The Influence of Probiotic Bacteria (Bacillus Toyoi) on Livability and Performance of Young Meat-Type Turkeys

The aim of study was to determine the impact of a probiotic preparation containing live bacteria Bacillus cereus var. toyoi on the performance of turkeys in order to define the effective dose of the preparation and to evaluate its influence on poults' livability in the first month of life. Three hundred and sixty B.U.T. 9 male turkey were divided into three groups. The control group (I) was fed a diet with no probiotic additive, and groups II and III were given a probiotic product containing 0.2x109 and 1x109 B. toyoi CFU/kg of feed respectively. Body weight was recorded in weeks 1, 6, and 18. Livability, feed conversion ratio, and European Efficiency Factor (EEF) were estimated. In experiment II, the impact of a standardized probiotic dose on livability and performance parameters of B.U.T. 9 turkey poults were evaluated. Two groups were selected within each sex: control (C), feed without probiotic, and experimental (T), which feed contained the probiotic preparation. Mortality and body weight were registered. The better livability and performance of the turkeys fed probiotic justifies the use of bacteria Bacillus cereus var. toyoi to improve performance results and livability during the first weeks of the turkeys' life. The bacterium strain concentration of 1.0x109 CFU/kg of feed can be assumed as optimal.(AU)

The Influence of Probiotic Bacteria (Bacillus Toyoi) on Livability and Performance of Young Meat-Type Turkeys

The aim of study was to determine the impact of a probiotic preparation containing live bacteria Bacillus cereus var. toyoi on the performance of turkeys in order to define the effective dose of the preparation and to evaluate its influence on poults' livability in the first month of life. Three hundred and sixty B.U.T. 9 male turkey were divided into three groups. The control group (I) was fed a diet with no probiotic additive, and groups II and III were given a probiotic product containing 0.2x109 and 1x109 B. toyoi CFU/kg of feed respectively. Body weight was recorded in weeks 1, 6, and 18. Livability, feed conversion ratio, and European Efficiency Factor (EEF) were estimated. In experiment II, the impact of a standardized probiotic dose on livability and performance parameters of B.U.T. 9 turkey poults were evaluated. Two groups were selected within each sex: control (C), feed without probiotic, and experimental (T), which feed contained the probiotic preparation. Mortality and body weight were registered. The better livability and performance of the turkeys fed probiotic justifies the use of bacteria Bacillus cereus var. toyoi to improve performance results and livability during the first weeks of the turkeys' life. The bacterium strain concentration of 1.0x109 CFU/kg of feed can be assumed as optimal.

Incorporation of probiotics in the diet for juvenile nile tilapias: hematological, immunological and microbiological parameters / Incorporação de probióticos na dieta para juvenis de tilápias-do-nilo: parâmetros hematológicos, imunológicos e microbiológicos

Probiotics are generally considered as live microorganisms which, when administered in adequate amounts, confer a health benefit to the host. The processing method of diet and the form of inclusion of probiotic can interfere in hematological, immunological and microbiological parameters in fish. The aim was to estimate the hematological, immunological and microbiological parameters in juveniles of Nile tilapia, fed probiotic, included before and after the process of pelletization and extrusion. The experimental design was completely randomized, with five treatments: pelleted diet without probiotic, pelleted diet with inclusion of probiotic before and after processing, extruded feed without probiotic and extruded feed with inclusion of probiotic after processing and five replications. Two hundred and fifty fish were distributed in 25 aquaria (20 L) and fed for 63 days. The blood composition (red and white) showed no significant differences except mean corpuscular hemoglobin concentration of control when compared to other treatments. The phagocytic capacity of the animals that had received the extruded diet supplemented with probiotic was significantly higher when compared to the other treatments. However, there were no differences between the treatments regarding to the phagocytic index. Fish fed the extruded diet exhibited significant improvement in the nonspecific immunity. Th

