NAME / Lamiaa Fathy Asal Specialization / poultry Advisor / prof .Dr Hassan saber zeweil

Effect of feeding diets containing probiotic

What are Probiotics ? Microflora The term probiotics comes from the Greek meaning "for life".  Probiotics are the billions of 'live friendly' bacteria (the good guys) that work within the digestive system of animals & humans to restore intestinal balance & maintain normal digestive health.  Microflora           Millions of bacteria are lost from the digestive tract every day and because the gut always contains both 'good & bad' bacteria, it's the balance that is key. The community of good/bad bacteria are commonly called 'microflora'.   

Why use Probiotics?        Probiotics keep the good bacteria healthy & flourishing so that digestion works at optimal levels which in turn supports the immune system. The 'friendly bacteria' stop the potentially harmful (pathogenic) bacteria from becoming dominant, thus helping to keep the correct balance of good and bad bacteria. In turn this can allow better use of the nutrients obtained from the daily diet and a stronger immune system. Animals & humans alike require help breaking down food into digestible substances – the billions of friendly bacteria do this within our guts. There is also much anecdotal evidence (including from our clients!) that they act as a highly effective natural 'calmer'.

Mode of action Competing against pathogenic bacteria for nutrients in the gut Competing with pathogens for binding sites on the intestinal wall Producing compounds that are toxic to pathogens Stimulating the immune system so it is ready to fight invading pathogens

Assessment of the effects of supplementing rabbit diets with a culture of Saccharomyces cerevisiae using growth performance, blood composition and clinical enzyme activities A.A. Onifade1,*, R.I. Obiyan, E. Onipede, D.O. Adejumo, O.A. Abu, G.M. Babatunde Department of Animal Science, University of Ibadan, Ibadan, Nigeria

EXPERIMENTAL Diets 3.0 gkg-1 yeast 10 rabbits 0.0 gkg-1 yeast

Composition of the basal diet fed to weanling rabbits Table 1 Composition of the basal diet fed to weanling rabbits Ingredients g kg-1 Corn 390.0 Groundnut meal 120.0 Palm kernel meal 160.0 Brewers dried grains 200.0 Maize bran Blood meal 24.0 Bone meal 8.0 Oyster shell 12.0 Iodized salt 4.0 Vitamin-mineral premixb 2.0 Calculated analysis (g kg-1) Dry matter 903.8 Crude protein 175.4 Crude fibre 109.4 Ether extractives 26.8 Ash 83.8 aYeasacc10261 containing 108 cfu g-1 of Saccharomyces cerevisiae was added to separate batches of the basal diet at 0.0, 1.50 and 3.0 g kg-1 to provide dietary treatments 1, 2 and 3, respectively. bProvided per kilogram of diet: vitamin A, 10 000 IU (retinyl acetate); cholecalciferol, 3000 IU; vitamin E, 8.0 IU (DL-a-tocopheryl acetate); K, 2.0 mg; thiamine, 2.0 mg; pyridoxine, 1.2 mg; cyanocobalamin, 0.12 mg; niacin, 1.0 mg; pantothenic acid, 7.0 mg; folic acid, 0.6 mg; choline chloride, 500 mg; Fe, 60 mg; Mn, 100 mg; Cu, 8.0 mg; Zn, 50 mg; Co, 0.45 mg; I, 2.0 mg; Se, 0.1 mg.

Results

Table 2 Performance characteristics of rabbits fed basal or yeast-supplemented diets Yeast (g kg-1) Characteristics Paired comparison SEM 3.0 1.5 0.0 2 vs.3 1 vs. 3 1 vs. 2 Diet 3 Diet 2 Diet 1 * *** ** 16.25 1660a 1540b 1489c Final body weight (g rabbit-1) 15.60 1054a 942b 887c Body weight gain (g rabbit-1) 45.45 3850a 3610b 3430c Feed intake (g rabbit-1) NS 3.69 274a 261b 256b Gain : feed (g kg-1) 7.55 679a 635b 602c Protein intake (g rabbit-1) 3.65 644a 674b 679b Protein intake : gain (g kg-1) a-cMeans s in the same row without similar supercripts are significantly (P <0.05) different. *: P < 0.05; **: P < 0.01; ***: P < 0.001 NS: Not significant

Blood composition in rabbits fed basal or yeast-supplemented diets Table 3 Blood composition in rabbits fed basal or yeast-supplemented diets Haematological indices Yeast (g kg-1) Paired comparison 0.0 1.5 3.0 SEM Diet 1 Diet 2 Diet 3 1 vs. 2 1 vs. 3 2 vs.3 Haematocrit (%) 31.00c 34.00b 40.00a 0.85 * *** Haemoglobin (%) 9.71c 10.50b 12.40a 0.44 ** Erythrocytes (106 ul-1 5.02b 5.51b 6.01a 0.15 NS MCV1 (FL) 61.75b 61.71b 66.56a 0.59 MCH (pg) 19.34b 19.06b 20.63a 0.25 MCHC (%) 31.32 30.88 31.00 0.04 Leucocytes (103 ul-1) 4.95 4.40 4.90 0.06 Lymphocytes2 47b 51a 52a Neutrophils 46 47 0.10 Monocytes 4a 2a,b 1b Eosinophils 3a - 0.30 1MCV, mean corpuscular volume; MCH, mean corpuscular haemoglobin; MCHC, mean corpuscular haemoglobin concentration. 2Leucocyte differentials are expressed as percentage of the total cells count. a±c: Means in the same row without similar supercripts are significantly (P<0.05) different. *: P < 0.05; **: P < 0.01; ***: P < 0.001. NS: Not significant

