Dietary supplementation of powdered and encapsulated probiotic: In vivo study on relative carcass, giblet weight and intestinal morphometry of local duck

Ardiansah, Ilham; Sholiha, Kholifatus; Sjofjan, Osfar

doi:10.4025/actascianimsci.v42i1.47140

Cited by 6 publications

(7 citation statements)

References 28 publications

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“…The results (Table 3) show that the percentage of male local duck offal to live weight is 12.34 ± 1.00%. These results were almost the same as the observations from [36] on the weight of duck offal aged 7 months that were kept organically, which was 154.83 g. The results of previous research showed that ducks supplemented with probiotics in their feed and slaughtered at 6 weeks of age had an 8.30% lower percentage of offal than the results of this study [37]. The weight of the offal of female Peking ducks was 168.8 g, and of male Peking ducks was 129.3 g at the rejected age (27 months) [38].…”

Section: Offal Percentagesupporting

confidence: 89%

Carcass Quality, Production of Local Duck Meat and Edible Offals in Traditional Markets on Lombok and Sumbawa Islands

Ariana

Bulkaini

Sumadi

et al. 2023

ajarcde

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Carcass and meat production of local male ducks can be used as indicators to assess carcass quality. The purpose of this study was to determine the quality of carcasses, meat production and offal of male local ducks in traditional markets on the islands of Lombok and Sumbawa based on the Indonesian National Standard. The research material used 64 male local ducks aged 55-60 days with details of 36 coming from chicken slaughterhouses in Mataram City, 12 ducks from chicken slaughterhouses in West Lombok Regency, and 16 ducks from chicken slaughterhouses in Sumbawa Regency. Sampling of local male ducks from each sub-district was by using random sampling. The research data consisted of live weight, carcass weight, meat weight, carcass percentage, and offal percentage were analyzed using the Microsoft Excel program and SPSS version 16 software program regression correlation analysis. Data analysis showed that local male ducks slaughtered in traditional markets on the islands of Lombok and Sumbawa produced duck carcasses belonging to quality I as much as 51.16 ± 10.68% of the total sample, quality II as much as 37.71 ± 15.28% and quality III of 17.13 ± 6.85%. Pure local male duck meat products circulating in traditional markets on the islands of Lombok and Sumbawa are 43.96% and 44.82% respectively. Conclusion: Carcass quality and meat production of local male ducks in the traditional markets of the islands of Lombok and Sumbawa have met the Indonesian National Standard, namely live weight of 1,290 g, carcass percentage of 60.33%, and pure meat production of 44.25%.

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Section: Offal Percentagesupporting

confidence: 89%

Carcass Quality, Production of Local Duck Meat and Edible Offals in Traditional Markets on Lombok and Sumbawa Islands

Ariana

Bulkaini

Sumadi

et al. 2023

ajarcde

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“…Antibiotics considered one of the most commonly feed additives used in broilers feed (Cruz et al, 2019) to enhance growth, efficiency and livability of birds. However, scientist discovered that excessive use of antibiotics brings about many problems such as pathogenic contamination, bacterial resistant in the end product and add effort to create sustainable poultry farming (Ardiansah et al, 2020). In addition, the use of antibiotics in therapeutic doses causes residual veterinary drugs in final products (Jeong et al, 2010).…”

Section: Recentmentioning

confidence: 99%

Productive and Physiological Effects of Probiotics and Apple Vinegar on Broiler Chickens Under High Stocking Density

Ibrahim¹,

Rai

2023

EPSJ

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This study aimed to assess the effect of watery supplementation of probiotic and/or apple vinegar on productive and physiological performances of broiler chickens (Ross 308) reared under high stocking density. Three hundred thirty-six unsexed one-day-old broiler chicks were randomly distributed to eight different treatments (3 replicates each) as follow: T 1 : Negative control (low stocking density (LSD) 12 birds/m 2 ; basal diet with no studied additives in drinking water), T 2 : LSD + probiotic, T 3 : LSD + apple vinegar, T 4 : LSD + probiotics + apple vinegar, T 5 : Positive control (high stocking density (HSD), 16 birds/m 2 ; basal diet with no studied additives in drinking water), T 6 : HSD + Probiotics, T7: HSD + apple vinegar and T 8 : HSD + probiotics+ apple vinegar. Probiotic mixture or/and apple vinegar were provided at a dose of 0.5% in drinking water. The body weight (BW), body weight gain (BWG), feed intake (FI) and feed conversion ratio (FCR) were measured every growth phase until the end of the study at 35 day of age. Also 6 birds of each treatment were used to evaluate carcass traits. Results revealed that administration of probiotics individually or in combined with apple vinegar significantly increased BW, BWG and FI, with a decreased FCR at grower (21 days of age) phase and market age (35 days of age), while apple vinegar additive groups had the lowest BW, BWG and FI, with increased FCR in both tested stocking density. In addition, enhanced carcass yield, some carcass parts (breast and thigh), blood constituents and beneficial bacteria count in small intestine of broilers provided by additives suggested. In conclusion, this study proves valuable effects of probiotic and apple vinegar on growth performance, carcass traits, and microbiological measurements at grower and finisher phases of broilers raised under high stocking density.

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“…When a commercial powdered probiotic cocktail including Lactobacillus fermentum, Lactobacillus acidophilus, and Bacillus spp. was evaluated in duck feed [69]. In comparison to powdered probiotic, formulations containing 0.2 percent and 0.4 percent encapsulated probiotic performed better on relative carcass, villus height, and villus weight.…”

Section: Encapsulation Applied In Probiotics and Nutraceuticalsmentioning

confidence: 99%

Microencapulsation: Probiotics, Prebiotics, and Nutraceuticals

2022

J Nanotechnol Nanomaterials

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Developing functional foods through the incorporation of bioactive ingredients presents numerous technological obstacles. Microencapsulation is an effective method for increasing the delivery of bioactive chemicals, including probiotics, minerals, vitamins, etc. Numerous microencapsulation technologies have been developed that maintain probiotic bacteria's survival during food product processing and storage. Additionally, studies examining the viability and stability of probiotics encapsulated in food matrices are shown and addressed. Although numerous reports have been published on the application of probiotics through its microencapsulation, hardly any exist that have focused on incorporating probiotics with prebiotics and other nutraceuticals. Thus, this analysis not only provides a fundamental understanding of the mechanism of microencapsulation and the properties of functional foods along with its fermented products, but also highlights the microencapsulation technique's potential as a promising tool for enhancing the viability, growth and activity of probiotics by combining two or more bioactive ingredients to have a synergistic effect. Encapsulation systems, nutraceuticals and probiotics principles and present market condition, microbial microencapsulation and food uses for nutraceuticals and probiotics outside their usage in the industry are discussed. The most recent findings on the nano/microencapsulation of nutraceuticals, prebiotics, and probiotics for use in food items have been summarized.

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Dietary supplementation of powdered and encapsulated probiotic: In vivo study on relative carcass, giblet weight and intestinal morphometry of local duck

Cited by 6 publications

References 28 publications

Carcass Quality, Production of Local Duck Meat and Edible Offals in Traditional Markets on Lombok and Sumbawa Islands

Carcass Quality, Production of Local Duck Meat and Edible Offals in Traditional Markets on Lombok and Sumbawa Islands

Productive and Physiological Effects of Probiotics and Apple Vinegar on Broiler Chickens Under High Stocking Density

Microencapulsation: Probiotics, Prebiotics, and Nutraceuticals

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