Wednesday, April 6, 2011

The Effect of Fermented Product from Bacillus subtlis on Lipd Fraction Contents of Broiler Carcass

U. Santoso
Department of Animal Science, Faculty of Agriculture, Bengkulu University, Bengkulu Indonesia

Abtract: This study was conducted to evaluate the effect of fermented product from Bacillus subtilis (FPBS) on lipid fraction contents of broiler carcass. Forty female broilers were distributed to four treatment groups with 2 pens containing 5 broilers each. One group was not supplemented with FPBS as the control and the other three groups were supplemented with 0.5, 1 or 2% of FPBS, respectively. Diets contained 23.8% crude protein and 3.200 kcal/kg ME. Feed and water were given ad libitum. The results of this experiment showed that FPBS significantly reduced the contents of triglyceride, free cholesterol and phospholipids of carcass (P<0.01). In conclusion, FPBS had antitriglyceridemic and anticholesterolemic properties (J.Trop.Anim.Dev., 27 (3): 103-106).
Key words: fermented product, Bacillus subtilis, lipid fraction, carcass

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