Kualitas Daging Ayam Layer Afkir Setelah Diberikan Ransum dengan Suplementasi Probiotik pada Air Minum

Abstract

The research aims to determine the meat quality (cooking loss, tenderness and pH) of culled layer chickens after being given rations supplemented with probiotics in drinking water. The research was carried out for 35 days before the layers entered the culling stage at the ISA Brown Laying Chicken Farming Unit in Padangsidimpuan. The research was designed using a Completely Randomized Design (CRD) consisting of 4 treatments consisting of P0 (No Probiotics), P1 (1 ml/liter of drinking water/day), P2 (3 ml/liter of drinking water/day) P3 (5 ml /liter drinking water/day), each treatment was repeated 3 times. This study used the probiotic microbe Enterecoccus faecalis which contained 9.8 x107 cfu/ml. The variables observed were cooking loss, tenderness and pH. The results of the study showed that administration of liquid probiotics had no significant effect (P>0.05) on cooking loss, tenderness and pH in cull layer meat. However, at the level of 5 ml/liter of drinking water/day, the cooking loss value tends to be better, while at the level of 1 ml/liter of drinking water/day, it tends to be better for the tenderness and pH values. It was concluded that providing probiotics in drinking water showed a positive impact on the meat quality of layer chickens in the culling phase.