Percentage of commercial broiler carcasses supplemented with Poultry-Bs Probiotics

Broilers are one of the main sources of animal protein that play an important role in meeting the community’s food needs. Therefore, efforts to improve the percentage of commercial carcass cuts continue to be developed, one of which is through probiotic supplementation. The impact of Poultry-BS probiotic supplementation through a water based delivery system on the percentage of commercial carcass parts was investigated in this study. A total of four treatments were evaluated within a CRD (Completely Randomized Design) framework, where each group was replicated fivefold. Within this setup, four broilers were allotted to each experimental pen, serving as the primary unit of observation. The treatments were P0 (without probiotic supplementation), P1 (0.25% Poultry-BS), P2 (0.5% Poultry-BS), and P3 (0.75% Poultry-BS). The observed variables included the percentages of breast, back, wings, thigh, and drumstick. The results showed that the administration of Poultry-BS probiotic through drinking water had no significant effect (P>0.05) on all observed variables compared to the control. It can be concluded that supplementation of Poultry-BS probiotic through drinking water has not been able to improve the percentage of commercial carcass cuts in broilers