INTRODUCTION
In poultry industry,
antibiotics are used worldwide to promote animal growth performance and prevent
and treat diseases (Sneeringer et al., 2015). However, the repeated use
of antibiotics in poultry diets results in severe problems like resistance of
pathogen to antibiotics, accumulation of antibiotics residue in animal products
and environment, imbalance of normal micro flora, and reduction in beneficial
intestinal micro flora (Barton, 2000) as well as the concern that some
therapeutic treatments for human diseases might be jeopardized due to the
appearance of resistant bacteria (Dale, 1992). Some consumer groups are
avoiding meat from birds fed with diets containing antibiotics (Tabelas da
Avicultura, 1995). Numerous alternatives to growth promoting antimicrobials
have been investigated (Huyghebaert et al.,
2011) and many researchers have tried to investigate natural feed additives
alternative to antibiotics in the poultry industry in order to reduce possible
harmful effects (Gubta and Da 2013). Those strategies have paying attention on
preventing the proliferation of pathogenic bacteria and modulating beneficial
gut microflora so that the health, immune status and performance are
improved (Adil and Magray 2012).
Probiotics which are live microbial compounds
are considered a good alternative to antibiotics, as their use in poultry diets
has been associated with positive effects on health and growth in birds. By
using probiotics, similar effects as to using antibiotics are achieved but the
only difference is that the undesirable effects are avoided (residues, waiting
period, resistance, allergies and genotoxicity etc) (Sinovec et al., 2000). They have the ability to improves gut micro flora
and affect immune systems by secreting beneficial enzymes, organic acids,
vitamins and nontoxic antibacterial substances upon ingestion, increase
resistance to disease, counteract adverse effect of antibiotic treatment by
sustaining the population of beneficial bacteria, and also in nutrient
synthesis (Yirga, 2015; Upadhaya et al.,
2015). Various types of probiotics are confirmed for inhibiting pathogenic
bacteria in vitro and in vivo through different mechanisms.
Probiotics in poultry act as follows: (1) Maintaining normal intestinal micro
flora by competitive opposition and exclusion, (2) Changing metabolism by
increasing the activity of digestive enzymes and reducing the activity of
bacterial enzyme and ammonia production (Kabir et al., 2005 and Kizerwetter et
al., 2009), (3) Improving digestion
and the amount of nutrition; and, (4) activating the immune system.
Most commonly used probiotics bacteria in
poultry production are Lactobacillus,
Bifidobacterium and Streptococci specie.
Other microorganisms such as yeast Saccharomyces cerevisiae and some Escherichia coli and Bacillus species are also used as probiotics (Khobondo et al., 2015). The effect of probiotics
depend on physiological state of the bird type, concentration of probiotic
strain persistence of intestine, ability to survive during feed persistence of
intestine, ability to survive during feed of the intestine (Mookiah et al., 2014). In addition, some
probiotics could produce antimicrobial substances like bacteriocins. Therefore,
the potential health benefit will depend on the characteristic profile of the
probiotics. Some probiotic strains can reduce intestinal transit time, improve
the quality of migrating motor complexes (Husebye et al., 2001) and temporarily increase the rate of mitosis in
enterocytes (Banasaz et al., 2002 and
Halvorsen et al., 2000). Therefore
the objectives of this paper are to review the use of probiotics in broiler
diets and its implication on yield and yield quality and microbial burden of
chicken meat.
