The use of lactate acid bacterium, streptococcus thermophillus from fish digestion organ to growth and colesterol level of chicken broiler strain hubbart

Author: 
Astuti
Abstract: 

The purpose of this research was to determine the effect of probiotic LAB isolates of Streptococcus thermophillus of fish waste on the cholesterol levels of broiler chicken meat. This research material is Hubart Strain male broiler production PT Multi Breeder Adirama much as 40 chicken attain the age of 1 day. Lactate Acid bacteria (BAL) used in this research were freeze drying Streptococcus thermophillus which were taken from Biochemistry Nutrition Laboratory of Faculty of Animal Breeding of Gajah Mada University. Treatment I was as a control (Without BAL). Treatment II used 106 Colony forming UNIT/ml BAL cell. Treatment III used 107 colony forming UNIT/ml BAL cell. Treatment IV used 108 colony forming UNIT/ ml BAL cell. Data was collected every week include weight gain and data for cholesterol levels at the end of the research. Data taken include: cholesterol levels of broiler chicken meat. The result of the research showed that giving lactate acid bacteria, Streptococcus thermophiles, significantly reduced the cholesterol level in broiler chicken meat. LAB probiotic effect on weight gain and the best level is the level BAL 108 CFU / ml (R3).

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   Vol. 07, Issue 01, January 2017

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