The Effects of Fermented Heaps of Bacillus mycoides Addition to the Broiler Feeds on the Meat Protein, Fat, and Cholesterol Contents

An experiment was conducted to determine the effect of Bacillus
mycoides-fermented tapioca by product (heaps) addition to the feed on meat protein
content, fat, and cholesterol of broiler chicken. Objectives: The study utilizes 32 broiler
strain Ross from PT Charoen Pokphand Jaya Farma at one day of age (DOC), and they
are raised up to 35 days of age. Design applied herein is completely randomized design
by 4 treatments and 4 repetitions where every repetition has 2 broilers. Treatments
consist of P0 (controlled feed/no fermented-heaps), P1 (feed by 10% fermented-heaps),
P2 (feed by 20% fermented-heaps) and P3 (feed by 30% fermented-heaps). Observed
variables are meat protein, fat, and cholesterol content. Results: The findings indicate
that Bacillus mycoides-fermented heaps addition to the feed by has real effect (P <0.05) in increasing meat protein content and decreasing meat fat and cholesterol content of broiler. Conclusion: Average meat protein content are P0 = 18,5315%; P1 = 18,9633%; P2 = 19,184%; and P3 = 19,862%. Average meat fat content are P0 = 4,6285%; P1 =
4,4813%; P2 = 4,338%; and P3 = 4,2203%. Average meat cholesterol content are P0 = 95,0598 mg/100g; P1 = 89,2953 mg/100g; P2 = 84,4263 mg/100g; and P3 = 79,2435 mg/100g.