Effect of Lactobacillus Probiotic on Production Performance and Carcass Quality of Broiler Chickens
2024
Cyril Hrnčár | Marek Žákovič | Aneta Leláková | Lukáš Zita | Ondřej Krunt | Jozef Bujko
The aim of work was to find out the influence of different doses of probiotic on production performance and carcass quality of Ross 308 broiler chickens (n=200). The probiotic preparation contained Lactobacillus farciminis CNCM MA 67/4R with a total number of 5×109 CFU/ml. The experiment divided chickens to control (n=50) and 3 experimental groups were as follows: experimental 1 (n=50) with an amount of 45 g per 1000 l of drinking water), experimental 2 (n=50) with an amount of 50 g per 1000 l of drinking water) and experimental 3 (n=50) with an amount of 55 g per 1000 l of drinking water. The experiment lasted 37 days. During the experiment were monitored: body weight, food consumption and mortality. At the end of fattening, we founded the carcass characteristics of broiler chickens. The result of experiment defined that the experimental groups had reached a higher body weight (P0.05), better feed utility and mortality compared to control group. The carcass yield was not significantly influenced (P>0.05). Addition of probiotic had no effect on percentages of principal meat parts and some internal organs (P>0.05). However, probiotic supplementation in all doses statistically significantly decreased the content of abdominal fat in the carcass (P0.05).
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