Effects of probiotics on productive performances and serum lipid profile of broiler as substitute of antibiotics.

OBJECTIVES

The present research was accomplished to characterize probiotics from broiler gastrointestinal tract (GIT) by profiling biochemical, antimicrobial, and antibiotic sensitivity properties. Eventually, probiotic potentiality was evaluated as a substitute for antibiotic supplements in broiler focusing growth performance, carcass characteristics, and serum lipid profile.

METHODS

Probiotic bacteria were characterized based on morphological, physiological, and several biochemical tests. Antibacterial activity against a broad spectrum of antibiotics and bacterial pathogens was detected. An trial was conducted on 40-day-old Ross 308 broiler strains during 21 days in an trial. The chicks were divided into total of five groups, a control group and four experimental groups (Antibiotic1, Antibiotic2, Probiotic1, and Probiotic2) in a completely randomized design. Probiotic was supplemented in broiler feed (2× 10 CFU/g feed) or by direct oral gavage (1× 10 CFU/chick). The variables of production performance like body weight (BW), average daily gain (ADG), feed intake (FI), and feed conversion ratio (FCR), carcass characteristics and serum lipid profile were measured.

RESULTS

10 probiotic bacteria were presumptively identified as sp. based on the morphological, physiological, and strong resistance properties in several biochemical tests. The mixture of Lactobacillus had favorable effects on productive performance of broilers regarding BW, ADG, and FCR ( < .05) compared with chickens that had no additive or had antibiotic during overall period of trial. Additionally, noteworthy efficacy on carcass characteristics and serum lipid profile were found ( < .05) in Lactobacillus mixture fed chicken groups of trial.

CONCLUSION

Mixed sp. can be considered as a potential additive for broiler diet attributable to noteworthy efficacy on growth performance, carcass characteristics, and serum lipid profile. Accordingly, the research highlights the need for suitable alteration of antibiotics through probiotic characterization and proper inclusion in broiler diet.