Meat Characteristic of Crossbred Local Chicken Fed Inulin of Dahlia Tuber and Lactobacillus sp.
ABSTRACT: This study was
conducted to evaluate the meat characteristic of crossbred local chicken fed
diet containing both dahlia tuber powder as inulin source and probiotic
Lactobacillus sp. The experimental animals were 168 crossbred local chickens
which were randomly divided into 6 groups of treatment (4 replications each)
when they were 21-d old. A completely randomized design with 2 x 3 factorial patern
consisted of 2 levels of prebiotic [(0.8% (D1) and 1.2% (D2)] and 3 levels of
probiotic [without probiotic (L0), 1.2 mL (L1), and 2.4 mL (L2)] was arranged
in the present study. One mL probiotic (Lactobacillus sp.) was equal to 108
cfu. Results showed that the supplementation of prebiotic and probiotic
signifcantly (P<0.05) affected breast meat color in terms of L* (lightness)
and b* (yellowness). The meat fat mass and cholesterol was signifcantly
(P<0.05) decreased by the combination of prebiotic and probiotic. The
hardness of meat was not affected signifcantly by all treatments. The conclusion
is that breast meat color could be improved, and both meat fat mass and
cholesterol content could be decreased by feeding a combination of 1.2% dahlia
tuber powder as inulin source and 1.2 mL probiotic Lactobacillus sp.
Key words: prebiotic inulin,
probiotic Lactobacillus sp., meat characteristic, crossbred local chicken
Author: Z. H. Abdurrahman, Y.
B. Pramono, & N. Suthama
Journal Code: jppeternakangg160003
