The Effects of Lactobacillus farciminis and Lactobacillus rhamnosus on Growth, Blood Biochemical, and Meat Quality Indicators of Specific Pathogen-Free Broiler Chickens
- 2023-07-04
- Veterinary Medicine International 2023
- Sabine Eglite
- A. Ilgaža
- L. Mancevica
- M. Zolovs
- PubMed: 37441461
- DOI: 10.1155/2023/6297068
Abstract
The aim of our study was to evaluate the effects of Lactobacillus farciminis and Lactobacillus rhamnosus on live weight gain, feed consumption indicators, and some metabolic blood biochemical and meat quality indicators of specific pathogen-free Ross 308 broiler chickens. We carried out the study in three trials and included a total of 780 unsexed Ross 308 chickens, which we randomly divided into two groups: the control group (Con, n = 390, basal diet) and the probiotic group (ProL, n = 390, basal diet + a powder consisting of L. farciminis and L. rhamnosus 4 g/10 kg of feed). We raised broilers until day 35. We determined the amount of feed consumed, the average daily weight gain, the feed conversion ratio, the average daily feed intake, and the cumulative feed intake once a week. We collected blood samples from 45 broilers from each group at the end of the study. In addition, we slaughtered 30 broilers from each group by cervical dislocation to obtain a breast muscle sample (without skin) to determine meat quality in these chickens (cholesterol and unsaturated, omega-3, omega-6, omega-9, and saturated fatty acids). Feeding a probiotic mixture containing L. farciminis and L. rhamnosus did not significantly affect the growth and feed intake indicators. Feeding these probiotics significantly lowered the blood serum cholesterol levels but did not provide the expected reduction in meat cholesterol levels. However, feeding a probiotic mixture increased the levels of polyunsaturated fatty acids (omega-3 and omega-6 fatty acids) in the breast meat and decreased saturated fatty acids. To better explain the effect of the combination of lactic acid bacteria (L. farciminis and L. rhamnosus) on the growth and development of broiler chickens in our study, histological and immunohistochemical examinations should be performed.
Research Insights
| Supplement | Health Outcome | Effect Type | Effect Size |
|---|---|---|---|
| Lactobacillus rhamnosus | Increased Polyunsaturated Fatty Acids in Breast Meat | Beneficial | Moderate |
| Lactobacillus rhamnosus | Reduced Saturated Fatty Acids in Breast Meat | Beneficial | Moderate |
| Lactobacillus rhamnosus | Reduced Total Cholesterol Levels | Beneficial | Moderate |
| Lactobacillus rhamnosus CRL 1505 | Increased Polyunsaturated Fatty Acid Levels in Meat | Beneficial | Moderate |
| Lactobacillus rhamnosus CRL 1505 | Reduced Blood Serum Cholesterol | Beneficial | Moderate |
| Lactobacillus rhamnosus DSM33560 | Increased Polyunsaturated Fatty Acid Levels in Meat | Beneficial | Moderate |
| Lactobacillus rhamnosus DSM33560 | Reduced Serum Total Cholesterol Levels | Beneficial | Moderate |
| Lactobacillus rhamnosus HA-11 | Reduced Blood Cholesterol | Beneficial | Moderate |
| Lactobacillus rhamnosus HA-111 | Increased Polyunsaturated Fatty Acids in Breast Meat | Beneficial | Moderate |
| Lactobacillus rhamnosus HA-111 | Reduced Total Cholesterol Levels | Beneficial | Moderate |
| Lactobacillus rhamnosus HA-114 | Increased Polyunsaturated Fatty Acids in Breast Meat | Beneficial | Moderate |
| Lactobacillus rhamnosus HA-114 | Reduced Serum Total Cholesterol Levels | Beneficial | Moderate |
| Lactobacillus rhamnosus HA-500 | Increased Polyunsaturated Fatty Acid Levels in Meat | Beneficial | Moderate |
| Lactobacillus rhamnosus HA-500 | Reduced Blood Serum Cholesterol | Beneficial | Moderate |
