Bacteriocin Activity of Yogurt Probiotics on Increasing Production of Laying Hens
Bacteriocin Activity of Yogurt Probiotics on Increasing Production of Laying Hens
Indah Nurfauziah1, Lovita Adriani1*, Rahmad Fani Ramadhan1, Andi Mushawwir1, Safri Ishmayana2
ABSTRACT
Bacteriocin compounds from probiotic yoghurt can make an important contribution to maintaining and improving animal health, so it is hoped that by providing probiotic yoghurt, egg production will increase. This study aims to determine the bacteriocin activity of probiotic yogurt and the effect of giving probiotic yogurt on the feed conversion ratio and total production of laying hens. This research used a Completely Randomized Design (CRD) with three treatments and twelve replications. Treatment consisted of T0: basal feed (BS), T1: BS + 4% WSPE B1 yogurt (Bifidobacterium spp. and L. acidophilus), and T2: BS + 4% WSPE B2 yogurt (L. bulgaricus, S. thermophilus, L. acidophilus, and Bifidobacterium spp.). All data from the results of sample analysis have been analyzed using analysis of variance (ANOVA), to determine the effect, and Duncan’s multiple range test has been used to determine differences between treatments. In the purification of WSPE yogurt, both B1 and B2 each produced five peaks, namely peaks 1 and 2 (class II bacteriocins), peaks 3 and 4 (class I bacteriocins), and peak 5 (free amino acids). The results of the bacteriocin activity test showed that B1 had higher bacteriocin activity than B2. The result of the current reaserch show that giving WSPE yogurt, both B1 and B2, has not been able to provide a significant difference in reducing feed conversion and increasing egg production in laying hens.
Keywords | Probiotics, Bacteriocin, Layer, Hen day production, Feed conversion ratio, Egg weight
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August 2024
Vol. 12, Iss. 8, pp. 1410-1621
