Probiotics effects on the growth performance and meat quality of broiler chickens

IF 1.4 4区 农林科学 Q2 Agricultural and Biological Sciences Animal Production Science Pub Date : 2024-09-02 DOI:10.1071/an23424
Nazerke Begdildayeva, Aynur Gul Karahan, Askar Kondybayev, Aliya Kudaibergenova, Alina Nurgazina, Nurlan Akhmetsadykov, Aikerim Ospanova, Shynar Akhmetsadykova
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Abstract

Context

In the limited field of research on Kazakhstan’s poultry, this study explores a new area by investigating the lack of studies on the impact of probiotics from camel milk and mare’s milk. This study provides valuable knowledge about an important aspect of poultry production in the region.

Aims

The purpose of the study was to investigate the effect of probiotics isolated from traditional fermented dairy products, fermented camel milk (shubat) and fermented mare’s milk (koumiss) on the growth performance and meat quality of broiler chickens.

Methods

In total, 240 1-day-old Ross 308 chicks were randomly separated into four treatment groups of three replicates (20 birds per replicate). Three experimental groups were fed by basal diet plus drinking water containing 0.25 mL, 0.5 mL, and 1.0 mL of probiotics per bird (Pro1, Pro2, and Pro3 respectively). The control group was fed by basal diet plus drinking water. The carcass characteristics included the weights of the body and carcass rate. Organoleptic analysis, proximate composition, pH, drip loss, cook loss and were used to determine meat-quality properties.

Key results

According to the study results isolated probiotics Lacticaseibacillus paracasei subsp. paracasei SH1, Enterococcus faecalis SH6, and Kazachstania unispora Y 2.2 had a significant effect on body and carcass weight (P < 0.05). Average daily gain and feed conversion ratio were also improved in probiotics groups (P < 0.05). Additionally, Pro 2 group had increased meat protein contents (P < 0.05). No significant differences in organoleptic quality between the control and experimental groups fed with the probiotics were determined.

Conclusions

Traditional fermented dairy products could become a source of new effective probiotics useful to improve broiler production.

Implications

The readily available shubat and koumiss in Kazakhstan present a promising opportunity for establishing localised probiotic production for poultry, indicating a viable path for promoting sustainable and tailored approaches to poultry farming in the region.

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益生菌对肉鸡生长性能和肉质的影响
背景在有关哈萨克斯坦家禽的有限研究领域中,本研究通过调查骆驼奶和母马奶中益生菌的影响这一缺乏研究的问题,探索了一个新领域。这项研究为该地区家禽生产的一个重要方面提供了宝贵的知识。研究目的研究从传统发酵乳制品、发酵骆驼奶(shubat)和发酵母马奶(koumiss)中分离出来的益生菌对肉鸡生长性能和肉质的影响。方法将 240 只 1 日龄罗斯 308 雏鸡随机分为四个处理组,每组三个重复(每个重复 20 只)。三个实验组采用基础日粮和每只鸡分别添加 0.25 mL、0.5 mL 和 1.0 mL 益生菌(Pro1、Pro2 和 Pro3)的饮用水。对照组采用基础日粮加水饲喂。胴体特征包括体重和胴体率。感官分析、近似物成分、pH 值、滴水损失、蒸煮损失等用于确定肉质特性。主要结果根据研究结果,分离出的益生菌副乳酸杆菌亚种(Lacticaseibacillus paracasei subsp. paracasei SH1)、粪肠球菌(Enterococcus faecalis SH6)和卡扎兹塔尼亚单孢菌(Kazachstania unispora Y 2.2)对体重和胴体重有显著影响(P <0.05)。益生菌组的平均日增重和饲料转化率也有所提高(P < 0.05)。此外,益生菌 2 组的肉蛋白含量有所增加(P < 0.05)。使用益生菌饲喂的对照组和实验组在感官质量上没有明显差异。结论传统的发酵乳制品可以成为新的有效益生菌的来源,有助于提高肉鸡的产量。启示哈萨克斯坦易于获得的 shubat 和 koumiss 为建立本地化的家禽益生菌生产提供了一个大有可为的机会,为促进该地区家禽养殖的可持续发展和量身定制的方法指明了一条可行的道路。
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来源期刊
Animal Production Science
Animal Production Science Agricultural and Biological Sciences-Food Science
CiteScore
3.00
自引率
7.10%
发文量
139
审稿时长
3-8 weeks
期刊介绍: Research papers in Animal Production Science focus on improving livestock and food production, and on the social and economic issues that influence primary producers. The journal (formerly known as Australian Journal of Experimental Agriculture) is predominantly concerned with domesticated animals (beef cattle, dairy cows, sheep, pigs, goats and poultry); however, contributions on horses and wild animals may be published where relevant. Animal Production Science is published with the endorsement of the Commonwealth Scientific and Industrial Research Organisation (CSIRO) and the Australian Academy of Science.
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