Screening Probiotics from Genetically Unselected Indonesian Local Chicken to Enhance Meat Quality in Broiler Chicken

Riuh Wardhani; Ulil Afidah; Dewi Syamsurya; Lee Jumi; Abera Jabessa Fufa; Fuad Gani; Dirayah Rauf Husain

doi:10.14334/jitv.v30i3.3456

Screening Probiotics from Genetically Unselected Indonesian Local Chicken to Enhance Meat Quality in Broiler Chicken

Riuh Wardhani, Ulil Afidah, Dewi Syamsurya, Lee Jumi, Abera Jabessa Fufa, Fuad Gani, Dirayah Rauf Husain

DOI

https://doi.org/10.14334/jitv.v30i3.3456

Abstract

This study investigated the isolation and characterization of probiotic bacteria from the intestines of genetically unselected Indonesian local chickens (Gallus gallus domesticus) to improve the quality of broiler chicken meat. Due to their resilience and adaptability, Indonesian local chickens serve as a valuable source of probiotic bacteria. Probiotics were selected using MRSA (de Man, Rogosa, and 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. Among the four probiotic bacterial isolates obtained, three were Gram-positive (J2, J3, and J4) and one was Gram-negative (J1). All isolates were rod-shaped (bacilli), catalase-negative, non-motile, and inhibited E. coli and S. typhi. Isolate J2 exhibited the most potent 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.

Keywords

Local Chicken; Meat Quality; Probiotics Source

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