Increasing Egg Production by Preventing Salmonella Typhimurium Infection in Laying Hens with the Addition of Probiotic Yogurt Powder
Increasing Egg Production by Preventing Salmonella Typhimurium Infection in Laying Hens with the Addition of Probiotic Yogurt Powder
Alfinira Sekar Rosiyanti1, Muhammad Abrar Zulkarnain2, Lovita Adriani3*, Andi Mushawwir3
Figure 1:
Stages of probiotic flour preparation.
Figure 2:
Hen day production.
Figure 3:
Correlation between FCR and HDP.
