Background: This research investigates the implication effect of consortium microbiota probiotic Lactobacillus bulgaricus, Streptococcus thermophiles, Lactobacillus acidophilus, and Bifidobacterium sp. in yogurt on the zone of inhibition against Salmonella typhimurium in yogurt, also the activities of the enzyme. Methods: The experiment used a Completely Randomized Design (CRD) with four treatments each with two replications. The data was statistically analyzed using Analysis of Variance, which was followed by Duncan's Multiple Range Test. Result: Results indicated that the probiotic microbiota produced higher enzyme activities and showed the inhibition zone better than milk, even though there is no significant effect compared to antibiotic control.
Artikel ini dibuat untuk membahas produksi jagung di Indonesia. Indonesia diketahui masih sering impor jagung untuk memenuhi kebutuhannya. Padahal, berdasar data tahun 2020 oleh Kementan RI menyatakan bahwa angka produksi jagung sudah memenuhi kebutuhan. Namun, banyak industri pakan yang masih mengimpor bahan baku jagung dari luar karena produksi jagung lokal belum memenuhi standar kualitas. Hal ini disebabkan oleh beberapa masalah, seperti proses pengeringan dan metode penyimpanan yang kurang baik. Proses pengeringan yang baik akan mengeringkan jagung hingga kadar airnya 14%. Hal ini dapat dilakukan dengan membuat alat pengering sederhana untuk mengeringkan jagung pada musim penghujan. Kemudian, metode penyimpanan yang baik dapat dilakukan dengan pembuatan silo untuk mencegah kerusakan bahan baku sehingga jagung kering yang disimpan akan lebih awet. Pada peternak mandiri juga dapat diadakan program pembentukan silo pada sentra produksi jagung untuk bersama. Kata Kunci: jagung, kebutuhan jagung, produksi jagung, pengeringan, penyimpanan
<p class="MDPI17abstract"><strong>Objective: </strong>Lactic acid bacteria are known to improve performance and gut health of laying hens. Several potential microbiotas that could enhance gut health are <em>Lactobacillus acidophilus, Lactobacillus bulgaricus, Streptococcus thermophilus, </em>and <em>Bifidobacterium sp.</em> Probiotics are microorganisms that play a role in improving the ecosystem of intestinal flora, which affects nutrient absorption process along with metabolism, and increase the production of eggs. This study aimed to determine the effect of the microbiota consortium in probiotic powder on egg quality and production for late-phase laying hens.</p><p class="MDPI17abstract"><strong>Methods: </strong>This research was done on January-April 2022 and used 40 Lohmann brown laying hens aged 70 weeks. The treatments given were 0, 2, 3, and 4% probiotic powder in laying hens’ feed. Egg samples were collected every week, and parameters observed in the study were egg quality consisting egg weight, egg volume, and egg weight composition such as yolk weight, egg white weight, eggshell weight, yolk index, haugh unit, and egg production.<strong></strong></p><p class="MDPI17abstract"><strong>Results: </strong>The result of the study showed that the addition of probiotic powder could not enhance the egg quality (P>0.05) based on egg weight, volume, yolk index, haugh unit, and egg weight composition. However, a 4% level of probiotic powder could improve egg production significantly (P<0.01).<strong></strong></p><p><strong>Conclusions: </strong>Hence, we can conclude that probiotic powder could be used as a feed additive to improve egg production in late-phase laying hens.</p>
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