The applications of probiotics in poultry production

Khan, Rifat Ullah; Naz, Shabana

doi:10.1017/s0043933913000627

Cited by 125 publications

(106 citation statements)

References 41 publications

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“…bactericins, hydrogen peroxide, short chain fatty acids) that help overcome the adverse effects of pathogens (Gabriel et al, 2006;Kabir, 2009;Khan & Naz, 2013). In addition, probiotics have been found to improve feed intake (FI) and digestion (Gabriel et al, 2006), reduce blood cholesterol (Mohan et al, 1996;Hajjaj et al, 2005) and triglycerides (Santoso et al, 1995), and improve bone strength (Khan & Naz, 2013).…”

Section: Introductionmentioning

confidence: 99%

“…In this study, the higher growth performance observed in the ostrich chicks consuming the diets containing probiotics may be due to a change in their gastrointestinal tract microbiota populations, as reported for broiler chickens (Schrezenmier & Vrese, 2001;Gunal et al, 2006;Alloui et al, 2013). This change in the microbiota population may be beneficial in several ways, including reducing pathogenic bacteria, stimulating the immune system and improving bone strength (Gunal et al, 2006;Boostani et al, 2013;Khan & Naz, 2013). A further benefit could also be the effect of the microbiota present in the probiotics on fermenting nutrients, mainly fibre, compared to a probiotic-free diet (Gabriel et al, 2006).…”

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confidence: 99%

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Growth, body characteristics and blood parameters of ostrich chickens receiving commercial probiotics

Karimi-Kivi

Dadashbeiki

Seidavi

2015

Span. j. agric. res.

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This study was undertaken to determine the effect of four commercial probiotics on growth, body characteristics and haematological parameters of ostrich chicks. A total of 25 ostrich chicks (937±68.1 g) were individually allocated and fed the experimental diet for six weeks (n=5 per treatment). Experimental diets consisted of a corn/soybean meal-based diet unsupplemented (T1: Control), and four diets supplemented with probiotics according to the recommendations of the manufacturer (T2: 0.04% Bioplus 2B; T3: 0.09% Primalac; T4: 0.1% Thepax; and T5: 0.03% Protexin). Feed intake (FI), body weight (BW) and seven body characteristics (e.g. height) were measured every week. Blood samples and other body characteristics were also taken in the last week. There was an interaction effect between diet and time on all the growth variables and body characteristics (p<0.05). Both the BW and the BW gain of the ostrich chicks were, in general, higher for those fed the diet T2 than those fed the control diet (0.42, 1.07, 0.99, 1.09, 2.51, and 1.66 kg BW gain vs 0.28, 0.41, 0.83, 0.94, 1.15, and 1.15 kg BW gain at 7, 14, 21, 28, 35, and 42 days respectively), while for those fed the other diets containing probiotics differences were only observed at 42 days (p<0.05). Consuming probiotics over an extended period influenced several of the haematological parameters differently compared to those fed the control diet (p<0.05). T2 and T3 increased the concentration of total cholesterol (157 and 210 mg/dL respectively), when compared to those fed the control diet (119 mg/dL), while total cholesterol was slightly reduced (p>0.05) for those fed the diet containing Thepax (T4, 79 mg/ dL). In conclusion, the effects of commercial probiotics on growth performance, body characteristics and haematological parameters varied among probiotics. Additional key words: blood parameters; growth performance; ostrich chicks; poultry nutrition Abbreviations used: BW (body weight); FCR (feed conversion ratio); FI (feed intake); HDL (high density lipoproteins); LDL (low density lipoproteins); VLDL (very low density lipoproteins) Citation: Karimi-Kivi, R.; Dadashbeiki, M.; Seidavi, A. (2015). Growth, body characteristics and blood parameters of ostrich chickens receiving commercial probiotics. Spanish Journal of Agricultural Research, Volume 13, Issue 1, e06-004, 11 pages. http:// dx

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Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

Growth, body characteristics and blood parameters of ostrich chickens receiving commercial probiotics

Karimi-Kivi

Dadashbeiki

Seidavi

2015

Span. j. agric. res.