Over view of probiotics
Probiotics
are viable bacterial or fungal which can
be incorporated in animal and poultry rations to promote growth performance or
reduce pathogenic bacteria, enhance the
balance of intestinal flora and exercise valuable effects on the individual in
which it has been administered (Collins,
and Gibson, 1999). Probiotics
defined by the Food and Agriculture Organization and World Health Organization
as live microorganisms when administered in sufficient amounts; confer a health
benefit (FAO/WHO, 2002). It can be categorized in to probiotic drugs/ probiotic
foods (Food ingredients and dietary supplements) and direct feed microbial
(Probiotics for animal use) (Sanders, 2009). They are either single or multiple
live microbial cultures which promote health benefit to the hosts. They are
nonpathogenic and nontoxic in nature, when administered through the digestive
route, are favorable to the host’s health (Isolauri et al., 2004). Probiotics are free of intermingile antibiotic
resistant genes, sufficiently stable while manufacturing, processing and
storage and do not undergo recombination with pathogenic strains. These live
microorganisms can preferably be compatible with feed additives and have good
sensory properties. Probiotics contain gram positive bacteria and must have a
short generation time. They must attach to intestinal epithelium, have the
ability to rapidly colonize the intestine edge of pathogenic microbes and
constantly present gut micro flora (Hajati and Rezaei 2010). They have
important properties like acid tolerance, bile tolerance and a strong adhesive
capability with the digestive tract of the poultry (Choudhari et al.,
2008). Probiotic bacteria produce antimicrobial substances like volatile fatty
acids and bacteriocins and have ability to reduce pH that limit the growth or
survival of the pathogenic microbes (Hume, 2011).
The
effectiveness of a probiotic supplement depends upon what it contains. A good
probiotic should have different character and functions like: adherence to host
epithelial tissue, elimination or reduction of pathogen, production of acids,
hydrogen peroxide and antagonism to pathogen growth, non pathogenic,
non-carcinogenic and improvement of intestinal
micro flora (Kaur et al., 2002). There are various different
methods for administering probiotic preparations to chickens. It can be given
as a powder, capsule, liquid suspension and spray. The amount and interval
between doses may vary. According to Chesson (1994) probiotics may be given
only once or periodically at daily or weekly intervals. The way of
administration and timing are main factors affecting the effectiveness of
probiotic supplementation. Administration via the
feed, compared to administration in the drinking water, result in a higher
increase of average daily gain; besides the supplementation of probiotics
during early life is of great importance to the host because harmful bacteria
can modulate expression of genes in intestinal epithelial cells, so this can
create a favorable habitat (Timmerman et al., 2006).
Effect of probiotics on
growth performances and feed utilization in broiler chicken
Many
studies confirmed that inclusion of probiotics in to broiler diet improved body
weight gain. Mohan (1991) reported improved growth of broilers upon feeding
probiotics containing diet. Cho et al. (1992) reported growth promoting
ability of Lactobacillus casei with antibiotics and
observed 3.4 to 6.0% increase in body weight gain in broilers. Bhatt (1993)
reported significantly higher live weight gains in broiler stock supplemented
with Streptococcus lactis and
Saccharomyces cerevisiae. Manickam et al. (1994) recorded a significant
difference in weight gain between control and an experimental group of broiler
when Lactobacillus sporogenes based probiotic was given at 1g per liter of
drinking water for a period of 0-6 weeks. Bhatt et al. (1995b) studied
the effect of dietary supplementation of Saccharomyces cerevisiae
to broiler chickens and observed increased live weight gain during starter
phase. Probiotics help in metabolism of minerals and synthesis of vitamins
(Biotin, Vitamins-B1, B2, B12 and K), which
are essential for proper growth and metabolism in chicken (Dhama and Singh
(2010). The investigator found that
inclusion of probiotic (Lactobacilli and Bacillus
subtilis) in diet enhances feed efficiency and growth performance in
broilers. Broilers probiotic supplemented diet had better weight gain and feed
efficiency when compared to the broilers feed without probiotic supplement
(Jin, et al., 1996).
The
use of probiotics in chicken diet has increased feed intake and/or feed
efficiency (Shim et al., 2012).
According to Larrote et al (2015) the
Bacillus based probiotics
enhanced the feed conversion ratio, as well as bird’s body weights and Shareef
(2009) reported that probiotic (Saccharomyces cervisiae) supplementation
of broilers had significantly increased feed consumption. The improvement in
performance and productivity of poultry
production due to the use of probiotics in feed has increased feed
intake and improved feed efficiency (shim et
al 2012) and increase feed intake along with significant improvement in
feed conversion ratio (Landy, and Kavyani, 2013). Shareef and Dabbagh (2009)
reported that probiotic supplementation of broilers had significantly increased
feed consumption. Cho et al (1992) reported that the supplementation of Lactobacillus
casei improved feed conversion ratio as compared to control and treatments
supplemented with antibiotics or other probiotics. Moses (1992) reported that
supplementation of probiotics product Biospur in the diet of broiler resulted
in improved feed conversion efficiency at 17th week of age.
