A study was undertaken to evaluate the effect of prebiotic, probiotic and synbiotic supplementation on intestinal microflora and histomorphology of broilers. One-day-old Avian 48 chicks (n=100) were randomly assigned to 4 treatments (25 birds/treatment) for 6 week experiment. Each treatment consisted of 3 replicates (two replicate of 8 birds and one with 9 birds). Treatment groups were as follow: 1. Basal diet (control); 2. Basal diet plus MannanOligosaccharide (MOS) at levels of 2 g /kg of the starter diets and 0.5 g/kg of the grower diets); 3. Basal diet plus probiotic (3 g/kg diet, Saccharomyces cerevisiae); and 4. Basal diet plus the combination of pre and probiotics (synbiotic). On d 21 and 42, 3 birds per treatment were sacrificed to evaluate gut morphology and microbiology. Duodenum, jejunum, ileum, and cecum microflora composition and intestinal histomorphology were determined. The final body weight (BW), weight gain, feed conversion efficiency were significantly (p<0.05) higher in probiotic and synbiotic supplemented broilers compared with the control and prebiotic groups. Concentrations of bacteria belonging to Lactobacillus spp. in the duodenum and jejunum digesta at d 42 were significantly (P <0.05) higher in prebiotic supplemented broilers compared with the control and synbiotic treatments. However, synbiotic supplementation maintaining populations of unprofitable or potential pathogens (E. coli) at relatively low levels (numerically) in the small intestinal and cecal digesta. In addition, the total aerobes and coliform colony count were not significantly affected by any of the dietary treatment. Morphology data for the small intestine showed that synbiotic supplemented broilers had significantly higher (p < 0.05) villus height in the duodenum, jejunum, ileum in comparison with the other treatments. The crypt depths were numerically (p > 0.05) decreased in duodenum and ileum in synbiotic supplemented broilers. In addition, the age had significant effect on intestinal histomorphology. Moreover, the interaction between dietary treatment and age did not affect (p > 0.05) any of the intestinal histomorphological parameters.

No abstract

Heat stress causes economic losses via decreasing feed intake, nutrient digestion, weight gain, feed conversion, immunity, carcass quality and increasing mortality in broilers. The aim of the study was to assess the ability of dietary additive combinations to ameliorate the detrimental effect caused by chronic heat stress (32 ± 2ºC for 24 h per d) on performance, carcass traits, metabolic status and economic efficiency of broiler chickens. A total of 420, one-day old Cobb-500 broiler chicks were assigned into seven treatment groups (n=60) of five replicates. Each replicate contained 12 unsexed chicks. The control groups did not receive any supplementation to the basal diet (thermoneutral control (TNC) and heat stress control (HSC) groups). The other groups received control diet supplemented with 1 % cumin plus 1 % turmeric powders (T1); 1.5 g/kg potassium chloride plus 2 g/kg sodium bicarbonate (T2); 1000 ppm propolis plus 15000 IU vitamin A (T3); 1200 ppb chromium plus 500 ppm vitamin C (T4) ; 1200 ppm betaine plus 500 ppm vitamin E (T5). The results indicated that at 42 d of age, all dietary additive combinations improved the growth performance indices, carcass traits, concentrations of serum antioxidant enzyme biomarkers, stress biomarkers and economic efficiency in comparison to HSC group. Based on the obtained results, it could be concluded that dietary supplementation with betaine and vitamin E followed by chromium and vitamin C combinations offers a good management practice for alleviating heat stress related depression in the performance of broiler chickens.

A total of 50 samples of semi-dry Egyptian salted meat (basterma) were randomly collected from different retail outlets in Assiut city, Egypt. The samples were examined sensorially for color, odor, taste, tenderness, juiciness, palatability and overall acceptability; chemically for pH and sodium chloride (NaCl) content; and microbiologically for the count of total aerobes, halophiles, Staphylococcus aureus, lactobacilli, and mould and yeast. As well, most probable number (MPN) count was performed for coliforms, fecal coliforms, E. coli and Clostridium perfringens. The obtained results revealed that examined samples were of medium quality from the sensory point of view. The mean values of pH and Nacl content for the examined samples were 4.78 and 7.30, respectively. For total aerobes, halophiles, Staph. aureus, lactobacilli, and mould and yeast counts the mean values were 7.81, 7.18, 6.62, 7.61 and 2.32 log cfu/g sample, respectively. The MPN count of coliforms varied greatly in positive samples from 3 to > 1100 MPN/g sample. The MPN count for fecal coliforms, E. coli and C. perfringenes in positive samples ranged from 3 to 120; 3 to 21; and from 3.6 to 93 MPN/g, respectively. According to the Egyptian standards, most of the examined samples (98%) had pH values complied with the standards limits. However, all the examined samples (100%) had total aerobic and Staph. aureus counts above the standards limits. As for total mould and yeast, and C. perfringens counts, 38 and 24% of the examined samples were not complied with the standards. The results declared that the hygienic quality of basterma available in Assiut retail markets is not satisfactory and not comply with the srandards.

Fish have always been considered to be an excellent source of protein, minerals and a low-fat product. The present study was carried out to evaluate the sensory, chemical and bacterial quality as well as proximate chemical composition of the wild Nile tilapia in comparison with the cultured one available in Assiut fish-sale markets. A total of 99 (50 wild and 49 cultured) samples of fresh Nile tilapia fish were randomly collected from different fish-sale markets in Assiut city. Sensory evaluation revealed that all of the wild and cultured tilapia samples were organoleptically accepted. The mean sensory score value of the cultured samples was significantly (P<0.05) higher than that of the wild. The pH, total volatile bases "TVB" (mg N/100g fish flesh) and thiobarbituric acid "TBA" (mg malonaldehyde/kg fish flesh) mean values were 6.81±0.03, 17.81±0.5 and 1.84±0.17 in wild tilapia and 6.79±0.02, 21.38±0.63 and 1.02±0.08 in cultured tilapia, respectively. The incidence of coliforms, fecal coliforms, E. coli and Cl. perfringenes in wild tilapia samples was 88, 34, 0 and 0%, while in cultured samples it was 83.67, 40.82, 2.02 and 6.12%, respectively. The results of proximate chemical composition percentages revealed that the mean values of moisture, protein, fat, ash and carbohydrate were significantly (P<0.05) different in wild than in cultured tilapia. The calculated gross energy mean value (Kcal/100g fish flesh) was higher in cultured (100.73±1.44) than in wild (83.29±0.06) tilapia with a significant (P<0.05) difference between them. From the obtained results it could be concluded that from the quality point of view wild Nile tilapia is better than the cultured one.