Screening Probiotics from Domestic Chicken to Enhance Meat Quality on Broiler Chicken

Abstract

This study investigates the isolation and characterization of probiotic bacteria from the intestines of Gallus domesticus (local Indonesian chickens) to enhance broiler chicken meat quality. Due to their resilience and adaptability, Gallus domesticus chickens serve as a valuable source of probiotic bacteria. Probiotics were selected using MRSA (de Man Rogosa Sharpe Agar) medium supplemented with 1% CaCO₃. The probiotic potential of bacterial isolates was assessed based on their resistance to gastric acidity (pH) and bile salts. Characterization included colony morphology, pathogenic inhibition assays using Escherichia coli and Salmonella typhi, and biochemical tests such as MR-VP, TSIA, motility, and catalase. Four probiotic bacterial isolates (J1, J2, J3, J4) were obtained, with three being Gram-positive and one Gram-negative. All isolates were rod-shaped (bacilli), catalase-negative, non-motile, and demonstrated inhibitory effects against E. coli and S. typhi. Isolate J2 exhibited the strongest inhibitory activity, with inhibition zones measuring 15.5 mm against S. typhi and 11.5 mm against E. coli. When used as a feed additive, the J2 isolate improved broiler meat quality by maintaining optimal pH, enhancing water-holding capacity, and reducing cholesterol and fat content, although it increased cooking losses. These results indicate that the J2 isolate has significant potential as a probiotic agent in poultry nutrition, with promising implications for improving meat quality and food safety. Future studies should focus on optimizing probiotic formulations and exploring the long-term effects on poultry health and productivity.