Effect of Lactic Acid and pH of Probiotic Yogurt on Peak Production of Laying Hens.

<b>Background and Objective:</b> Probiotic yogurt is beneficial for laying hens because it can improve the animal's hematological status which will improve livestock health, therefore it is hoped that probiotic yogurt can increase the production of laying hens. This research was conducted to determine the lactic acid levels and pH of probiotic yogurt, probiotic yogurt's effect on feed conversion ratio and total production of laying hens. <b>Materials and Methods:</b> The research was carried out using experimental methods using a Completely Randomized Design (CRD) with 5 treatments and 8 replications so the total sample was 40. The treatment consisted of P0: Basal ration; P1: Basal diet+2% probiotic powder B1 (<i>Bifidobacterium</i> spp. and <i>L. acidophilus</i>), P2: Basal ration+3% probiotic powder B1, P3: Basal diet+2% probiotic powder B2 (<i>L. bulgaricus</i>, <i>S. thermophilus</i>, <i>L. acidophilus</i> and <i>B. bifidum</i>) and P4: Basal ration+3% probiotic powder B2. The data were analyzed using Analysis of Variance (ANOVA) and followed by Duncan's Multiple Range Test. <b>Results:</b> Lactic acid content in probiotic yogurts B1 is 0.945% and B2 is 0.638%. Based on the results of statistical analysis using the variance test, show that giving probiotic powder to laying hens has a significant effect on the feed conversion ratio and has no significant effect on the production of laying hens. <b>Conclusion:</b> Based on the results of statistical analysis using the variance test, it shows that giving probiotic powder to laying hens has no significant effect on the production of laying hens during the peak period.

Effect of Differents Cowmilk and Soymilk (soy yogurt) Formulation on Blood Glucose Level and Glut4 Gene Expression in Rats Soleus Muscle.

BACKGROUND AND OBJECTIVE: Soy yogurt is fermented soy milk and its nutrient-rich with isoflavones. Soy yogurt decreases blood glucose levels by utilizing the conversion of isoflavones. This study aimed to analyze the effect of soy yogurt on blood glucose level and Glut4 gene expression on rats' soleus muscle. MATERIALS AND METHODS: Twenty-five rats (eighteen-weeks old) were divided into 5 groups, e.g., the control (P0), positive control (P1, 100% yogurt) and three treatment groups (P2, 50% soy yogurt+50% yogurt; P3, 75% yogurt+25% soy yogurt and P4, 75% soy yogurt+25% yogurt). All treatment groups were treated with different soy yogurt formula and administered for 12 weeks by gavaging. Under anesthetized, rats were sacrificed, then blood samples and soleus muscle were collected and stored at -80°C until use. RNA was extracted from soleus muscle and run for Glut4 mRNA expression using (RT)-PCR. Data were analyzed using one way ANOVA and followed by post hoc test LSD (Least Significant Differences test). RESULTS: There is no difference in rat body weight among groups after 12 weeks of soy yogurt consumption. Blood glucose levels were decreased at least 25% lower level compared to the control baseline by the various formulation of soy yogurt. Interestingly, there is a distinct pattern of Glut4 mRNA expression level in the soleus muscle, P1 increased the expression but not with other formulations decreased the expression (P2, P3 and P4). CONCLUSION: Taken together, a different formulation of soymilk and cowmilk effectively reduces blood glucose level and modulates Glut4 mRNA expression. In addition, a specific combination of bacteria type for fermenting soy yogurt could be a key to effectiveness for modulating blood glucose levels.