ISSN 0126-0472 EISSN 2087-4634 Media Peternakan, August 2016, 39(2):112-118

Accredited by DGHE No: 66b/DIKTI/Kep/2011 DOI: 10.5398/medpet.2016.39.2.112

Available online at http://medpet.journal.ipb.ac.id/

Meat Characteristic of Crossbred Local Chicken Fed Inulin of Dahlia Tuber and
Lactobacillus sp.

Z. H. Abdurrahmana,*, Y. B. Pramonob, & N. Suthamab

a
Department of Animal Science, Faculty of Animal Science, Boyolali University
Jalan Pandanaran No. 405, Boyolali 57313, Indonesia
b
Faculty of Animal and Agricultural Sciences, Diponegoro University
Jalan Prof. Soedarto, Tembalang, Semarang, Jawa Tengah, Indonesia
(Received 25-05-2016; Reviewed 13-07-2016; Accepted 26-07-2016)

ABSTRACT

This study was conducted to evaluate the meat characteristic of crossbred local chicken fed diet
containing both dahlia tuber powder as inulin source and probiotic Lactobacillus sp. The experimental
animals were 168 crossbred local chickens which were randomly divided into 6 groups of treatment
(4 replications each) when they were 21-d old. A completely randomized design with 2 x 3 factorial
pattern consisted of 2 levels of prebiotic [(0.8% (D1) and 1.2% (D2)] and 3 levels of probiotic [without
probiotic (L0), 1.2 mL (L1), and 2.4 mL (L2)] was arranged in the present study. One mL probiotic
(Lactobacillus sp.) was equal to 108 cfu. Results showed that the supplementation of prebiotic and pro-
biotic significantly (P<0.05) affected breast meat color in terms of L* (lightness) and b* (yellowness).
The meat fat mass and cholesterol was significantly (P<0.05) decreased by the combination of pre-
biotic and probiotic. The hardness of meat was not affected significantly by all treatments. The con-
clusion is that breast meat color could be improved, and both meat fat mass and cholesterol content
could be decreased by feeding a combination of 1.2% dahlia tuber powder as inulin source and 1.2
mL probiotic Lactobacillus sp.

Key words: prebiotic inulin, probiotic Lactobacillus sp., meat characteristic, crossbred local chicken

ABSTRAK

Tujuan penelitian ini adalah untuk mengevaluasi karakteristik daging ayam lokal persilang-
an yang diberi ransum mengandung kombinasi prebiotik inulin dari umbi dahlia dan probiotik
Lactobacillus sp. Penelitian menggunakan 168 ekor ayam lokal persilangan umur 21 hari yang secara
acak ditempatkan pada 6 perlakuan dengan 4 ulangan. Rancangan acak lengkap pola faktorial 2 x
3 diterapkan pada penelitian ini. Penambahan prebiotik sebanyak 0,8% (D1) dan 1,2% (D2) sebagai
faktor pertama, dan penambahan probiotik yaitu tanpa probiotik (L0), probiotik 1,2 mL (L1), dan 2,4
mL (L2) sebagai faktor kedua. Satu mililiter probiotik (Lactobacillus sp.) setara dengan 108 cfu. Hasil
penelitian menunjukkan bahwa penambahan prebiotik dan probiotik pada ransum nyata (P<0,05)
mempengaruhi warna daging dada berdasarkan L* (tingkat kecerahan) dan b* (tingkat kekuningan).
Massa lemak dan kolesterol nyata (P<0,05) menurun akibat penambahan prebiotik dan probiotik.
Kekerasan daging tidak nyata dipengaruhi oleh perlakuan. Kesimpulannya adalah bahwa 1,2%
prebiotik dan probiotik 1,2 mL (108 cfu/mL) adalah kombinasi yang paling optimum berdasarkan
perbaikan warna daging dada dan penurunan massa lemak dan kolesterol daging.

Kata kunci: prebiotik inulin, probiotik Lactobacillus sp., karakteristik daging, ayam lokal persilangan

INTRODUCTION in animal feed can cause negative effects on consumers.

Since 2006, the use of antibiotic as a growth promoter
Antibiotic has been used in the poultry industry has been banned in the European Union, because it
for period of decade because it can improve the feed ef- might result the deposition of residues in meat and
ficiency and performance. However, the use of antibiotic another edible component of poultry product. The de-
velopment of pathogenic bacterial resistance is also the
impact of continuously feeding antibiotic. Thus, it needs
*Corresponding author: naturally alternative substance to substitute antibiotic,
E-mail: zhabdurrahman@gmail.com

