The application of probiotic powder with a simple method to reduce meat lipid in broiler chicken

The study was conducted to assess the effect of probiotic powder supplementation on meat lipid in broiler chickens. The research was carried out from August to September 2019 at the Test Farm Animal Husbandry Faculty, Universitas Padjadjaran. One hundred one-day-old broiler chickens were randomly allocated to five treatments with four replicates with an experimental Completely Randomized Design. Probiotics are given in powder form using a simple method: oven drying. The experiment lasted 30 days, with treatments starting on the 3rd. Probiotic powders consist of three media; fermented cow’s milk (CM), fermented mung bean milk (MB), and fermented soybean milk (SB). The treatments were, P0: probiotic powders free-control diet, P1: ration and probiotic powders CM 100%, P2: ration and probiotic powders CM 75%+MB 25%; P3: ration and probiotic powders CM 75%+SB 25%; and P4: ration and probiotic powders SM 50%+MB 25%+SB 25%. The results showed a significant difference (P0.05) in reducing meat cholesterol levels but tended to be lower compared to the control. Based on the study’s results, probiotic powders effectively reduced meat cholesterol and abdominal fat.