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Effects of antibiotic and probiotic supplementation to diets containing fat on broiler performance

Published online by Cambridge University Press:  22 November 2017

S D Sharifi ,
E Tavazoee ,
A A Khdem  and
A Barin
S D Sharifi*
Affiliation:
Aburayhan Campus, University of Tehran, Tehran, Islamic Republic of Iran
E Tavazoee
Affiliation:
Aburayhan Campus, University of Tehran, Tehran, Islamic Republic of Iran
A A Khdem
Affiliation:
Aburayhan Campus, University of Tehran, Tehran, Islamic Republic of Iran
A Barin
Affiliation:
Aburayhan Campus, University of Tehran, Tehran, Islamic Republic of Iran Faculty of Veterinary Medicine, University of Tehran, Tehran, Islamic Republic of Iran
*
Email: [email protected]
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Extract

The use of supplementary fat in commercial poultry diets has been wide-spread since the 1960s. In addition to their value as a dense source of energy, supplemental fats are an excellent source of essential fatty acids and enhance the absorption of fat soluble vitamins. The efficiency of nutrient digestion in poultry largely depends on the microorganisms which live naturally in its digestive tract (Apajalahti et al. 2003). It has been reported that intestinal microflora influences the absorption of fats (Pesti, 2002).Today, antibiotics and probiotics are used for manipulating the gut microflora in poultry production and act as growth-promoting agents. Thus, using these growth promoters (GP) will probably affect nutrients absorption, especially of dietary fats. The aim of this study was to evaluate the effects of supplementary antibiotics and probiotics in diets containing different levels of fat on broiler performance.

Type
Theatre Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2009 , April 2009 , pp. 218
Copyright
Copyright © The British Society of Animal Science 2009

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References

Apajalahti, J., Kettunen, A., and Graham, H.. 2004. Characteristics of the gastrointestinal microbial communities, with special reference to the chicken. World’s Poultry Science Journal, 60, 223–232.Google Scholar
Pesti, G. M. and Bakalli, R. I., Qiao, M., and Sterling, K. G.. 2002. A comparison of eight grades of fat as broiler feed ingredients. Poultry Science, 81, 382–390 Google Scholar