Effects of probiotic yoghurt and prebiotic utilization on performance and some haematological parameters in broiler chickens
Seif, SaeedReza Shirzad, MohammadHabibi, Hasan
Background: With increasing concern about antibiotics resistance, the ban on sub-therapeutic antibiotics usage in Europe and the potential for a ban in the United States, there is an increasing interest in finding alternatives to antibiotics in poultry production. Probiotics are one of the approaches that have a potential to reduce chances of infections in poultry and subsequent contamination of poultry products. Prebiotics are defined as non-digestible food components/ingredients which have positive effect on host in their selective growth and/or activation of certain number of bacterial strains present in intestines. The phenomenon of probiotics and prebiotics to prevent the growth of pathogens and to enhance the growth and performance of the host bird has lead to a widespread interest in these two biotics. The objective of this study was to evaluate the effects of probiotic yoghurt and prebiotic utilization on performance and some blood parameters of broiler chickens. Materials, Methods & Results: A total of 150 one day old broiler chickens (Cobb 500) divided into 5 equal groups: control (T1), 3.0 g prebiotic per kilogram basal diet (T2), 5.0 g probiotic yoghurt per liter of water and 3.0 g prebiotic per kilogram basal diet (T3), 10.0 g probiotic yoghurt per liter of water and 3.0 g prebiotic per kilogram basal diet (T4) and 20.0 g probiotic yoghurt per liter of water an
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