Dietary encapsulated probiotic effect on broiler serum biochemical parameters

Abstract

Aim:The study aimed to evaluate the effect of encapsulated probiotic bacteria (Lactobacillus lactis and Bifidobacterium bifidum) on broiler serum biochemical parameters.Materials and Methods:Encapsulation protects the probiotics and increases their livability on exposure to unfavorable processing and storage temperatures and gastrointestinal pH. Hence, an in vitro study was undertaken to encapsulate the probiotic bacteria L. lactis and B. bifidum with sodium alginate and chitosan and evaluate the encapsulation efficiency. This experiment was conducted with 288-day-old broiler chicken; they were distributed randomly into eight treatments and six replicates in each treatment (six birds in each replicate) and given with standard feed.Results:Supplementation of the encapsulated bacteria either alone or in combination (T4, T6, and T8) significantly (p<0.05) increased mean total serum protein, albumin, and globulin as compared to the birds that were not supplemented with any probiotic (T1 and T2) or supplemented with non-encapsulated bacteria (T3, T5, and T7). Supplementation of the encapsulated bacteria either alone or in combination (T4, T6, and T8) significantly (p<0.05) lowered mean total serum cholesterol, serum low-density lipoprotein (LDL) cholesterol, and serum triglycerides, as compared to the birds that were not supplemented with any probiotic (T1 and T2) or supplemented with non-encapsulated bacteria (T3, T5, and T7).Conclusion:It may be concluded that supplementation of the encapsulated probiotic bacteria either alone or in combination significantly increased total serum protein, albumin, and globulin and significantly lowered mean total serum cholesterol, serum LDL cholesterol, and serum triglycerides as compared to the birds that were not supplemented with any probiotic or supplemented with non-encapsulated bacteria.

Dietary probiotics as a strategy for improving growth performance, intestinal efficacy, immunity, and antioxidant capacity of white Pekin ducks fed with different levels of CP

“…However, the elevation of the TP level by increasing the CP level or probiotic addition may indicate an amelioration in duck health ( Hatab et al., 2016 ; Kim et al., 2017 ). Similar results were reported for probiotic addition on blood serum parameters of broilers ( Ashayerizadeh et al., 2011 ; Haque et al., 2017 ; Yazhini et al., 2018 ) and Japanese quails ( Siadati et al., 2017 ).…”

Growth, carcass characteristics, meat quality, and microbial aspects of growing quail fed diets enriched with two different types of probiotics (Bacillus toyonensis and Bifidobacterium bifidum)

“…This can inhibit the growth of the enteropathogens in the quail gut through decreasing the pH of the intestine, improving digestion, and consequently enhancing the utilization of nutrients, which positively reflected on values of BW ( Premavalli et al., 2018 ). The enhancement effect of probiotics may also be attributed to their ability to enhance digestive enzyme activities and reduce ammonia production ( Wang and Gu, 2010 , Sugiharto, 2016 ), increase the surface area of villi for nutrient absorption, and act as a dietary antimicrobial agent ( Yazhini et al., 2018 ). Moreover, probiotics can produce digestive vitamins, enzymes, and antibacterial substances (e.g., bacteriocins, organic acids, hydrogen peroxide, lactoperoxidase system, lactone components, diacetyl, and acetaldehyde), reduce blood cholesterol levels, stimulate immunity, inhibit the growth of infectious bacteria, and remove carcinogens ( Zubillaga et al., 2001 , Mukherjee et al., 2019 ).…”

Probiotics and potential applications for alternative poultry production systems

“…Many have proven to be consistently beneficial by eliciting positive impacts on GIT morphology, microbial populations, nutrient absorption, intestinal barrier function, antioxidative capacity, apoptosis, and immune responses, ultimately promoting GIT health and broiler production performance ( Callaway et al., 2011 ; Rodjan et al., 2018 ; He et al., 2019 ; Wu et al., 2019 ). The efficacy of probiotics in poultry, and food animals, in general, is often based on feed intake ( FI ), body weight gain ( BWG ), feed conversion rate ( FCR ), and the health or welfare status of the animals by reducing the frequency of morbidity and mortality during certain critical phases of production, such as dietary stress (change of diet, rations rich in concentrates) and health stress (e.g., animal density and other factors) ( Yeo and Kim, 1997 ; Callaway et al., 2011 ; Katoch et al., 2013 ; Vandana et al., 2013 ; Palamidi et al., 2016 ; Yazhini et al., 2018 ; Vase-Khavari et al., 2019 ).…”