The Effects of Lactobacillus farciminis and Lactobacillus rhamnosus on Growth, Blood Biochemical, and Meat Quality Indicators of Specific Pathogen-Free Broiler Chickens

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dc.contributor.authorEglite, Sabine
dc.contributor.authorIlgaza, Aija
dc.contributor.authorMancevica, Lauma
dc.contributor.authorZolovs, Maksims
dc.contributor.institutionStatistics Unit
dc.date.accessioned2023-08-01T07:20:02Z
dc.date.available2023-08-01T07:20:02Z
dc.date.issued2023-07-04
dc.descriptionPublisher Copyright: Copyright © 2023 Sabine Eglite et al.
dc.description.abstractThe aim of our study was to evaluate the effects of Lactobacillus farciminis and Lactobacillus rhamnosus on live weight gain, feed consumption indicators, and some metabolic blood biochemical and meat quality indicators of specific pathogen-free Ross 308 broiler chickens. We carried out the study in three trials and included a total of 780 unsexed Ross 308 chickens, which we randomly divided into two groups: the control group (Con, n = 390, basal diet) and the probiotic group (ProL, n = 390, basal diet + a powder consisting of L. farciminis and L. rhamnosus 4 g/10 kg of feed). We raised broilers until day 35. We determined the amount of feed consumed, the average daily weight gain, the feed conversion ratio, the average daily feed intake, and the cumulative feed intake once a week. We collected blood samples from 45 broilers from each group at the end of the study. In addition, we slaughtered 30 broilers from each group by cervical dislocation to obtain a breast muscle sample (without skin) to determine meat quality in these chickens (cholesterol and unsaturated, omega-3, omega-6, omega-9, and saturated fatty acids). Feeding a probiotic mixture containing L. farciminis and L. rhamnosus did not significantly affect the growth and feed intake indicators. Feeding these probiotics significantly lowered the blood serum cholesterol levels but did not provide the expected reduction in meat cholesterol levels. However, feeding a probiotic mixture increased the levels of polyunsaturated fatty acids (omega-3 and omega-6 fatty acids) in the breast meat and decreased saturated fatty acids. To better explain the effect of the combination of lactic acid bacteria (L. farciminis and L. rhamnosus) on the growth and development of broiler chickens in our study, histological and immunohistochemical examinations should be performed.en
dc.description.statusPeer reviewed
dc.format.extent9
dc.format.extent499807
dc.identifier.citationEglite, S, Ilgaza, A, Mancevica, L & Zolovs, M 2023, 'The Effects of Lactobacillus farciminis and Lactobacillus rhamnosus on Growth, Blood Biochemical, and Meat Quality Indicators of Specific Pathogen-Free Broiler Chickens', Veterinary Medicine International, vol. 2023, 6297068, pp. 1-9. https://doi.org/10.1155/2023/6297068
dc.identifier.doi10.1155/2023/6297068
dc.identifier.issn2090-8113
dc.identifier.urihttps://dspace.rsu.lv/jspui/handle/123456789/14183
dc.identifier.urlhttp://www.scopus.com/inward/record.url?scp=85165473397&partnerID=8YFLogxK
dc.language.isoeng
dc.relation.ispartofVeterinary Medicine International
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subject1.6 Biological sciences
dc.subject4.3 Veterinary science
dc.subject1.1. Scientific article indexed in Web of Science and/or Scopus database
dc.subjectGeneral Veterinary
dc.titleThe Effects of Lactobacillus farciminis and Lactobacillus rhamnosus on Growth, Blood Biochemical, and Meat Quality Indicators of Specific Pathogen-Free Broiler Chickensen
dc.type/dk/atira/pure/researchoutput/researchoutputtypes/contributiontojournal/article

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