Efficacy of yeast and multi-strain probiotic alone or in combination on growth performance, carcass traits, blood biochemical constituents, and meat quality of broiler chickens

Hussein, Eman A.; Selim, Shaimaa

doi:10.1016/j.livsci.2018.08.008

Cited by 45 publications

(48 citation statements)

References 37 publications

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“…Similarly to our observation, significant increase in serum TP was recorded in growing rabbits fed diets supplemented with 3 g/kg MOS (Ayyat et al 2018), in Japanese quail (Iqbal et al 2018) and broiler chicken (Hussein and Selim 2018). According to Paryad and Mahmoudi (2008), serum TP and ALB are directly responsive to protein intake and quality.…”

Section: Blood Biochemistrysupporting

confidence: 88%

Effect of feedingBacillus cereusvar.toyoiand/or mannan oligosaccharide (MOS) on blood clinical chemistry, oxidative stress, immune response and genotoxicity in T-2 toxin exposed rabbits

Hafner

Tuboly

Mézes

et al. 2019

Italian Journal of Animal Science

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Kovács (2019) Effect of feeding Bacilluscereus var. toyoi and/or mannan oligosaccharide (MOS) on blood clinical chemistry, oxidative stress, immune response and genotoxicity in T-2 toxin exposed rabbitsa Agr ar-es K€ ornyezettudom anyi Kar, Kaposv ar University, Kaposv ar, Hungary; b J arv anytani es Mikrobiol ogiai Tansz ek, University of Veterinary Medicine, Budapest, Hungary; c Mez} ogazdas ag-es K€ ornyezettudom anyi Kar, Szent Istv an University, G€ od€ oll} o, Hungary; d MTA-KE-SZIE Mikotoxinok az Elelmiszerl ancban Kutat ocsoport, Kaposv ar, Hungary ABSTRACTThe aim of the study was to determine the effect of Bacillus cereus var. toyoi (200 mg/kg) and mannan oligosaccharide (MOS, 2 g/kg) in T-2 toxin exposed rabbits. Weaned rabbits (35 days of age) were assigned into four experimental groups (n ¼ 20 in each): control (C), B. cereus (B), MOS (M) and B. cereusþMOS (BM) group. At 49 days of age, rabbits were divided into two groups (n ¼ 10 in each), and half of the C, B, M and BM rabbits were fed with the same diet as before, but contaminated with 2 mg/kg feed T-2 toxin (groups CT, BT, MT and BMT). On day 50 and 60, rabbits were injected with ovalbumin. At 70 days of age, all animals were sacrificed. Daily weight gain was smaller in toxin challenged animals (17.6-19.5 g) compared to controls (29.7 g). Serum total protein concentration was less in toxin treated animals, among them in CT group (49.7 g/L) it decreased underneath the reference range. T-2 increased the glutathione peroxidase activity in the kidney. C and B treatments resulted in the highest IgG production. Phagocytic activity was the lowest in CT animals (76.4%), while the highest in C and BM groups (82%). Cytokine expression in the intestinal mucosa was lower in T-2 exposed animals as compared to their relevant controls. None of the feed additives had any effect on the T-2 induced changes in the oxidative stress and immune response. T-2 had slight genotoxic effect on lymphocytes, which was alleviated by MOS and B. cereus. HIGHLIGHTSThe suspected protective effect of Bacillus cereus var. toyoi and mannan oligosaccharide was investigated in T-2 toxin exposed rabbits. T-2 impaired immune response and was slightly genotoxic on lymphocytes. MOS and B. cereus alleviated the genotoxicity of T-2. ARTICLE HISTORY

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Section: Blood Biochemistrysupporting

confidence: 88%

Effect of feedingBacillus cereusvar.toyoiand/or mannan oligosaccharide (MOS) on blood clinical chemistry, oxidative stress, immune response and genotoxicity in T-2 toxin exposed rabbits

Hafner

Tuboly

Mézes

et al. 2019

Italian Journal of Animal Science

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“…The relative weight of gizzard on 36 days old broiler ranged from 1.02 to 1.22% and the results of variance analysis showed no differences on it. Range of these values was smaller than the study Hussein and Selim (2018) was around 1.5%. It was probably caused by differences on broiler strain and the types of feed ingredients.…”

