Influence of using probiotic on the productivity and morphometry of the organs in the visceral cavity of broiler chicks

Document Type : Research Paper


1 Department of Anatomy-Histology and Embryology, Al Furat University, Deirez-Zor, College of Veterinary, Syria

2 Peoples Friendship University of Russia (RUDN University) Moscow, Miklukho-Maklaya Street, Russia

3 University of Armed Forces – ESPE, Ecuador



Probiotics are feed additives that have gained popularity in poultry. They are one of the more universal feed additives and can be easily combined with other additives. This study was designed to evaluate the impact of including recommended doses of probiotics and growth-promoting antibiotics in concentrated foods on productivity and gut health in broilers. Six hundred one-day-old unsexed broiler chicks (Ross 308 strain) were used in this study. They were divided into three groups (40 chicks per group). Group T0 received balanced feed with growth stimulating antibiotic (Zinc Bacitracin), while group T1 received balanced diet (no growth stimulating antibiotic) + probiotic (Bacillus subtilis sp.; 1.6 × 109 CFU g-1) at an inclusion rate of 500 g ton-1. Group T2 was fed the basal balanced diet with a growth-stimulating antibiotic (Zinc Bacitracin) and a probiotic (Bacillus subtilis sp.). Statistical analysis and processing the material were performed using the data analysis package "MS Excel 2010" and the program "Statistics for Windows". In this study, we assessed the effect of supplementation of probiotics and acidifiers as well as their combination on broiler live body weight, net carcass, along with dressing percentage, the weight of the internal organs, relative bowel length (small intestine length, large intestine length, caecum length, and fabric bag length) and weight of broiler cuts breast. The outcomes revealed a difference between the control and other treatment groups which was statistically significant (p < 0.05). The ratio of villus height to crypt depth and villus height in the duodenum and ileum were both raised (p < 0.05) by the addition of either probiotics or synbiotics.


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