Objective: This study investigates the effects of dietary nano-zinc (ZnNPs), probiotics(P), and their combined use such as growth promoters, antibacterial agents, and organic antioxidants on the growth performance, carcass characteristics, blood biochemistry, meat quality, and cecal microbiota of broiler chicks. Materials and Methods: The trial was conducted from 7 to 35 days of age using a randomized complete trial design with 240 unsexed Ross 308 chicks (initial body weight 104.37 ± 0.16 gm). The chicks were allocated into four treatment groups, each containing 60 chicks, with six replicates (4×6×10). The treatments were as follows: a control group fed a standard diet and three experimental groups receiving diets supplemented with ZnNPs(3.0 cm³/kg), probiotics (P, 2.0 cm³/ kg), or a combination of ZnNPs + P (3.0 + 2.0 cm³/kg). Results: The study revealed that ZnNPs and probiotics exhibited significant antibacterial activity against harmful bacteria and mold, effectively suppressing microbial growth at concentrations ranging from 50 to 95 µg/ml. The inclusion of ZnNPs and probiotics in the diets resulted in improved growth performance, with a higher body weight compared to the control group (p < 0.05). All carcass characteristics were positively influenced by the treatments, showing significant improvements compared to the control group (p < 0.05). Furthermore, the levels of malondialdehyde (MDA) were significantly reduced in the ZnNPs and probiotics-treated groups, suggesting enhanced antioxidant activity (p < 0.05). Blood biochemical indicators, including immunoglobulin concentrations, were higher in the treated groups, pointing to an improved immune response. The meat quality of the broilers also significantly improved in terms of texture, juiciness, and tenderness. Additionally, the number of harmful cecal microorganisms decreased in the supplemented groups, leading to a healthier gut microbiota and overall improved animal health. Conclusion: The study shows that dietary supplementation with ZnNPs and probiotics has a positive impact on broiler growth, carcass traits, meat quality, blood parameters, and microbial status. These results suggest that incorporating ZnNPs and probiotics into broiler diets can be an effective strategy for enhancing productivity, meat quality, and overall health status, ultimately improving the sustainability of poultry production systems. J. Adv. Vet. Anim. Res., 12(1): 19–32, March 2025 http://doi.org/10.5455/javar.2025.l868

Objective: This study investigates the effects of dietary nano-zinc (ZnNPs), probiotics (P), and their combined use such as growth promoters, antibacterial agents, and organic antioxidants on the growth performance, carcass characteristics, blood biochemistry, meat quality, and cecal micro¬biota of broiler chicks. Materials and Methods: The trial was conducted from 7 to 35 days of age using a randomized complete trial design with 240 unsexed Ross 308 chicks (initial body weight 104.37 ± 0.16 gm). The chicks were allocated into four treatment groups, each containing 60 chicks, with six repli-cates (4×6×10). The treatments were as follows: a control group fed a standard diet and three experimental groups receiving diets supplemented with ZnNPs (3.0 cm³/kg), probiotics (P, 2.0 cm³/ kg), or a combination of ZnNPs + P (3.0 + 2.0 cm³/kg). Results: The study revealed that ZnNPs and probiotics exhibited significant antibacterial activ-ity against harmful bacteria and mold, effectively suppressing microbial growth at concentra-tions ranging from 50 to 95 μg/ml. The inclusion of ZnNPs and probiotics in the diets resulted in improved growth performance, with a higher body weight compared to the control group (p < 0.05). All carcass characteristics were positively influenced by the treatments, showing significant improvements compared to the control group (p < 0.05). Furthermore, the levels of malondial¬dehyde (MDA) were significantly reduced in the ZnNPs and probiotics-treated groups, suggesting enhanced antioxidant activity (p < 0.05). Blood biochemical indicators, including immunoglobulin concentrations, were higher in the treated groups, pointing to an improved immune response. The meat quality of the broilers also significantly improved in terms of texture, juiciness, and tenderness. Additionally, the number of harmful cecal microorganisms decreased in the supple¬mented groups, leading to a healthier gut microbiota and overall improved animal health. Conclusion: The study shows that dietary supplementation with ZnNPs and probiotics has a posi¬tive impact on broiler growth, carcass traits, meat quality, blood parameters, and microbial status. These results suggest that incorporating ZnNPs and probiotics into broiler diets can be an effective strategy for enhancing productivity, meat quality, and overall health status, ultimately improving the sustainability of poultry production systems. [J Adv Vet Anim Res 2025; 12(1.000): 19-32]

