@article{eprints251,
           month = {December},
          author = {V. Maslami and Y. Marlida and . Mirnawati and . Jamsari and Y. S. Nur and F. Adzitey and N. Huda},
            year = {2018},
           pages = {120--126},
       publisher = {Scienceline Publication, Ltd},
          number = {4},
          volume = {8},
           title = {A review on potential of glutamate producing lactic acid bacteria of West Sumatera's fermented food origin, as feed additive for broiler chicken},
         journal = {Journal of World's Poultry Research},
        keywords = {Carcass quality, Feed additive, Fermented food, Glutamate, Lactic acid bacteria, Performance},
        abstract = {Increasing broiler populations must be supported by cheap and high quality feed. Improving the quality of feed can be done by adding feed additives. Glutamate is a non-essential amino acid that can be used as a feed additive in the form of flavoring agents in broiler feed which functions as a neurotransmitter of taste, basic structure of proteins, and in metabolism of the body. Lactic Acid Bacteria (LAB) are one of the microbes that are considered faster and safe in producing glutamate. Fermented foods of West Sumatera, Indonesia origin serve as sources of LAB include dadih (fermented milk), asam durian (fermented durian), ikan budu (fermented fish) and tapai (fermented rice and cassava). The West Sumatra?s fermented foods are potential sources of glutamate. Supplementation of glutamate in broiler diet can increase body weight, protein digestibility, reduce faecal ammonia and improve carcass quality (improve umami taste, and reduce bruises and abdominal fat).},
             url = {http://eprints.science-line.com/id/eprint/251/}
}