EFFECT OF DIFFERENT LEVELS OF PROBIOTIC (CLOSTAT) ON PERFORMANCE AND IMMUNITY OF HEAT STRESSED BROILERS IN FINISHER PHASE

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SOLTANI MAHDIYEH; MAZHARI MOZHGAN; ESMAEILIPOUR OMIDALI

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Journal: Journal of Animal Production Year:2016 | Volume:17 | Issue:2 Page(s): 291-300

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Title

EFFECT OF DIFFERENT LEVELS OF PROBIOTIC (CLOSTAT) ON PERFORMANCE AND IMMUNITY OF HEAT STRESSED BROILERS IN FINISHER PHASE

Author(s)

SOLTANI MAHDIYEH | MAZHARI MOZHGAN | ESMAEILIPOUR OMIDALI | Issue Writer Certificate

Keywords

GLUTATHIONE PEROXIDASEQ1

HEAT STRESSQ1

HETEROPHILQ2

LYMPHOCYTEQ2

PROBIOTICQ2

Abstract

Effect of PROBIOTIC (Clostat) levels on the performance and immune response of HEAT STRESSed broilers, was evaluated in a completely randomized design on 144 day-old male Ross broiler chicks with four treatments and four replicates (nine birds each). Experimental diets were consisted in four levels of PROBIOTIC (0, 0.05, 0.1 and 0.2). Birds were raised under normal condition till 25 days of age and then were exposed to HEAT STRESS (34±2oC for eight hours/day) till the end of trial. The results showed that the effect of PROBIOTIC on feed intake was not significant, while birds receiving 0.05 and 0.1 percent PROBIOTIC had more body weight gain (P<0.05) compared with control birds. Feed conversion ratio (FCR) was better with 0.1 percent PROBIOTIC. Increasing PROBIOTIC levels, increased relative weight of carcass, breast meat and liver (P<0.05). Blood cholesterol concentration was decreased by PROBIOTIC levels (P<0.01). HETEROPHIL and HETEROPHIL to LYMPHOCYTE ratio was decreased and GLUTATHIONE PEROXIDASE increased by PROBIOTIC addition. It is concluded that dietary supplementation of 0.1 percent PROBIOTIC may improve broiler growth performance and immunity under HEAT STRESS condition.

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APA: Copy

SOLTANI, MAHDIYEH, MAZHARI, MOZHGAN, & ESMAEILIPOUR, OMIDALI. (2016). EFFECT OF DIFFERENT LEVELS OF PROBIOTIC (CLOSTAT) ON PERFORMANCE AND IMMUNITY OF HEAT STRESSED BROILERS IN FINISHER PHASE. JOURNAL OF ANIMAL PRODUCTION (JOURNAL OF AGRICULTURE), 17(2), 291-300. SID. https://sid.ir/paper/209066/en

Vancouver: Copy

SOLTANI MAHDIYEH, MAZHARI MOZHGAN, ESMAEILIPOUR OMIDALI. EFFECT OF DIFFERENT LEVELS OF PROBIOTIC (CLOSTAT) ON PERFORMANCE AND IMMUNITY OF HEAT STRESSED BROILERS IN FINISHER PHASE. JOURNAL OF ANIMAL PRODUCTION (JOURNAL OF AGRICULTURE)[Internet]. 2016;17(2):291-300. Available from: https://sid.ir/paper/209066/en

IEEE: Copy

MAHDIYEH SOLTANI, MOZHGAN MAZHARI, and OMIDALI ESMAEILIPOUR, “EFFECT OF DIFFERENT LEVELS OF PROBIOTIC (CLOSTAT) ON PERFORMANCE AND IMMUNITY OF HEAT STRESSED BROILERS IN FINISHER PHASE,” JOURNAL OF ANIMAL PRODUCTION (JOURNAL OF AGRICULTURE), vol. 17, no. 2, pp. 291–300, 2016, [Online]. Available: https://sid.ir/paper/209066/en

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