Influence of Lactobacillus casei WB 315 and crude fish oil (CFO) on growth performance, EPA, DHA, HDL, LDL, cholesterol of meat broiler chickens

Abstract

Background and Objectives: Use of antibiotics as growth promoters in animal feeds has been restricted due to the residues in poultry products such as egg and meat, furthermore to the antibiotic resistant of pathogenic bacteria. The prohibition of their use opens the opportunity for the use of non-antibiotic feed additives such as probiotics. The objectives of this study were to investigate the effect of the addition of Lactobacillus casei WB 315 and crude fish oil (CFO) to diets on growth performance, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), low density lipoproteins (LDL), high density lipoprotein (HDL), and cholesterol levesl of broiler chickens.
 Materials and Methods: In this research, one-day old male broiler chicks were used and divided equally into four groups, namely a basal diet without L. casei WB 315 and without CFO (P0), basal diet supplemented with 0.5% L. casei WB 315 of total broiler basal feed (1.2 × 109 cfu/ml) and without CFO (P1), basal diet supplemented without L. casei WB 315 and 1% CFO of total broiler basal feed (P2), and basal diet supplemented with 0.5% L. casei WB 315 of total broiler basal feed (1.2
 × 109 cfu/ml) and 1% CFO of total broiler basal feed (P3) for 35 days.
 Results: The results of addition 0.5% Lactobacillus casei WB 315 (1.2 × 109 cfu/ml) and 1% CFO of total broiler basal feed after 35 days showed significant difference among treatment in feed efficiency (p<0.05), feed conversion ratio (p<0.05), feed consumption (p<0.05), EPA (p<0.05), DHA (p<0.05), increase HDL (p<0.05), reduced the LDL (p<0.05), and reduce cholesterol (p<0.05) in meat broiler chicken.
 Conclusion: It is concluded that the addition of L. casei WB 315 and crude fish oil (CFO) could significant improve the growth performance (feed efficiency, feed conversion ratio, feed consumption) and could significantly improve EPA, DHA and increase HDL and decrease LDL in meat poultry product.

Effect of probiotic and Moringa oleifera extract on performance, carcass yield, and mortality of Peking duck

“…Probiotics are non-pathogenic living microorganisms that benefit the host through the intestinal microflora balance. Some probiotics that are often used to improve performance in poultry are Bifidobacterium, Lactobacillus casei, Lactobacillus acidophilus, and Pediococcus pentosaceus ABY 118 [6][7][8][9]. The content of appropriate and effective probiotic bacteria before consumption is recommended (10 8 -10 9 CFU/g) so that an effective dose can be achieved in the large intestine (10 6 -10 7 CFU/g) [10,11].…”

“…Several probiotics have been used to improve growth performance. They can be used as an alternative to growth promoter antibiotics, including the probiotics Bifidobacterium spp., L. acidophilus, L. casei WB 315, and P. acidilactici [6,7,[18][19][20].…”

Probiotic Pediococcus pentosaceus ABY 118 to Modulation of ChIFN-γ and ChIL-10 in Broilers Infected by Eimeria tenella Oocyst

“…One alternative that can be pursued is to use probiotics. Some probiotics that are often used to improve performance in poultry are Bifidobacterium, Lactobacillus casei, and L. acidophilus [3][4][5][6].…”

Supplementation of Synbiotic Content of Moringa oleifera Extract and Lactobacillus to Improve Growth Performance in Starter Phase Diet of Broiler Chicken

“…In relation to the prohibition of its usage, it is necessary to provide an alternative, such as Lactic acid bacteria (LAB), which are a group of probiotic bacteria used to boost growth performance, feed efficiency and productivity by increasing the balance of microbes in the gut thereby improving the health of the host. [1][2][3] Several studies have shown that probiotics enhance the growth performance of broilers, as well as the probiotic Bifidobacterium spp, L.acidophilus and Lactobacillus casei WB 315. 4,5 The characteristics of Lactobacillus fermentum (L. fermentum) probiotic includes the ability to survive at under pH 2.0; 2.5 and 3.0, inhibitory effect against pathogenic strains of E. coli O157: H7 and Salmonella enteritidis.…”