Carcass traits of broilers that thermally stressful and have inoculated with Lactobacilli bacteria

S. R. Al- Mahdawi, R.

	Carcass traits of broilers that thermally stressful and have inoculated with Lactobacilli bacteria
Al-Anbar Journal of Veterinary Sciences
Article 1, Volume 5, Issue 2, 2012, Pages 251-258 PDF (648.87 K)
Author
R. S. R. Al- Mahdawi
Abstract
This study is aimed to determine the effect of inoculate thermally stressful broiler chicken with Lactobacilli bacteria (Lactobacillus) in carcass traits. A total of 90- 1 day old- broiler chick Ross strain with primary weight of about 48 g were used, these birds were distributed randomly into three treatment (30 birds per treatment) and each treatment was divided into two replicate (15 birds/ replicate). Birds in first treatment (LB 1D) orally was inoculated at one day old at a dose of 1 ml containing 106 CFU (Colony Forming Unite) of Lactobacilli bacteria. While the birds in the second treatment (LB 21D) were inoculated with the same dose of LB 1D, at 21 day old, whereas the bird in the third treatment was not inoculated to represent the control treatment. All birds with all treatments that have exposed to a special system of heat stress by exposed to high temperatures ranged between 38-40 C for 3 hours daily, starting from the age of 21 days and until the age of 31 days. At the end of the experiment at the age of 35 days, samples were taken for the measurement of carcass traits. Birds were slaughtered, cleaned and took the necessary measurements like dressing percentage, body length, keel bone length, chest circumference, thigh length, thigh circumference, drumstick length, relative weight of major cuts of the carcass (Breast, thigh and drumstick) and secondary cuts (neck, wings and back), the relative weight of lean and bone of major cuts, relative weight of giblets as well as the relative weight of abdominal fat. The results show that no significant differences appear between the various treatments in most of the traits studied, while body length significantly (P <0.05) increased in L.B 1D when compared with control treatment, which reached 30.00 and 28.50 cm for each of L.B 1D and control treatment respectively, as well as the results show a significant decrease in the relative weight of the liver for LB 21D treatment when compared with control treatment. The conclusion of this study is that the inoculated with lactobacilli bacteria for thermally stressful broilers chicks has no clearly effect in carcass traits
Keywords
Lactobacillus; heat stress; carcass traits

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