Effect of Lactobacillus Probiotic on Production Performance and Carcass Quality of Broiler Chickens

The aim of work was to find out the influence of different doses of probiotic on production performance and carcass quality of Ross 308 broiler chickens (n=200). The probiotic preparation contained Lactobacillus farciminis CNCM MA 67/4R with a total number of 5×109 CFU/ml. The experiment divided chickens to control (n=50) and 3 experimental groups were as follows: experimental 1 (n=50) with an amount of 45 g per 1000 l of drinking water), experimental 2 (n=50) with an amount of 50 g per 1000 l of drinking water) and experimental 3 (n=50) with an amount of 55 g per 1000 l of drinking water. The experiment lasted 37 days. During the experiment were monitored: body weight, food consumption and mortality. At the end of fattening, we founded the carcass characteristics of broiler chickens. The result of experiment defined that the experimental groups had reached a higher body weight (P0.05), better feed utility and mortality compared to control group. The carcass yield was not significantly influenced (P>0.05). Addition of probiotic had no effect on percentages of principal meat parts and some internal organs (P>0.05). However, probiotic supplementation in all doses statistically significantly decreased the content of abdominal fat in the carcass (P0.05).