The Effects of Fermented Heaps of Bacillus mycoides Addition to the Broiler Feeds on the Meat Protein, Fat, and Cholesterol Contents

Utami, Ulfa, Hidayah, Alfi and Sukarsono, Sukarsono (2015) The Effects of Fermented Heaps of Bacillus mycoides Addition to the Broiler Feeds on the Meat Protein, Fat, and Cholesterol Contents. Advances in Environmental Biology, 9 (23). pp. 68-70. ISSN 1998-1066

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Abstract

Background: An experiment was conducted to determine the effect of Bacillus mycoides-fermented tapioca by product (heaps) addition to the feed on meat protein content, fat, and cholesterol of broiler chicken.

Objectives: The study utilizes 32 broiler strain Ross from PT Charoen Pokphand Jaya Farma at one day of age (DOC), and they are raised up to 35 days of age. Design applied herein is completely randomized design by 4 treatments and 4 repetitions where every repetition has 2 broilers. Treatments consist of P0 (controlled feed/no fermented-heaps), P1 (feed by 10% fermented-heaps), P2 (feed by 20% fermented-heaps) and P3 (feed by 30% fermented-heaps). Observed variables are meat protein, fat, and cholesterol content.

Results: The findings indicate that Bacillus mycoides-fermented heaps addition to the feed by has real effect (P <0.05) in increasing meat protein content and decreasing meat fat and cholesterol content of broiler.

Conclusion: Average meat protein content are P0 = 18,5315%; P1 = 18,9633%; P2 = 19,184%; and P3 = 19,862%. Average meat fat content are P0 = 4,6285%; P1 = 4,4813%; P2 = 4,338%; and P3 = 4,2203%. Average meat cholesterol content are P0 = 95,0598 mg/100g; P1 = 89,2953 mg/100g; P2 = 84,4263 mg/100g; and P3 = 79,2435mg/100g.

Item Type:	Journal Article
Keywords:	heaps; Bacillus mycoides; meat protein; content; fat; cholesterol; broiler
Divisions:	Faculty of Mathematics and Sciences > Department of Biology
Depositing User:	Faizuddin Harliansyah
Date Deposited:	06 Jun 2018 14:02

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