Supplementation of Sopi By-Products as a Local Probiotic to Enhance Carcass Yield of Broiler Chickens

Abstract

This study aimed to evaluate the effect of adding by-products from sopi production as a local probiotic in feed on the carcass percentage, abdominal fat percentage, and commercial yield of broiler chickens. The experiment was conducted over 35 days using a Completely Randomized Design (CRD) with 5 treatments and 4 replications. The main parameters observed were carcass percentage, abdominal fat percentage, and commercial yield of broiler chickens. The results showed that the addition of probiotics derived from sopi by-products had a highly significant effect (P<0.01) on increasing carcass percentage. The highest carcass percentage was found in the control group (P0) that received antibiotics, while the groups given probiotics showed results that had not yet fully matched the effectiveness of antibiotics.