Performance Enhancement and Immunity Profile of Broiler Treated Feed Additive Containing Lactic Acid Bacteria and Ganoderma lucidum

Sofyan, Ahmad; Angwar, Mukhamad; Herdian, Hendra; Damayanti, Ema; Istiqomah, L.; Febrisiantosa, Andi; Julendra, Hardi; Wibowo, Michael Haryadi; Untari, Tri

doi:10.5398/medpet.2012.35.3.201

Cited by 13 publications

(11 citation statements)

References 16 publications

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“…This was in accordance with the opinion of Haroen (2003) who stated that carcass production was closely related to the slaughter weight because the more slaughter weight, the carcass weight would increase. The average absolute carcass weight in this study was 839.12-871.62 g/bird/week lower than the results of Sofyan et al (2012), that were carcass weight of five week old broilers 1,912.90±55.50 g/bird /week. The carcass weight that was not different between treatments was related to slaughter weight and feed consumption which did not differ between the treatment of enzyme use 0.75%, 1.5%, 2.25% and 3%.…”

Section: Treatments (%)contrasting

confidence: 83%

Performance of Broiler Chickens Fed Diet Added with Buffaloes Rumen Fluid Enzymes from Slaughterhouses

et al. 2019

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This study was conducted to evaluate the effect of addition of rumen fluid enzymes of buffaloes from slaughterhouse in diet on feed intake, slaughter weight, daily weight gain, feed conversion ratio, absolute carcass weight, relative carcass weight, and digestive organs of broiler. Materials used was two hundred unsexed 1 day old chicks of broilers. The study used a completely randomized design with five treatments and four replications consisted of 10 birds each replication. Treatment groups were as follows P0 = diet without addition of rumen fluid enzymes (control); P1 = diet with addition of rumen fluid enzymes of 0.75%; P2 = diet with addition of rumen fluid enzymes of 1.5%; P3= diet with addition of rumen fluid enzymes of 2.25%; P4= diet with addition of rumen fluid enzymes of 3%. The variables observed were feed intake, slaughter weight, daily weight gain, feed conversion ratio, absolute carcass weight, relative carcass weight, and digestive organs. Results of the study showed that the treatments gave a non-significant different (P>0.05) on feed intake, slaughter weight, daily weight gain, feed conversion ratio, absolute carcass weight, relative carcass weight, and digestive organs of broiler chicken. It could be concluded that the use of rumen fluid enzymes of buffaloes in the diets up to 3% level did not increase performance and digestive organs of broiler chicken.

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Section: Treatments (%)contrasting

confidence: 83%

Performance of Broiler Chickens Fed Diet Added with Buffaloes Rumen Fluid Enzymes from Slaughterhouses

et al. 2019

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“…The genera Lactococcus, Lactobacillus, Streptococcus, Pediococcus, Aerococcus, Carnobacterium, Enterococcus, Oenococcus, Tetragenococcus, Vagococcus and Weisella are the main representatives of LAB [4][5][6][7]. Their main use is in the form of probiotics in humans and animals [8][9][10][11] and these are successfully used for plant diseases control, often in combination with other beneficial microorganisms, or for accelerating the decomposition of organic matter in the soil [12]. Lactic acid bacteria reveals a favorable effect on inhibiting the growth of pathogenic bacteria such as E.coli, Salmonella spp., Listeria spp.…”

Section: Introductionmentioning

confidence: 99%

Comparative study on lactic acid production of different lactic acid bacteria through RP-HPLC method

2017

ELSR

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In this study, a simple and reliable HPLC procedure has been developed for determination of lactic acid (LA) in liquid bacterial cultures. The lactic acid concentration is used as a criterion for strain selection. Eight LAB strains have been isolated from silage inoculants and food grade rice seeds. All strains showed the potential to produce more than 0.1 g/L LA, three strains produced LA above 0.8g/L, and one strain has the potential to produce 2.94g/L LA.

