Usage of probiotic in country-type broiler's chicken diet and its effects over the carcass yield, morphology and the gastrointestinal pH

Valentim, Jean Kaíque; Paula, Karynne Luana Chaves de; Geraldo, Adriano; Miranda, Diogo Alvarenga; Antunes, Hellen Cristina Ferreira; Lemke, Sara Santana Ramos; Gonzaga, Poliana Rodrigues do Nascimento; Chaves, Claudiane Aparecida Rocha

doi:10.1590/s1519-99402017000400004

Cited by 1 publication

(1 citation statement)

References 21 publications

(8 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Testing the resistance of LAB against gastric pH was carried out at a pH of 2.5, because the pH of the proventriculus and gizzard is between 2.5 and 3.5 [ 17 ]. It is also within the pH range at which digestive enzymes are secreted and functions in the proventriculus, to bring about digestion of proteins, carbohydrates, and other food substances, and it has the longest food transit time (90 min) compared to other parts of the digestive system.…”

Section: Resultsmentioning

confidence: 99%

Novel probiotic lactic acid bacteria isolated from indigenous fermented foods from West Sumatera, Indonesia

et al. 2020

View full text Add to dashboard Cite

Background and Aim: Probiotics play an important role in maintaining a healthy gut and consequently promote good health. This study aimed to find novel probiotic lactic acid bacteria (LAB) from indigenous fermented foods of West Sumatera, Indonesia. Materials and Methods: This study utilized 10 LAB previously isolated from fermented buffalo milk (dadih), fermented fish (budu), and fermented cassava (tape) which have the ability to produce gamma-aminobutyric acid. The study commenced with the screening of LAB for certain properties, such as resistance to acid and bile salts, adhesion to mucosal surface, and antagonism against enteric pathogens (Escherichia coli, Salmonella Enteritidis, and Staphylococcus aureus). The promising isolates were identified through biochemical and gram staining methods. Results: All isolates in this study were potential novel probiotics. They survived at a pH level of 2.5 for 3 h (55.27-98.18%) and 6 h (50.98-84.91%). Survival in bile at a concentration of 0.3% was 39.90-58.61% and the survival rate was 28.38- 52.11% at a concentration of 0.5%. The inhibitory diameter ranged from 8.75 to 11.54 mm for E. coli, 7.02 to 13.42 mm for S. aureus, and 12.49 to 19.00 mm for S. Enteritidis. All the isolates (84.5-92%) exhibited the ability to adhere to mucosal surfaces. This study revealed that all the isolates were potential probiotics but N16 proved to be superior because it was viable at a pH level of 2 (84.91%) and it had a good survival rate in bile salts assay (55.07%). This isolate was identified as Lactobacillus spp., Gram-positive bacilli bacteria, and tested negative in both the catalase and oxidase tests. Conclusion: All the isolates in this study may be used as probiotics, with isolate N16 (Lactobacillus spp.) as the most promising novel probiotic for poultry applications based on its ability to inhibit pathogenic bacteria.

show abstract

Section: Resultsmentioning

confidence: 99%

Novel probiotic lactic acid bacteria isolated from indigenous fermented foods from West Sumatera, Indonesia

et al. 2020

View full text Add to dashboard Cite

show abstract

Usage of probiotic in country-type broiler's chicken diet and its effects over the carcass yield, morphology and the gastrointestinal pH

Abstract: 530Usage of probiotic in country-type broiler's chicken diet and its effects over the carcass yield, morphology and the gastrointestinal pH Uso de probiótico em dietas de frangos tipo caipira e seus efeitos sobre o rendimento de carcaça, a morfologia e o pH gastrointestinal

Cited by 1 publication

References 21 publications

Novel probiotic lactic acid bacteria isolated from indigenous fermented foods from West Sumatera, Indonesia

Novel probiotic lactic acid bacteria isolated from indigenous fermented foods from West Sumatera, Indonesia

Contact Info

Product

Resources

About