Tag Archives: Probiotic

Performance Response and Carcass Characteristics of Broilers Fed Dietary Antibiotics, Probiotics and Prebiotics (Published)

An experiment was conducted for six weeks to investigate the effect of antibiotics, probiotics and prebiotics as feed additives in broiler diets to check for their effects on performance and carcass characteristics. A total of 250 unsexed Abor-acre broiler chicks were randomly allotted into 5 treatment groups containing 5 replicates with 10 birds per replicate. All birds were subjected to the same environmental conditions. The treatments were assigned into 5 dietary treatments containing 0.01% antibiotics, 0.06% probiotics, 0.1% probiotics and 0.2% prebiotics while the first treatment which served as the control did not include anything. Parameters on performance (feed intake, weight gain, feed conversion ratio and the feed efficiency ratio) and carcass characteristics (live  and dressed weight, head, neck, breast, back, wings, drumsticks, thigh, shank, gizzard, lungs, liver, spleen, heart and bursa of fabricius) was evaluated. Data were subjected to analysis of variance (ANOVA) procedure of SAS, 2010. It was observed that birds fed with probiotics had the highest weight gain (1218.15g and 1163.68g) and high feed intake, relatively high weight in wings when compared with other treatments. The inclusion of probiotics at certain level increases growth performance, relatively high value in some parts of carcass and the values are closer to those fed antibiotics. It thus shows that probiotics can be used to replace antibiotics.

Keywords: : Antibiotic, Broiler, Prebiotic., Probiotic

Cashew Apple Juice (Anacardium Occidentale L) Probiotic Fermented From Lactobacillus Acidophilus (Review Completed - Accepted)

The development of these probiotic beverages is important to diversify the market and to attend benefits to human health of large intestine. The aim of this study is using fruit juice from cashew apple as a substrate for the growth of Lactobacillus acidophilus. In order to create a new good probiotic beverages for human health and decrease environmental impurity from ripe cashew apples. The result showed that juice from ripe cashew apples after remove tannin and pasteurization at 90oC on 10 minutes and additional 11% (w/v) sucrose can be suitable substance for growing of Lactobacillus acidophilus.The optimum conditions of Lactobacillus acidophilus growth in cashew apple juice were: the initial pH 4.0-4.5 and 37oC temperature. Cell biomass of L. acidophilus after being fermented at 37oC/48 hours was greater (109 cfu/mL).

Keywords: Cashew Apple, Fermentation, Lactobacillus Acidophilus, Probiotic