Effects of the Manufactured Bacterial Preparation on Microbial Characteristics of Broilers

 Ahmed A. Al-Salhi * (1), Sabah M. Al-Shatty (2) , and Mohammad A.Elsagheer (3)

(1)  Depart. of Animal Production, College of Agriculture and Marshes, University of Thi-Qar ,Iraq.

(2) Depart. of Food Sciences, College of Agriculture, University of Basrah, Iraq.

(3)Animal and Poultry production department, Faculty of agriculture, Azhar University, Assiut, Egypt

(*Corresponding author:   Dr.Ahmed Ali Kadhem Al-Salhi , E-mail: ahmed.a.k.alsalhi@gmail.com).

Received: 22/07/2022         Accepted: 25/10/2022

Abstract:


This experiment was conducted in the poultry field of the department of Animal Production at the College of Agriculture at Basrah University for the period from 25/3/2021 to 28/4/2021, in which 450 broiler chicks, Ross 308 strain, one day old and an average weight of 43 g/chick were used, Chicks were raised in a three-storey battery system, and each floor contains a cage of 1.5 x 1 m2 dimension. Chicks were randomly distributed to 10 experimental treatments, with 45 chicks for each treatment. One treatment included three replicates (15 chicks/duplicate), including the transactions, T1: Negative control coefficient (a basal diet without supplement). T2: Positive control treatment, adding dried skim milk at a level of (1)g/L drinking water. T3, T4, T5: adding the Manufactured Bacterial Preparation at a level (0.5, 1,2) g/kg feed, respectively. T6, T7, T8: adding the Manufactured Bacterial Preparation at a level (0.5, 1,2) g/L drinking water, respectively. T9: adding the Manufactured Bacterial Preparation at a level of (0.5) g/kg feed, and (0.5) g/L drinking water. T10: adding the Manufactured Bacterial Preparation at a level (1)g/kg feed, and (1)g/L drinking water. The results indicated that there is a significant decrease (P≤0.05) in the logarithmic indicators of coliform bacteria with a significant increase (P≤0.05) in the numbers of lactic acid bacteria in favor of the processed bacterial culture treatments compared to the two control treatments.

Keywords: Lactic Acid Bacteria, Lactobacillus, Microbial Count, chicken intestines.

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