THE EFFECT OF ENCAPSULATED LACTOBACILLUS SALIVARIUS PROBIOTIC ON PROTEIN EFFICIENCY RATIO AND CHEMICAL QUALITY OF RABBIT MEAT

Muwakhid, Badat; Kalsum, Umi; M. Farid, Wadjdi; Pratama Mahardhika, Brahmadhita

dc.contributor.author	Muwakhid, Badat
dc.contributor.author	Kalsum, Umi
dc.contributor.author	M. Farid, Wadjdi
dc.contributor.author	Pratama Mahardhika, Brahmadhita
dc.date.accessioned	2023-10-03T14:51:24Z
dc.date.available	2023-10-03T14:51:24Z
dc.date.issued	2023-02-01
dc.identifier.issn	2226-1184
dc.identifier.uri	http://repository.unisma.ac.id/handle/123456789/8180
dc.description.abstract	The study aimed to analyze the use of encapsulated probiotic Lactobacillus salivarius in complete feed on Protein Efficiency Ratio (PER), meat fat content, meat cholesterol content and income over feed cost (IOFC) of local Rabbit. Thirty-two local male rabbits aged 8 to 12 weeks were taken as the sample of the study. Distribute into five group with four treatments consist of two rabbits in each group. Moreover, the randomized block design (RBD) was geared under the analysis of variance (ANOVA) toward analyzing the experiment. The treatments were TO = control, T1= administration of 0.3 % encapsulated probiotic, T1= administration of 0.5 % encapsulated probiotic. T1= administration of 0.7 % encapsulated probiotic. The result revealed that the administration of probiotic significantly (P<0.05) increases PER and IOFC but reduce the fat content. In addition, the administration of probiotic significantly (P<0.01) increases rabbit meat cholesterol. The provision of probiotics did not considerably affect the cost of feed during the study and the consumption of crude protein, inexorably, the best level of probiotic Lactobacillus salivarius in additives feed was 0.5%.	en_US
dc.language.iso	other	en_US
dc.publisher	RJOAS: Russian Journal of Agricultural and Socio-Economic Sciences	en_US
dc.subject	Lactobacillus salivarius	en_US
dc.subject	encapsulated probiotic	en_US
dc.subject	rabbit meat	en_US
dc.subject	cholesterol levels	en_US
dc.subject	fat content	en_US
dc.title	THE EFFECT OF ENCAPSULATED LACTOBACILLUS SALIVARIUS PROBIOTIC ON PROTEIN EFFICIENCY RATIO AND CHEMICAL QUALITY OF RABBIT MEAT	en_US
dc.type	Article	en_US