Background: This study examined the effects of a diet supplemented with peanut skin and bromelain on egg production, egg quality, blood parameters and fat accumulation in middle-aged and aged laying hens. 
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Methods: In Trial 1, 120, 62-week-old Hisex Brown laying hens were grouped into five treatments: A control and high and low concentrations of peanut skin and bromelain groups. In Trial 2, 96, 93-week-old Hisex Brown laying hens were grouped into four groups: control, high concentrations of peanut skin and bromelain and a peanut skin and bromelain combination. Egg production and quality were monitored over an 8-w period and included egg weight, shell thickness and yolk color. Blood samples were analyzed for lipid profiles and liver function. Fat accumulation was observed in the abdominal cavity. 
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Result: Egg production of hens receiving supplementation of peanut skin and bromelain improved substantially in 62-w-old hens (but not in 93-w-old hens) compared with the control group. Substantially reduced blood glucose levels and beneficial changes in yolk color were observed in the supplemented groups. The addition of peanut skin and bromelain to the diet positively affects the productivity and health of middle-aged laying hens.

Effects of Dietary Supplementation with Peanut Skin and Bromelain on Egg Production, Blood Parameters and Liver Fat Accumulation in Middle-age and Aged Laying Hens

Background: Bullet Tuna (Auxis Rochei) is commonly found in Indonesian waters and its distribution in the world includes warm waters (tropical and subtropical). The utilization of this fish is still minimal because people prefer to consume it as a daily side dish. The high protein content in Bullet Tuna has the potential to be processed into fish protein hydrolysate (FPH) which has a higher economic value for applying in the food and pharmaceutical fields. 
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Methods: This study aims to obtain FPH from Bullet Tuna using the bromelain enzyme. The method used to produce FPH was hydrolyzing muscle tissue with variations of the bromelain at 2, 3, 4, 5 and 6% (w/v) at 55&ordm;C for 6 hours.&nbsp; 
 
Result: Characteristics of the best FPH obtained by the addition of bromelain 6% (w/v) were observed as protein content of 77.80%, nitrogen content of 12.45%, water content of 7.32%, fat content of 0.97%, ash content of 11.88% and degree of hydrolysis of 60.46%. It had 15 types of amino acids and an antioxidant activity value of 94.05 ppm. Results suggested that the FPH of Bullet Tuna produced showed a promising additive for food and industrial applications.

Effects of Dietary Supplementation with Peanut Skin and Bromelain on Egg Production, Blood Parameters and Liver Fat Accumulation in Middle-age and Aged Laying Hens

Nutrient Composition and Antioxidant Properties of Fish Protein Hydrolysate from Bullet Tuna (Auxis rochei)