Objective: This study aimed to compare two approaches to the brachial plexus: the traditional blind method and an additional technique, both of which use anatomical landmarks to guide needle insertion. Materials and Methods: The traditional and additional approaches were performed on both thoracic limbs of 24 cadavers (24 for each approach). Methylene dye is used for injection and nerve staining. We counted the nerves that successfully stained (staining less than 1 cm). The Mann– Whitney U test was used to compare approaches. Results: The findings indicated that all cadavers were successfully used. The traditional approach and the additional approach revealed success rates of 45.83% and 54.17%, respectively. We found no significant differences between the two techniques (p > 0.05). Conclusion: The additional approach presents a viable alternative to the traditional method for performing the brachial plexus block in goats. Further research into the clinical differences between these techniques could lead to useful insights that help make them more accurate and useful. J. Adv. Vet. Anim. Res., 12(1): 64–69, March 2025 http://doi.org/10.5455/javar.2025.l872

Objective: This study aimed to compare two approaches to the brachial plexus: the traditional blind method and an additional technique, both of which use anatomical landmarks to guide needle insertion. Materials and Methods: The traditional and additional approaches were performed on both thoracic limbs of 24 cadavers (24 for each approach). Methylene dye is used for injection and nerve staining. We counted the nerves that successfully stained (staining less than 1 cm). The Mann–Whitney U test was used to compare approaches. Results: The findings indicated that all cadavers were successfully used. The traditional approach and the additional approach revealed success rates of 45.83% and 54.17%, respectively. We found no significant differences between the two techniques (p > 0.05). Conclusion: The additional approach presents a viable alternative to the traditional method for performing the brachial plexus block in goats. Further research into the clinical differences between these techniques could lead to useful insights that help make them more accurate and useful. [J Adv Vet Anim Res 2025; 12(1.000): 64-69]

Objective: This study aimed to evaluate how well fresh broiler meat may be preserved in cold storage using chitosan–stearin as an edible coating. Materials and Methods: A completely randomized design with a 3 x 5 factorial arrangement and three replications was employed. Factor I represented the formula dosage (FD) (FD0 = 0% chitosan + 0% stearin; FD1 = 1.5% chitosan + 1% stearin; FD2 = 3% chitosan + 1% stearin), while Factor II represented storage time (ST) (ST0 = 0 days; ST1 = 3 days; ST2 = 6 days; ST3 = 9 days; ST4 = 12 days). Results: The results showed that the water content, cooking loss, protein content, and fat content of broiler meat were significantly affected (p < 0.01) by the FD and ST. Nonetheless, no significant difference (p > 0.05) was observed in the meat’s ability to hold water. The broiler meat’s pH was significantly affected (p < 0.01) by the FD, but it was not significantly affected (p > 0.05) by the ST. Furthermore, no treatment underwent testing, which revealed the presence of Escherichia coli and Salmonella sp. Conclusion: Chitosan–stearin edible coatings with different formula doses FD and ST consistently preserve the quality of fresh broiler meat during cold storage, with average values of water content ranging from 48.97% to 53.73%, water-holding capacity from 17.52% to 34.30%, cooking loss from 10.03% to 33.19%, pH levels from 4.93 to 5.53, protein content from 14.54% to 17.46%, fat content from 20.55% to 24.21%, and no detectable presence of E. coli and Salmonella sp. J. Adv. Vet. Anim. Res., 12(1): 99–105, March 2025 http://doi.org/10.5455/javar.2025.l876

