Nutrient digestibility and meat production of broiler chicken fed with symbiotic (a mixture of Lactobacillus casei and garlic powder)

Abstract

Abstract This research aimed to investigate the effect of a symbiotic of Lactobacillus casei and garlic powder (SLG) as an antibiotic substitution on nutrient digestibility and meat production of broiler chickens. A total of 175 of 1-day-old chick were allotted to 5 dietary treatments, i.e. antibiotic, symbiotic 0,1,2 and 3%. The study was arranged with a completely randomized design. The observed variables included nutrient digestibility (protein, crude fiber, fat) and meat production. Dietary symbiotic supplementation significantly increased nutrient digestibility and meat production in broiler chickens. SLG treatment significantly affected and better than control. Protein digestibility in the antibiotic group was better than in the control group, but the same as in the symbiotic group. Meanwhile, the digestibility of crude fiber and crude fat in the antibiotic group was lower than the symbiotic group. This means that symbiotic can be used as a substitute for antibiotics. In conclusions, broilers in the SLG treatment group showed better nutrient digestibility and meat production than control. Symbiotic of Lactobacillus casei and garlic powder (SLG) can be effectively used to growth promoter in the broiler chickens.