Proceedings of the 2022 Brawijaya International Conference (BIC 2022)

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The Effect of the Used Liquid Probiotic as Feed Additive on Physical Carcass Quality of Cross-Breed Chicken

Authors
Muhammad Halim Natsir1, *, Yuli Frita Nuningtyas1, Osfar Sjofjan1, Veronica Margareta Ani Nurgiartiningsih1, Muhammad Nur Yazid2
1Faculty Animal Science, Universitas Brawijaya, Malang, Indonesia
2Under Graduate Student, Faculty Animal Science, Universitas Brawijaya, Malang, Indonesia
*Corresponding author. Email: emhanatsir@ub.ac.id
Corresponding Author
Muhammad Halim Natsir
Available Online 30 April 2023.
DOI
10.2991/978-94-6463-140-1_57How to use a DOI?
Keywords
carcass; chicken; cross-breed; probiotic
Abstract

The purpose of this study was to evaluate the effect of the addition of probiotics in liquid form as feed additive on the physical carcass quality of cross-breed chickens. The material was used 180 DOC (Day Old Chick) non-sexing cross-breed chickens maintained for 60 days. This research method used a field experiment with a completely randomized design consisting of 5 treatments and 4 replications. The treatments consist of P0 = control feed, P1 = control feed + 0.25% liquid probiotic, P2 = control feed + 0.5% liquid probiotic, P3 = control feed + 0.75% liquid probiotic, P4 = control feed + 1% liquid probiotic. Data were analysed using analysis of variance (ANOVA) and if there was a significant effect will be tested with DMRT (Duncan Multiple Range Test). The variable consists of color indicator, texture, water holding capacity (WHC), and cooking loss. The results showed that probiotics had a significant effect (P < 0.05) on the color indicator L and a* and also texture, however did not significant effect (P > 0.05) on the color indicator b*, WHC, and cooking loss. It concluded that the addition of 1% liquid probiotics as a feed additive has the best results on the carcass quality of cross-breed chicken.

Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the 2022 Brawijaya International Conference (BIC 2022)
Series
Advances in Economics, Business and Management Research
Publication Date
30 April 2023
ISBN
978-94-6463-140-1
ISSN
2352-5428
DOI
10.2991/978-94-6463-140-1_57How to use a DOI?
Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Muhammad Halim Natsir
AU  - Yuli Frita Nuningtyas
AU  - Osfar Sjofjan
AU  - Veronica Margareta Ani Nurgiartiningsih
AU  - Muhammad Nur Yazid
PY  - 2023
DA  - 2023/04/30
TI  - The Effect of the Used Liquid Probiotic as Feed Additive on Physical Carcass Quality of Cross-Breed Chicken
BT  - Proceedings of the 2022 Brawijaya International Conference (BIC 2022)
PB  - Atlantis Press
SP  - 574
EP  - 582
SN  - 2352-5428
UR  - https://doi.org/10.2991/978-94-6463-140-1_57
DO  - 10.2991/978-94-6463-140-1_57
ID  - Natsir2023
ER  -