Cavazzoni et al (1993) reported 6% improvement in feed conversion
efficiency in broilers fed diet supplemented with probiotics (Bacillus
coagulans) as compared to control.
Effect on carcass
yield
Various reports have
shown variable effects of probiotics on carcass composition of broilers. Mehr et al (2007) observed heavier bodyweight
and carcass weights and breast percentage with higher level of probiotic
supplementation compared with a lower level and the control treatment.
Kalavathy et al (2006) reported that addition of effective
microorganisms to the diets of broiler chickens improved meat yield and
quality. Similarly, Safalaoh (2006) reported that dressing percentage was
significantly higher for birds fed effective microorganisms. Also, Safalaoh and
Smith (2001) reported that effective microorganism supplementation
significantly improved the dressing percentage of broiler chickens.
Abdominal fat deposition and gastrointestinal tracts
growth
Some authors have
observed that probiotics supplemented diets reduce abdominal fat weight in
broilers compared with the controls (Anjum et
al. 2005; Mehr et al. 2007).
Anjum et al. (2011) reported liver weight was significantly lower
in birds supplemented with effective microorganisms than in those not
supplemented with effective microorganisms. The authors also observed that
gizzard weights did not significantly differ between effective microorganism
treated and non treated broiler chickens. And intestine length was
significantly lower in effective microorganism treated broiler chickens
compared with the control group. Anjum et al (1996) found that effective
microorganism treated birds had low liver weight, gizzard weight and intestine
length. However, Awad et al (2009)
did not observe differences in the weights (as a proportion of body weight) of
caecum, liver, spleen, thymus and bursa of Fabricious
between broilers fed a control or a probiotic supplemented diet. Other authors
have also reported no effects of probiotic supplementation on lymphoid organs
(Ahmadi, 2011; Naseem et al., 2012).
Effect on physiochemical
property of chicken meat
Endo
and Nakano (1999) found higher fat and lower water contents in the meat and
liver, and a significantly lower cholesterol content in young broiler roosters
given a feed containing a probiotics, whereas Chantsavang and Watcharangkul
(1999) found significantly lower ash content and a tendency for the protein
content in the breast meat. Pietras (2001) also reported meat of chickens given
probiotic (Lactobacillus acidophilus
and Streptococcus faecium bacteria)
on the whole rearing period had significantly higher protein content, while
crude fat and total cholesterol contents tended to decrease. Improved content of protein and reduced fat
in birds fed probiotic containing Bacillus
subtilis was found by (Kral et al.,
2013). Similarly, Hossain et al.
(2012) observed higher protein content (25.9% vs. 23.4%), however lower breast
fat content (0.56% vs. 0.24%) was reported by Abdurrahman et al (2016a) with probiotic inclusion in the broiler diet.
Considerably reduced fat content in the meat was reported by Inatomi (2015)
when broiler chickens were supplemented with a combination of three probiotics
(Bacillus mesentericus TO-A, Clostridium
butyricum TO-A and Streptococcus
faecalis T-110). The fat content of the breast meat of the birds consumed
probiotics and control group were 1.99% and 4.12%, while the content in thigh
was 7.10% for the control group and 5.66% for the birds received probiotics.
The
color of meat is also important trait for the consumers’ perception of meat freshness
and quality (Droval et al., 2012)
which is determined by measuring its lightness, redness and yellowness (Kadim
and Mahgoub 2013). Redness is most favored by consumers and lower yellowness
values indicate less pale meat (Jiang et
al. (2014). In a study by Hack et al
(2015a) the use of probiotic in the water of broilers (Lactobacillus fermentum)
significantly increased the redness in breast, while there was no effect on the
yellowness and lightness in breast and thighs. In another study of (Hack et al., 2015b), however, the probiotic
in combination with bee pollen led to significant increase of redness and
yellowness in thighs and also increased lightness in both breast and thigh
cuts. A slightly reduced lightness in meat following probiotic supplementation
was observed in chickens received Bacillus
subtilis (Aristides, 2012) and Enterococcus
faecium (Zheng et al., 2015),
while combination of Bacillus subtilis,
Clostridium butyricum and Lactobacillus
acidophilus (Hossain et al.,
2015) had stronger influence on the color of chicken meat. Improvement in color
characteristics in breast meat in terms of lightness and yellowness was also
reported by Abdurrahman et al
(2016a). The same authors tested the effect of inulin and Lactobacillus at
different feeding levels and found that the combination of both had led to
changes in yellowness and lightness values; however, the results depended on
the dose of probiotic administered.
