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

3. Effect of feeding diets containing probiotic

4. 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'. 

5. 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'.

6. 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

7. 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

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

9. 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, 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.

10. Results

11. 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

12. 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 <
NS: Not significant

13. 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 <
NS: Not significant

14. Conclusion

15. 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.

16. 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:

17. EXPERIMENTAL Diets EXPERIMENTAL Diets Control group 840 rabbits
Probiotic group
840 rabbits

18. Results

19. 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)
P. multocida
18/840 (2.1)
10/840 (1.2)
Finishing (63-93 days)
20/784 (2.6)
14/805 (1.7)
0.26
23/784 (2.9)
24/784 (3.1)
19/805 (2.4)
Total (38-93 days)
70/840 (8.3)
43/840 (5.1)
0.01
69/840 (8.2)
42/840 (5.0)
* Pearson chi square (P=0.05)

20. 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)

21. Conclusion

22. 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)..