Impact of Commercial and Traditional Probiotic Supplementation on Performance, Histomorphology Meat Quality of Broiler

A. Mustafa, Nidhal; Ismael, Ismael Ali

doi:10.21608/ejvs.2024.306718.2273

Impact of Commercial and Traditional Probiotic Supplementation on Performance, Histomorphology Meat Quality of Broiler

Document Type : Original Article

Authors

Animal Resources Department, College of Agricultural Engineering Science, Salahaldin University, Erbil, Iraq.

10.21608/ejvs.2024.306718.2273

Abstract

The objective of this study was to investigate the impact of supplementing broiler chicken feed with local probiotics (YPP) (yogurt powder production) and commercial probiotics (MiaClost) on body performance and immune status. A total of 480 broiler chicks Ross-308 aged one day were divided into eight treatment groups; each treatment consisted of three replicates that contained 20 birds, which were distributed randomly. The experimental groups consisted of a negative control group receiving just the basal diet (B.D.), a positive control group receiving the B.D. with 0.05% oxytetracycline, and the treatment groups as follows, supplemented with B.D.: T1: 100 g/ton of YPP during phase 1 (1–18). T2: 100 g/ton of YPP during phase 2 (19–35). T3: 100 g/ton of YPP from one day old to 35. T4 100 g/ton of MiaClost during phase 1 (1–18). T5 100 g/ton of MiaClost during phase 2 (19–35). T6 100 g/ton of MiaClost from 1–35 days. The results of this study showed that mean body weight, body weight gain, carcass weight, neck and back, and Villi height were significant at T6, and mean feed conversion ratio, proventriculus, breast, against T3 from 1 to 35 was significantly (P<0.05) higher for broilers in the other group and T5. The liver weight was significantly larger during the finisher phase than other treatments, total feed intake, feed conversion ratio, heart, gizzard, abdominal fat, wings, and thighs. The results of the current study indicate that administering probiotics to broilers tends to enhance their growth performance, carcass weight, and villi height.

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