JJBS Volume 14, Number 5,December 2021 ISSN 1995-6673 Pages 1021 – 1024 https://doi.org/10.54319/jjbs/140521 Jordan Journal of Biological Sciences Improving Blood Protein and Albumin Level Using Dried Probiotic Yogurt in Broiler Chicken Lovita Adriani 1,* , Andi Mushawwir 1 , Chitra Kumalasari 1 , Leni Nurlaeni 1 Ronny Lesmana 2 , Urip Rosani 1 1 Department of Animal Nutrition and Feed Technology, Faculty of Animal Husbandry, Universitas Padjadjaran, 45363, Indonesia; 2 Departement of Biomedical Science, Faculty of Medicine, Universitas Padjadjaran , 45363, Indonesia Received: March 12, 2021; Revised: May 17, 2021; Accepted: September 28, 2021 Abstract Dried probiotics have a good effect on the digestive tract in inhibiting the growth of pathogenic bacteria and increasing the blood protein content. This study aims to identify the effect of dry probiotics on protein and blood albumin levels in broiler chickens. In the experiment, a Completely Randomized Design (CRD) consisting of five treatments and 4 replications was applied. The probiotic treatments included T0: basal ration (BR); T1: basal ration with dry probiotic A (100% fermented cow's milk/FCM); T2 : basal ration with dry probiotic B (fermented cow's milk/FCM and fermented mung bean milk/FMBM, with a composition of 75% : 25%), T3: basal ration with dry probiotic C (fermented cow's milk/FCM and fermented soy milk/ FCM, with a composition of 75% and 24%); and T4: basal ration with dry probiotic D (consisting of fermented cow's milk/FCM, fermented mung bean milk/FMBM and fermented soy milk/FSM, with compositions: 50%, 25% and 25%, respectively). The results showed that the difference in blood protein and albumin levels (P>0.05) was not significant. Dried probiotics tend to increase blood protein and albumin and have the potential to correlate with protein anabolism and broiler performance. Keywords: dried probiotic, oven-dry, blood protein, albumin, broiler chicken * Corresponding author e-mail: teddyhidayatconf@gmail.com. 1. Introduction Broilers in the form of poultry are used as meat producers and are widely consumed. The quality and consumer expectations of good broiler meat are weight and muscle contours. Weight gain is influenced by the amount of protein contained in the ration (high protein content plays a role in weight gain) (Saleh and Dwi, 2005). Broiler chicken feed must pay attention to the balance of energy and protein contained in the ration. Broiler chicken ration is an additional feed to optimize shelf life and increase efficiency during rearing. However, the side effects of feed additives can bring some health problems. Thus, probiotics are alternative feed additives that can improve livestock health, especially improving the digestive tract ecosystem through microflora balance. Administration of probiotics from an early period improves the balance of intestinal microbes (Adriani et al., 2019). Blood proteins in plasma are albumin, globulin, and fibrinogen (Ganong, 2000). Total protein examination serves as an examination of health status by looking at changes in protein levels that occur. The protein profile in blood serum shows protein deposition, because if protein and albumin are high, the probability of protein deposition in meat is higher. Albumin is the main protein contained in blood plasma which is responsible for osmotic pressure and as a transport agent for various small molecules in the blood such as fatty acids and bile pigments (Mushawwir and Latipudin, 2011). Probiotics increase ration efficiency, egg production, and lower egg cholesterol and serum cholesterol levels. In addition, probiotics are also able to reduce non-protein nitrogen in the blood, concentrations of uric acid, ammonia and urea in the blood (Rusmana, and Adriani, 2020). The experiment in this study was conducted to assess the impact of dry probiotics on several blood biochemical parameters, including blood protein and broiler albumin. The use of probiotics in combination with mung bean milk, FCM, and FSM has not been widely reported by previous researchers; therefore, this study studied the biochemical profile of broiler blood given dry probiotics. Previous studies have shown that the phenol content and antioxidant activity of fermented products appear to increase. This phenomenon is caused by the mobilization of the phenolic conjugate form during the fermentation activity (Xiao et al., 2015). Another study reported that microbes belonging to the lactate group were able to produce enzymes. One type of enzyme that is synthesized during the fermentation process is an enzyme that breaks down carbohydrates. This phenomenon is characterized by the release of phenolic compounds (Razak et al., 2015). In addition, it can reduce anti-nutrition (Susi, 2012). Some researchers use liquid or dry yogurt with the dry fries method. However, in this study, drying was carried out using a simple technology at a very low cost to reduce