Suryadi Ujang, Nugraheni Yudhi Ratna, Prasetyo Anang Febri, Awaludin Aan
Department of Animal Science, Politeknik Negeri Jember, Mastrip Street PO. BOX 164, Jember, Indonesia.
Department of Parasitology, Faculty of Veterinary Medicine, Universitas Gadjah Mada, Jl. Fauna No. 2, Karangmalang, Yogyakarta, Indonesia.
Vet World. 2019 Nov;12(11):1775-1778. doi: 10.14202/vetworld.2019.1775-1778. Epub 2019 Nov 13.
A local microorganism-based probiotic has been developed as an alternative to using antibiotic growth promoter and its effect on broiler meat quality has been studied, when supplemented with poultry feed at different concentrations. This study aimed to understand the effect of local microorganism-based probiotic sourced from cattle rumen and chicken intestine and added as feed supplement at different concentrations on broiler meat quality.
The local microorganism-based probiotic made from cattle rumen and chicken intestine contained spp., spp., spp., and spp. The experiments followed a completely randomized design. Treatments in the study were: P0, i.e., control (without probiotic), P1 (probiotic administered at 5 ml/kg feed), P2 (probiotic administered at 10 ml/kg feed), and P3 (probiotic administered at 15 ml/kg feed). Each treatment was repeated 5 times. Parameters examined in this study were pH, meat tenderness, fat content, and meat protein content.
Based on a total of 200 chickens, the percentage of meat protein content in treatments P1, P2, and P3 showed an increase of 19.34%, 19.42%, and 19.64%, respectively, when compared with P0 that showed a protein content increase of 19.14%. The fat content of meat for P1, P2, and P3 was 21.54%, 21.46%, and 21.30%, respectively, which was less than the value for P0 (21.69%). The treatments did not significantly affect pH or meat tenderness when compared with the control. The usage of this novel probiotic as a feed supplement resulted in an increase in meat protein content and a decrease in fat content.
This study indicates that using the local microorganism-based probiotic sourced from cattle rumen and chicken intestine to supplement poultry feed did not have a significantly different effect (p>0.05) on meat pH; however, it had a significantly different (p<0.05) on protein and fat content of broiler meat.
已开发出一种基于本地微生物的益生菌，作为抗生素生长促进剂的替代品，并研究了其在以不同浓度添加到家禽饲料时对肉鸡胴体品质的影响。本研究旨在了解源自牛瘤胃和鸡肠道的基于本地微生物的益生菌以不同浓度作为饲料添加剂对肉鸡胴体品质的影响。
由牛瘤胃和鸡肠道制成的基于本地微生物的益生菌含有 种、 种、 种和 种。实验采用完全随机设计。本研究中的处理组为：P0，即对照组（不添加益生菌），P1（以 5 毫升/千克饲料的剂量添加益生菌），P2（以 10 毫升/千克饲料的剂量添加益生菌），以及 P3（以 15 毫升/千克饲料的剂量添加益生菌）。每个处理组重复 5 次。本研究中检测的参数为 pH 值、肉的嫩度、脂肪含量和肉蛋白含量。
在总共 200 只鸡中，与蛋白质含量增加 19.14%的 P0 相比，P1、P2 和 P3 处理组的肉蛋白含量百分比分别增加了 19.34%、19.42%和 19.64%。P1、P2 和 P3 的肉脂肪含量分别为 21.54%、21.46%和 21.30%，低于 P0 的值（21.69%）。与对照组相比，这些处理对 pH 值或肉的嫩度没有显著影响。使用这种新型益生菌作为饲料添加剂导致肉蛋白含量增加，脂肪含量降低。
本研究表明，使用源自牛瘤胃和鸡肠道的基于本地微生物的益生菌来补充家禽饲料，对肉的 pH 值没有显著差异（p>0.05）；然而，对肉鸡的蛋白质和脂肪含量有显著差异（p<0.05）。
