Effects of probiotics on growth performance, carcass composition, meat cholesterol level and fat content level in broilers | เธเธฅเธเธญเธเธเธฒเธฃเนเธชเธฃเธดเธกเนเธเธฃเนเธเนเธญเธเธดเธเธชเน เธเนเธญเธเธธเธเธฅเธฑเธเธฉเธเธฐเธเธฒเธเธเธฒเธฃเนเธเธฃเธดเธเนเธเธดเธเนเธ เธชเนเธงเธเธเธฃเธฐเธเธญเธเธเธญเธเธเธฒเธ เธฃเธฐเธเธฑเธเนเธเนเธฅเธชเนเธเธญเธฃเธญเธฅ เนเธฅเธฐเนเธเธกเธฑเธเธฃเธงเธกเนเธเนเธเนเธเธฃเธฐเธเธ
2007
Worrakarn Chitanont(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agriculture. Department of Animal Science) E-mail:[email protected] | Supaporn Isariyodom(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agriculture. Department of Animal Science) | Pramote Sirirote(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Science. Department of Microbiology) | Patoomporn Chim-anage(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Science. Department of Microbiology) | Wanna Malaphan(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Science. Department of Microbiology) | Busaba Yongsmith(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Science. Department of Microbiology) | Chanin Tirawattanawanich(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Veterinary Medicine. Department of Physiology) | Varaporn Hirunvong(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Science. Department of Microbiology) | Pakorn Talsook(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Science. Department of Microbiology)
Eight hundred and eighty, day-old chicks were used to study the effects of probiotics used as antibiotic substitutes on growth performance and carcass quality in broilers. The experiment was completely randomized design. There were 11 groups, 4 replications with 20 broilers in each. A total of 11 treatments,T1: basal diet (control: without antibiotic and probiotics),T2:100 mg/ton antibiotic (avilamycin),T3: basal diet + commercial probiotics. T4 to T11 were fed basal diet with bacteria strainsBacillus sp., C. acetobutyricum, Ent. faecium PR-2, Rumen bacterium MG-2, L. plantarum IFS-1, L. plantarum IG-3, yeast and mixed cultures via drinking water 1*10**(6) cfu/ml, respectively. No significant difference were detected in feed consumption, body weight gain, feed conversion ratio, liveability and carcass composition but the level of fat content in broiler meats were highly significant reduced in broilers fed commercial probiotics, Rumen bacterium MG-2, L. plantarum IFS-1 and mixed cultures compared to the control (P LT0.01). In broilers fed Rumen bacterium MG-2 have trended to reduce meat cholesterol levels more than the others. The current this study suggests that optimal supplementation of probiotics with lactic acid bacteria in drinking water can reduce fat content and cholesterol level in broiler meat.
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