Based
on the studies, the probiotic administration in poultry showed that pH might be
affected, but the results depend on the type of microorganisms and also on the
specifics of the experimental design. Ivanovic et al (2012) studied the effect of two probiotics supplied in
different amount to the diet of broiler chickens and found significant changes
in the pH measured 24 hours post mortem in breast and thigh meat, which
differed with the type of microorganisms used. Zheng et al (2015) reported significantly higher pH in breast meat both
45 min and 24 hours post mortem in broilers receiving Enterococcus faecium, which was accompanied by lower drip and
cooking losses. Similarly, Abdullah et al
(2015) observed a significant decrease in the pH during storage of meat
from broilers fed probiotic containing diet (Bacillus subtilis) for 7 days.
Effect
on sensory qualities of meat
Some studies
indicated a positive effect of probiotics on sensory characteristics whereas
other studies indicated no role of probiotics in this regard. Mahajan et al (2000) reported a significant
increase in the score of meat quality factors including appearance, texture,
succulence, and wholesomeness in broilers fed with probiotic (lactosaccharose).
Similar to this report, Zhang et al
(2005) reported that meat tenderness was increased by inclusion of whole yeast
or selected S. cerevisiae. Contrary
to this report, Loddi et al (2000)
reported that neither probiotics nor antibiotics affect sensory properties
(color and smell intensity, natural taste, tenderness, succulence,
wholesomeness, color property and general properties) of the thigh and breast
meat.
Jensen
and Jensen (1992) studied a positive effect of probiotics containing Bacillus
licheniformis and Bacillus subtilis spores on the flavor of broiler
meat after cooling for 5 days. However, Loddi et al. (2000) reported
that probiotics fed to chickens with water and feed had no effect on sensory
characteristics of meat. Mahajan et al. (2000) observed the scores for the sensory attributes of the
meat balls i.e. appearance, texture, juiciness and overall acceptability were
significantly higher, but lower for flavor in the probiotic-Lacto-Sacc fed
treatment. Pelicano et al (2003) reported that significant improvement
in meat flavor fed with probiotics. A study by Ceslovas et al (2005)
confirmed that probiotic supplementation significantly increased chiken meat
tenderness and quality traits. Contrarily, Anna et al (2005) observed no
significant difference between probiotic treated and untreated treatments on
chicken meat sensory parameters.
Influence on meat
cholesterol content
Research reports have
shown that probiotics decreased cholesterol content of meat as well as serum.
Joy and Samual (1997) reported that probiotics treatment with 100 million
organisms gives lower serum cholesterol in treated birds. Also, Lactobacillus fed birds reported
significantly lower serum cholesterol at 30 day of age (Jin et al (1998), while Kim et al
(2000) reported significantly lower blood cholesterol in the broiler birds
supplemented with probiotics. Pietras (2001) reported that protein content of
chicken given probiotics is higher, while their crude fat and serum cholesterol
is lower than control treatment. Chitra et al (2004) also reported that supplementation of probiotics
reported highly significant reduction of serum cholesterol.
