EFFECT OF FERMENTED COW MILK AND SOYBEAN MILK WITH PROBIOTIC SUPPLEMENTATION ON BLOOD HEMATOLOGY OF BROILERS

Novi Mayasari, Lovita Adriani

Abstract
   Probiotic supplementation could reduce pathogenic bacteria population, improved health and performances. The aim of this study was to determine effect of probiotic supplementation in different media (cow milk vs. soybean milk) in the diet on blood hematology of broilers. A total of 100 d-old Broiler, were obtained from a local hatchery (Cipacing hatchery, Jatinangor, Indonesia) and randomly assigned to 4 dietary treatments, each with 5 replicates, 5 chickens per replicate. The 4 diet treatments were the basal diet (no supplement/T0), basal diet + probiotic in cow’s milk (T1), basal diet + probiotic in soybean milk (T2), basal diet + probiotic in cow’s milk and soybean milk (ratio 1:1) (T3). Probiotic contains Streptococcus thermophillus, Lactobacillus bulgaricus, and Lactobacillus acidophilus. Fermented cow milk or soybean milk were given based on 1.25% of body weight. The diet treatment was given throughout the 35 d experimental period. Result showed the addition probiotic in media cow’s milk and soybean milk in the diet (T3) decreased white blood cell count of broiler compared with T0, T1 or T2. There were no differences on Hb, PCV or RBC among treatments. In conclusion, the addition of probiotic in media cow’s milk and soybean milk in the diet resulted in better fermentation of S. thermophillus due to availability of lactose (sugar milk) and active compound of isoflavones. Higher number of good probiotic bacteria better hematology profile of broiler.

Key words: probiotic, cow milk, soybean milk, hematology, broiler