Evaluation of Probiotics as an Alternative a Substitute for Antibiotic Growth Promoters (AGP) on Carcass Percentage and Physical Quality of Broiler’s Meat

Abstract

Abstract The addition probiotics brings several benefit including protect the environment by reducing ammonia gas. This research aims to evaluate probiotics as a substitute for AGP on carcass percentage and physical quality of broiler’s meat. This experiment used 300 Lohmann broilers day old chick (DOC) is divided into 3 groups of treatment and 5 replications in each treatment during the 35 days. The experimental design used was Completely Randomized Design (CRD) with three treatments, there are P0: (basal diet); P1: (P0 + AGP zinc bacitracin 0.04%); P2: (P0 + probiotics in drinking water). The parameters measured were carcass percentage, pH, tenderness, meat cooking loss, water holding capacity and organoleptic. All data collected within the present study were analyzed using Analysis of Variance and if there were significant differences further tests needed to be performed with Duncan’s multiple range test by SPSS version 25. The results showed that the probiotics not significantly (P>0.05) influenced carcass percentage, pH, cooking loss, and organoleptic values include aroma and flavor of broiler’s meat. The probiotics significantly (P<0.05) influenced tenderness, water holding capacity and organoleptic value including texture of broiler’s meat. From these results, it can be concluded that probiotics increased the tenderness of meat and water binding capacity. Probiotics also influence the consumer’s taste for the texture of broiler meat. The AGP can be replaced by probiotics for broilers.