Influence on lipid
composition and oxidation of chicken meat
Fatty
acid composition is an essential component of meat quality, linked with its
nutritional value. Past researches on the influence of different probiotics on
the fatty acid profile of meat were comparatively scarce, but the overall
results show positive effect of the probiotics, mainly related to reduction in
saturated and increase of polyunsaturated fatty acids. According to Saleh et al. (2012) and Saleh et al. (2013) feeding broilers with Aspergillus awamori and Saccharomyces cerevisiae or their
combination led to significant decrease in the saturated fatty acids (C16:0 and
C18:0) and increase in C18:1 as well as in the polyunsaturated C18:2, C18:3,
C20:4. The same was observed when the diet of the birds contained Aspergillus awamori and Aspergillus niger
in different proportions (0.01%, 0.05%, 0.1%) (Saleh et al., 2011) as well as Aspergillus awamori in combination with
selenium nanoparticles (Saleh, 2014). Hossain et al. (2012a) also observed increase in the C18:3 in breast and
C18:2 and C18:3 in thighs with probiotic administration. However, in another
experiment (Hossain et al., 2012b) a
reduction in the n-6 PUFA in both breast and thigh was observed. Furthermore,
Hack et al (2014) found a slight
increase in mono and polyunsaturated fatty acids while a decrease in the
saturated fatty acids in broilers fed probiotics alone or in combination with
pollen.
Lipid oxidation is one of the main causes for
food quality deterioration. It is usually accompanied by development of
off-odors and flavors. Usually the oxidation in foods, including meat is
measured by the content of thiobarbituric acid reactive substances
(TBARS-test). Recent research report showed either positive or lack of adverse
effect of the probiotics on the lipid stability of chicken meat. Saleh et al (2011) reported that Aspergillus awamori and Aspergillus niger
significantly decreased the content of TBARS in breast meat of broilers
received probiotic and also increased PUFA and fat contents. The low lipid
oxidation was accompanied with significantly increased content of muscle
tocopherol in the supplemented groups. This was confirmed by other experiments
(Saleh et al., 2012; Saleh et al., 2014) in birds fed Aspergillus awamori alone or combined
with canola seed. When using probiotic based on Lactobacillus fermentum in the diet, Bobko et al, (2015 ) observed reduced TBARS content in both breast and thigh meat on the first day of storage.
Lower TBARS in meat due to probiotics was reported in fresh meat (Hossain et al., 2015) and after 5, 7 and 14 days
of storage (Hossain, 2012a; Hossain 2012b). Aristides et al. (2012) reported a considerably lower, but not significant,
TBARS content in chicken meat with probiotic supplementation. However, Kim et al. (2016) did not observe any
difference in oxidative stability of chicken meat as affected by dietary probiotic
supplementation. It could be seen that the majority of studies on the effect of
the dietary probiotics on the lipid profile and oxidation in poultry meat
reported increased unsaturation fatty acids. Such results additionally confirm
the fact that probiotics exhibit significant antioxidant activity observed in
both in vitro and in vivo experiments (Abdurrahman et al., 2016b; Pieniz et al., 2014).
Impact on microbial burdens of chicken meat
Giannenas
et al. (2012) did not observe
differences in Lactobacilli, Enterococci and total anaerobe
counts, but did observe lower Escherichia coli counts in the caecum of
broilers fed a probiotic supplemented diet compared with the control. On
the contrary, Mountzouris et al.
(2007) reported that including probiotics in the diet of broilers caused
higher concentrations of Lactobacilli and gram-positive cocci
(e.g., Enterococci, Pediococci) in the cecal micro flora
compared with the controls. Fritts et al
(2000) reported that carcasses of birds fed diets with probiotic (calsporin)
had significantly lower salmonella incidence and coliforms, campylobacter
and aerobic plate count than birds fed on control diet. According to
Khaksefidi and Rahim (2005), the microbiological status of chickens carcasses
fed the diet with probiotic had lower numbers of coliforms and campylobacter
than chickens fed the control diet. The authors further stated that all
carcasses of chickens on the control diet were positive for salmonella, while
only 16 of the 40 carcasses from chickens fed diets containing probiotics were
positive.