Objective: This study aimed to evaluate how well fresh broiler meat may be preserved in cold storage using chitosan–stearin as an edible coating. Materials and Methods: A completely randomized design with a 3 x 5 factorial arrangement and three replications was employed. Factor I represented the formula dosage (FD) (FD0 = 0% chitosan + 0% stearin; FD1 = 1.5% chitosan + 1% stearin; FD2 = 3% chitosan + 1% stearin), while Factor II represented storage time (ST) (ST0 = 0 days; ST1 = 3 days; ST2 = 6 days; ST3 = 9 days; ST4 = 12 days). Results: The results showed that the water content, cooking loss, protein content, and fat content of broiler meat were significantly affected (p < 0.01) by the FD and ST. Nonetheless, no significant difference (p > 0.05) was observed in the meat's ability to hold water. The broiler meat's pH was significantly affected (p < 0.01) by the FD, but it was not significantly affected (p > 0.05) by the ST. Furthermore, no treatment underwent testing, which revealed the presence of Escherichia coli and Salmonella sp. Conclusion: Chitosan–stearin edible coatings with different formula doses FD and ST consistently preserve the quality of fresh broiler meat during cold storage, with average values of water content ranging from 48.97% to 53.73%, water-holding capacity from 17.52% to 34.30%, cooking loss from 10.03% to 33.19%, pH levels from 4.93 to 5.53, protein content from 14.54% to 17.46%, fat content from 20.55% to 24.21%, and no detectable presence of E. coli and Salmonella sp. [J Adv Vet Anim Res 2025; 12(1.000): 99-105]

Objective: This study aimed to evaluate the effects of feed supplementation on the body condition of cows suffering from foot and mouth disease (FMD) and the birth weight of their calves. Materials and Methods: The study involved 30 pregnant cows (6–7 months gestation), divided into five groups of six cows each. Groups A, B, C, D, and group E were supplemented with concentrates at levels of 0%, 0.2%, 0.4%, 0.6%, and 0.8% of body weight, respectively. The concentrates comprised cassava peels (60%), corn mill (40%), urea (3% of total feed needed), and minerals (25% of total feed needed). Variables: Following the onset of FMD symptoms, observations were made on the duration of hypersalivation, nasal discharge, snout and nose erosion, tongue and lip erosion, foot swelling, refusal to eat, and return to normal feed consumption. Results: The results showed that feed supplementation accelerated recovery such as time from hypersalivation, nasal discharge, muzzle erosion, and tongue (p < 0.05). However, no significant difference in interdigital wounds and duration of reluctance to eat due to FMD. Providing nutrient-rich feed also increases the body condition scores after FMD infection and the calf birth weight (p < 0.05) of Bali cattle. Conclusion: It was concluded that nutrient-rich feed supplementation accelerates cow recovery from FMD, maintains body condition, and increases the calf birth weight of Bali cattle. J. Adv. Vet. Anim. Res., 12(1): 106–116, March 2025 http://doi.org/10.5455/javar.2025.l877

Objective: This study aimed to evaluate the effects of feed supplementation on the body condition of cows suffering from foot and mouth disease (FMD) and the birth weight of their calves. Materials and Methods: The study involved 30 pregnant cows (6–7 months gestation), divided into five groups of six cows each. Groups A, B, C, D, and group E were supplemented with concentrates at levels of 0%, 0.2%, 0.4%, 0.6%, and 0.8% of body weight, respectively. The concentrates comprised cassava peels (60%), corn mill (40%), urea (3% of total feed needed), and minerals (25% of total feed needed). Variables: Following the onset of FMD symptoms, observations were made on the duration of hypersalivation, nasal discharge, snout and nose erosion, tongue and lip erosion, foot swelling, refusal to eat, and return to normal feed consumption. Results: The results showed that feed supplementation accelerated recovery such as time from hypersalivation, nasal discharge, muzzle erosion, and tongue (p < 0.05). However, no significant difference in interdigital wounds and duration of reluctance to eat due to FMD. Providing nutri¬ent-rich feed also increases the body condition scores after FMD infection and the calf birth weight (p < 0.05) of Bali cattle. Conclusion: It was concluded that nutrient-rich feed supplementation accelerates cow recovery from FMD, maintains body condition, and increases the calf birth weight of Bali cattle. [J Adv Vet Anim Res 2025; 12(1.000): 106-116]

