تاثير إعطاء العصيات اللبنية في بعض الصفات الفسلجية و الدمية و الأداء الإنتاجي لأفراخ دجاج اللحم المعرضة للإجهاد الحراريي

Abstract EN

The present study was carried out to investigate the effect of lactobacillus bacteria on physiological characteristics and productivity of broiler chicks reared under both natural and heat stress conditions.

One hundred and eighty broiler chicks were randomly divided into 2 rooms (90 chicks for each room were separated to 3 groups), each group contains 30 chicks.

The birds inside first room were exposeddialy to 3 hours heat stress (38-40º C) for 10 days continuously on the age of 3 weeks as fellows: first group received Lactobacillus on day old; Second group received lactobacillus on three.

Third group was served as control group (without any treatment).

The second room also divided into 3 groups (forth, fifth and sixth group) and treated as in the first room in a row in which sixth group regarded as control group.

This room was kept under natural condition.

Lactobacilli were used at a dose of1×108cfu ml-1 via crop inoculation.

Heamatological indices (PCV, WBC and RBC count) were determined.

Measuring the level of total protein, albumin and globulin in the blood serum.

Growth performances of the broiler chicks; body weight, weight gain, feed intake and feed conversion efficiency were also determined.

The results indicated that the physiological characteristics and productivity of fifth group were significantly increased (P<0.05) in comparison to the other groups, followed by a group forth group.

In contrast, first group and second group which exposed to stress condition were not different compared to control groups third group.

In conclusion, these results suggested that Latobacillus under both natural and stressful conditions has led to improve growth performance and productivity of broiler chicks.