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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: [email protected]  

Advances in Animal and Veterinary Sciences

November

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

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