Open AccessLACTIC ACID BACTERIA PROBIOTIC OF FISH’S GASTROINTESTINAL TRACT AS WEIGHT AND CHOLESTEROL BOOSTER IN BROILER MEAT
Author(s) -
Astuti Astuti
Publication year - 2016
Publication title -
jurnal penelitian saintek/jurnal penelitian saintek
Language(s) - English
Resource type - Journals
eISSN - 2528-7036
pISSN - 1412-3991
DOI - 10.21831/jps.v20i2.9602
Subject(s) - broiler , probiotic , lactic acid , cholesterol , food science , bacteria , biology , gastrointestinal tract , microbiology and biotechnology , zoology , medicine , endocrinology , biochemistry , genetics
This research was aimed at nding the in uence of giving isolate probiotic Lactic Acid Bacteria (BAL) Streptococcus thermophillus from the sh’s gastro-intestinal tract toward the broilers’ appearance including the enhancement of the weight, and the broilers’ cholesterol level. The subjects of the research are 40 roosters of broiler chicken, PT Multi Breeder Adirama at the age of 1 week. The probiotic of isolate treatment of BAL used in this research is Streptococcusthermophillus bacteria in the form of freeze dying from Nutrition Biochemical Laboratory, Veterinary Faculty of UGM. Treatment I was as the control (without BAL); the number of BAL in treatment II is 10 6CFU/ml; the number of BAL in treatment III is 10 CFU/ml; and the number of BAL in treatment IV is 10 CFU/ml. The data recording for the performance was done every week including the weight enhancement. The data collection for cholesterol level enhancement was done at the end of the research. The data which were collected: theweight enhancement, and the broilers’ cholesterol level. The nding shows that the treatment of giving lactic acid bacteria of Streptococcus thermophillus caused the broilers’ cholesterol decreased signi cantly; giving probiotic BAL is not in uenced toward the performance of growth while the best level of BAL is 108 CFU/ml