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ASSESSMENT OF QUALITY PROPERTS OF CARCASSES AND INTESTINAL MICROBIAL GUT OF BROILER EXPOSURE TO LACTOBACILLI BACTERIA | ||
| Journal of Tikrit University For Agriculture Sciences | ||
| Article 1, Volume 13, Issue 2, 2013, Pages 92-97 | ||
| Abstract | ||
| This experiment was conducted in order to assessment of quality characteristics for carcasses and intestinal microbial of broiler exposure to Lactobacilli bacteria at the age of 1 , 21 days . Atotal of 90 broiler chicks of Ross strain one day old were used and distributed to three treatments , 30 chicks for each treatment , the chicks of each treatment were divided in to two replicates (15chicks for each replicate) . The treatments were as follows : the first and second treatment (T1,T2) is the group of chicks treated with Lactobacillus bacteria at 1 and 21 day old respectively , the three treatment (T3) is the control group . The chicks were treated with bacteria by oral , the decided doze was counted on the basis of saving no less than 106 colony forming units(CFU) of Lactobacilli bacteria for each chick . Results revealed the following The microbial exposure treatment(T1) have shown significant increase (P<0.05)in the body weight and carcass weigh of broiler at age 35 days , the everage of live body and carcass weight were1735.00g compared with 1462.5 and 1432.50g respectively with preced percentage 15.71 , 17.44% for body weight and 17.57 , 20.95% for carcass weight respectively also improved dressing percentages compared with control group . Microbial exposure treatment (T1,T2) had no effect on relative weight of carcass cuts percentages and edible internal organs without liver compared with control group (T3) The bacterial treatments (T1,T2) improved significant (P<0.05) over the ontrol treatment (T3) increased the counts of Lactobacillus bacteria in the crop , cecal and decreasing the counts of coliform bacteria in the crop , jejunum and cecal region compared to control group (T3) at the end of experiment .The result indicated that microbial exposure by oral were the best for performance . | ||
| Keywords | ||
| broiler; quality; Lactobacilli | ||
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