The potential of Azolla and maggot flour in fermented feed for poultry and their effect on the quality of hybrid chicken eggs

Maggot flour is an alternative source of animal protein, on the other hand, azolla contains vegetable protein. This research aims to determine the potential and effect of using maggot flour and azolla in fermented feed on egg quality. The design used was a Completely Randomized Design (CRD) which consisted of 5 treatments with 4 replications. The types of treatment used were as follows: T0 (commercial 100% CP 524 basal feed), T1 (90% basal feed + 5% maggot flour + 5% azolla flour), T2 (85% basal feed + 5% maggot flour + 10 % %azolla flour %), T3 (85% basal feed + 10% maggot flour + 5% azolla flour), and T4 (80% basal feed + 10% maggot flour + 10% azolla flour). The parameters measured are egg shape, egg weight, egg HU value, egg yolk colour and egg grade. The results showed that the use of maggot flour and azolla in fermented feed did not have a significant effect (P>0.05) on egg chicken quality. This shows that in general the quality of eggs from purebred chickens fed fermented feed containing maggot and azolla flour up to 10% is equivalent to the control treatment, without reducing egg quality.


Introduction
Abstract.Maggot flour is an alternative source of animal protein, on the other hand, azolla contains vegetable protein.This research aims to determine the potential and effect of using maggot flour and azolla in fermented feed on egg quality.The design used was a Completely Randomized Design (CRD) which consisted of 5 treatments with 4 replications.The types of treatment used were as follows: T0 (commercial 100% CP 524 basal feed), T1 (90% basal feed + 5% maggot flour + 5% azolla flour), T2 (85% basal feed + 5% maggot flour + 10 % %azolla flour %), T3 (85% basal feed + 10% maggot flour + 5% azolla flour), and T4 (80% basal feed + 10% maggot flour + 10% azolla flour).The parameters measured are egg shape, egg weight, egg HU value, egg yolk colour and egg grade.The results showed that the use of maggot flour and azolla in fermented feed did not have a significant effect (P>0.05) on egg chicken quality.This shows that in general the quality of eggs from purebred chickens fed fermented feed containing maggot and azolla flour up to 10% is equivalent to the control treatment, without reducing egg quality.
Hybrid chickens have higher egg production and faster growth, with less feed.Hybrid breed laying hens can produce twice the number of eggs as local chickens on a regular basis with a longer laying period [1].Hybrid chickens have superior genetics that are capable of producing high value eggs such as chickens resulting from crossing Black Australorp with Indigenous Chickens [2].Egg production can be caused by feed rations such as being unbalanced or not meeting the nutritional needs required by laying hens.
Quality feed contains nutrients including carbohydrates, protein, fat, minerals and vitamins.Standard feed for laying hens includes 18% protein, a maximum of 4% crude fiber, a maximum of 5% fat in the feed, 3% calcium and 0.6% phosphorus [3].Laying hens require a higher protein component to support the egg formation process, around 18% [4].The protein component in animal 1297 (2024) 012012 IOP Publishing doi:10.1088/1755-1315/1297/1/012012 2 feed rations has an important role in the formation of body tissue and plays an active role in vital metabolism such as hormones, enzymes, antibodies and others [5].
One way to increase the nutritional content of feed is through fermentation before giving it to chickens.Fermentation is a processing technology that involves the activity of microorganisms to improve the nutrition of low quality ingredients [6].Fermentation can improve the nutritional quality of feed ingredients, because in the fermentation process chemical changes occur in organic compounds (carbohydrates, fats, proteins, crude fiber) and other organic materials in both aerobic and anaerobic conditions, through enzymes produced by microbes.Maggot flour is a source of protein that can be used in animal feed rations.
Maggot comes from the Black Soldier Fly (BSF) which is in larval form [7]. The protein content in maggots is 40-50% and the fat content is 29-32% [8].Apart from maggots, azolla has the potential as an alternative feed ingredient for poultry with a high protein content, reaching 31.25%.Protein is a nutrient that is needed in the egg formation process and influences the quality of the eggs produced, such as egg weight, egg shape, egg white viscosity and egg yolk color.This shows that protein in the ration plays an important role in egg quality [9].
The use of azolla in the ration of laying Arabian chickens up to the level of 9% produces the same egg yolk weight, haught index, egg white index and egg yolk index, while up to the level of 6% can increase egg weight, white weight.egg and egg yolk color [10].The average egg white index value is 0.090-0.120[11].Egg white is an indication in determining egg quality, which is related to the HU value.The higher the viscosity of the egg white, the higher the HU value and the higher the quality of the egg [12].Based on this background, further research was carried out to determine the shape, weight and HU value of hybrid chicken eggs with the addition of maggot flour and azolla flour to fermented feed.