Objective: This study aimed to find a quality probiotic ice cream formula by adding dadih, which is a result of the fermentation of buffalo milk in a bamboo tube. Materials and Methods: This study began with making dadih using 2 types of bamboo (Gigantochloa verticillata and Gigantochloa auriculata Kurz) to obtain dadih with the highest total probiotic colonies. Dadih with the highest colonies was used to continue the study. Furthermore, dadih was isolated to obtain the dominant lactic acid bacteria (LAB), which was identified molecularly using the 16S rRNA gene with the Polymerase polymerase chain reaction technique. The application of dadih into probiotic ice cream was conducted using a factorial completely randomized design with 2 factors. The first factor was the level of dadih, namely ICD 0 (ice cream without dadih), ICD 1 (5%), ICD 2 (10%), and ICD 3 (15%). The second factor was the length of ice cream storage (week), namely T0 (0), T1 (1), T2 (2) and T3 (3). Examination of pH, protein, fat content, and total bacterial colonies in ice cream was conducted. The research continued with sensory testing with 30 panelists. Results: The highest total probiotic colonies were 1 × 107 obtained in dadih fermented by Gigantochloa auriculata Kurz bamboo dominated by Weisselia paramesenteroides strain JCM 9890. pH of dadih was 4.52. Antimicrobial zones of dadih against Escherichia coli, Salmonella, and Staphylococcus aureus were 6.6, 8.1, and 7.7, respectively. The chemical quality test of ice cream showed that the pH was in the range of 6.21–5.61. Protein content ranged from 4.62 to 6.12, while fat content ranged from 6.03 to 8.12. Total ice cream colonies were in the range of 1 × 104 to 2.9 × 106. There was no interaction between the percentage of dadih and the length of ice cream storage time on the parameters of pH, protein, fat content, total LAB colonies, and sensory test result. The higher the dadih concentration, the more acidic the ice cream, and the higher the protein, fat content, and total LAB colonies. The sensory test showed that 15% of dadih was the most preferred by panelists. Conclusion: The conclusion of this study is that ice cream with a 15% dadih addition is the most preferred and proven probiotic ice cream. J. Adv. Vet. Anim. Res., 12(1): 214–221, March 2025 http://doi.org/10.5455/javar.2025.l888

Objective: This study aimed to find a quality probiotic ice cream formula by adding dadih, which is a result of the fermentation of buffalo milk in a bamboo tube. Materials and Methods: This study began with making dadih using 2 types of bamboo (Gigantochloa verticillata and Gigantochloa auriculata Kurz) to obtain dadih with the highest total probiotic colonies. Dadih with the highest colonies was used to continue the study. Furthermore, dadih was isolated to obtain the dominant lactic acid bacteria (LAB), which was identified molecularly using the 16S rRNA gene with the Polymerase polymerase chain reaction technique. The application of dadih into probiotic ice cream was conducted using a factorial completely randomized design with 2 factors. The first factor was the level of dadih, namely ICD 0 (ice cream without dadih), ICD 1 (5%), ICD 2 (10%), and ICD 3 (15%). The second factor was the length of ice cream storage (week), namely T0 (0), T1 (1), T2 (2) and T3 (3). Examination of pH, protein, fat content, and total bacterial colonies in ice cream was conducted. The research continued with sensory testing with 30 panelists. Results: The highest total probiotic colonies were 1×107 obtained in dadih fermented by Gigantochloa auriculata Kurz bamboo dominated by Weisselia paramesenteroides strain JCM 9890. pH of dadih was 4.52. Antimicrobial zones of dadih against Escherichia coli, Salmonella, and Staphylococcus aureus were 6.6, 8.1, and 7.7, respectively. The chemical quality test of ice cream showed that the pH was in the range of 6.21–5.61. Protein content ranged from 4.62 to 6.12, while fat content ranged from 6.03 to 8.12. Total ice cream colonies were in the range of 1×104 to 2.9×106. There was no interaction between the percentage of dadih and the length of ice cream storage time on the parameters of pH, protein, fat content, total LAB colonies, and sensory test result. The higher the dadih concentration, the more acidic the ice cream, and the higher the protein, fat content, and total LAB colonies. The sensory test showed that 15% of dadih was the most preferred by panelists. Conclusion: The conclusion of this study is that ice cream with a 15% dadih addition is the most preferred and proven probiotic ice cream. [J Adv Vet Anim Res 2025; 12(1.000): 214-221]