112 August 2016

Electronic copy available at: https://ssrn.com/abstract=2941893

 ABDURRAHMAN ET AL. / Media Peternakan 39(2):112-118

such as probiotic and/or prebiotic, which is human- and to those reported by Abdurrahman et al. (2016) due
animal-healthy friendly. to the continuation of the study. Diet was formulated
Probiotics are live microorganisms in sufficient with 19% protein and 2800 kcal/kg for starter period
quantities that can affect the digestive microflora and 18% and 2800 kcal/kg for finisher period. Basal diet
composition and ecosystem so that providing a health composed of corn, soybean meal, rice bran, fish meal,
benefit to the host (Hill et al., 2014). Probiotic can CaCO3, mineral, and vitamin (Table 1). The treatments
modify microflora in gastrointestinal ecosystem and were 2 levels of dahlia tuber powder combined with
help to increase nutrients digestibility (Mountzouris et three levels of Lactobacillus sp. The experimental animals
al., 2010). The number of Lactobacilli and Bifidobacteria were 168 birds of 3-week old crossbred local chicken
can be enhanced with prebiotics (Pourabedin & Zhao, with an initial body weight was 164.452.97 g raised
2015). Definition of prebiotic was introduced in 1995 in battery cages and provided dietary treatment until
and was updated several times. The scientific commu- 11-week. Chickens were fed at 06:00 am and 04:00 pm
nity has continued to debate concerning what it means every day. A small portion of diet (more or less 30 g)
to be a prebiotic. Although the absence of a consensus containing dahlia tuber powder and Lactobacillus sp.
definition, a principle element is that prebiotic should was given at 04:00 pm every afternoon in order to make
improve the health of host or otherwise provide a ben- sure that both components were consumed totally. The
eficial physiological effect (Hutkins et al., 2016). Feeding other portion of diets without dahlia tuber powder and
prebiotic would be more effective when combined with Lactobacillus sp. were provided separately to fulfill the
the addition of beneficial bacteria as probiotic because amount of daily requirement.
both are expected to be complementary as a symbiotic The treatments were 0.8% prebiotic without pro-
mutualism. Group of organisms known to be potentially biotic (D1L0); 0.8% prebiotic combined with 1.2 mL
function as probiotic are Lactobacillus sp. probiotic (D1L1); 0.8% prebiotic combined with 2.4
Lactobacillus sp. is a beneficial bacteria commonly mL probiotic (D1L2); 1.2% prebiotic without probiotic
used in relation to the improvement of gastrointestinal (D2L0); 1.2% prebiotic combined with 1.2 mL probiotic
condition in poultry. The characteristic function of pro- (D2L1); 1.2% prebiotic combined with 2.4 mL probiotic
biotic (Lactobacillus sp.) would be optimal for the change (D2L2). Prebiotic inulin was derived from dahlia tuber
in gastrointestinal ecosystem to be better when com- powder and probiotic was Lactobacillus sp (108 cfu/mL).
bined with the source of prebiotic. Inulin is a prebiotic Variables observed were color, hardness, fat mass, and
with polyfructans classification which is widely used as cholesterol content of meat.
prebiotic and found in dahlia tuber with inulin content Samples for meat color and hardness measure-
about 15%-20% (Saeed et al., 2015). The balanced combi- ments were cutlet of breast and drumstick meat
nation of probiotics and prebiotics could be function as
synbiotic (Finamore et al., 2016). The prebiotic can be se-
lectively fermented by a certain probiotic and other ben-
Table 1. Ingredients and nutrients composition of the experi-
eficial gastrointestinal microbiota into short-chain fatty mental basal diet1) (%)
acids (SFCA), mainly acetate, propionate, and butyrate,
that lowered the luminal pH and decreased pathogenic
Ingredient Starter Finisher
bacteria (Pourabedin & Zhao, 2015). However, the
Yellow corn 53.30 54.50
feeding application of both probiotic and prebiotic on
Indonesian crossbred local chicken is still very rare and Rice brand 16.00 20.00
not much studied. Soybean meal 19.50 15.00
Local chicken is an Indonesian native poultry with Fish meal 10.00 9.30
plumage color tends to green and red. This local chicken CaCO3 0.70 0.70
is presumed the offspring of red jungle fowl (Gallus gal- Vitamin and mineral 0.50 0.50
lus) and green jungle fowl (Gallus varius). In case of com- Total 100.00 100.00
mercial purposes, the productivity of local chicken can Nutrient composition (%)
be improved by a system of crossbreeding between male Metabolizable energy (kcal/kg)* 2,879.55 2,879.16
local chicken and the female modern chicken. Marifah Crude protein** 19.67 17.73
et al. (2013) reported that the offspring of crossbreeding Ether extract ** 6.42 6.35
system tended to have similar exterior to their uncerstor Crude fiber** 6.38 6.60
(local chicken) and the meat texture was also not much Methionine* 0.42 0.40
different from that of local chicken at the same age. Lysine* 1.95 1.06
Therefore, the aim of the present study was to evaluate Calcium*** 1.17 1.10
the effect of prebiotic inulin derived from dahlia tuber Phospor*** 0.68 0.68
powder combined with probiotic using Lactobacillus sp.
on color, hardness, fat mass, and cholesterol of cross- Note:
1)
Same formulation as that of Abdurrahman et al. (2016) due to the con-
bred local chicken meat. tinuation of the study.
*Based on Table of Badan Standarisasi Nasional (2006) and National
MATERIALS AND METHODS Research Council (1994); **Result of chemical analysis at The Labora-
tory of Animal Feed Science, Faculty of Animal Science, Hasanuddin
University; ***Result of chemical analysis at the Laboratory of Animal
The formulation and nutritional contents of Nutrition and Feed Science, Faculty of Animal and Agriculture Science,
basal diet in the present study was completely similar Diponegoro University (2013).

