{"title":"Probiotics effects on the growth performance and meat quality of broiler chickens","authors":"Nazerke Begdildayeva, Aynur Gul Karahan, Askar Kondybayev, Aliya Kudaibergenova, Alina Nurgazina, Nurlan Akhmetsadykov, Aikerim Ospanova, Shynar Akhmetsadykova","doi":"10.1071/an23424","DOIUrl":null,"url":null,"abstract":"<strong> Context</strong><p>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.</p><strong> Aims</strong><p>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.</p><strong> Methods</strong><p>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.</p><strong> Key results</strong><p>According to the study results isolated probiotics <i>Lacticaseibacillus paracasei</i> subsp. <i>paracasei</i> SH1, <i>Enterococcus faecalis</i> SH6, and <i>Kazachstania unispora</i> Y 2.2 had a significant effect on body and carcass weight (<i>P</i> < 0.05). Average daily gain and feed conversion ratio were also improved in probiotics groups (<i>P</i> < 0.05). Additionally, Pro 2 group had increased meat protein contents (<i>P</i> < 0.05). No significant differences in organoleptic quality between the control and experimental groups fed with the probiotics were determined.</p><strong> Conclusions</strong><p>Traditional fermented dairy products could become a source of new effective probiotics useful to improve broiler production.</p><strong> Implications</strong><p>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.</p>","PeriodicalId":7895,"journal":{"name":"Animal Production Science","volume":null,"pages":null},"PeriodicalIF":1.4000,"publicationDate":"2024-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Animal Production Science","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1071/an23424","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
引用次数: 0
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.
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.