Materials and methods a. Material used
The research material used was 20 hybrid chickens aged 9 months with an average weight of 1.2 kg and 50 hybrid chicken eggs.The chickens were obtained at the Animal Husbandry Field Laboratory, Animal Husbandry Study Program, Faculty of Agriculture, USK.Maggots (BSF fly larvae) and azolla were cultivated in the Animal Husbandry Field Laboratory for 15 days and have gone through a processing process to become maggot and azolla flour.

c. Treatment ration
The treatment ration in this study used commercial feed 524, rice bran, corn, soybean meal, topmix and coconut oil.Treatment rations can be seen in Table 3.
Table 3. Composition of basal feed ingredients.
Ingredient Composition (%) Protein (%) EM (Kcal) Commercial feed CP524 [14]  43 9.46 1247 Rice bran [15]  11 1.1 297 Soybean meal [15]  16 7.2 368 Corn [16]  21 d.Data collection 1.At this stage the chickens are weighed every week to determine the body weight of each chicken.2. Collect shape data using a calliper and measure the length and width of the egg.Then the measurement results are entered into a formula to determine the shape of the egg.Collect egg weight data using an analytical scale and record the egg weight results.Data was collected on egg 4 HU values using an egg HU measuring instrument (Haught Micro meter) and the height of the egg white was measured and then entered into the formula.3. Collect egg yolk colour data using a colour fan (yolk colour chart) and then compare it with the egg yolk colour to get the appropriate numbering.Retrieval of egg grade data using a vernier calliper tool.
e. Parameters 1. Egg Shape By observing the shape of the eggs and then grouping the samples into oval, oval and round shapes.The shape of a chicken egg is expressed in the comparison index between the width and length of the egg [15].A good egg shape is proportional, not bumpy, not too oval and not too round [12].
Egg Shape Index= (Egg Width)/ (Egg Length) x 100 (1) 2. Egg Weight The weight of the eggs is by means of chicken eggs that have been cleaned and weighed using analytical scales or digital scales and the weight of the eggs can be measured by placing the eggs on the scales so the results can be seen on a digital scale and then the results obtained are recorded.
3. HU Value of Eggs Haugh units are obtained by weighing the weight of a whole egg using an analytical scale and measuring the height of the white using an egg HU measuring instrument (Haught Micro meter) and then calculating it using the formula.
5. Egg Grade According to North (1990), eggs are classified into four groups based on haugh units with the symbol HU, namely group AA ≥ 72, group A = 62 -72, group B = 50 -60, and group C ≤ 50.

Egg Shape
Based on their shape, eggs are grouped into several parts, namely biconical (both ends are pointed), conical (one end is pointed), elliptical (resembles an ellipse), normal which is the best egg shape, and spherical (almost round) [18].Based on SNI 01-3926-2006 a good egg shape is not too oval and not too round.The results showed that in the form of hybrid chicken eggs the best results were obtained in the T3 treatment (85% basal feed + 10% maggot flour + 5% azolla flour) with an egg shape that was not too round, not too oval and in accordance with SNI 01-3926-2006.This is due to the high protein content found in this treatment.The protein content can increase the size of chicken eggs [19].
Egg shape is also closely related to egg index value.Egg index value is influenced by several factors, namely genetic traits, age of poultry when laying eggs, and physiological properties contained in the chicken body [20].The difference in egg index value results from the high supply of fat and energy in the from maggot.So that there is a buildup of fat on the walls of the reproductive tract which causes a narrowing of the reproductive tract so that the shape of the egg will become more oval.Therefore, shape of the egg can be known through the egg index value.Eggs with an egg index smaller than 80% are oval in shape.Eggs with an index greater than 80% are round.

Egg Weigt
One of the factors affecting egg weight is the genetic quality of the broodstock and the ration provided [21].Other factors that affect egg weight are genetics, sex maturity level of the parent, age of the parent, medication, and feed.Genetic factors can affect the length of the ovum growth period so that the yolk can become larger and produce large eggs.Egg weight is often used as a selection criterion for laying hens.
Tabel 5. Average egg weight (g).The results of the analysis of variance showed that feeding fermented feed containing azolla flour and maggot flour had no significant effect (P>0.05) on the egg weight of hybrid chickens.Statistically this indicates that there is no significant decrease or increase in egg weight in hybrid chickens.Data obtained in this study showed the egg weight of hybrid chickens from all treatments ranged from 44.58-49.82g.Based on SNI 01-3926-2006 egg weight is divided into four groups, namely extra (>60 g), large (56-60 g), medium (51-55 g), small (46-50 g) and extra small (<46 g).This shows the average weight of eggs produced is included in the small group.
The good quality of feed will contain protein, amino acids and linoleic acid [22].This content will affect egg weight because it will produce large eggs.The content of nutrients in feed can affect the weight of an egg, such as maggot flour added to fermented feed which contains 38% crude protein, 35% fat, 9.13% ash, 7.8% water and 10% crude fiber and azolla flour which contains 23.90% crude protein, 2.92% crude fat, 13.00% ash, 14.25% crude fiber, 21.75% water and 78.25% dry matter [23].