August 2016 113

Electronic copy available at: https://ssrn.com/abstract=2941893

 ABDURRAHMAN ET AL. / Media Peternakan 39(2):112-118

(skinless). All parts of the skinless carcass meat were was found due to the combination of prebiotic at 0.8%
mixed and homogenized for fat mass and cholesterol and probiotic at 2.4 mL (D1L2) and was significantly
determinations. The meat color measurements were different from those of the combination of prebiotic
carried out using Chroma Meter CR200 (Minolta, Osaka, at 0.8% without probiotic (D1L0) and prebiotic at 1.2%
Japan). Notation of color was characterized as Hunter combined with probiotic at 1.2 mL (D2L1). The pres-
color indexes L* (lightness), a*(redness), and b* (yellow- ent study indicated difference result between breast
ness) according to the method of Zhang et al. (2012). The and drumstick meat colors. The drumstick meat color
meat hardness measurements were started by preparing measurement based on the values of L* (lightness), a*
meat samples cutlet about 1 cm3, which were easily to (redness) and b* (yellowness) indicated no significant
obtain from the selective parts of breast and drumstick different due to the supplementation of prebiotic com-
meat. Testing meat texture (hardness) was performed bined with probiotic (Table 3). The supplementation of
with Lloyd Texture Analyzer TA-XT Plus (England). The prebiotic combined with probiotic indicated no signifi-
hardness value was stated in gram force (gf) according cant difference on the hardness of either breast or drum-
to Suryanti et al. (2015). Meat fat was analyzed using stick meat (Table 4). However, the different case was
Soxhlet Extraction method according to AOAC (2005). found with meat fat mass and meat cholesterol (Table 5)
Meat fat mass was calculated using formula as follows: that was affected by the significant interaction (P<0.05)
[mass of meat fat= % meat fat content x meat mass (g)]. of supplemental prebiotic and probiotic. The highest
Meat cholesterol was analyzed based on Leibermann- meat fat mass was achieved by the combination of 1.2%
Burchard method according to Fathullah et al. (2013), prebiotic without probiotic (D2L0) and significantly
using a spectrophotometer at absorbance of 680 nm. different to those of all treatment combinations except
Cholesterol content is expressed in mg/g sample. for the combination of 0.8% prebiotic without probi-
Experiment was assigned in 2 x 3 factorial pattern otic (D1L0). On the other hand, the combination of 1.2%
of completely randomized design with 4 replications. prebiotic and probiotic at 2.4 mL (108 cfu/mL) (D2L2)
The first factor was 2 levels of prebiotic, namely 0.8% significantly showed the lowest meat fat mass except for
(D1) and 1.2% (D2), whereas the second factor was 3 the treatment of 1.2% prebiotic combined with probiotic
levels of probiotic, namely none (L0), 1.2 mL (L1), and at 1.2 mL (108 cfu/mL) (D2L1).
2.4 mL (L2). Data analysis was performed using SPSS
software (Statistical Package for the Social Sciences, DISCUSSION
SPSS Inc., USA) subjected to F-test based on analysis of
variance continued to Duncan multiple range test when The L* value of breast meat of crossbred local
the treatment indicated significant effect (P<0.05). chicken showed a range from 56.72 to 62.04. Zhu et al.
(2012) reported that the normal L* value of broiler breast
RESULTS meat was between 48 and 53. In contrast, other studies
(Battula et al., 2008; Sheard et al., 2012; Al-Owaimer et al.,
Supplementation of prebiotic combined with 2014) have shown different results with values that were
probiotic showed significant effect (P<0.05) on L* (light- outside this range. The different value of breast meat
ness) and b* (yellowness) (Table 2). The highest L* value color found in the present study was presumably due to

Table 2. Breast meat color of crossbred local chicken fed diet Table 3. Drumstick meat color of crossbred local chicken fed
containing prebiotic inulin derived from dahlia tuber diet containing prebiotic inulin derived from dahlia
powder combined with probiotic Lactobacillus sp. tuber powder combined with probiotic Lactobacillus sp.

Level of dahlia Level of Lactobacillus sp. Level of dahlia Level of Lactobacillus sp.
Mean Mean
tuber powder L0 L1 L2 tuber powder L0 L1 L2
L* L*
D1 56.902.91 60.740.84ab 62.043.01 59.893.19 D1 57.842.82 56.782.90 58.663.99 57.763.07
D2 60.381.77ab 56.725.76 57.921.96ab 58.343.67 D2 54.660.67 56.141.15 56.911.74 55.901.50
Mean 58.642.90 58.734.38 59.983.22 59.123.46 Mean 56.252.55 56.462.07 57.783.00 56.832.55
a* a*
D1 5.940.37 4.870.38 4.170.50 4.990.42 D1 7.000.58 6.440.19 5.830.69 6.420.49
D2 3.160.78 4.900.72 4.530.20 4.200.61 D2 7.590.34 8.340.31 7.740.72 7.890.45
Mean 4.550.70 4.880.53 4.350.36 4.600.53 Mean 7.290.45 7.390.30 6.790.68 7.160.49
b* b*
D1 10.340.37ab 12.470.30a 10.720.24ab 11.180.31 D1 7.560.52 7.812.64 5.792.95 7.062.29
D2 12.430.05a 8.460.17b 9.650.41ab 10.180.36 D2 10.372.68 8.012.04 5.572.98 7.983.17
Mean 11.380.30 10.470.40 10.180.33 10.680.34 Mean 8.962.34 7.912.19 5.682.75 7.522.74

Note: Means in the same row and column with different superscript dif- Note: D1=supplementation of prebiotic at 0.8%; D2= supplementation
fer significantly (P<0.05). D1=supplementation of prebiotic at 0.8%; of prebiotic at 1.2%; L0= no supplementation of probiotic; L1=
D2= supplementation of prebiotic at 1.2%; L0= no supplementa- supplementation of probiotic at 1.2 mL (10 cfu/mL); L2= supple-
tion of probiotic; L1= supplementation of probiotic at 1.2 mL (10 mentation of probiotic at 2.4 mL (10 cfu/mL); L*= lightness; a*=
cfu/mL); L2= supplementation of probiotic at 2.4 mL (10 cfu/mL); redness; b*= yellowness.
L*= lightness; a*= redness; b*= yellowness.

