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A study was conducted to investigate the effects of bamboo vinegar liquid with beneficial microbes (probiotics), BVLP on growth performance, meat composition, and thiobarbituric acid (TBA) value. A total of 175 one day old Ross broiler chicks were distributed to 5 treatments having 5 replications with 7 chicks in each, following a completely randomized design. The treatments were: control (basal), antibiotic (basal+30 ppm Oxytetracycline), bamboo vinegar liquid probiotics (basal+0.2%, basal+0.4% and basal+0.8%).   Significantly lowest feed intake was recorded in 0.4% BVLP compared to 0.8% BVLP group although highest weight gain was observed in 0.2% BVLP among the BVLP groups(P<0.05). Significantly highest protein percentage in broiler meat fed BVLP (0.2 and 0.4%) were recorded compared to 0.8% and antibiotic fed diet (P<0.05). Crude fat significantly reduced in 0.2% BVLP group than control and antibiotic group. Statistically similar values in fresh meat TBA were observed in 0.2 to 0.4% BVLP fed broilers with antibiotic group except 0.8% BVLP diet (P<0.05). After 3 weeks preservation no statistical differences were observed among the treatments, that indicates no detrimental effects observed after addition of BVLP. Significantly lowest abdominal fat was found in 0.2% BVLP compared to antibiotic group (P<0.05). Significantly highest length of large intestine was recorded in 0.8% BVLP compared to control and 0.4% BVLP groups (P<0.05). Considering the findings, bamboo vinegar liquid probiotics can be replaced instead of antibiotic and BVLP 0.2 to 0.4% may be the suitable level for broiler production. Asian Australas. J. Biosci. Biotechnol. 2016, 1 (3), 483-491

Reliable database of cholesterol content is limited in the diet of many countries of the world. The objective of this study was to determine the cholesterol content in raw and cooked chicken meat through an accurate, precise and validate method. The raw meat sample was collected from Department of Animal Science and Technology, Sunchon National University, South Korea. The cholesterol content was determined by gas chromatography (GC) using an internal standard (5α-cholestane) method for quantification.The method was validated with respect to specificity, chromatographic parameters, linearity, precision, accuracy and limits of detection. Standards Reference Material (SRM) sample, frozen diet composition 1544 was analyzed and the results indicated that the method was accurate with over 97% recovery. The coefficient of variation of repeatability 5.2% and reproducibility 2.4% were also indicated that the method was precise. The cholesterol contents were determined in thigh and breast meat with the values of 95.54 and 71.43 mg/100g, respectively. On the other hand, cholesterol content found in cooked chicken meat with the values of 64.36 mg/100g for boiled chicken soup with ginseng and 79.40 mg/100g for chicken skewer. The present findings suggest that the method was reliable for quantification of large number cholesterol value in food samples. Asian Australas. J. Biosci. Biotechnol. 2016, 1 (3), 533-538

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