HU value of egg
HU is one of the quality parameters of egg freshness that is calculated based on egg white height and egg weight.Fresh eggs usually have thick egg whites.The higher the HU value of an egg indicates that the egg quality is getting better.According to SNI 01-3926-2006 the freshness of eggs is divided into: a. Quality I = HU value ≥72, b.Quality II = HU value 62-72 and c.Quality III = HU value ≤60.The results of the analysis of variance showed that feeding fermented feed containing azolla flour and maggot flour had no significant effect (P>0.05) on the HU value of hybrid chicken eggs.Statistically this indicates that there is no significant decrease or increase in the value of egg HU in hybrid chickens.The data obtained in this study showed that the HU value of hybrid chicken eggs from all treatments ranged from 53.0-56.2.This indicates that the feeding of fermented feed containing maggot flour and azolla flour did not affect the egg HU value.According to the results of the study contained in Table 6, the HU quality of hybrid chicken eggs is categorized as B quality.
Protein in the ration affects the quality of egg white [24].The protein content in the feed given affects egg white or albumin because the index value of egg white is obtained from the protein contained in the feed [10].The factors that affect the HU value are egg white height and egg weight [25].
Egg white height is largely determined by the density of the egg white itself and egg white density is influenced by the protein content in the ration consumed by livestock [26].Each treatment has relatively the same protein content, so the HU value obtained shows no significant effect.The optimal nutrient absorption, especially protein absorption, can increase the viscosity of HU [27].In addition, the increasing process of amino acid absorption will also maintain ovumucin and lecithin, thus causing an increase in egg white viscosity.The decrease in HU value is related to the dilution of albumin.

Egg Yolk Colour
Egg yolk colour can be influenced by feed.The higher the protein, energy and mineral content in the ration, the better the yolk quality.The good yolk colour ranges from 9-12 [28].The longer the egg is stored, the lighter the yolk colour, because of the absorption of water from the albumen into the yolk so that the yolk colour becomes young and pale [29].The results of the analysis of variance showed that feeding fermented feed containing azolla flour and maggot flour had no significant effect (P>0.05) on the colour of egg yolk of hybrid chickens.
Statistically this indicates that there is no significant decrease or increase in the colour of egg yolk in hybrid chickens.The good yolk colour is in the range of 9-12, while pale yolk is in the range of <9 [30].High-producing chickens usually have easier coloured yolks than low-producing chickens because the pigments obtained from feed are distributed mereta on a number of eggs produced.The yellow colour of the egg is influenced by the dye content in azolla which contains more carotene, such as xantophyl which increases the yellow colour of the egg so that it is increasingly orange yellow to reddish yellow [31].
The difference in yolk colour is thought to be caused by differences in metabolic ability in digesting the ration and differences in absorbing xantophyl pigments in the ration.In addition, eggs experience water permeation from the egg white to the yolk which results in stretching of the vitellin membrane, so that the volume of the yolk becomes larger which results in a pale yolk colour.Yolk colour depends on the pigments in the ration [33].

Egg Grade
There are several ways to determine good egg quality, one of which can be seen from the thickness of the egg white or albumen.The height of the albumen can be measured by the Haugh Unit tool.Currently, the colour of the yolk cannot be used as the main benchmark in determining the quality of chicken eggs, because technological developments allow camouflaging the yolk with chemicals or herbal substances.Therefore, egg white thickness can be an alternative to the main benchmark in determining egg quality.Types of egg quality can be classified into four qualities, namely: AA (excellent), A (good), B (fair), and C (poor).The results showed that in egg grade the best results were obtained in treatment T1: 90% basal feed + 5% maggot flour + 5% azolla flour.Because in treatment T1 eggs with grade AA, A, and B were obtained, but there were no eggs with grade C. Egg grade is obtained from the results of egg weight and egg HU value.The nutritional content of the feed can affect the weight of an egg.Fermented maggot flour contains 38% crude protein, 35% fat, 9.13% ash, 7.8% water and 10% crude fiber and azolla flour which contains 23.90% crude protein, 2.92% crude fat, 13.00% ash, 14.25% crude fiber, 21.75% water and 78.25% dry material [23].
The protein content in the treatment feed given affects egg white or albumin because the egg white index is obtained from the protein contained in the feed [10].In this study, each treatment had relatively the same protein content, resulting in egg grade values that were not too far away.Protein absorption can increase the viscosity of the HU value and increase the absorption process of amino acids, causing an increase in egg white viscosity [27].The content of protein, amino acids and linoleic contained in maggot and azolla can affect egg weight because it will produce large egg weight.
Egg weight will decrease due to low absorption of nutrients in feed content such as anti-nutritional substances contained in azolla in the form of tannins.Egg grade aims to classify eggs based on the weight of the scales so as to get a division of the same size and determine the quality of the eggs.Egg

Table 2 .
Results of proximate analysis of nutrient content of prepupa larval stage. Source:[14]

Table 4 .
Percentage by hybrid chicken egg shape.