Probiotics effects on the growth performance and meat quality of broiler chickens
Begdildayeva N. Karahan A.G. Kondybayev A. Kudaibergenova A. Nurgazina A. Akhmetsadykov N. Ospanova A. Akhmetsadykova S.
2 September 2024CSIRO
Animal Production Science
2024#64Issue 13
Context: In the limited field of research on Kazakhstans poultry, this study explores a new area by investigating the lack of studies on the impact of probiotics from camel milk and mares milk. This study provides valuable knowledge about an important aspect of poultry production in the region. Aims: The purpose of the study was to investigate the effect of probiotics isolated from traditional fermented dairy products, fermented camel milk (shubat) and fermented mares milk (koumiss) on the growth performance and meat quality of broiler chickens. Methods: In total, 240 1-day-old Ross 308 chicks were randomly separated into four treatment groups of three replicates (20 birds per replicate). Three experimental groups were fed by basal diet plus drinking water containing 0.25 mL, 0.5 mL, and 1.0 mL of probiotics per bird (Pro1, Pro2, and Pro3 respectively). The control group was fed by basal diet plus drinking water. The carcass characteristics included the weights of the body and carcass rate. Organoleptic analysis, proximate composition, pH, drip loss, cook loss and were used to determine meat-quality properties. Key results: According to the study results isolated probiotics Lacticaseibacillus paracasei subsp. paracasei SH1, Enterococcus faecalis SH6, and Kazachstania unispora Y 2.2 had a significant effect on body and carcass weight (P < 0.05). Average daily gain and feed conversion ratio were also improved in probiotics groups (P < 0.05). Additionally, Pro 2 group had increased meat protein contents (P < 0.05). No significant differences in organoleptic quality between the control and experimental groups fed with the probiotics were determined. Conclusions: Traditional fermented dairy products could become a source of new effective probiotics useful to improve broiler production. Implications: The readily available shubat and koumiss in Kazakhstan present a promising opportunity for establishing localised probiotic production for poultry, indicating a viable path for promoting sustainable and tailored approaches to poultry farming in the region.
broiler chickens , fermented dairy products , growth performance , koumiss , meat quality , poultry , probiotics , shubat
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Department of Food Safety and Quality, Almaty Technological University, 100 Tole bi Str., Almaty, 050012, Kazakhstan
Department of Microbiology, LLP Research and Production Enterprise Antigen, 4 Azerbaev Str., Almaty, Abay, 040905, Kazakhstan
Department of Food Engineering, Faculty of Engineering, Süleyman Demirel University, Isparta, 32260, Turkey
Department of Biophysics, Biomedicine and Neuroscience, Al-Farabi Kazakh National University, 71 al-Farabi Avenue, Almaty, 050040, Kazakhstan
Department of Biotechnology, Al-Farabi Kazakh National University, 71 al-Farabi Avenue, Almaty, 050040, Kazakhstan
Department of Biotechnology, M. Auezov South Kazakhstan University, Republic of Kazakhstan, 5 Tauke Khan Avenue, Shymkent, 160012, Kazakhstan
Department of Camel Breeding, LLP Kazakh Research Institute for Livestock and Fodder Production, 51 Zhandosov Str., Almaty, Kazakhstan
Department of Food Safety and Quality
Department of Microbiology
Department of Food Engineering
Department of Biophysics
Department of Biotechnology
Department of Biotechnology
Department of Camel Breeding
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