Pengaruh Pemberian Probiotik Lactobacillus acidophilus dan Bifidobacterium terhadap Produksi Ayam Petelur yang Diinfeksi Escherichia coli

Huda, Khoirul; Lokapirnasari, Widya Paramita; Soeharsono, Soeharsono; Hidanah, Sri; Harijani, Nenny; Kurnijasanti, Rochmah

doi:10.31186/jspi.id.14.2.154-160

Cited by 11 publications

(15 citation statements)

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“…In the T1 group, the Bifidobacterium sp. was significantly different from the T0 group (Table 1), due to probiotics are able to inhibit the growth of pathogenic microbes (Huda et al, 2019) so that the nutrients absorbed by quail do not compete with pathogenic bacteria. This condition causes better absorption due to enhanced nutrient availability, so there is an increase in the quality of egg production that gets affects the egg mass (Astawa et al, 2018).…”

Section: Resultsmentioning

confidence: 86%

The Quality of Japanese Quail Eggs After Administration of Bifidobacterium sp. and Guazuma ulmifolia Leaf Extract

Lovela

Lokapirnasari²,

Arif

et al. 2023

J. Med. Vet.

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This study aimed to determine the effect of Bifidobacterium sp. and Guazuma ulmifolia leaf extract on Japanese quail egg production, including egg mass, haugh unit (HU), and egg yolk colour. A total of 96 quails were in the early stages of production, which were randomized into four treatments and six replications. The treatments were (T0) without Bifidobacterium sp. and G. ulmifolia leaf extract, (T1) 0.2% Bifidobacterium sp., (T2) 0.2% G. ulmifolia leaf extract, and (T3) 0.2% Bifidobacterium sp. + 0.2% G. ulmifolia leaf extract. Egg mass data was collected in the third and fourth week of the treatment period, while the HU data and egg yolk colour were carried out on the last week of the treatment period. The treatment groups showed significant differences in egg mass. Groups T2 and T3 showed significant differences in egg yolk colour. The combination of feed additives can increase the value of HU but not significantly (p>0.05). In conclusion, the combination of 0.2% Bifidobacterium sp. and 0.2% G. ulmifolia leaf extract in drinking water can produce the highest egg quality.

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Section: Resultsmentioning

confidence: 86%

The Quality of Japanese Quail Eggs After Administration of Bifidobacterium sp. and Guazuma ulmifolia Leaf Extract

Lovela

Lokapirnasari²,

Arif

et al. 2023

J. Med. Vet.

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“…Hen Day Production (HDP) is an egg production in a group of laying hens based on the percentage of egg production by the number of laying hens during the study (Huda et al, 2019). The HDP obtained showed a significant effect (p<0.05), where the best LAB probiotics were Lactococcus plantarum and Pediococcus pentasaceus at a dose of 2 grams.…”

Section: Resultsmentioning

confidence: 99%

“…Probiotics grown on purple sweet potato caused the administration of probiotics to laying hens to be more effective, causing antimicrobial activity, enzymatic activity, and energy metabolism of feed in the digestive tract to increase, which was followed by an increase in daily egg production. According to Huda et al (2019) giving probiotics have positive affects the absorption of nutrients that affect the number of ova produced so that the performance of the reproductive organs is maximized and production is also optimal.…”

Section: Resultsmentioning

confidence: 99%

Effect of Probiotic Supplementation Lactococcus plantarum and Pediococcus pentasaceus with Purple Sweet Potato Media on Performance and Egg Quality of Laying Hens

Husmaini¹,

Sabrina²,

Arlina³

et al. 2022

AAVS

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Probiotics are live microorganisms that can improve the health of humans or livestock by balancing the microflora in the digestive tract when consumed in sufficient quantities. Purple sweet potato has high effectiveness against LAB growth, namely 10,771 (log10 cfu/g) with 85.34% resistance be used as a medium for LAB growth. This study aims to determine the effect of probiotics Lactococcus plantarum and Pediococcus pentasaceus using a purple sweet potato carrier on laying hen's performance and egg quality. This study used 210 layers of medium-type laying hens, Strain Isa Brown, 38 weeks old. The method used was an experiment with a completely randomized design (CRD) with seven treatments and three replications. The observed variables were ration consumption, ration conversion, egg mass production, hen day production (HDP), egg weight, shell thickness, and egg cholesterol. The results showed that supplementation of probiotics Lactococcus plantarum and Pediococcus pentasaceus using a purple sweet potato carrier at a dose of 2 grams could affect daily egg production, egg mass and reduce the value of ration conversion, shell thickness and egg cholesterol, but doses of 1 gram and 2 grams did not affect ration consumption and egg weight. It was concluded that the administration of the best LAB probiotics Lactococcus plantarum and Pediococcus pentasaceus with a dose of 2 grams.

