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This study was aimed to examine the effect of garlic (Alium sativum) and Lactobacillus acidophilus as synbiotics for calcium, protein levels and calcium, protein mass of broiler chicken meat. Experiments used 144 DOC 7-dayold Cobb strains CP 707 unsexed with body weights of 218.5 ± 8.87g, with completely design (CRD) with 3 treatments and 8 replications and each unit consist of 6 birds. The treatments given were T0: basal ration; T1: basal ration + 2 ml synbiotic; T2: basal ration + 4 ml synbiotic. The parameters measured including the calcium, protein levels and calcium, protein mass broiler of meat. The research data were analyzed using analysis of variance with the F test to know the effect of treatment. If there were significant effect of treatment, continous to Duncan's multiple range test, with the help of a statistical analysis system (SAS). The results showed that sinbiotik from garlic extract and Lactobacillus acidophilus supplementation the ration with a level of 2 ml /1 kg was able to increase the protein mass and 4 ml/1 kg was able to increase the level of meat protein of broiler meat was not able to increase the calcium levels and calcium mass.

jurnal sain peternakan indonesia/jurnal sain peternakan indonesia

Potensi Bawang Putih (Alium Sativum) dan Lactobacillus achidophilus sebagai Sinbiotik terhadap Kadar Kalsium, Protein serta Masa Kalsium, Protein Daging Ayam Broiler