Section: The Effect Of Saccharomyces Cerevisiae As Feed Additives On contrasting

confidence: 70%

“…The effect of yeast on the reduction of cholesterol content in broilers occurred by the crystallization of cholesterol in the bile to a gallstone (Onwurah et al, 2011). Yeast also caused the increasing intestinal bile salts which can prevent 3-hydroxyl-3-methylglutaryl-coenzyme reductase as the precursors in cholesterol synthesis (Hussein and Selim, 2018), so that cholesterol content of broiler chicken would be decreased.…”

Section: The Effects Of Saccharomyces Cerevisiae As Feed Additives Onmentioning

confidence: 99%

“…One of them is probiotics, specifically Saccharomyces cerevisiae (S. cerevisiae) as a local yeast. S. cerevisiae was used as feed additives for probiotic agent and immunostimulant functions to improve animal health (Hussein and Selim, 2018). The advantages of S. cerevisiae usage as probiotics were only eliminate pathogenic bacteria and even increases the number of beneficial microbes, unlike antibiotics which killed whole microbes both harm or benefit the body, and have a resistance effect (Ahmad, 2005).…”

Section: Introductionmentioning

confidence: 99%

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Application of Saccharomyces cerevisiae as a Probiotic for Producing Low Cholesterol and Antibiotic-Free Broiler Meat

2020

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The aim of this study was to evaluate the application of S. cerevisiae as a probiotic for producing low cholesterol and antibiotic-free broiler meat. This study used 250 broilers (14 days old) which were divided into 5 treatment groups, those were T0 (rations without S. cerevisiae addition), T1, T2 and T3 (rations added with 0.5, 1, and 1.5 g/kg DM of S. cerevisiae respectively), and K group (commercial feed). Broilers were reared until 36 days old prior to slaughter. The carcass quality, abdominal fat, internal organs, cholesterol content of breast meat, the number of LAB and E. coli of intestinal tract were observed. The addition of S. cerevisiae tended to increase the number of LAB in intestinal tract, whereas the number of E. coli significantly decreased. The highest slaughter weight was found in group fed with commercial feed. There were no significant effects of S. cerevisiae addition on carcass, abdominal fat and weight of internal and immunity organs. The lowest cholesterol content was showed on broiler fed with rations added with 1 g/kg DM S. cerevisiae. Therefore it could be concluded that the addition of S. cerevisiae up to 1 g/kg DM rations showed health improvement and able to produce low cholesterol broiler meat.

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“…Fat content monitored by Haščík et al (2010) were 1.27 g.100 g -1 in female and 1.06 g.100 g -1 in male pheasants from farm-rearing. Farm Male : Free Male 0.0001 Farm Female : Free Female 0.0010 Legend: Data are reported as meanarithmetic average, SD -standard deviation, SE -standard error, a,b means with different superscripts in the same column are significantly different (P≤0.05) between one type of rearing; A,B means with different superscripts in the same column are significantly different (P≤0.05) between male or female The TBARS test (contents of MDA) is an available indicator of meat lipid peroxidation (Gamal et al, 2003;Hussein and Selim, 2018). In our experiment, we compared the MDA contents in the musculus pectoralis major pectoral muscle at the beginning of storage and after the 6 months of storage.…”

Section: Resultsmentioning

confidence: 99%

Comparison of Meat Oxidative Stability Free-Rearing and Farm-Rearing Pheasants

Tkáčová¹

2019

JMBFS

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Efficacy of yeast and multi-strain probiotic alone or in combination on growth performance, carcass traits, blood biochemical constituents, and meat quality of broiler chickens

Cited by 45 publications

References 37 publications

Effect of feedingBacillus cereusvar.toyoiand/or mannan oligosaccharide (MOS) on blood clinical chemistry, oxidative stress, immune response and genotoxicity in T-2 toxin exposed rabbits

Effect of feedingBacillus cereusvar.toyoiand/or mannan oligosaccharide (MOS) on blood clinical chemistry, oxidative stress, immune response and genotoxicity in T-2 toxin exposed rabbits

Application of Saccharomyces cerevisiae as a Probiotic for Producing Low Cholesterol and Antibiotic-Free Broiler Meat

Comparison of Meat Oxidative Stability Free-Rearing and Farm-Rearing Pheasants

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