| Lactobacillus rhamnosus IMC 501 | Increased Polyunsaturated Fatty Acid Levels in Meat | Beneficial | Moderate |
| Lactobacillus rhamnosus IMC 501 | Reduced Serum Total Cholesterol Levels | Beneficial | Moderate |
| Lactobacillus rhamnosus LBV 96 | Increased Polyunsaturated Fatty Acid Levels in Meat | Beneficial | Moderate |
| Lactobacillus rhamnosus LBV 96 | Reduced Saturated Fatty Acids in Breast Meat | Beneficial | Moderate |
| Lactobacillus rhamnosus LBV 96 | Reduced Serum Cholesterol Levels | Beneficial | Moderate |
| Lactobacillus rhamnosus LBV96 | Increased Polyunsaturated Fatty Acids in Breast Meat | Beneficial | Moderate |
| Lactobacillus rhamnosus LBV96 | Reduced Serum Total Cholesterol Levels | Beneficial | Moderate |
| Lactobacillus rhamnosus LCS-742 | Increased Polyunsaturated Fatty Acids in Breast Meat | Beneficial | Moderate |
| Lactobacillus rhamnosus LCS-742 | Reduced Serum Total Cholesterol Levels | Beneficial | Moderate |
| Lactobacillus rhamnosus Lr-32 | Increased Polyunsaturated Fatty Acids in Breast Meat | Beneficial | Moderate |
| Lactobacillus rhamnosus Lr-32 | Reduced Total Cholesterol Levels | Beneficial | Moderate |
| Lactobacillus rhamnosus LR04 | Increased Polyunsaturated Fatty Acids in Breast Meat | Beneficial | Moderate |
| Lactobacillus rhamnosus LR04 | Reduced Blood Serum Cholesterol | Beneficial | Moderate |
| Lactobacillus rhamnosus LR06 | Increased Polyunsaturated Fatty Acids in Breast Meat | Beneficial | Moderate |
| Lactobacillus rhamnosus LR06 | Reduced Serum Total Cholesterol Levels | Beneficial | Moderate |
| Lactobacillus rhamnosus LRa05 | Increased Polyunsaturated Fatty Acids in Breast Meat | Beneficial | Moderate |
| Lactobacillus rhamnosus LRa05 | Reduced Serum Cholesterol Levels | Beneficial | Moderate |
| Lactobacillus rhamnosus lysate powder | Increased Polyunsaturated Fatty Acids in Breast Meat | Beneficial | Moderate |
| Lactobacillus rhamnosus lysate powder | Reduced Serum Cholesterol Levels | Beneficial | Moderate |
| Lactobacillus rhamnosus MAK79L08R | Increased Polyunsaturated Fatty Acids in Breast Meat | Beneficial | Moderate |
| Lactobacillus rhamnosus MAK79L08R | Reduced Saturated Fatty Acids in Breast Meat | Beneficial | Moderate |
| Lactobacillus rhamnosus MAK79L08R | Reduced Serum Cholesterol Levels | Beneficial | Moderate |
| Lactobacillus rhamnosus NH001 | Increased Polyunsaturated Fatty Acids in Breast Meat | Beneficial | Moderate |
| Lactobacillus rhamnosus NH001 | Reduced Total Cholesterol Levels | Beneficial | Moderate |
| Lactobacillus rhamnosus PXN 54 | Increased Polyunsaturated Fatty Acids in Breast Meat | Beneficial | Moderate |
| Lactobacillus rhamnosus PXN 54 | Reduced Total Cholesterol Levels | Beneficial | Moderate |
| Lactobacillus rhamnosus R0011 | Increased Polyunsaturated Fatty Acids in Breast Meat | Beneficial | Moderate |
| Lactobacillus rhamnosus R0011 | Reduced Serum Total Cholesterol Levels | Beneficial | Moderate |
| Lactobacillus rhamnosus R0343ND | Increased Polyunsaturated Fatty Acids in Breast Meat | Beneficial | Moderate |
| Lactobacillus rhamnosus SD-5217 | Increased Polyunsaturated Fatty Acids in Breast Meat | Beneficial | Moderate |
| Lactobacillus rhamnosus SD-5217 | Reduced Total Cholesterol Levels | Beneficial | Moderate |
| Lactobacillus rhamnosus UALr-06 | No Reduction in Meat Cholesterol Levels | Neutral | Small |
| Lactobacillus rhamnosus UALr-06 | Reduced Blood Serum Cholesterol | Beneficial | Moderate |
| Lactobacillus rhamnosus UALr-06 | Reduced Saturated Fatty Acids in Breast Meat | Beneficial | Moderate |
| Lactobacillus rhamnosus UALr-18 | Reduced Total Cholesterol Levels | Beneficial | Moderate |