Objective: This study aimed to identify Casein Alpha S1 (CSN1S1) gene polymorphism as a biomarker selection for improving the milk quality of Indonesian local PE cross-dairy goats. Materials and Methods: The study utilized 65 does to identify single nucleotide polymorphisms (SNPs) on the target base fragment g.10094 gm.10200 of the CSN1S1 gene. Milk components (MCs) were analyzed using lactoscan and SNPs were identified using Sanger sequencing. Allele and genotype frequencies of the SNPs were determined by MEGA10 and PopGen32 programs. A general linear model was applied to examine the association between each SNP and the content (%) or daily yield (gm/day) of each of the MCs. Results: Eight SNPs were identified, with seven exhibiting dominant homozygous genotype references with genotype frequencies ranging from 0.77 to 0.95. SNP g.10098_C > G significantly affected (p < 0.05) the daily yield (gm/day) of MCs, but not for TS. The CC does, compared to the GC ones, produce higher yields (gm/day) of protein, fat, lactose, and SNF by 36.2%–39.8%. SNP g.10181_T > A had a significant effect (p < 0.05) on the content (%) of all MCs. The AT does, over the AA and TT ones, yield higher MCs by 3.63%–13.07% and 1.85%–10.68%, respectively. Conclusion: The findings suggest that SNP g.10098_C > G and g.10181_T > A of the CSN1S1 gene may serve as potential biomarkers for selective breeding to enhance milk quality in the local PE cross-dairy goats. J. Adv. Vet. Anim. Res., 12(1): 222–230, March 2025 http://doi.org/10.5455/javar.2025.l889

Objective: This study aimed to identify Casein Alpha S1 (CSN1S1) gene polymorphism as a biomarker selection for improving the milk quality of Indonesian local PE cross-dairy goats. Materials and Methods: The study utilized 65 does to identify single nucleotide polymorphisms (SNPs) on the target base fragment g.10094 gm.10200 of the CSN1S1 gene. Milk components (MCs) were analyzed using lactoscan and SNPs were identified using Sanger sequencing. Allele and genotype frequencies of the SNPs were determined by MEGA10 and PopGen32 programs. A general linear model was applied to examine the association between each SNP and the content (%) or daily yield (gm/day) of each of the MCs. Results: Eight SNPs were identified, with seven exhibiting dominant homozygous genotype references with genotype frequencies ranging from 0.77 to 0.95. SNP g.10098_C > G significantly affected (p < 0.05) the daily yield (gm/day) of MCs, but not for TS. The CC does, compared to the GC ones, produce higher yields (gm/day) of protein, fat, lactose, and SNF by 36.2%–39.8%. SNP g.10181_T > A had a significant effect (p < 0.05) on the content (%) of all MCs. The AT does, over the AA and TT ones, yield higher MCs by 3.63%–13.07% and 1.85%–10.68%, respectively. Conclusion: The findings suggest that SNP g.10098_C > G and g.10181_T > A of the CSN1S1 gene may serve as potential biomarkers for selective breeding to enhance milk quality in the local PE cross-dairy goats. [J Adv Vet Anim Res 2025; 12(1.000): 222-230]