Influence of a Probiotic on Productivity, Meat Components, Lipid Metabolism, Caecal Flora and Metabolites, and Raising Environment in Broiler Production
Nihon Chikusan Gakkaiho
The effect of a probiotic comprised of Bacillus, Lactobacillus, Streptococcus, Clostridium, Saccharomyces and Candida species on productivity, meat components, lipid metabolism, caecal flora and metabolites, and the raising environment of broilers were studied. The probiotic increased productivity in males. Lipid in meats increased, while water in thigh meat decreased in male broilers administered the probiotic. The probiotic decreased water and increased lipid content in the liver (P <0.05).
... liver (P <0.05). In the probiotic group, the cholesterol concentration of thigh meat and liver decreased (P< 0.05). The linolenic acid and the unsaturated fatty acid/saturated fatty acid ratio in pectoral meat was increased (P<0.05) by administration of the probiotic. A similar effect was also noticed in thigh meat. The probiotic decreased the number of Enterobacteriaceae, i. e., E. coli and Salmonella in caeca. The probiotic decreased the pH value of caecal contents and ammonia (P<0.05), and increased the acetic acid concentration (P<0.05). Ammonia, and sulfate compounds in the raising space decreased in the probiotic group. The number of Enterobacteriaceae in the drift on the raising environment was decreased by administration of the probiotic, and those of Lactobacillus and Streptococcus increased. These results suggested that the probiotic improved intestinalflora and the raising environment and, as a result, reduced the stress and enhanced the productivity and meat quality of broilers.