114 August 2016

 ABDURRAHMAN ET AL. / Media Peternakan 39(2):112-118

Table 4. Breast and drumstick meat hardness (gf) of crossbred local chicken fed diet containing prebiotic inulin derived from dahlia
tuber powder combined with probiotic Lactobacillus sp.

Level of dahlia tuber Level of Lactobacillus sp.

Mean
powder L0 L1 L2
Breast meat
D1 1603.870.07 1729.410.10 1494.730.06 1609.340.07
D2 1855.560.08 2005.250.20 1646.140.10 1835.650.13
Mean 1729.720.08 1867.330.15 1570.430.08 1722.490.10
Drumstick meat
D1 1734.630.21 2482.610.09 1936.340.14 2051.190.16
D2 1709.440.11 1563.300.31 1369.720.23 1547.490.22
Mean 1722.030.16 2022.960.26 1653.030.20 1799.340.20
Note: D1=supplementation of prebiotic at 0.8%; D2= supplementation of prebiotic at 1.2%; L0= no supplementation of probiotic; L1= supplementation
of probiotic at 1.2 mL (10 cfu/mL); L2= supplementation of probiotic at 2.4 mL (10 cfu/mL); gf= gram-force.

Table 5. Fat mass and cholesterol of meat of crossbred local chicken fed diet containing prebiotic inulin derived from dahlia tuber
powder combined with probiotic Lactobacillus sp.

Level of dahlia tuber Level of Lactobacillus sp.

Mean
powder L0 L1 L2
Meat fat mass (g/bird)
D1 37.200.28ab 29.650.34bc 27.640.26bc 31.490.46
D2 44.250.45 23.031.29cd 17.800.46 28.361.34
Mean 40.730.45 26.340.97 22.720.66 29.931.00
Meat cholesterol (mg/g)
D1 1.090.09ab 0.900.02 1.060.08abc 1.020.12
D2 1.010.02bc 0.990.04c 1.100.04 1.030.06
Mean 1.050.07 0.940.06 1.080.06 1.020.09
Note: Means in the same row and column with different superscript differ significantly (P<0.05). D1=supplementation of prebiotic at 0.8%; D2= supple-
mentation of prebiotic at 1.2%; L0= no supplementation of probiotic; L1= supplementation of probiotic at 1.2 mL (10 cfu/mL); L2= supplementa-
tion of probiotic at 2.4 mL (10 cfu/mL).

probiotic strain, source of prebiotic, and chicken strain carcass contains many anaerobic white muscle fibers
or genotype dependent. Feeding broiler with prebiotic with high glycogen content, and has a higher ATPase
mannanoligosacharides (MOS) and probiotic based on activity. Jao et al. (2007) reported that myosin is a myo-
Lactobacillus acidophillus and casei, and Streptococcus lactis fibrils protein that responsible to the ATPase enzyme
and faecium, and Bifidobacteruim bifidum (Pelicano et al., production. The study of Abdurrahman et al. (2016)
2005; Aristides et al., 2012) indicated no effects, but that showed that the supplementation of inulin derived from
with Bacillus licheniformis (Liu et al., 2012) significantly dahlia tuber powder as a source of prebiotic combined
increased breast meat color. The higher L* value of with Lactobacillus sp. as a probiotic source increased the
breast meat of crossbred local chicken compared to that protein mass of crossbred kampong chicken meat. In
of imported breeds was consistence with the finding of connection with the previous studies, it can be assumed
Jaturasitha et al. (2008) that breast meat color of Thai that the increased meat protein mass of crossbred local
native chicken was higher than that of Rhode Island chicken due to the supplementation of prebiotic com-
Red. Chicken genotype or strain was considered to be bined with probiotic followed by the increase in myosin
the important factor contributing to the lightness of content. Thus, the highest value of lightness breast
meat which is much more preferable for the consumers. meat found in D1L2 could be associated with the high-
Indigenous-blood chickens (crossbred local chicken) est meat protein mass as it was previously reported by
have lower fat and cholesterol contents due to the high- Abdurrahman et al. (2016).
er muscular contraction since their active movement The difference of b* value of the breast meat can
compared to modern breeds. The point of view concern- be associated with antioxidant activity, because it can
ing the muscular biochemical process is decribed in the inhibit the oxidation of hemoglobin. Abdurrahman et
following description. al. (2016) found that the supplementation of inulin de-
The increase in L* value was assumed to be related rived from dahlia tuber powder as a source of prebiotic
to myosin activity, a myofibrils protein where ATPase combined with Lactobacillus sp. can affect antioxidant
enzyme production take place. Bowker et al. (2004) activity in meat. This finding is consistent with a re-
reported that color of muscle depends on the type of search conducted by Jang et al. (2008) that the change in
muscle fiber and ATPase activity. White muscle in the the value of antioxidant activity measured by DPPH can

