Submit or Track your Manuscript LOG-IN

Bayang Ducks Supplemented with Probiotic Bacillus subtilis FNCC 0059: its Effects on the Physicochemical Characteristics of Meat

Bayang Ducks Supplemented with Probiotic Bacillus subtilis FNCC 0059: its Effects on the Physicochemical Characteristics of Meat

Rizki Dwi Setiawan1, Zurmiati2, Wizna2, Ridho Kurniawan Rusli2, Ade Trisna3, Surya Aulia4 

1Department of Animal Products Technology, Faculty of Animal Science, Universitas Andalas, Padang 25163, Indonesia; 2Department of Animal Feed and Technology, Faculty of Animal Science, Universitas Andalas, Padang 25163, Indonesia; 3Departement of Animal Husbandry, Faculty of Agriculture, Universitas Sumatera Utara, Medan 20155, Indonesia; 4Department of Food Technology, Faculty of Science, Social, and Education, Universitas Prima Nusantara, Bukittinggi 26111, Indonesia.

*Correspondence | Zurmiati, Department of Animal Feed and Technology, Faculty of Animal Science, Universitas Andalas, Padang 25163, Indonesia; Email: zurmiati@ansci.unand.ac.id  

ABSTRACT

The use of probiotics as supplements for ducks to improve meat quality has been extensively studied. This study aimed to determine the effects of probiotic administration (Bacillus subtilis FNCC 0059) on the proximate composition and physical characteristics (color, water-holding capacity, cooking loss, and hardness) of Bayang duck meat. This study used five treatments, with four replicates for each treatment. Probiotic supplementation at four different concentrations (76 × 106, 69 × 108, 65 × 1010, and 53 × 1012 CFU/mL) was performed using drinking water. Probiotic supplementation resulted in a significant difference (P<0.05) in meat lightness (L*) from 35.21 (control) to 40.91 (treatment group) and water-holding capacity from 64.31% (control) to 72.70% (group treatment), but had no effect (P>0.05) on a*, b*, cooking loss, and meat hardness. The administration of probiotics (Bacillus subtilis FNCC 0059) also did not have a significant effect (P>0.05) on the moisture, ash, crude protein, and crude fat content of the meat. Administration of probiotics (Bacillus subtilis FNCC 0059) up to 53 × 1012 CFU/mL affected the lightness and water-holding capacity of bayang duck meat.  

To share on other social networks, click on any share button. What are these?

Advances in Animal and Veterinary Sciences

November

Vol. 12, Iss. 11, pp. 2062-2300

Featuring

Click here for more

Subscribe Today

Receive free updates on new articles, opportunities and benefits


Subscribe Unsubscribe