Serum concentrations of thyroxin and triiodothyronine were elevated (P < 0.05) with probiotic inoculation. The G3 birds recorded the lowest FCR (1.38), while the highest was observed in G1 birds (1.57). Feed consumption was not affected during all experimental periods, while the feed conversion ratio (FCR) was enhanced (P < 0.01) only for the overall experimental period (1–28 days of age). The results revealed an increase (P < 0.01) in body weight and weight gain in all treated groups increases of at least 5.38 and 8.27%, respectively, compared with the control. A total of 360 fertile eggs were inoculated into the yolk sac, on day 17 of embryogenesis, and allocated to six experimental groups: negative control (not injected, G1), positive control (injected with sterilized distilled water, G2), and groups inoculated with 2 × 108 CFU of Bifidobacterium bifidum, G3 B. This experiment evaluated the effects of in ovo injection of bifidobacteria on the performance, thyroid activity, bacterial enumeration, and ileal histomorphometry of broiler chickens. Apart from all these as a group of growth promoters, the supplement of probiotics to the diet of poultry has been found to develop growth performance, increase feed conversion yield and develop immune responses.Įarly colonization by beneficial bacteria stimulates the function and development of the digestive tract, on which the performance and vitality of broilers rely. Therefore, it is thought that this issue should be emphasized. The current situation will be taken one step further with the discovery of new and active microorganism varieties that can be used as probiotics in the future probiotics will be the subject of many studies in the future. On the other hand, there is a continuous increase in the number of microorganisms used in the market as probiotics. Consumer interest has accelerated research on probiotics. Especially today, consumption of functional foods containing probiotics is increasing rapidly. Thus, while providing delicious and nutritious food to the consumer, it also has positive effects on consumer health. The products obtained can be presented to the consumer as a healthy, taste and aroma enhanced and safe food. Probiotic treatment increases meat tenderness however probiotics on lipid composition and oxidation of meat and sensory properties may change. There is common agreement that probiotics supplementation could improve meat quality. There are many essays about the effect of the use of probiotics on meat quality. It was concluded that the diet enriched with probiotics had beneficial effect on the majority of monitored economic parameters: total benefit (2 601,96:1 870,30 €), benefit per broiler (0.32:0.23 €), economy (1.10:1.08) and profitability (3.61:2.61%).Ĭurrently, a significant survey field is the use of probiotics as feed additives.
Calculation of these economic categories is based on the data gathered on the selected farm. Research of the economic results of the production of broilers is based on the determination of the total production cost, value of the production and the financial result. Feed and water were provided ad libitum in the floor fattening system.
Fattening of broilers lasted for 40 days. First group (control, C) was fed with commercial broiler feed mixture, while in experimental group (E1) probiotics were included, respectively. The experiment was conducted on broilers hybrid ROSS (n = 16480) divided in two groups. The ban on antibiotic usage in Europe lead to increasing researchers interest in finding alternatives to antibiotics for poultry production such as enzymes, organic or inorganic acids, herbs, essential oils, immunostimulators, microelements, probiotics and prebiotics The influence of probiotics addition in broiler diet on the economic results of the production were examined in present paper. The reproduction process is relatively short, which enables faster turnover of the engaged resources. Production of broiler practically presents the most intensive branch of the animal husbandry.
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