Effect Of Liquid Saccharomyces Cerevisiae Addition In Feed On The Quality Of Broiler Meat

Probiotic Is One Kind Of Feed Additive From Living Microorganism That Give Benefit To The Host Body Due To Improve And Influencing The Production And Product Through Produce Vitamin, Enzyme And Balancing The Microorganism In The Gastrointestinal Tract. Saccharomyces Cerevisiae Is One Kind Of Probiotics Belong To Yeast, Have Function As Probiotic Due To Still Alive In The Gastrointestinal Tract And The Cell Wall Consist Of Beta Glucan And Oligosaccharide That Can Improve And Increasing The Digestion And Nutrient Absorption, Immunity System, And Increasing The Ph Ultimate Of The Meat. This Research Was Conducted In Tlekung Village, Kecamatan Junrejo, Batu, Malang, With Ambient Temperature 23-290C And Relative Humidity Ranged Between Of 80-92%. The Data Was Taken From May 6th Until June 10th 2014. The Liquid Probiotic Saccharomyces Cerevisiae Got From Microbiology Laboratory Of Medical Faculty. The Analysis Of Physical Quality Of Meat Was Measured At Animal And Food Science Laboratory Of Faculty Of Animal Husbandry And Laboratory Food Quality And Food Safety Of Faculty Of Technical Agriculture, University Of Brawijaya. The Cholesterol Analysis Was Measured At Science Laboratory, University Of Padjajaran. The Aim Of This Research Was To Determine The Effect Of Liquid Saccharomyces Cerevisiae Addition In Feed On Physical Quality (Color, Tenderness, Cooking Loss, And Water Holding Capacity) And Cholesterol Of Broiler Breast Meat. The Material Was Used In This Research Consist Of 100 Birds 8-Days Old Unsexed Lohmann And Rearing Till 35 Days. The Method Was Feed Trial Experimental Used Completely Randomized Design With 5 Treatments And 4 Replications, Each Replication Consisted Of 5 Birds. The Feed Treatments Were P0: Basal Feed Without Addition Liquid Saccharomyces Cerevisiae, T1: Basal Feed + Liquid Saccharomyces Cerevisiae 0.2% (V/W), T2: Basal Feed + Liquid Saccharomyces Cerevisiae 0.4% (V/W), T3: Basal Feed + Liquid Saccharomyces Cerevisiae 0.6% (V/W), T4: Basal Feed + Liquid Saccharomyces Cerevisiae 0.8% (V/W). The Variables Include Color (L*, A*, B*), Tenderness, Cooking Loss, Water Holding Capacity, And Cholesterol Of Broiler Breast Meat. Data Were Analyzed Using One-Way Anovas Based On Completely Randomized Design, If There Was Significant Effect Then Continued With Duncan Multiple Range Test. The Research Results Showed That The Treatment Give Significantly Effect (P<0.01) On Cholesterol And It Doesn’t Give Significantly Effect (P>0.05) On Color, Tenderness, Cooking Loss, And Water Holding Capacity Of Broiler Breast Meat. The Highest Average Value Of Brightness Meat Color (L*) Were Treatment T4 (38.77 + 2.59), T1 (38.45 + 0.91), T2 (37.25 + 2.20), T3 (37.00 + 2.45), And T0 (36.25 + 2.50), Respectively. The Highest Average Value Of Redness (A*) Were Treatment T4 (12.25 + 0.81), T1 (11.42 + 0.51), T3 (11.32 + 0.94), T0 (11.27 + 0.49), And T2 (11.12 + 0.62), Respectively. Then, The Highest Average Value Of Yellowness (B*) Were Treatment T2 (10.72 + 2.22), T3 (10.47 + 2.58), T1 (10.42 + 1.57), T4 (9.15 + 0.98), And T0 (8.32 + 0.98), Respectively. The Highest Average Value Of Tenderness Were Treatment T1 (14.57 + 1.84), T2 (14.55 + 2.98), T3 (14.07 + 2.43), T0 (13.32 + 2.91), And T4 (12.87 + 2.48), Respectively. The Highest Average Value Of Water Holding Capacity Were Treatment T4 (45.03 + 4.15), T3 (44.12 + 4.24), T2 (41.80 + 0.67), T1 (40.86 + 2.59), And T0 (38.10 + 3.27), Respectively. The Highest Average Value Of Cooking Loss Presentation Were Treatment T2 (27.21 + 1.09), T4 (26.75 + 1.70), T3 (25.78 + 1.80), T0 (25.68 + 2.25), And T1 (24.79 + 2.09), Respectively. The Highest Average Value Of Cholesterol Content Were Treatment T0 (82.71 + 0.18c), T1 (81.72 + 0.15c), T2 (78.17 + 0.57b), T3 (74.62 + 0.60a), And T4 (73.97 + 0.49a), Respectively. It Can Be Concluded That Addition 0.8% (V/W) Of Liquid Saccharomyces Cerevisiae Showed Best Results Due To Decreasing Cholesterol (73.97 + 0.49a Mg/100 G) And Give Similiar Result With Broiler Quality Due To Increasing Colour (L*= 38.77 + 2.59, A*= 12.25 + 0.81, B*= 9.15 + 0.98), Tenderness (12.87 + 2.48 N), Water Holding Capacity Percentation (45.03 + 4.15), And Cooking Loss Percentation (26.75 + 1.70). So, It Can Be Recomended To Add 0.8% (Ml/G) Of Liquid Saccharomyces Cerevisiae And Observe The Viability Of Saccharomyces Cerevisiae In Broiler Feed