Effect of spraying Lactobacilli bacteria and the addition of salts and vinegar to drinking water on the relative weight of carcass yields and its physical dissections of broilers exposed to heat stress
ANBAR JOURNAL OF AGRICULTURAL SCIENCES,
2007, Volume 5, Issue 2, Pages 292-304
AbstractThis experiment was conducted at the animal production farm of the Agriculture Research station (Ministry of Agriculture) from 3/9/2001 to 29/10/2001, 900 one day old broiler chicks (Fawbro) were used and distributed into 6 treatments (3 replicates / treatment, each repl. consist of 50 chicks), the chicks in the first treatment was the control treatment and the second treatment the chicks were exposed to heat stress at 38-43 Celsius for daily 6 hours from 4 to 8 weeks of age, the heat stress were companied with spraying Lactobacilli bacteria on chicks with rate of 0.2 ml per chick for supplying each of them 106 colony forming units (third treatment), while the fourth, fifth and sixth treatments the chicks gave potassium chloride and sodium bicarbonate salts at rate of 0.5% and vinegar at rate of 0.1% with drinking water campaigned with heat stress.
The results of the study revealed that sprayed chicks at first day of age with Lactobacilli bacteria could increase the ability of birds to face the effect of heat stress on relative weight of carcass yields especially breast yield which the relative weight of it increased significantly in the this treatment, also, using probiotic could help for obtaining more lean tissue from carcass yield with decreasing the other component (bone, skin and fat) comparing with the other treatments.
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