Korean Journal of Poultry Science (한국가금학회지)

The Korean Society of Poultry Science (한국가금학회)
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Effects of Supplemental Lactobacillus spp. on Performance and Cecum Microflora in Broiler

육계 생산성 및 맹장내 미생물에 대한 유산균의 첨가 효과

  • 김상호 (축산기술연구소 대전지소) ;
  • 박수영 (축산기술연구소 대전지소) ;
  • 유동조 (축산기술연구소 대전지소) ;
  • 나재천 (축산기술연구소 대전지소) ;
  • 최철환 (축산기술연구소 대전지소) ;
  • 박용윤 (축산기술연구소 대전지소) ;
  • 이상진 (축산기술연구소 대전지소) ;
  • 류경선 (전북대학교 동물자원과학과)
  • Published : 2000.04.01
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Abstract

This study was carried out to examine the effects of Lactobacillus spp. on performance and cecal microflora in broiler chicks. Eight diets consisting of basal diet(C), C+Lactobacillus crispatus BC7 (T2), C+Lactobacillus reuteri BC9 (T3), C+L.reuteri BC5+L.crispatus BC9 (T4), C+L. reuteri BC5 (T1)+L.reuteri BC9 (T5), C+L.crispatus BC7+L.reuteri BC9 (T6) and C+L.reuteri BC5+L.crispatus BC7+L.reuteri BC9 (T7), were fed to Ross male broiler chicks for 5 weeks. The level of supplemented Lactobacillus spp. was 107 cfu/g diet. Body weight and feed intake were measured every week, and cecal microfla was counted at 1 and 5 weeks for Lactobacillus and yeast. Body weight increased signigicantly in supplemental Lactobacillus treatments from 2 weeks of age (p<0.05). Chicks in T2, T5 and T5 of treatments were heavier than those of other treatments at 5 weeks of age(p<0.05). Viability was not different significantly. Feed intake and feed conversion also were not different, although feed conversion improved slightly in supplemental Lactobacillus treatments. Lactobacillus spp. of cecal content was increased in supplemental Lactobacillus treatments at 1 week, but no significance was found. The number of yeast in cecum was not different from that of supplemental Lactobacillus. In conclusion, Lactobacillus, L.crispatus BC7 and L.reuteri BC9 from broiler cecum could contribute to the increase in body weight with supplemented mono-or mixing of di-lactobacilli. The results indicate that Lactobacillus feeding can benefit to intestinal lactobacillus at early growing broiler.

Keywords

References

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