August 2016 115

 ABDURRAHMAN ET AL. / Media Peternakan 39(2):112-118

modify the color of meat, although it was indirect based The decrease in meat fat mass related to the change
on the value of b*, by reducing the oxidation of hemo- in the composition and activity of gut microflora due to
globin and activating mechanisms that modify the dis- the supplementation of dahlia tuber powder as a source
tribution of the pigment in animal tissues. The change of inulin combined with Lactobacillus sp. This result is in
in b* value in this study can be also related to the dif- agreement with the report of Krismiyanto et al. (2014)
ference in meat fat deposition, because meat containing that the increased lactic acid bacteria (LAB) popula-
more fat has higher b* value than that containing less tion was due to the feeding effect of inulin derived
fat. This result was in agreement with Zhou et al (2009) from dahlia tuber which can intensely fermented by
who showed that the fat content in the breast meat can endogenous beneficial bacteria. Thus, the drecreased fat
modifies the value of b*. meat content and cholesterol concentration found in the
The difference result between breast and drumstick present study can be associated with the increase in bile
was assumed to be caused by the different structure and salt hydrolase (BSH) enzyme produced by the enhanced
movement activities of both muscles. It is well-known growth of LAB (Fajrih et al., 2014). This biochemical
that drumstick glycogen content and ATPase activities mechanism will be discussed further in the following
of drumstick muscle were lower than those of breast paragraph, especially for cholesterol metabolism. The
muscle. Liu & Xiong (2015) reported that drumstick decrease in meat fat mass was consistent with some
muscle (red muscle) had lower glycogen content and previous reports (Al-Lahham et al., 2010; Ooi & Liong,
ATPase activities than breast muscles (white muscle). 2010; Weitkunat et al., 2015) that the short chain fatty
Besides meat color, hardness was an important acids (acetate, butyrate, propionate) produced by the
quality indicator which determining the meat selling fermentative effect of lactic acid bacteria on inulin were
value to consumers and very often related to the meat assumed to have important contribution. Propionate,
protein content. Troy & Kerry (2010) reported that for example, could exert controlling effect on lowering
hardness was an indicator of consumer preference of hepatic lipogenesis, and the inhibition of lipogenesis
acceptance on meat quality. Keeton et al. (2014) found process related to the decrease in meat fat content.
that the major protein components in meat were con- In addition, the decrease in meat fat mass can also
nective tissue, myofibril, and sarcoplasm. As it was be connected with the ability of probiotic in decreasing
reported by Abdurrahman et al. (2016) that meat protein the activity of the lipogenic enzymes of acetyl-CoA car-
mass of crossbred kampong chicken was significantly boxylase which stimulates fatty acid synthesis by pro-
increased by feed supplemented with dahlia tuber ducing statins as inhibitors of the hepatic lipogenesis.
powder combined with Lactobacillus sp. Therefore, the This finding was supported by Yakhkeshi et al. (2012)
increase in mass of meat proteins should be followed that the decrease in acetyl-CoA carboxylase enzyme ac-
by the increase in collagen, because it was the main tivity could decrease the hepatic lipogenesis because the
protein of connective tissue which responsible for the deposition of meat fat was derived from fat synthesis
hardness. However, in the present study, the increase in via hepatic lipogenesis. Cavallini et al. (2009) reported
meat protein mass was not followed by the increase in that lactic acid bacteria can produce statins, namely a
collagen content, because collagen was assummed to be substance as an inhibitors of 3-hydroxy-3-methyl-glu-
quite small in the total of meat protein. Although colla- tarin CoA reductase which is function as regulator en-
gen is the major connective tissue protein as reported by zyme of fat biosynthesis, cholesterol, and triglycerides.
Astruc (2014), connective tissue protein comprised only This fat reduction mechanism started when the inhibitor
about 2% of total protein in poultry meat (Keeton et al., reduced cholesterol in hepatocytes and improved the
2014). Therefore, the increase in meat protein mass due performance of high density lipoprotein (HDL) so that it
to the supplementation of dahlia tuber powder com- can reduce the fat content.
bined with Lactobacillus sp. could not affect the concen- The increasing number of lactic acid bacteria (LAB)
tration of collagen, so that the hardness was not affected as described previously can be linked to the mechanism
significantly by the treatments. Lepetit (2007) reported of cholesterol reduction in meat by bile salt hydrolase
that the increase in meat hardness can be explained by (BSH). Bile salt hydrolase (BSH) can modify conjugated
the increase in the amount of meat collagen. Similar bile salt into deconjugated bile salt which is less absorb-
to the report of Maiorano et al. (2012) that the increase able and easily dispose through excreta. Sudha et al.
in meat hardness is related to the change in collagen (2009); Kumar et al. (2013); Rai et al. (2013) suggested
concentration. that LAB produced BSH in the duodenum could break
Modifications of the concentration and strength of the C-24 amide NaCl down between bile acids and ami-
collagen increased with the age of the birds due to the no acids, and further change it into deconjugated bile
increase in covalent cross-linking during the growth salt. The addition of probiotic can increase the amount
and development of poultry muscle (Kong et al., 2008; of BSH produced in the gut, with the result of decreas-
Petracci & Cavani, 2012). However, the present result ing amount of absorbed cholesterol to be metabolized
regarding the supplemental effect of prebiotic combined and deposited into the meat. Also, the disposed bile
with probiotic did not significantly increase the meat salt need to be recovered from the part of absorbed
hardness since the experimental bird used were at the cholesterol and bring about the low cholesterol level.
same age. This finding was in agreement with the report Therefore, based on the mechanism described above,
of Brzoska et al. (2010) indicated that dietary probiotic meat cholesterol in this study was decreased by the
was not related to the hardness of meat. addition of probiotic. Conversely, the lower additional

