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Qui, Nguyen Hoang, Linh, Nguyen, Thu, Nguyen, Nang, Kim, Nhan Hoai, Phong, Minh, Bui Nhat, Tu Tai, Nguyen, Luc, Do Duc, Triatmojo, Agung. (1403). Immunological Response and Nutritional Effects of Lactobacillus spp.-fermented Garlic on Turkey Broilers. سامانه مدیریت نشریات علمی, 79(2), 345-354. doi: 10.32592/ARI.2024.79.2.345
Nguyen Hoang Qui; Nguyen Thuy Linh; Nguyen Thi Anh Thu; Kim Nang; Phong Nhan Hoai; Bui Nhat Minh; Nguyen Tu Tai; Do Duc Luc; Agung Triatmojo. "Immunological Response and Nutritional Effects of Lactobacillus spp.-fermented Garlic on Turkey Broilers". سامانه مدیریت نشریات علمی, 79, 2, 1403, 345-354. doi: 10.32592/ARI.2024.79.2.345
Qui, Nguyen Hoang, Linh, Nguyen, Thu, Nguyen, Nang, Kim, Nhan Hoai, Phong, Minh, Bui Nhat, Tu Tai, Nguyen, Luc, Do Duc, Triatmojo, Agung. (1403). 'Immunological Response and Nutritional Effects of Lactobacillus spp.-fermented Garlic on Turkey Broilers', سامانه مدیریت نشریات علمی, 79(2), pp. 345-354. doi: 10.32592/ARI.2024.79.2.345
Qui, Nguyen Hoang, Linh, Nguyen, Thu, Nguyen, Nang, Kim, Nhan Hoai, Phong, Minh, Bui Nhat, Tu Tai, Nguyen, Luc, Do Duc, Triatmojo, Agung. Immunological Response and Nutritional Effects of Lactobacillus spp.-fermented Garlic on Turkey Broilers. سامانه مدیریت نشریات علمی, 1403; 79(2): 345-354. doi: 10.32592/ARI.2024.79.2.345

Immunological Response and Nutritional Effects of Lactobacillus spp.-fermented Garlic on Turkey Broilers

Archives of Razi Institute
دوره 79، شماره 2، خرداد و تیر 2024، صفحه 345-354    اصل مقاله (455.53 K)
نوع مقاله: Original Articles
شناسه دیجیتال (DOI): 10.32592/ARI.2024.79.2.345
نویسندگان
Nguyen Hoang Qui* 1؛ Nguyen Thuy Linh1؛ Nguyen Thi Anh Thu1؛ Kim Nang1؛ Phong Nhan Hoai1؛ Bui Nhat Minh1؛ Nguyen Tu Tai1؛ Do Duc Luc2؛ Agung Triatmojo3
1Department of Animal Science and Veterinary Medicine, Tra Vinh University, Tra Vinh City, Vietnam
2Department of Animal Breeding and Genetics, Vietnam National University of Agriculture, Hanoi, Vietnam
3Department of Livestock Socioeconomics, Universitas Gadjah Mada, Yogyakarta, Indonesia
چکیده
In the era of free antibiotics used in animal production, the application of feed additives should be prioritized to improve poultry health and production. This study was conducted to evaluate the influences of garlic fermented by Lactobacillus spp. on the growth rate, intestinal microorganisms, and immune response of turkey broilers. A completely randomised design was used, involving 90 turkey broilers aged 1–56 days, with five treatments and three replicates per treatment. The birds were given feed and water ad libitum for entire the experiment period. The treatments included the supplement of aqueous extract from fermented garlic (FG) to drinking water. The results showed that broilers supplemented with 0.8% FG exhibited the largest final body weight (1,158 g/bird), body weight gain (19.64 g/bird/day), and significantly improved feed conversion ratio (1.962) while decreased the feed intake of turkey broilers from to 1–56 days. The immune organ indices including the spleen, thymus, and bursa of Fabricius indices were increased in the treatment of 0.6% FG (P<0.05) while antibody titres (at 28 and 42 days of age) were improved in the 0.6% and 0.8% FG treatment (P<0.05). Clostridium perfringens and Salmonella spp. were not detected in the intestines of these birds, while the amount of Escherichia coli was reduced (P<0.05) and Lactobacillus spp. increased (P>0.05) without a significant effect. It can be concluded that supplementation with 0.8% FG improved growth performance, and 0.6% FG may enhance the immunity of turkeys. The use of 0.6 and 0.8% FG could be widely applied for poultry production.
کلیدواژه‌ها
fermented garlic؛ growth effects؛ immune response؛ microorganisms؛ turkey broilers
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