Effect of probiotic microbial culture from maize steep in drinking water of broiler chickens
Ibiyemi O. Opowoye1, Oluwagbemiga O. Adeleye2, Fatai A. Adewole1, Abiola O. Salako3, Foluke E. Sola-Ojo3, Olajide M. Sogunle2, Job Olutimehin Atteh3
1Federal University of Agriculture Abeokuta, IFSERAR, Nigeria
Effects of probiotic microbial culture isolated from the steep of fermented maize mash on broiler performance, nutrient retention, blood profile, gut microbial profile and carcass characteristics were assessed in a 42-day trial. Drinking water with none or any of three microorganisms isolated from maize steep and included singly or in combinations to give eight treatment groups; Control (C), Lactobacillus fermentum (L), Bacillus substilis (B), Saccharomyces cerevisiae (S), Lactobacillus fermentum and Bacillus substilis (LB), Lactobacillus fermentum and Saccharomyces cerevisiae (LS), Bacillus substilis and Saccharomyces cerevisiae (BS), Lactobacillus fermentum, Bacillus substilis and Saccharomyces cerevisiae (LBS) were administered to 192 day-old broiler chicks in a Completely Randomised Design. The treatments had 3 replicates with 8 birds each. Daily/weekly data were collected from the birds on performance parameters. Experimental diets and excreta droppings were analysed for their chemical constituents and at 42nd day, samples were collected for blood, gut microbial analyses and carcass evaluation.
Keywords: Broilers, drinking water, maize steep, microbial culture, probiotic
Contact Address: Ibiyemi O. Opowoye, Federal University of Agriculture Abeokuta, IFSERAR, 111101 Abeokuta, Ogun State, Nigeria, e-mail: yemielemogmail.com