Improving Blood Protein and Albumin Level Using Dried Probiotic Yogurt in Broiler Chicken

Abstract

Dried probiotics have a good effect on the digestive tract in inhibiting the growth of pathogenic bacteria and increasing the blood protein content. This study aims to identify the effect of dry probiotics on protein and blood albumin levels in broiler chickens. In the experiment, a Completely Randomized Design (CRD) consisting of five treatments and 4 replications was applied. The probiotic treatments included T0: basal ration (BR); T1: basal ration with dry probiotic A (100% fermented cow's milk/FCM); T2: basal ration with dry probiotic B (fermented cow's milk/FCM and fermented mung bean milk/FMBM, with a composition of 75%: 25%), T3: basal ration with dry probiotic C (fermented cow's milk/FCM and fermented soy milk/ FCM, with a composition of 75% and 24%); and T4: basal ration with dry probiotic D (consisting of fermented cow's milk/FCM, fermented mung bean milk/FMBM and fermented soy milk/FSM, with compositions: 50%, 25% and 25%, respectively). The results showed that the difference in blood protein and albumin levels (P>0.05) was not significant. Dried probiotics tend to increase blood protein and albumin and have the potential to correlate with protein anabolism and broiler performance.