Evaluation of Probiotics as an Alternative a Substitute for Antibiotic Growth Promoters (AGP) on Carcass Percentage and Physical Quality of Broiler’s Meat

Abstract The addition probiotics brings several benefit including protect the environment by reducing ammonia gas. This research aims to evaluate as a substitute for AGP on carcass percentage and physical quality of broiler’s meat. experiment used 300 Lohmann broilers day old chick (DOC) is divided into 3 groups treatment 5 replications in each during 35 days. experimental design was Completely Randomized Design (CRD) with three treatments, there are P0: (basal diet); P1: (P0 + zinc bacitracin 0.04%); P2: drinking water). parameters measured were percentage, pH, tenderness, meat cooking loss, water holding capacity organoleptic. All data collected within present study analyzed using Analysis Variance if significant differences further tests needed be performed Duncan’s multiple range test SPSS version 25. results showed that not significantly (P>0.05) influenced organoleptic values include aroma flavor (P<0.05) value texture From these results, it can concluded increased tenderness binding capacity. Probiotics also influence consumer’s taste broiler replaced broilers.