Published in Scientific Papers. Series D. Animal Science, Vol. LX
Written by Alex Kristian MANIK, Lovita ADRIANI, Diding LATIPUDIN
This research is aimed to determine the effect of giving fermented milk, soymilk, and thecombinationof it on meat cholesterol and intestine pH of broiler. The research was conducted on December, 19th2016 to February, 16th 2017 at Cipacing Village, Jatinangor, Sumedang, West Java, Indonesia. Thisexperiment uses a Completelty Randomized Design (CRD) in five kinds of treatment. Those are T0 (Control), T1 (basal ration with cow's milk), T2 (basal ration with fermented milk), T3 (basal ration with fermented soymilk), T4 (basal ration with fermented milk and fermented soy milk combination in comparison of 1:1) done with four replications. There are 20 experimental units. In each unit, there are five heads with 100 broilers for the 35-day maintenance. Based on the statistical analysis of ANOVA, the result has no significant effect (P>0,05) on cholesterol content of meat. Besides, the result shows that the total of cholesterol content of meat and intestine pH of broiler tend to decrease equal to T0=0.00% (Control), T1= 2.24% (102.55±3,56), T2= 5.42% (99.22±3,06), T3= 2.29% (102.50±3,00), T4= 8.65% (95.83±17,88). The conclusion of this research is that giving of fermented milk, fermented soy milk, and combination of it can decrease meat cholesterol up to 8.65% and intestine pH of broiler.
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