Effect of Fermented Cow and Soybean Milk with Probiotic in Improving Blood Cholesterol and Triglyceride Levels on Broilers
DOI:
https://doi.org/10.3923/ijps.2018.600.604Keywords:
Blood lipid levels, broiler chicken, fermented cow milk, food digestion, soybean milkAbstract
Background and Objective: Probiotics have several positive benefits, such as reducing pathogenic bacteria population, providing enzymes to help food digestion and lowering blood lipid levels. This study aimed to determine the effect of fermented cow and soybean milk containing probiotic bacteria on the levels of blood cholesterol and triglyceride of broiler chickens. Methodology: The experiment applied the Completely Randomized Design with six levels ration and used 120 day-old broiler chicks. Six treatments were designed: T0, T1, T2, T3, T4 and T5 with 4 replications. The total experimental units were 24, which contained 5 chicken each. The treatments were; T0: Basal ration, T1: Basal ration+cow milk, T2: Basal ration+fermented cow milk, T3: Basal ration+fermented soybean milk, T4: Basal ration+fermented cow and Soybean milk and T5: Basal ration+fermented cow milk with Lactobacillus acidophilus and Bifidobacteria with ratio 1 : 1. Results: Result indicated that the addition of probiotic bacteria (T5) have a significant effect (p<0.05) to decrease the levels of cholesterol and triglyceride in the broiler chickens. T5 has the lowest blood cholesterol and triglyceride levels, i.e., 108.25 and 32.93 mg dL–1, respectively. Conclusion: The fermented cow and soybean milk with Lactobacillus acidophilus and Bifidobacteria (T5) had the best result in decreasing blood cholesterol and triglyceride levels in broilers.
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