The Use of Probiotic Lactate Acid Bacterium, Streptococcus thermophylus of Fish Feces Waste to the Meat Fat Level of Broiler Chicken Lohmann Strain

This research was conducted to study the effect of lactate acid bacterium Streptococcus thermophylus of fish feces waste to lower meat fat level of broiler chicken Lohmann strain. Forty a week old broiler chicken were divided into four probiotic treatments, they are R-0 (without LAB), R-1 (LAB 106 CFU/ml), R-2 (LAB 107 CFU/ml), R-3 (LAB 108 CFU/ml) and each replication contains ten chicken broiler. Food and water are given twice a day in adlibitum way. This research was progressed in 28 days. Collected data are meat fat level. The data were analyzed by variance analysis using one way completely randomized design (CRD), followed by testing the significance means using Duncans Multiple Range Test (DMRT). As the result, the meat fat level shows significant differences Pless than0.05 %. The average of meat fat is 1, 94, 1, 84, 1, 45 and 1, 36 %. It can be concluded that probiotic LAB Streptococcus thermophylus of fish waste feces can reduce the chicken broiler Lohmann strain meat fat level.