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“…Increased egg weight and egg mass weight was related to the content of lactic acid bacteria in the digestive tract which inhibit pathogenic bacteria that use protein in the small intestine. According to Huda et al (2019), the utilization of lactic acid bacteria, which was applied to animal feed, could inhibit the growth of pathogenic microbes in the small intestine so that protein absorption improved and egg weight automatically increased. Furthermore, Pradikta et al (2018) explained that the Absorption Rate of food substances in the digestive tract would work better with the help of lactic acid bacteria; and food substances contained in the feed, such as protein and amino acids, would be better absorbed in the chicken's body.…”

Section: Egg Weight and Egg Mass Weightmentioning

confidence: 99%

“…The decrease in FCR was caused by a decrease in feed consumption. According to Huda et al (2019) who stated that the effective factor of FCR was the adequate nutritional content of the feed. The high FCR in the control treatment without whey fermentation was due to a high feed consumption, so that the absorption of nutrients for egg production was due to the enhanced activity of pathogenic, the digestibility, and the metabolic energy that caused the rate of movement of food in the digestive tract to be faster (Jadhav et al, 2015).…”

Section: Feed Conversion Ratiomentioning

confidence: 99%

Influence of Adding Fermented Whey Cheese into Drinking Water of Laying Hens.

Hilmi¹,

Prastujati²,

Khusnah³

et al. 2020

jwpr

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Cheese production waste contains carbon source, one of which is lactose as an energy source in the development of fermentation, especially in the manufacture of probiotics for poultry. The research method used 3% fermented cheese whey in 17-week-old laying hen drinking water to analyze the productivity of laying hens and microbiology. The purpose of the research is to determine the effective concentration of fermented whey cheese to improve productivity, physical and chemical composition of eggs, and evaluate fat metabolism in laying hens. The present study used 120 laying hens aged 17 weeks. The experimental method was designed using the T-test method of control (P0), fermented whey cheese (P1). The observed variables were productivity (feed consumption, water consumption, daily egg production, feed conversion ration), and microbiology of small intestine and excreta (lactate acid bacteria, salmonella, Escherichia coli.). The effect of adding fermented whey cheese into drinking water decreased feed consumption and FCR in contrast to the control group (P0) but increased egg production, egg weight, and egg mass weight. The effect of adding fermented whey cheese into drinking water decreased the number of Escherichia coli bacteria and increases lactic acid bacteria in the digestive tract of broiler chickens, especially in the ileum, caeca, so also with those in the stool. The number of Salmonella Bacteria was significantly decreased and very significantly increased lactic acid bacteria in the feces during the fermentation of whey cheese. The decrease in ammonia in the stool was very significant compared to the control group. In conclusion, adding fermented whey cheese into drinking water can reduce feed consumption, feed conversion ratio (FCR), Escherichia coli, salmonella, ammonia (NH 3), and increase egg production, egg weight, egg mass weight, final body weight, and lactate acid bacteria. The use of fermented whey cheese can be used as a nutraceutical feed additive to inhibit pathogenic bacteria in the intestine and increase lactic acid bacteria.

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Pengaruh Pemberian Probiotik Lactobacillus acidophilus dan Bifidobacterium terhadap Produksi Ayam Petelur yang Diinfeksi Escherichia coli

Cited by 11 publications

References 0 publications

The Quality of Japanese Quail Eggs After Administration of Bifidobacterium sp. and Guazuma ulmifolia Leaf Extract

The Quality of Japanese Quail Eggs After Administration of Bifidobacterium sp. and Guazuma ulmifolia Leaf Extract

Effect of Probiotic Supplementation Lactococcus plantarum and Pediococcus pentasaceus with Purple Sweet Potato Media on Performance and Egg Quality of Laying Hens

Influence of Adding Fermented Whey Cheese into Drinking Water of Laying Hens.

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