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

1,2
1
1
I Mangisah , V D Yunianto , S Sumarsih , and Sugiharto 1
1 Department of Animal Science, Faculty of Animal and Agricultural Sciences,
Diponegoro University, Semarang 50275, Central Java, Indonesia
2 Vocational School, Diponegoro University, Semarang, Central Java,
Indonesia Central Java, Indonesia

E-mail: istnamangisah@yahoo.co.id

Abstract. This research aimed to investigate the effect of a synbiotic of Lactobacillus casei and
garlic flour (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, synbiotic 0,1,2 and 3%. The study was designed with a completely randomized
design with 5 treatments and 5 replications. The observed variables included nutrient
digestibility (protein, crude fiber, fat) and meat production. Dietary synbiotic supplementation
of both Lactobacillus. casei and garlic flour (SLG) 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 synbiotic group. Meanwhile, the digestibility of crude fiber and crude fat in the
antibiotic group was lower than the synbiotic group. This means that synbitoik can be used as a
substitute for antibiotics. The conclusions this research, better nutrien digestibility and meat
production showed in the treatment group of broiler supplemented with synbiotic (mixture
Lactobacillus. casei and garlic flour). Synbiotic can be efectively used to replace the antibiotic
growth promoter in the broiler chicken.

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