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
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?
