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

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%.

Keywords

• lactobacillus salivarius
• encapsulated probiotic
• rabbit meat
• cholesterol levels
• fat content