American Journal of Biochemistry and Biotechnology

Products of Solid-Phase Probiotic Bacilli Fermentation Increase Food Conversion Efficiency and Stimulate Chicken Growth

Mazanko Maria S., Aleksandr I. Klimenko, Ivan F. Gorlov, Alexander V. Usatov, Zoya B. Komarova, Natalya I. Mosolova, Olga E. Krotova, Aleksandr N. Struk, Michael L. Chickindas and Maria A. Kolosova

DOI : 10.3844/ajbbsp.2018.262.271

American Journal of Biochemistry and Biotechnology

Volume 14, Issue 4

Pages 262-271

Abstract

Poultry farming is one of the major directions in agriculture. Agricultural poultry has high growth speed, productivity and is resistant to the industrial environment. Our group carried out a study of probiotic preparations of Bacillus subtilis KATMIRA1933 and Bacillus amyloliquefaciens B-1895 strains. These preparations were made by solid-phase fermentation and tested for dynamical germination of rearing flock (Highsex brown). The research was conducted at SD “Svetliy”, structure department of PC “Agrofirm Vostok” (Volgograd region). Soybeans were used as the substrate for preparations. We investigated the influence of monocultural preparation and mixed bioadditives. The duration of the experiment was 120 days. It was shown that addition of the drugs to the poultry food leads to it’s live weight gain (max 19%) and decrease of food conversion factor (min 1.98). The increase of erythrocyte (max 6%), leukocyte (max 2%) and hemoglobin (max 13%) content and the concentration protein fractions in poultry blood (max 14%) was also noted. Simultaneous use of two strains decreases their physiological effects. Bacterial components of preparations did not disturb the natural intestinal microbiota of the fowl. The abundance of Bifidobacterium and Lactobacillus strains was constant. Since preparations based on soybeans are cheap and straightforward to produce, using them can be highly efficient in modern poultry and livestock farming.

Copyright

© 2018 Mazanko Maria S., Aleksandr I. Klimenko, Ivan F. Gorlov, Alexander V. Usatov, Zoya B. Komarova, Natalya I. Mosolova, Olga E. Krotova, Aleksandr N. Struk, Michael L. Chickindas and Maria A. Kolosova. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.