Effect of a Lactobacillus Spp-Based Probiotic Culture Product on Broiler Chicks Performance under Commercial Conditions


Authors

  • J.L. Vicente Department of Poultry Science, JKS Poultry Health Research Laboratory, University of Arkansas, Fayetteville AR 72701, USA Sigrah Zellet de Mexico S.A. de C.V., Mariano Escobedo No. 10, Col. Tezontepec, Cuernavaca Morelos, Mexico 62250, USA
  • L. Aviña Sigrah Zellet de Mexico S.A. de C.V., Mariano Escobedo No. 10, Col. Tezontepec, Cuernavaca Morelos, Mexico 62250, USA
  • A. Torres-Rodriguez Department of Poultry Science, JKS Poultry Health Research Laboratory, University of Arkansas, Fayetteville AR 72701, USA
  • B. Hargis Department of Poultry Science, JKS Poultry Health Research Laboratory, University of Arkansas, Fayetteville AR 72701, USA
  • G. Tellez Department of Poultry Science, JKS Poultry Health Research Laboratory, University of Arkansas, Fayetteville AR 72701, USA

DOI:

https://doi.org/10.3923/ijps.2007.154.156

Keywords:

Broiler chicks, Lactobacillus spp-based probiotic culture, mortality, performance

Abstract

Concern about antimicrobial resistance has led to increased attention to alternatives for controlling infections and increasing performance in animal production. Probiotics and organic acids have gained attention as options in poultry industry. Our laboratory has been working in the selection of lactic acid bacteria, mainly from the genus Lactobacillus, as potential probiotic candidates. Previous data indicates that these selected probiotic bacteria are able to reduce Salmonella infection and improve performance in broiler and turkey under experimental and commercial trials in the USA. The selected probiotic organisms were used in field trials to evaluate their efficacy in commercial conditions in Mexico. In the present report, the probiotic culture significantly reduced mortality (p<0.01) compared to the control houses. Also, a consistent improvement of body weight (2.06%) and reduction of FCR (3.5%) was observed in the treated flocks. The results of this report suggest that this Lactobacillus-based probiotic culture could be useful to reduce mortality in commercial poultry farms

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Published

2007-02-15

Issue

Vol. 6 No. 3 (2007)

Section

Research Article

License

Copyright (c) 2007 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Vicente, J., Aviña, L., Torres-Rodriguez, A., Hargis, B., & Tellez, G. (2007). Effect of a Lactobacillus Spp-Based Probiotic Culture Product on Broiler Chicks Performance under Commercial Conditions. International Journal of Poultry Science, 6(3), 154–156. https://doi.org/10.3923/ijps.2007.154.156

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