The Effect of Sodium Humate and Probiotic on Performance, Carcass traits, Immunological Indices and Gut Morphology in Broiler Chickens

BACKGROUND: In order to compensate for the elimination of antibiotics from the poultry industry, finding suitable alternatives to improve the productive traits and the health of the birds is essential. Among them, naturally occurring compounds and additives are one of the best options in this regard. OBJECTIVES: The aim of this study was to evaluate the effects of sodium humate and probiotic application and their interactions on feeding broiler chicks on biochemical, immunological and blood metabolites of broiler chicks. METHODS: 336 male broiler chicks (Ross 308) were used from 1 to 42 days old. A 3×2 factorial experiment on the basis of completely randomized design was done with four replications. Experimental factors were: three sodium humate levels (0, 0.35 and 0.45% of diet) and two probiotic levels (0 and 0.02% of diet). RESULTS: The best feed conversion ratio was obtained at the finisher 1 and 2 and the whole period at the use of 0.35% of diet (P ≤0.05). The highest live weight of the last course was obtained in the treatment of 0.35% sodium humate in diet (P ≤0.05). The production index improved at a level of 0.35% of sodium humate compared to other treatments (P ≤0.05). The percentage of carcass was higher in the group receiving probiotic and sodium humate than the control group. The abdominal fat pad percentage was lower in the probiotic and humate sodium group than in the control group (P<0.05). In terms of interactions, villi length was highest in treatments receiving 0.35 of sodium humate and 0.02% of probiotic in  diet, as well as 0.45%  of sodium humate and 0.02%  probiotic in  diet (P<0.05). The highest levels of SRBC and G-type immunoglobulin were obtained in groups receiving 0.45% sodium humate and 0.02% probiotic in diet. CONCLUSIONS: In conclusion, use of sodium humate about 0.35% and probiotic 0.02% in diet of broiler chicks improves the growth performance, carcass traits  and morphological characteristics of the intestine.