Pustaka Ilmiah Universitas Padjadjaran

Proceeding Biotech

The Effects Of Lactobacillus Bulgaricus And Streptococcus Thermophilus As Ration Supplement On Broiler Carcass Weight, Carcass Fat Content And The Serum Cholesterol Carcass Content

Hundred final stock Arbor Acres were used in this experiments, using Completely Randomized Design (CRD) with four treatments : R-0 – as control (0.0% Lactobacillus bulgaricus and Streptococcus thermophilus), R-1 (1.0% Lactobacillus bulgaricus and Streptococcus thermophilus), R-2 (1.5% Lactobacillus bulgaricus and Streptococcus thermophilus), and R-3 (2.0% Lactobacillus bulgaricus and Streptococcus thermophilus); which was five times repeated. Results indicated that R-3 (ration that has supplemented with 2.0% Lactobacillus bulgaricus and Streptococcus thermophilus), has the highest carcass weight but the carcass fat content and the serum cholesterol carcass content was the lowest.