Effects of Probiotics on Performance, Carcass Traits, Immune Function and Meat Quality of Broiler Chickens

LI Ke; LUO Jianjie; MENG Kun; YAO Bin; LIU Guohua; ZHENG Aijuan

doi:10.3969/j.issn.1006-267x.2015.09.030

Chinese Journal of Animal Nutrition >

2015 , Vol. 27 >Issue 9: 2903 - 2910

DOI: https://doi.org/10.3969/j.issn.1006-267x.2015.09.030

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Effects of Probiotics on Performance, Carcass Traits, Immune Function and Meat Quality of Broiler Chickens

LI Ke ,
LUO Jianjie ,
MENG Kun ,
YAO Bin ,
LIU Guohua ,
ZHENG Aijuan

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1. Key Laboratory for Feed Biotechnology of the Ministry of Agriculture, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China;
2. Beijing Create-Value Biological Technology Co., Ltd., Beijing 100086, China

Received date: 2015-03-27

Online published: 2015-09-12

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Abstract

This experiment was conducted to investigate the effects of three different probiotics (Bacillus licheniformis, Enterococcus faecium and Clostridium butyricum) on performance, immune function, carcass traits and meat quality of broiler chickens. A total of 432 one-day-old cockerels and 432 one-day-old hens were randomly allocated to 4 test groups (with 9 replicates per test group, and 12 cockerels and 12 hens per replicate), test group 1 were fed the basal diet as control group, test groups 2, 3, and 4 were fed the basal diet with Bacillus licheniformis (≥3×10⁶ CFU/g), Enterococcus faecium (≥1×10⁶ CFU/g), and Clostridium butyricum (≥1×10⁶ CFU/g), respectively. The results showed as follows: compared with the control group, 1) in the aspect of performance, Bacillus licheniformis and Enterococcus faecium both significantly increased the ratio of feed to gain of the cockerels (P<0.05). 2) In the aspect of carcass traits, Bacillus licheniformis significantly increased the leg muscle rate and reduced the abdominal fat rate of the cockerels (P<0.05), significantly increased the leg muscle rate and the breast muscle rate of the hens (P<0.05); Enterococcus faecium and Clostridium butyricum both significantly increased the breast muscle rate and reduced the abdominal fat rate cockerels and hens (P<0.05). 3) In the aspect of immune function, Bacillus licheniformis, Enterococcus faecium and Clostridium butyricum all significantly increased the indexes of immune organs of the AA broilers (P<0.05); while differences lie in the different probiotics and the sex of the AA broilers. 4) In the aspect of meat quality, Bacillus licheniformis, Enterococcus faecium and Clostridium butyricum all significantly reduced drip loss rate and cooking loss rate of the cockerels and hens (P<0.05). In summary, Bacillus licheniformis, Enterococcus faecium and Clostridium butyricum can significantly improve the carcass traits, immune organ indexes and meat quality of broiler chickens.

Key words： probiotics; performance; immune function; carcass traits; meat quality

Cite this article

LI Ke , LUO Jianjie , MENG Kun , YAO Bin , LIU Guohua , ZHENG Aijuan . Effects of Probiotics on Performance, Carcass Traits, Immune Function and Meat Quality of Broiler Chickens[J]. Chinese Journal of Animal Nutrition, 2015 , 27(9) : 2903 -2910 . DOI: 10.3969/j.issn.1006-267x.2015.09.030

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