The Influence of Probiotic Bacteria (Bacillus Toyoi) on Livability and Performance of Young Meat-Type Turkeys

Abstract

The aim of study was to determine the impact of a probiotic preparation containing live bacteria Bacillus cereus var. toyoi on the performance of turkeys in order to define the effective dose of the preparation and to evaluate its influence on poults' livability in the first month of life. Three hundred and sixty B.U.T. 9 male turkey were divided into three groups. The control group (I) was fed a diet with no probiotic additive, and groups II and III were given a probiotic product containing 0.2x10 9 and 1x10 9 B. toyoi CFU/kg of feed respectively. Body weight was recorded in weeks 1, 6, and 18. Livability, feed conversion ratio, and European Efficiency Factor (EEF) were estimated. In experiment II, the impact of a standardized probiotic dose on livability and performance parameters of B.U.T. 9 turkey poults were evaluated. Two groups were selected within each sex: control (C), feed without probiotic, and experimental (T), which feed contained the probiotic preparation. Mortality and body weight were registered. The better livability and performance of the turkeys fed probiotic justifies the use of bacteria Bacillus cereus var. toyoi to improve performance results and livability during the first weeks of the turkeys' life. The bacterium strain concentration of 1.0x10 9 CFU/kg of feed can be assumed as optimal.

Effect of the use of probiotic Bacillus subtilis (QST 713) as a growth promoter in broilers: an alternative to bacitracin methylene disalicylate

“…These differences should be further investigated since many different mechanisms have been reported to affect bird development. For instance: decrease in intestinal pH ( Reis et al., 2017 ; Ciurescu et al., 2020 ), reduction of toxic compounds ( Aliakbarpour et al., 2012 ), competitive exclusion ( Abudabos et al., 2017 ; Bai et al., 2017 ), mucin production ( Bilal et al., 2021 ), modulation of the immune system ( Camargo et al., 2012 ), production of antibacterial substances ( Darabi et al., 2014 , Batkowska et al., 2015 , Florido et al., 2017 ), fermentation of simple sugars ( Barrera et al., 2014 , Sandvang et al., 2021 ), production of lactic acid ( Barrera et al., 2014 ) and production of extracellular enzymes such as amylase, protease, and lipase ( Ciurescu et al., 2020 ).…”

Effects of the DMRT1 genotype on the body weight and gut microbiota in the broiler chicken

“…It can act against enteric pathogens and stimulates Na-dependent glucose absorption in pigs ( Breves et al., 2000 , Kantas et al., 2015 ). In addition, B. toyonensis strains can be used to enhance the gain in BW, improve the feed conversion ratio, and significantly improves the livability of birds ( Grela et al., 2009 , Batkowska et al., 2015 ). The chickens harboring B. toyonensis were reported to have more abdominal fat, and their meat had significantly higher conductivity than the meat of chicken in the control group ( Novak et al., 2011 ).…”