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“…Many studies reported that LAB could be used as probiotics for chicken (Torshizi et al, 2008;Sofyan et al, 2012). LAB probiotics showed beneficial effect by inhibiting growth of pathogen bacteria, such as Escherichia coli (Istiqomah et al, 2013) and Salmonella sp (Nouri et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Characteristics of Lactic Acid Bacteria Isolated from Gastrointestinal Tract of Cemani Chicken and Their Potential Use as Probiotics

Jannah¹,

Dinoto²,

Wiryawan³

et al. 2014

Med Pet

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The aims of this study were to screen and characterize lactic acid bacteria (LAB) isolated from gastrointestinal (GI) tract of Cemani chicken, one of Indonesian local chicken and to investigate their potential use as probiotics. LAB were isolated from GI tract using MRSA and GYPA media and incubated anaerobically. Selected LAB were determined their probiotic properties with several assays. Identification of selected LAB was based on 16S rDNA sequences, morphological and biochemical characteristics. Ninety five bacteria were isolated and characterized as lactic acid bacteria (Gram positive, catalase negative, non sporeforming and acid producing). Twenty four isolates of LAB demonstrated antimicrobial activity against Escherichia coli JCM 1649 and Salmonella enteritidis B2586, and three selected isolates, i.e. CCM011, CSP004, and CVM002 showed the highest inhibition activity. The isolates had characters of high cell surface hydrophobicity and inter-isolate coaggregation ability of LAB, high survival at low pH, high phytase and protease activity (but no amylase and lipase activity), weak coaggregation with pathogen and no resistance to the examined antibiotics. The isolates were identified based on sequence analysis of 16S rRNA gene as Lactobacillus salivarius, however, each isolate had different profiles of sugar fermentation. Therefore the three LAB isolates had potential application as probiotics for chicken.Key words: Cemani chicken, gastrointestinal tract, lactic acid bacteria, probiotic ABSTRAK Tujuan penelitian ini adalah untuk menyeleksi dan mengarakterisasi bakteri asam laktat (BAL) yang diisolasi dari saluran pencernaan ayam Cemani, salah satu ayam asli Indonesia dan untuk mengetahui potensi penggunaannya sebagai probiotik. BAL diisolasi dari saluran pencernaan dengan menggunakan medium MRSA dan GYPA dan diinkubasi secara anaerobik. BAL terpilih kemudian ditentukan karakter probiotiknya melalui serangkaian percobaan. Identifikasi isolat BAL terpilih berdasarkan pada sekuen 16S rDNA, karakter morfologi dan biokimianya. Sembilan puluh lima isolat diisolasi dan dikarakterisasi sebagai bakteri asam laktat (Gram positif, katalase negatif, tidak membentuk endospora dan menghasilkan asam). Dua puluh empat isolat BAL memperlihatkan aktivitas antimikrob terhadap E. coli JCM 1649 dan S. enteritidis B2586, dan tiga isolat terpilih, yaitu CCM011, CSP004, dan CVM002 menunjukkan aktivitas penghambatan yang tertinggi. Isolat-isolat tersebut mempunyai karakter pelekatan terhadap permukaan sel yang tinggi, mempunyai kemampuan koagregasi antar BAL, daya tahan yang tinggi pada pH rendah, menunjukkan aktivitas enzim fitase dan protease yang tinggi (tetapi tidak mempunyai aktivitas amilase dan lipase), koagregasi yang lemah terhadap bakteri patogen dan tidak resisten terhadap antibiotik uji. Isolat-isolat tersebut diidentifikasi berdasarkan analisis sekuen gen 16S rRNA sebagai Lactobacillus salivarius, tetapi tiap isolat mempunyai profil fermentasi terhadap gula yang berbeda. Ketiga isolat BAL tersebut berpotensi seba...

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Performance Enhancement and Immunity Profile of Broiler Treated Feed Additive Containing Lactic Acid Bacteria and Ganoderma lucidum

Cited by 13 publications

References 16 publications

Performance of Broiler Chickens Fed Diet Added with Buffaloes Rumen Fluid Enzymes from Slaughterhouses

Performance of Broiler Chickens Fed Diet Added with Buffaloes Rumen Fluid Enzymes from Slaughterhouses

Comparative study on lactic acid production of different lactic acid bacteria through RP-HPLC method

Characteristics of Lactic Acid Bacteria Isolated from Gastrointestinal Tract of Cemani Chicken and Their Potential Use as Probiotics

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