EFFECT OF DIFFERENT LEVELS OF THERMOTOLERANT PROBIOTIC YEAST SUPPLEMENTATION ON BIOCHEMICAL AND IMMUNE PARAMETERS IN BROILERS
M. Sudhakara Reddy, Y. Ramana Reddy*, B. Bhima, Y. Thirupathaiah,A. Rajasekhar Reddy and L. Venkateswar Rao
ABSTRACT
Probiotics use has gained widespread interest since sub-therapeutic
use of antibiotics in poultry feeds has become undesirable because of
the residuals in meat products and development of antibiotic resistant
bacteria in humans. 128 commercial day old male broiler chicks were
divided into four treatments containing 4 replicates in each treatment,
with each replicate comprising of eight chicks (32 in each treatment),
in a completely randomized design to study the effect of
supplementation of different levels of thermotolerant probiotic yeast
Saccharomyces cerevisiae OBV-9 on biochemical and immune
parameters of broilers. Standard maize-soybean meal based broiler
starter and finisher diets with 0.0, 0.1, 0.2, 0.3 per cent levels of
thermotolerant probiotic yeast were formulated and fed from 0-3 and
4-6 weeks of age, respectively. During the 5th week blood samples
were collected for biochemical and immune parameters. Except
cholesterol levels in the serum, the other biochemical parameters were
not influenced by the supplementation of thermotolerant probiotic yeast compared to those
fed without probiotic yeast. Cholesterol level was significantly (P<0.05) lower in broilers
supplemented with thermotolerant probiotic yeast at different levels compared to control
group but, among the levels no significant (P>0.05) difference was observed. Humoral and cell mediated response measured by using sheep RBC and phytohemagglutinin were
significantly (P<0.01) higher in chicks supplemented with thermotolerant probiotic yeast
compared to control group. But among the levels the response was not significantly different.
Study with broiler chicks revealed that supplementation of thermotolerant strain of
Saccharomyces cerevisiae has better immune response with lower cholesterol and abdominal
fat in the body.
Keywords: Saccharomyces cerevisiae, probiotic, immune response.
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