Viability of Probiotics in Balancing Intestinal Flora and Effecting Histological Changes of Crop and Caecal Tissues of Broilers

Kabir, S. M. Lutful; Rahman, Md. Morshedur; Rahman, Mohammad Mizanur; Hosain, Zahangir; ., M.S.I. Akand; Das, Shonkor Kumar

doi:10.3923/biotech.2005.325.330

Cited by 33 publications

(14 citation statements)

References 7 publications

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“…Wray et al [ 196 ] described that the birds need to be tested at the age of 16 weeks due to immunologic maturity, at the point of lay due to stress and two consecutive times one month apart to provide the acceptable evidence that the flock is free from fowl typhoid [ 177 ]. Kabir et al [ 189 ] and Kabir [ 190 ] demonstrated the potential role of probiotics for the controlling of Salmonella strains of poultry via the mechanisms of competitive exclusion. Vaccines may be used to control the disease, and antibiotics can be used for the treatment of fowl typhoid and pullorum disease.…”

Section: Preventive Measures For Controlling Avian Colibacillosis Andmentioning

confidence: 99%

Avian Colibacillosis and Salmonellosis: A Closer Look at Epidemiology, Pathogenesis, Diagnosis, Control and Public Health Concerns

Kabir

2010

IJERPH

359

272

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Avian colibacillosis and salmonellosis are considered to be the major bacterial diseases in the poultry industry world-wide. Colibacillosis and salmonellosis are the most common avian diseases that are communicable to humans. This article provides the vital information on the epidemiology, pathogenesis, diagnosis, control and public health concerns of avian colibacillosis and salmonellosis. A better understanding of the information addressed in this review article will assist the poultry researchers and the poultry industry in continuing to make progress in reducing and eliminating avian colibacillosis and salmonellosis from the poultry flocks, thereby reducing potential hazards to the public health posed by these bacterial diseases.

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Section: Preventive Measures For Controlling Avian Colibacillosis Andmentioning

confidence: 99%

Avian Colibacillosis and Salmonellosis: A Closer Look at Epidemiology, Pathogenesis, Diagnosis, Control and Public Health Concerns

Kabir

2010

IJERPH

359

272

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“…The mode of action of probiotics in poultry includes: (i) maintaining normal intestinal microflora by competitive exclusion and antagonism [ 4 , 7 , 27 , 29 , 46 , 52 – 60 ]; (ii) altering metabolism by increasing digestive enzyme activity and decreasing bacterial enzyme activity and ammonia production [ 61 – 66 ]; (iii) improving feed intake and digestion [ 67 – 74 ]; and (iv) stimulating the immune system [ 10 , 19 , 22 , 37 – 39 , 75 – 79 ].…”

Section: Mechanisms Of Actionmentioning

confidence: 99%

“…Kabir et al [ 29 ] attempted to evaluate the effect of probiotics with regard to clearing bacterial infections and regulating intestinal flora by determining the total viable count (TVC) and total lactobacillus count (TLC) of the crop and cecum samples of probiotics and conventional fed groups at the 2nd, 4th and 6th week of age. Their result revealed competitive antagonism.…”

Section: Evaluating Probiotic Effects On the Intestinal Microbiota Anmentioning

confidence: 99%

“…In broiler nutrition, probiotic species belonging to Lactobacillus , Streptococcus , Bacillus , Bifidobacterium , Enterococcus , Aspergillus , Candida , and Saccharomyces have a beneficial effect on broiler performance [ 5 – 25 ], modulation of intestinal microflora and pathogen inhibition [ 7 , 20 , 26 – 31 ], intestinal histological changes [ 29 , 32 , 33 ], immunomodulation [ 8 , 10 , 15 , 19 , 22 , 34 – 39 ], certain haemato-biochemical parameters [ 7 , 11 – 12 , 25 , 39 ], improving sensory characteristics of dressed broiler meat [ 40 , 41 ] and promoting microbiological meat quality of broilers [ 42 ].…”

Section: Introductionmentioning

confidence: 99%

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The Role of Probiotics in the Poultry Industry

Kabir

2009

IJMS

474

310

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The increase of productivity in the poultry industry has been accompanied by various impacts, including emergence of a large variety of pathogens and bacterial resistance. These impacts are in part due to the indiscriminate use of chemotherapeutic agents as a result of management practices in rearing cycles. This review provides a summary of the use of probiotics for prevention of bacterial diseases in poultry, as well as demonstrating the potential role of probiotics in the growth performance and immune response of poultry, safety and wholesomeness of dressed poultry meat evidencing consumer’s protection, with a critical evaluation of results obtained to date.

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“…The role of probiotics for poultry had a positive impact on improving performance, productivity, and livestock health. According to Kabir (2009) and Kabir et al, (2005) who had expressed the administration of nutraceutical feed additive in the form of probiotics in broiler cattle could improve the performance, quality of carcasses, the number of lactic acid bacteria in the intestine, immune response and lowering stress levels. The addition of nutraceutical feed additive in the form of probiotics, prebiotics, symbiotic, and organic acids could also increase the production of eggs, egg mass and quality (Youssef et al 2013).…”

Section: Introductionmentioning

confidence: 99%

Influence of Adding Fermented Whey Cheese into Drinking Water of Laying Hens.

Hilmi¹,

Prastujati²,

Khusnah³

et al. 2020

jwpr

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Cheese production waste contains carbon source, one of which is lactose as an energy source in the development of fermentation, especially in the manufacture of probiotics for poultry. The research method used 3% fermented cheese whey in 17-week-old laying hen drinking water to analyze the productivity of laying hens and microbiology. The purpose of the research is to determine the effective concentration of fermented whey cheese to improve productivity, physical and chemical composition of eggs, and evaluate fat metabolism in laying hens. The present study used 120 laying hens aged 17 weeks. The experimental method was designed using the T-test method of control (P0), fermented whey cheese (P1). The observed variables were productivity (feed consumption, water consumption, daily egg production, feed conversion ration), and microbiology of small intestine and excreta (lactate acid bacteria, salmonella, Escherichia coli.). The effect of adding fermented whey cheese into drinking water decreased feed consumption and FCR in contrast to the control group (P0) but increased egg production, egg weight, and egg mass weight. The effect of adding fermented whey cheese into drinking water decreased the number of Escherichia coli bacteria and increases lactic acid bacteria in the digestive tract of broiler chickens, especially in the ileum, caeca, so also with those in the stool. The number of Salmonella Bacteria was significantly decreased and very significantly increased lactic acid bacteria in the feces during the fermentation of whey cheese. The decrease in ammonia in the stool was very significant compared to the control group. In conclusion, adding fermented whey cheese into drinking water can reduce feed consumption, feed conversion ratio (FCR), Escherichia coli, salmonella, ammonia (NH 3), and increase egg production, egg weight, egg mass weight, final body weight, and lactate acid bacteria. The use of fermented whey cheese can be used as a nutraceutical feed additive to inhibit pathogenic bacteria in the intestine and increase lactic acid bacteria.

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Viability of Probiotics in Balancing Intestinal Flora and Effecting Histological Changes of Crop and Caecal Tissues of Broilers

Cited by 33 publications

References 7 publications

Avian Colibacillosis and Salmonellosis: A Closer Look at Epidemiology, Pathogenesis, Diagnosis, Control and Public Health Concerns

Avian Colibacillosis and Salmonellosis: A Closer Look at Epidemiology, Pathogenesis, Diagnosis, Control and Public Health Concerns

The Role of Probiotics in the Poultry Industry

Influence of Adding Fermented Whey Cheese into Drinking Water of Laying Hens.

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