Economic Analysis of Lactic Acid Bacteria (LAB) of Broiler on Percentage of Carcass Weight

https://doi.org/10.22146/ijvs.v1i2.47307

Rana Fitriani Syam(1*)

(1) Universitas Airlangga
(*) Corresponding Author

Abstract


Livestock is an agricultural subsector that has an important role to complete increasing needs of animal protein in society. Poultry is susceptible to attack by disease caused by bacteria, viruses, parasites, fungi, environment and nutritional deficiencies. Antibiotic is one of the method to treatment and prevention of disease, but antibiotics that overuse can cause antibiotic residues. The purpose of this study was to know the economic analysis in broiler which addition lactic acid bacteria to increase percentage of carcass weight. About 300 DOC (Day Old Chicken) were completely randomized into three treatments, each treatment consisted by 100 heads. The treatment was T0 (commercial feed and water without probiotic), T1 (commercial feed and water + LAB 106CFU/ml), and T3 (commercial feed and water + LAB 108CFU/ml). The result showed that LAB in water has not been able to increase percentage of carcass weight, but still give profit and feasible to do.


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DOI: https://doi.org/10.22146/ijvs.v1i2.47307

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