BLOOD PROTEIN PROFILE DYNAMICS DUE TO PROBIOTIC YOGURT SUPPLEMENTATION IN BROILER CHICKENS

Lovita Adriani, Muhammad Rifki, Tuti Widjastuti

Abstract
   This study aims to determine the effect of providing probiotics based on cow's milk, its combination with soy milk and green beans on total protein and blood albumin levels of broiler chickens. The study used 100 DOC broiler chickens and reared for 28 days. The experimental design used was a completely randomized design (CRD) with 4 treatments and 5 replications, namely P0 (commercial ration), P1 (commercial ration + 2% probiotics (100% fermented cow's milk)), P2 (commercial ration + 2% probiotics. (50% fermented cow's milk + 50% fermented soy milk)), and P3 (commercial ration + 2% probiotics (50% fermented cow's milk + 25% fermented soy milk + 25% fermented mung bean milk)). The results of statistical analysis showed that the treatment had no significant effect (P> 0.05) on total protein and albumin levels. The conclusion is that the provision of 2% probiotic based on cow's milk, in combination with soy milk and green beans can maintain the total protein and blood albumin levels of broiler chickens in the normal range.