Impacts of Lactobacillus acidophilus Fermentation Product on Digestibility, Immune System Response, Blood Parameters, Milk Production and Milk Composition in Mid-Lactating Buffaloes (Bubalus bubalis)

Abstract

Thirty lactating buffaloes (650 ±50 kg average body weight, in the first to the fifth seasons of lactation, 127±4 Days in milking and average of 12.32±1.13 kg daily milk yield) were divided into three similar groups to evaluate the effect Lactobacillus acidophilus fermentation product (LAFP) commercially named (Culbac®) on nutrients digestibility, milk yield and composition, blood biochemistry and immune system response of the animals. Culbac® was added at 0, 10 and 20g/h/d in G1 (control), G2 and G3, respectively. Digestion coefficients of the most nutrients and nutritive value did not significantly (P<0.05) differ between G2 and G1. However, G3 recorded lower values. WBCs, RBCs, Ht, Hb, lymphocytes, monocytes, basophils, eosinophils and neutrophils were not affected by treatment. Culbac® significantly (P<0.05) decreased blood concentration of ALT, AST, cholesterol, triglyceride and urea compared with control. While, lymphocyte transformation and phagocytic index were increased by (18 and 23%) and (20 and 62 %), respectively for G2 and G3 compared with G1. Average daily milk yield was increased by 2.23 kg/d and 0.9 kg/d in G2 and G3, respectively compared with G1. It could be concluded that addition of 10 g LAFP/h/d seems to be profitable whereas, it increased milk yield, improved feed efficiency and enhanced immune system response without significant effect on digestibility and milk composition. While, overdose of LAFP might have a negative effect on digestibility.