardini

Abstract

The research was aimed to investigate blood coagulation time of Rattus norvegicus L fed by fried and boiled egg yolk containing polyunsaturated fatty acid. Fivety six 2 months old male of Rattus norvegicus L. separated in 2 groups; normal and hypercholesterolemia (blood cholesterol > 200 mg/dl). The rats were placed in individual cage, fed 15 g/rat/day and drinking water available ad libitum. The ration composed of 90% basal feed and 10% of treatment egg yolk of daily feed consumption (20% BW). Seven treatments of egg yolk were prepared, namely frying at 170°C for 3’ (GM) and 1’(GSM) using deep fryer , oilless frying 70 °C, for 10’ (TM) and 6’ (TSM) using teflon pan, and boiling at 100 °C for 10’(RM) and 4’ (RSM) using thermoregulator pan and a fresh omega egg as a control. Factorial 2 x 7 of completely randomized design was used for 4 weeks research period. The data were analyzed by variance and Duncan’s Multiple Range Test. The result showed that for normal rat, the fastest blood coagulation time was GM rat (85”) and the slowest was RSM rat (128”), while for hypercholesterolemic rat which had the coagulation times faster than normal rat, ranged between 38” on GM rat until 88” on TM rat (JIIPB 2009 Vol 19 No 2: 131-137).
Keywords : Coagulation time, Rattus norvegicus L, Hipercholesterolemia, Omega eggs

Keywords

Coagulation time; Rattus norvegicus L; Hipercholesterolemia; Omega eggs

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