Reduction of mortality rate of broiler chicks by probiotic prepared with Lactic acid bacteria

	Reduction of mortality rate of broiler chicks by probiotic prepared with Lactic acid bacteria "Lactobacilli"
journal of kerbala university
Article 1, Volume 7, Issue 4, 2011, Pages 17-22 PDF (0 K)
Abstract
The study aimed to determine the effect of probiotic prepared by lactic acid bacteria. Three strains of lactic acid bacteria were tested in terms of acid production efficiency and survival rate in acidity of the medium and resistant to bile salts. Bio-chemical tests showed that strain Lact.19435 was the highest in the lactic acid production ratio up to 1.5 % percentage of survival rate at pH 2.5 after 3 hours of incubation, and characterized also by being more studied strains resistant to bile salts where the percentage of living cells 3.6 % at 0.3 % concentration Yellow salts. Lact.19435 was elected to preparation probiotic for chicken meat according its good characteristics. Prepared probiotic added to drinking water of poultry at concentrations 50, 75, 100 and 125 g / liter. Results of the experiment field showed that treatments enhanced with probiotics have significant differences compared to control treatment on the inhibition of coli form counts in the intestines of chickens after slaughter, as the results showed no significant differences between the concentrations of enhanced 100 and 125 g / L added to drinking water. The results found an increase in the weight of slaughtered chicken, and decrease in mortality rate compared with the control treatment (without the addition of any probiotic) and the other probiotics concentration.

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Reduction of mortality rate of broiler chicks by probiotic prepared with Lactic acid bacteria "Lactobacilli"