Effect of probiotic cultures of the Bacillus amyloliquefaciens strain on the livability of broiler chickens

Abstract

Under industrial conditions, broiler chickens are constantly exposed to stressors that can increase their susceptibility to intestinal diseases, leading to reduced productivity, immune suppression, and increased mortality. Antibiotics are widely used to maintain and improve productivity in such conditions. However, in recent years, there has been a tightening of rules on the use of antibiotics in animal husbandry in order to stop them from entering food for people, as well as in connection with the emergence of strains of pathogenic bacteria that have developed resistance to a wide range of antibiotics, which pose a danger to human health and life. In this regard, manufacturers are searching for alternatives to antibiotics. The range of potential substitutes is very wide. One of the most promising groups is probiotics. In the course of the study, it was found that low-protein diets (with a low protein content, but balanced by the amino acid profile) can unlock the potential of probiotic cultures of the Bacillus amyloliquefaciens strain and, as a result, increase the livability of broiler chickens. The maximum livability index of 94.5% was observed in group 4, which received a low-protein diet using probiotic cultures of the Bacillus amyloliquefaciens strain.