Impact of Spore Forming New Probiotic of Bacillus Subtilis and Bacillus Amyloliquefaciens on Broiler Productivity

R. Lapachi, A. Chkuaseli, A. Chagelishvili, M. Khutsishvili-Maisuradze, T. Khardziani, T. Lashkarashvili, G. Chagelishvili, V. Berikashvili

Broiler, antibiotic, probiotic, probiotic efficacy, experiment, optimal dose of probiotic, Bacillus.

The problem of avian dysbacteriosis is a challenge in the poultry industry. To solve the problem, appropriate antibiotics are used. However, the widespread concern is the appearance of pathogenic microorganisms that are resistant to modern antibiotics. The growing demand to improve the quality of poultry products has put on the agenda the search for alternative methods to replace antibiotics in poultry products. To achieve this goal, the strain of Bacillus subtilis Katmira 1933 exhibiting exceptional probiotic potential has been tested in broilers as a feed additive. B. subtilis and Bacillus amyloliquefaciens were cultivated in solid-state fermentation of local agro-industrial raw materials (wheat bran and vinasse), then dried fermented bioweight containing 1 x 1012 CFU/g was used at a concentration of 0.03%, 0.04%, and 0.05% as a feed additive in the broiler farm “Roster”. In parallel with three above-mentioned test groups of birds, the control group was treated with an antibiotic commonly used on a poultry farm. Both control and experimental groups of broilers were fed by a complete combined feed, which met the broiler's demand for nutrients, minerals, and biologically active substances, according to the phases of broiler development.

Based on the experimentს, it was found that the optimal dose of probiotic B. subtilis, cultivated on plant raw materials, used as a feed additive in broiler is 0.04%. Under these conditions, feed conversion ratio was almost the same in both groups. In the experimental groups, the average daily weight gain during the rearing period was 3.5-3.7 g higher than in the control groups (on average, 53.0-53.2 g/day), the absolute gain in live weight of the experimental broilers increased by 7.3%. Survival rate of experimental groups was 96-98% which is 2-4% higher than in the control group.

https://doi.org/10.31871/IJNTR.8.7.16