Probióticos são, em geral, considerados microrganismos vivos que, quando administrados em quantidades adequadas, conferem um benefício à saúde do hospedeiro. O método de processamento da dieta e a forma de inclusão do probiótico podem interferir nos parâmetros hematológicos, imunológicos e microbiológicos dos peixes. Objetivou-se estimar os parâmetros hematológicos, imunológicos e microbiológicos em juvenis de tilápia-do-nilo, alimentados com probiótico incluído antes e após o processamento de peletização e extrusão da ração. O delineamento experimental foi inteiramente casualizado, com cinco tratamentos: ração peletizada sem a inclusão do probiótico, ração peletizada com inclusão do probiótico antes e após o processamento, ração extrusada sem probiótico e ração extrusada com inclusão do probiótico após o processamento, e cinco réplicas. Duzentos e cinquenta peixes foram distribuídos em 25 aquários (20 L) e alimentados durante 63 dias. A composição sanguínea (série vermelha e branca) não mostrou diferenças significativas, exceto a concentração de hemoglobina corpuscular média do controle quando comparados aos demais tratamentos. A capacidade fagocítica dos animais que receberam a dieta extrusada suplementada com probiótico foi significativamente superior, entretanto, para o índice fagocítico, não ocorreram diferenças entre os tratamentos. Os peixes alimentados com a dieta extru

Incorporação de probióticos na dieta para juvenis de tilápias-do-Nilo: parâmetros hematológicos, imunológicos e microbiológicos / Incorporation of probiotics in the diet for juvenile Nile tilapias: hematological, immunological and microbiological parameters

Probióticos são, em geral, considerados microrganismos vivos que, quando administrados em quantidades adequadas, conferem um benefício à saúde do hospedeiro. O método de processamento da dieta e a forma de inclusão do probiótico podem interferir nos parâmetros hematológicos, imunológicos e microbiológicos dos peixes. Objetivou-se estimar os parâmetros hematológicos, imunológicos e microbiológicos em juvenis de tilápia-do-nilo, alimentados com probiótico incluído antes e após o processamento de peletização e extrusão da ração. O delineamento experimental foi inteiramente casualizado,com cinco tratamentos: ração peletizada sem a inclusão do probiótico, ração peletizada com inclusão do probiótico antes e após o processamento, ração extrusada sem probiótico e ração extrusada com inclusão do probiótico após o processamento, e cinco réplicas. Duzentos e cinquenta peixes foram distribuídos em 25 aquários (20L) e alimentados durante 63 dias. Acomposição sanguínea (série vermelha e branca) não mostrou diferenças significativas, exceto a concentração de hemoglobina corpuscular média do controle quando comparados aos demais tratamentos. A capacidade fagocítica dos animais que receberam a dieta extrusada suplementada com probiótico foi significativamente superior, entretanto, para o índice fagocítico, não ocorreram diferenças entre os tratamentos. Os peixes alimentados com a dieta extrusada mostraram melhora na imunidade inespecífica. As bactérias probióticas colonizaram o intestino, pois foi possível recuperá-las. Pode-se afirmar que esses peixes mantiveram-se sadios, pois os parâmetros hematológicos não sofreram alterações durante o período experimental. O estudo revela que qualquer forma de inclusão de probióticos nas rações testadas(antes ou depois da peletização e após a extrusão)pode ser utilizada facilmente pelo piscicultor.(AU)

Probiotics are generally considered as live microorganisms which, when administered in adequate amounts, confer a health benefit to the host. The processing method of diet and the form of inclusion of probiotic can interfere in hematological, immunological and microbiological parameters in fish. The aimwas to estimate the hematological, immunological and microbiological parameters in juveniles of Nile tilapia, fed probiotic, included before and after the process of pelletizationand extrusion. The experimental design was completely randomized, with five treatments: pelleted diet without probiotic, pelleted diet with inclusion of probiotic before and after processing, extruded feed without probiotic and extruded feed with inclusion of probiotic after processingand five replications.Two hundred and fiftyfishwere distributed in 25 aquaria (20L) and fed for 63 days. The blood composition (red and white) showed no significant difference.(AU)