Effect of Supplementation Locally Probiotic, Imported Bakery Yeast and Multi Enzymes in the Performance of Broiler

Al Naemi, Mohammad; M.S. Mohammad, Shahla; Abudalla Ali, Khasraw

	Effect of Supplementation Locally Probiotic, Imported Bakery Yeast and Multi Enzymes in the Performance of Broiler
iraqi poultry sciences journal
Article 1, Volume 3, Issue 1, 2008, Pages 121-132
Authors
Mohammad Al Naemi; Shahla M.S. Mohammad; khasraw Abudalla Ali
Abstract
This study was conducted in the poultry farm of the Backrajw station / College of agriculture / University of Sulaimani, from 27 - 4 - 2004 until 8 – 6 -2004, the objective of the study was to investigate the effect of using Local Probiotic, Imported Bakery Yeast and Multi- Enzymes on the performance of broiler . Six hundred and ninety six one day old (Cobb 500) broiler chicks were used. The birds were randomly distributed to eight treatments – groups with three replication per treatment: Control (T1), 0.5% Probiotic (T2), 0.1% Yeast (T3), 0.1% Multi-Enzymes (T4), 0.5% Probiotic + 0.1% Yeast (T5), 0.5% Probiotic + 0.1% Multi-Enzyme (T6), 0.1% Yeast+ 0.1% Multi-Enzymes (T7), and 0.5% Probiotic + 0.1% Yeast + 0.1% Multi-Enzymes (T8). Results showed that: - The feeding of Local Probiotic either alone (T2) or with Imported Yeast (T5) and with Multi- Enzymes (T6) led to improving (P<0.05) live weight, weight gain and feed efficiency.

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