116 August 2016

 ABDURRAHMAN ET AL. / Media Peternakan 39(2):112-118

probiotic caused the low number of beneficial bacteria pedia of Meat Sciences 2nd Ed. Academic Press, London.
in the gut, thus the mechanism of cholesterol formation pp. 148-166. http://dx.doi.org/10.1016/B978-0-12-384731-
was ocurred in the absence of inhibition mechanism. 7.00099-4
Badan Standarisasi Nasional. 2006. Pakan anak ayam ras ped-
This condition caused the metabolizable cholesterol
aging (ayam broiler starter) (Starter broiler feed). Standar
in significant amounts and providing impact on the Nasional Indonesia (SNI) 01-3930-2006.
high cholesterol in birds given 1.2% prebiotic without Battula, V., M. W. Schilling, Y. Vizzier-Thaxton, J. M. Beh-
probiotic (D2L0) and also those fed 0.8% prebiotic rends, J. B. Williams, & T. B. Schmidt. 2008. The effects
without probiotic (D1L0) (Table 5). However, choles- of low-atmosphere stunning and deboning time on broiler
terol level increased in the treatment of prebiotic either breast meat quality. Poult. Sci. 87:1202-1210. http://dx.doi.
0.8% or 1.2% combined with 2.4 mL probiotic (D1L2 org/10.3382/ps.2007-00454
and D2L2). Similar finding was reported by Daud et al. Bowker, B. C., A. L. Grant, D. R. Swartz, & D. E. Gerrard.
(2007) that birds received probiotic and prebiotic either 2004. Myosin heavy chain isoforms influence myofibrillar
ATPase activity under simulated postmortem pH, calcium,
independently or in combination at low level was not
and temperature conditions. Meat Sci. 67:139-147. http://
able to reduce meat cholesterol concentration because of dx.doi.org/10.1016/j.meatsci.2003.09.016
probiotic at that level was unable to produce sufficient Brzoska, F., M. Pieszka, K. Stecka, W. Migdal, E. Wesierska, M.
BSH enzyme with its activity to decrease cholesterol Walczycka, K. Krzysztoforski, & O. Michalik-Rutkows-
level. It was also likely due to the hepatic synthesis of ka. 2010. Effect of Pediococcus spp. in feed instead of anti-
endogenous cholesterol is predictably more dominant, biotic on broiler chicken body weight, mortality, slaughter
while the disposal cholesterol from the body together traits and meat quality. Ann. Anim. Sci. 10:167177.
with bile acids is very slight. On the contrary, intestinal Cavallini, D. C., R. Bedani, L. Q. Bomdespacho, R. C. Vendr-
amini, & E. A. Rossi. 2009. Effects of probiotic bacteria,
cholesterol absorption increased so that the meat choles-
isoflavones and simvastatin on lipid profile and athero-
terol level is also getting high. sclerosis in cholesterol-fed rabbits: a randomized dou-
ble-blind study. Lipids Health Dis. 8:1-8. http://dx.doi.
CONCLUSION org/10.1186/1476-511X-8-1
Daud, M., W. G. Piliang, & I. P. Kompiang. 2007. Persentase
Dietary supplementation of prebiotic inulin derived dan kualitas karkas ayam pedaging yang diberi probio-
from dahlia tuber at 1.2% combined with single probi- tik dan prebiotik dalam ransum. (Carcass percentage and
otic based on Lactobacillus sp. at 1.2 mL (108 cfu/mL) was quality of broilers given ration containing probiotic and
able to improve breast meat color and to decrease both prebiotic). Indonesian J. Anim. Vet. Sci. 12:167-174. (Ab-
stract in English).
fat mass and cholesterol of crossbred local chicken meat.
Fajrih, N., N. Suthama, & V. D. Yunianto. 2014. Body resistance
and productive performance of crossbred local chicken fed
ACKNOWLEDGEMENT inulin of dahlia tubers. Med. Pet. 37:108144. http://dx.doi.
org/10.5398/medpet.2014.37.2.108
This study was funded by the Goverment of Fathullah., N. Iriyanti, & I. H. Sulistiyawan. 2013. Penggunaan
Indonesia through Directorate General of Resource for pakan fungsional dalam ransum terhadap bobot lemak ab-
Science, Technology, and Higher Education Scholarships domen dan kadar kolesterol daging ayam broiler (The use
2013. of functional feed on the weight of abdominal fat and cho-
lesterol level in broiler chicken meat). J. Ilmiah Pet. 1:119-
128. (Abstract in English).
REFERENCES Finamore, A., I. Peluso, & M. Serafini. 2016. Synbiotics: A New
Strategy to Improve the Immune System from the Gut to
Abdurrahman, Z. H., Y. B. Pramono, & N. Suthama. 2016. Feed- Peripheral Sites. In: R. R. Watson & V. R. Preedy (Eds).
ing effect of inulin derived from dahlia tuber combined Probiotics, Prebiotics, and Synbiotics: Bioactive Foods in
with Lactobacillus sp. on meat protein mass of crossbred Health Promotion. Academic Press, London. p. 567-574.
kampong chicken. J. Indonesian Trop. Anim. Agric. 41:37- http://dx.doi.org/10.1016/B978-0-12-802189-7.00041-1
44. http://dx.doi.org/10.14710/jitaa.41.1.37-44 Hill, C., F. Guarner, G. Reid, G. R. Gibson, D. J. Merenstein,
Al-Lahham, S. H., P. P. Maikel, H. Roelofsen, R. J. Vonk, & B. Pot, L. Morelli, R. B. Canani, H. J. Flint, S. Salminen, P.
K. Venema. 2010. Biological effects of propionic acid in C. Calder, & M. E. Sanders. 2014. Expert consensus docu-
humans; metabolism, potential applications and underly- ment: The International Scientific Association for probiot-
ing mechanisms. Biochim. Biophys. Acta 1801:1175-1183. ics and prebiotics consensus statement on the scope and
http://dx.doi.org/10.1016/j.bbalip.2010.07.007 appropriate use of the term probiotic. Nat. Rev. Gastro-
Al-Owaimer, A. N., G. M. Suliman, A. H. Alyemni, & A. enterol. Hepatol. 11:506514. http://dx.doi.org/10.1038/
M. Abudabos. 2014. Effect of different probiotics on nrgastro.2014.66
breast quality characteristics of broilers under Salmonella Hutkins, R. W., J. A. Krumbeck, L. B. Bindels, P. D. Cani, G.
challenge. Ital. J. Anim. Sci. 13:450-454. http://dx.doi. Fahey, Y. J. Goh, B. Hamaker, E. C. Martens, D. A Mills,
org/10.4081/ijas.2014.3189 R. A. Rasta, E. Vaughan, & M. E. Sanders. 2016. Prebiot-
AOAC. 2005. Official Methods of Analysis of AOAC Interna- ics: why definition matter. Curr. Opin. Biotechnol. 37:1-7.
tional. 18th Ed. Assoc. Official Anal. Chem., Arlington. http://dx.doi.org/10.1016/j.copbio.2015.09.001
Aristides, L. G. A., F. G. Paiao, L. S. Murate, A. Oba, & M. Jang, A., X. D. Liu, M. H. Shin, B. D. Lee, S. K. Lee, J. H Lee,
Shimokomaki. 2012. The effects of biotic additives on & C. Jo. 2008. Antioxidative potential of raw breast meat
growth performance and meat qualities in broiler chick- from broiler chicks fed a dietary medicinal herb extract
ens. Int. J. Poult. Sci. 11:599-604. http://dx.doi.org/10.3923/ mix. Poult. Sci. 87:2382-2389. http://dx.doi.org/10.3382/
ijps.2012.599.604 ps.2007-00506
Astruc, T.. 2014. Carcass Composition, Muscle Structure, and Jao, C. L., J. S. Hwang, W. C. Ko, & K. C. Hsu. 2007. A kinetic
Contraction. In: M. Dikeman & C. Devine (Eds). Encyclo- study on inactivation of tilapia myosin Ca-ATPase in-