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“…The definition of probiotics was later refined by Fuller in 1989 as Blive microbial cultures which beneficially affect the host by improving its intestinal microbial balance^ (Khan and Naz 2013). Then subsequently in 2001, a group convened by FAO/WHO Expert Consultation adopted the current definition of probiotics as Blive microorganisms which when administered in adequate amounts confer a health benefit on the host^ (Singh et al 2011).…”

Section: Probiotics -The Concept and Definitionmentioning

confidence: 99%

“…The important criteria which are used for selecting probiotic strains includes that the organism should be: nonpathogenic and non-toxic (Singh et al 2011); isolated from the same species as its intended host (Maurya et al 2014); able to survive during transit through the gastrointestinal tract by being acid and bile resistant (Khan and Naz 2013;Maurya et al 2014); able to adhere and colonize the intestinal epithelium which is an important property for successful immune modulation and competitive exclusion of pathogens (Kechagia et al 2013;Maurya et al 2014); able to stabilize the normal intestinal microflora (Parvez et al 2006); able to produce antimicrobial substances like the bacteriocins against the pathogens (Kral et al 2012); having a demonstrated beneficial effect on the host (Fontana et al 2013); durable enough to withstand the duress of commercial manufacturing, processing and distribution (Khan and Naz 2013); and also having good sensory characteristics by not providing unpleasant flavors or textures (Parracho et al 2007;Mitropoulou et al 2013). The essential criteria for the use of probiotics in humans has been listed in Table 2.…”

Section: Desirable Probiotic Characteristicsmentioning

confidence: 99%

Probiotics - the versatile functional food ingredients

Syngai¹,

et al. 2015

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Probiotics are live microbes which when administered in adequate amounts as functional food ingredients confer a health benefit on the host. Their versatility is in terms of their usage which ranges from the humans to the ruminants, pigs and poultry, and also in aquaculture practices. In this review, the microorganisms frequently used as probiotics in human and animal welfare has been described, and also highlighted are the necessary criteria required to be fulfilled for their use in humans on the one hand and on the other as microbial feed additives in animal husbandry. Further elaborated in this article are the sources from where probiotics can be derived, the possible mechanisms by which they act, and their future potential role as antioxidants is also discussed.

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“…Microbial probiotic has been practically used as a functional supplement, instead of antibiotic, thereby improving not only growth performance, but also health of chickens (Khan and Naz, 2013). For these reasons, application of commercial probiotic products has been increasingly adopted in the poultry industry (Park and Kim, 2014).…”

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confidence: 99%

Breast Meat Quality and Protein Functionality of Broilers with Different Probiotic Levels and Cyclic Heat Challenge Exposure

Kim

Cramer

Ogbeifun

et al. 2017

Meat and Muscle Biology

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IntroductionHeat stress due to an increase in ambient temperature lowers the productivity in the broiler industry, which could lead to substantial economic losses at $51.8 million annually (St-Pierre et al., 2003). Under high ambient temperature or hot seasonal condition, behavioral and physiological changes occur in the chicken body with needed thermoregulation. A major response of heat-stressed chickens is a reduction in feed consumption, which is followed by decreased growth per- Abstract: This study was performed to evaluate the effect of probiotic feeding level on meat quality and protein functionality of breast muscle from chickens exposed to cyclic heat challenge. A total of 180 one-d-old male chicks were randomly allocated in 36 floor pens. From Day 15, the birds were exposed to 32°C for 10 h daily until the end of the experiment (Day 46). Three dietary treatments containing different levels of probiotic (a mixture of 4 lactic acid bacteria, 5.0 × 10 9 cfu/g) were prepared; regular diet without probiotic (control), regular diet with 0.5 g of probiotic/kg feed (probiotic 0.5) and regular diet with 1.0 g of probiotic/kg feed (probiotic 1). Both breast muscles (M. pectoralis major) were collected at 24 h postmortem, and the same side breast muscle was assigned to each experiment 1 (meat quality analysis, n = 6) and 2 (protein functionality analysis, n = 3). Probiotic feeding level did not affect initial pH and temperature declines (P > 0.05) of breast muscle until 6 h postmortem. However, the breast muscles from probiotic 1 group (5.92) showed a significantly higher ultimate pH than those from control (5.78) or probiotic 0.5 (5.82) groups at 24 h postmortem. No differences in chemical composition (moisture, protein, fat, ash, and phospholipids), water-holding capacity (cooking loss and display weight loss), shear force, and lipid oxidation stability were found in breast muscles from chickens exposed to cyclic heat challenge, regardless of probiotic levels (P > 0.05). An increase in probiotic level increased total protein solubility (P = 0.0004) and emulsion activity index of sarcoplasmic protein (P = 0.0032) of ground chicken breast. The results from the current study suggest that the supplementation of this commercial probiotic product could partially improve protein functionality of breast muscles from chickens exposed to cyclic heat challenge, in a dose-dependent manner within the applied level.

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The applications of probiotics in poultry production

Cited by 125 publications

References 41 publications

Growth, body characteristics and blood parameters of ostrich chickens receiving commercial probiotics

Growth, body characteristics and blood parameters of ostrich chickens receiving commercial probiotics

Probiotics - the versatile functional food ingredients

Breast Meat Quality and Protein Functionality of Broilers with Different Probiotic Levels and Cyclic Heat Challenge Exposure

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