Paired comparison (P <) Table 4 Serum clinical chemistry of rabbits fed basal or yeast-supplemented diets Biochemical indices Yeast (g kg-1) Paired comparison (P <) 0.0 1.5 3.0 SEM Diet 1 Diet 2 Diet 3 1 vs. 2 1 vs. 3 2 vs.3 Total protein (g dl-1) 6.1c 6.5b 6.9a 0.09 * ** Albumin (g dl-1) 2.9c 3.9b 4.5a 0.15 Globulin (g dl-1) 3.2a 2.6b 2.4b 0.08 NS Albumin / Globulin 0.91c 1.5b 1.87a Cholesterol (mg dl-1) 130a 110b 89c 3.75 Creatinine (mg dl-1) 0.9 1.0 0.01 Ca2.(mg dl1) 9.7a 8.3b 8.4b 0.14 Ca2./ Creatinine 10.78a 0.27 Clinical enzymes AST1 IU l-1 315a 155b 157b 16.75 ALT1 IU l-1 128a 78b 66c 6.12 ALP1 IU l-1 321a 117c 189b 18.89 *** 1AST, Aspartate aminotransferase; ALT, Alanine aminotranferase; ALP, Alkaline phosphatase. a-cMeans in the same row without similar superscripts are significantly (P < 0.05) different. *: P < 0.05; **: P < 0.01; ***: P < 0.001. NS: Not significant

Conclusion

It can be concluded from this study that the addition of a culture of Saccharomyces cerevisiae had a growth stimulating effect and the responses were generally linearly related to the concentration of yeast.

1. STUDY IN A COMMERCIAL FARM WITH INTERMEDIATE HEALTH STATUS EFFECT OF INCLUSION OF PROBIOTICS ON MICRO-RGANISMS CONTENT, HEALTH AND PERFORMANCE OF FATTENING RABBITS: 1. STUDY IN A COMMERCIAL FARM WITH INTERMEDIATE HEALTH STATUS Kritas S.K.1*, Petridou E.1, Fortomaris P.2, Tzika E.3, Arsenos G.2, Koptopoulos G.1 1Department Microbiology & Infectious Diseases, Veterinary School, Aristotle University of Thessaloniki, GR-54121, Thessaloniki, Macedonia, Greece 2Department Animal Husbandry, Veterinary School, Aristotle University of Thessaloniki, GR-54121, Thessaloniki, Macedonia, Greece 3Clinic of Productive Animal Medicine, Veterinary School, Aristotle University of Thessaloniki, GR-54121, Thessaloniki, *Corresponding author: skritas@vet.auth.gr

EXPERIMENTAL Diets EXPERIMENTAL Diets Control group 840 rabbits Probiotic group 840 rabbits

Results

Table 1: Presence of Escherichia coli(>107 cfu/g), Clostridium perfringens (>107 cfu/g) and Pasteurella multocida in the faeces, intestine and lungs of fattening rabbits, respectively, after administration of probiotics Period (age) No of infected rabbits/No of total rabbits (%) P P* Control-group Probiotic-group Growing (38-62 days) E. coli 50/840 (6.0) 29/840 (3.5) 0.02 C. perfringens 28/840 (3.3) 0 0.03 P. multocida 18/840 (2.1) 10/840 (1.2) 0 0.13 Finishing (63-93 days) 20/784 (2.6) 14/805 (1.7) 0.26 23/784 (2.9) 0 0.11 24/784 (3.1) 19/805 (2.4) 0 0.39 Total (38-93 days) 70/840 (8.3) 43/840 (5.1) 0.01 69/840 (8.2) 42/840 (5.0) 0 0.01 0 0.11 * Pearson chi square (P=0.05)

Table 2: Growth performance in the groups of rabbits at different fattening stages Period (age) Control-group Probiotic-group Average bodyweight (g) ± SD n=105 At weaning (38 day) 1025a ± 162 1019a ± 153 End of growing (63 day) 1892a ± 123 1946b ± 126 End of finishing (93 day) 2689a ± 142 2812b ± 140 Average daily gain (g) ± SD Growing (38-62 days) 34b± 5 37a± 4 Finishing (63-93 days) 27b± 5 29a ± 5 Total fattening (38-93 days) 30b± 3 33a± 3 Feed conversion ratio± SD N=73 n=73 2.90a ± 0.46 2.67b ± 0.41 5.15a ± 1.38 4.66b ± 0.84 4.01a ± 0.72 3.65b ± 0.41 * Different superscripts in the same row denote statistically significant difference (P≤0.05)

Conclusion

The results of this study showed that administration of the probiotic BioPlus 2B at 400 g/T of feed to fattening rabbits from 4 days post weaning until 5 days before the slaughter age reduces mortality and the presence of E. coli and C. perfringens in the faeces, and improves growth performance (ADG and FCR)..