August 2016 117

 ABDURRAHMAN ET AL. / Media Peternakan 39(2):112-118

duced by high hydrostatic pressure. Food Chem. 101:65- Ooi, L. G. & M. T. Liong. 2010. Cholesterol-lowering effects of
69. http://dx.doi.org/10.1016/j.foodchem.2005.11.051 probiotics and prebiotics: A review of in vivo and in vi-
Jaturasitha, S., T. Srikanchai, M. Kreuzer, & M. Wicke. 2008. tro findings. Int. J. Mol. Sci. 11:2499-2522. http://dx.doi.
Differences in carcass and meat characteristics between org/10.3390/ijms11062499
chicken indigenous to northern Thailand (Black-boned Pelicano, E. R. L., P. A. Souza, H. B. A. Souza, A. Oba, M. M.
and Thai native) and imported extensive breeds (Bresse Boiago, N. M. B. L. Zeola, A. M. Scatolini, V. A. Bertanha,
and Rhode Island Red). Poult. Sci. 87:160-169. http:// & T. M. A. Lima. 2005. Carcass and cut yield and meat
dx.doi.org/10.3382/ps.2006-00398 qualitative traits of broilers fed diets containing probiotics
Keeton, J. T., S. M. Ellerbeck, & M. T. Nunez de Gonzalez. and prebiotics. Braz. J. Poult. Sci. 7:169-175. http://dx.doi.
2014. Chemical and Physical Characteristics Of Meat: org/10.1590/s1516-635x2005000300006
Chemical Composition. In: M. Dikeman & C. Devine (Eds). Petracci, M. & C. Cavani. 2012. Muscle growth and poultry
Encyclopedia of Meat Sciences 2nd Ed. Academic Press, meat quality issues. Nutr. 4:1-12.
London. p. 235-243. http://dx.doi.org/10.1016/B978-0-12- Pourabedin, M. & X. Zhao. 2015. Prebiotics and gut microbi-
384731-7.00087-8 ota in chickens. FEMS Microbiol. Lett. 362:fnv122. http://
Kong, F., J. Tang, M. Lin, & B. Rasco. 2008. Thermal effects on dx.doi.org/10.1093/femsle/fnv122
chicken and salmon muscles: Tenderness, cook loss, area Rai, A. K., P. Debetto, & F. D. Sala. 2013. Molecular regula-
shrinkage, collagen solubility and microstructure. LWT- tion of cholesterol metabolism: HDL-based intervention
food Sci. Tech. 41:1210-1222. http://dx.doi.org/10.1016/j. through drugs and diet. Indian J. Exp. Biol. 51:885-894.
lwt.2007.07.020 Saeed, M., I. Yasmin, I. Pasha, M. A. Randhawa, M. I. Khan, M.
Krismiyanto, L., N. Suthama, & H. I. Wahyuni. 2014. Feeding A. Shabbir, & W. A. Khan. 2015. Potential application of
effect of inulin derived from Dahlia variabilis tuber on intes- inulin in food industry: A review. Pak. J. Food Sci. 25:110-
tinal microbes in starter period of crossbred native chick- 116.
ens. J. Indonesian Trop. Anim. Agric. 39:217-233. http:// Sheard, P. R., S. I. Hughes, & M. H. Jaspal. 2012. Colour, pH
dx.doi.org/10.14710/jitaa.39.4.217-223 and weight changes of PSE, normal and DFD breast fillets
Kumar, R., H. Rajkumar, M. Kumar, S. R. Varikuti, R. Athi- from British broilers treated with a phosphate-free, low
mamula, M. Shujauddin, R. Ramagoni, & N. Kondapalli. salt marinade. Br. Poult. Sci. 53:57-65. http://dx.doi.org/10.
2013. Molecular cloning, characterization and heterolo- 1080/00071668.2012.655707
gous expression of bile salt hydrolase (BSH) from Lacto- Sudha, M. R., P. Chauhan, K. Dixit, S. Babu, & K. Jamil. 2009.
bacillus fermentum NCDO394. Mol. Biol. Rep. 40:5057-5066. Probiotics as complementary therapy for hypercholester-
http://dx.doi.org/10.1007/s11033-013-2607-2 olemia. Biol. Med. 1:1-13.
Lepetit, J. 2007. A theoretical approach of the relationships be- Suryanti, U., V. P. Bintoro, U. Atmomarsono, & Y. B. Pramono.
tween collagen content, collagen cross-links and meat ten- 2015. Physical characteristics of culled magelang duck