Impact on intestinal
microbiota and morphology
Studies have
demonstrated the potential of probiotics to improve the beneficial bacteria and
suppress potentially pathogenic bacteria in the intestine (Mountzouris et al., 2010). Probiotics beneficially
influence the host animal by improving its intestinal balance (Fuller, 1989)
and creating gut micro ecological conditions that suppress harmful
microorganisms like Clostridium and Coliforms (Shim et al., 2010), and by favoring beneficial microorganisms like
Lactobacillus and Bifidobacterium. Intestinal morphology including duodenal and
ileal villus height and crypt depth as well as villus height to crypt depth
ratio are indicative of gut health in broilers. Many
research reports revealed that dietary probiotic administration affect villus
height and crypt depth in small intestine portions (Abdel-Moneim et al., 2020; Abdel-Moneim
et al., 2019; Awad et al., 2009 and Olnood et al., 2015). Increased villus height and villus height
to crypt depth ratio are directly correlated with an increased epithelial
turnover (Fan et al., 1997), and
longer villi are correlated with activation of cell mitosis (Samanya and
Yamauchi, 2002). Whereas, shortening of villi and deeper crypts lead to poor
nutrient absorption, increased secretion in gastrointestinal tract and reduced
performance (Xu et al., 2003). Abdel-Moneim et al (2019)
and Abel-Moneim et al (2020)
noticed significant increase in villi height of the ileum when bifido bacteria
strains were inoculated in the yolk sac at 18 days of incubation while
crypt depth was not affected. It seems that probiotics activate mitotic cell
division and induce the proliferation of gut epithelial cells, which may
explain the increase in villus length (Bai et al., 2013;
Samanya and Yamauchi, 2002). Similarly, Awad et al. (2009) reported that
supplementation of Lactobacillus in broiler diet increased villus height and
villus height to crypt depth ratio in duodenum and decreased ileal crypt depth.
Lactobacillus treatment caused similar changes in intestinal morphology of
poultry (Awad et al., 2009). Increased villi height is linked with the increase in
absorption surface area of villi, which enhance nutrient absorption and
subsequent growth performance. However, increased crypt depth may reduce
secretion of digestive enzymes, decrease nutrient absorption and eventually
lower broilers' growth performance (Singh et al., 2011).
In
addition to villus length, the shape and pattern of the villi are also
important. Pelicano et al. (2005)
reported that jejunal villi occur in a zigzag form, similar to a wave pattern
enabling better absorption of nutrients than those present randomly or
parallelly. The zigzag shape of villi reduces ingesta’s rate of passage through
the gastrointestinal tract compared with the straight form, which enhances the
contact between absorption surface area of villi and nutrients. Waved-like
arrangement of villi in broiler jejunum has been promoted by
Lactobacillus-based probiotic supplement (Pelicano et al., 2005).
Role of probiotics in improving digestion
Probiotics help in
improving digestion, nutrient metabolism and utilization by offering digestible
proteins, vitamins, enzymes and other important co-factors and by decreasing
gut pH by production of lactic acids. As source of ‘live enzyme factory’ (amylase,
protease, lipase), it enhances digestion and absorption of carbohydrates,
proteins and fats, which also increases the feed conversion efficiency.
Probiotics help in metabolism of minerals and synthesis of vitamins (Biotin,
Vitamin-B1, B2, B12 and K), which are
responsible for proper growth and metabolism (Dhama and Singh, 2010). The
facultative anaerobes (Bifidobacterium and Ljptobacillus) included
in probiotic bacterial consortium reduce the redox potential in the gut and
render the environment suitable for obligate anaerobes (Jozefiak et al.,
2004; Chichlowski, 2007). An increase in the digestibility of dry matter is
closely related to enzymes released by yeast (Lee et al., 2006).
Effect on immune
response and survivability
Feeding probiotics to
chickens improves antibody titers against viral diseases like Newcastle and
infectious bursal diseases and reduces stress. By increasing the immune status
it is possible to prevent enteric infections and help reduce the losses due to
secondary infections observed in birds commonly during viral diseases or immune
suppressive conditions. Naseem et al. (2012) and Zakeri and Kashefi
(2011) found higher antibody titers against influenza disease, infectious
bursal disease and Newcastle disease virus, respectively, in broilers fed
Protex containing diets compared with the controls. Moreover, Rhee et al. (2004) and Haghighi et al. (2005) reported higher blood IgM
against SRBC when probiotics were included in a broiler diet. However,
Mountzouris et al (2010) failed to
show improvements in the overall broiler humoral immune status at systemic
level in response to probiotic supplementation.
Kabri et al. (2004) investigated the effects
of probiotics on immune response in the body of chicks and reported a
significant increase in antibody production. Dalloul et al. (2005) explored the effects of feeding with Lactobacillus
probiotic on the intestinal immune response of broilers during the course of Eimeria acervulina infection and showed
that the probiotic continues providing some immune indices by adjusting
immunity despite the relatively high amount of E. acervulina. Haghighi et al. (2005) reported probiotics
increased natural intestinal serum and antibodies for some external antigens in
broilers.
Hussein and El-Asry
(1991) found that administration of a Lactobacillus concentrates at
0.5g/kg starter mixture to broiler chickens decreased the incidence of diarrhea
and mortality. Adsul (1993) concluded that the treatment received pure Lactobacilli
culture showed lesser mortality. Lee et al. (1994) noticed that the
viability of the broiler treatments given probiotics was not significantly
higher than that of the control treatment.
Bhatt et al. (1995)
observed favorable effect on the livability of broilers after addition of
probiotics in the diet of broilers. Kaistha et al. (1996) recorded
lesser mortality in broilers fed diets supplemented with Lactobacillus
acidophilus, Streptococcus uberis and Saccharomycs cerevisiae. Samantha and Biswas (1997) observed that
mortality was reduced in broilers fed diet supplemented with probiotics. Rajmane
and Sonawane (1998) reported reduction in chick mortality from 7 to 2% with
oral administered probiotics through drinking water at 20g per 1000 chicks.
Effect
of dose based application of probiotics
Researchers
have shown that probiotics work at different stress level with varied dose
rate. The dose and frequency of probiotics administration used for therapeutic
and/or growth promotion is variable. The dosage is key factor for effect of
probiotics in broilers. The action of probiotics varies with the dose. Studies
have been conducted to standardize the dose of probiotics in poultry. But,
still this area needs much more study. Krecov and Puijic (1975) fed LBA and Streptococcus at 200 g/400 kg diet to
broiler birds and observed that total body weight gain in birds fed with and
without LBA were 1570 and 1545 g,
respectively. A study conducted by Watkins and Kretzer (1983) that based
Lactobacilli feeding to a day
old broiler chickens at rate of 510, 710 or 910 CFU revealed a slightly
depressed growth at dose rate of 710 CFU and above. Studies also showed that
commercial probiotic consumption often increases specific intestinal micro
flora. Melluzi et al (1986) observed birds fed with
2% of lactic acid bacteria culture had significantly higher body weight than
that of control group given reconstituted sterile milk.
Probiotics work on
dose wise at particular stage. Majority of research reports suggested that the
specific bacteria do not increase unless subjects consume very high dosages of
probiotics. Maruta et al.
(1996) conducted an experiment with probiotics at 3 x 105 Cfu/g dose and
reported that a decrease in number and detection rate of pathogenic organism.
Singh and Sharma (1996) investigated the effect of feeding Lactobacillus
sporogenes added at 0, 0.02, 0.03 and 0.04% level in broilers and reported
that probiotics combination did not affect feed intake. However, the Lactobacillus feeding improved
the feed conversion efficiency significantly at 0.02% level. Kumprecht and Zobac (1996) reported that
probiotics having 1.5x10 res to 6 Streptococcus faecium C-68 in 1 g feed- 4 g/100 kg
decreased the count of Escherichia
coli in caecal contents by
about 50%.
Conclusion and recommendation
Reviewed research
works have shown that the application of probiotics in the diet of broilers improves feed intake, feed conversion
ratio, stimulates growth rate, improves meat quality traits, health of broilers
and reduce enteric pathogens in poultry industry. Probiotics are generally
recognized as safe to use without any reported side effects, showing no residue
carry over in meat and on human health hazards unlike the use of antibiotics as
growth promoters and reduces expenditure on therapeutics.
Standardizing
the application dose of various probiotics in poultry needs much more
investigation. In future, research on the probiotics in broiler diets should
continue in order to establish the most appropriate conditions at which the
probiotics would exert their positive effect at the greatest extent in order to
produce high quality and healthy meat. Moreover, further research is required
on the influence of various probiotics on the fatty acid profile of meat.
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