derness. Meat Sci. 76:147-159. http://dx.doi.org/10.1016/j. meat affected by aging and marination in ginger extract.
meatsci.2006.10.027 J. Indonesian Trop. Anim. Agric. 40:107-114. http://dx.doi.
Liu, X., H. Yan, L. Lv, Q. Xu, C. Yin, K. Zhang, P. Wang, & J. org/10.14710/jitaa.40.2.107-114
Hu. 2012. Growth performance and meat quality of broiler Troy, D. J. & J. P. Kerry. 2010. Consumer perception and the
chickens supplemented with Bacillus licheniformis in drink- role of science in the meat industry. Meat Sci. 86:214-226.
ing water. Asian-Aust. J. Anim. Sci. 25:682-689. http:// http://dx.doi.org/10.1016/j.meatsci.2010.05.009
dx.doi.org/10.5713/ajas.2011.11334 Weitkunat, K., S. Schumann, K. J. Petzke, M. Blaut, G. Loh,
Liu, C. & Y. L. Xiong. 2015. Oxidationinitiated myosin subfrag- & S. Klaus. 2015. Effects of dietary inulin on bacterial
ment crosslinking and structural instability differences growth, short-chain fatty acid production and hepatic lip-
between white and red muscle fiber types. J. Food Sci. id metabolism in gnotobiotic mice. J. Nut. Biochem. 26:929-
80:288-297. http://dx.doi.org/10.1111/1750-3841.12749 937. http://dx.doi.org/10.1016/j.jnutbio.2015.03.010
Marifah, B., U. Atmomarsono, & N. Suthama. 2013. Nitrogen Yakhkeshi, S., S. Rahimi, & H. R. H. Matin. 2012. Effects of
retention and productive performance of crossbred native yarrow (Achillea millefolium L.), antibiotic and probiotic on
chicken due to feeding effect of kayambang (Salvinia mo- performance, immune response, serum lipids and micro-
lesta). Int. J. Sci. Eng. 5:19-24. http://dx.doi.org/10.12777/ bial population of broilers. J. Agr. Sci. Tech. 14:799-810.
ijse.5.1.19-24 Zhang, Z. F., T. X. Zhou, X. Ao, & I. H. Kim. 2012. Effects of
Maiorano, G., A. Sobolewska, D. Cianciullo, K. Walasik, G. -glucan and Bacillus subtilis on growth performance,
Elminowska-Wenda, A. Sawinska, S. Tavaniello, J. Zy- blood profiles, relative organ weight and meat quality in
linska, J. Bardowski, & M. Bednarczyk. 2012. Influence broilers fed maize-soybean meal based diets. Livest. Sci.
of in ovo prebiotic and synbiotic administration on meat 150:419-424. http://dx.doi.org/10.1016/j.livsci.2012.10.003
quality of broiler chickens. Poult. Sci. 91:2963-2969. http:// Zhou, T. X., Y. J. Chen, J. S. Yoo, Y. Huang, J. H. Lee, H. D. Jang,
dx.doi.org/10.3382/ps.2012-02208 S. O. Shin, H. J. Kim, J. H. Cho, & I. H. Kim. 2009. Effects
Mountzouris, K. C., P. Tsitrsikos, I. Palamidi, A. Arvaniti, M. of chitooligosaccharide supplementation on performance,
Mohnl, G. Schatzmayr, & K. Fegeros. 2010. Effects of pro- blood characteristics, relative organ weight, and meat
biotic inclusion levels in broiler nutrition on growth per- quality in broiler chickens. Poult. Sci. 88:593-600. http://
formance, nutrient digestibility, plasma immunoglobu- dx.doi.org/10.3382/ps.2008-00285
lins, and cecal microflora composition. Poult. Sci. 89:58-67. Zhu, X. S., X. L. Xu, H. H. Min, & G. H. Zhou. 2012. Occur-
http://dx.doi.org/10.3382/ps.2009-00308 rence and characterization of pale, soft, exudative-like
National Research Council. 1994. Nutrient Requirements of broiler muscle commercially produced in China. J. In-
Poultry. 9th Revised Ed. National Academy Press. Wash- tegr. Agric. 11:1384-1390. http://dx.doi.org/10.1016/S2095-
ington DC. 3119(12)60137-3

118 August 2016