نوع مقاله : مقاله پژوهشی
نویسندگان
1 دانش آموخته دکتری، گروه علوم دامی، دانشکده کشاورزی، دانشگاه فردوسی شمهد، مشهد، ایران
2 دانشجوی دکترا، گروه علوم دامی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران
3 گروه علوم دامی، دانشکده کشاورزی، دانشگاه لغمان، افغانستان
4 دانش آموخته دکتری، گروه علوم دامی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران
چکیده
کلیدواژه‌ها
موضوعات
عنوان مقاله [English]
نویسندگان [English]
Introduction: Probiotics are live microbial feed supplements that have a beneficial effect on host animals by improving intestinal microbial balance (Fesseha, 2019). In poultry production, probiotics have been considered as an alternative to oral antibiotics due to concerns about antimicrobial resistance (Ogbuewu et al., 2022). Bacillus probiotics have shown special promise due to their spore-forming capabilities and ability to resist feed processing. (Ogbuewu et al., 2022). Bacillus species are suitable food additives due to the stability of their spores in the presence of various stresses and their ability to produce various enzymes such as protease, amylase, and lipase (K. Lei et al., 2013). Studies have shown that probiotic supplementation can improve growth performance, feed conversion efficiency, and antioxidant status in broilers (Jadhav et al., 2015; Ogbuewu et al., 2022). Probiotics also increase intestinal health by promoting beneficial intestinal microflora and improving intestinal morphology (Ogbuewu et al., 2022). Similarly, probiotics can increase performance and health parameters in poultry, such as body weight gain, feed conversion ratio, and intestinal health (Alhefny et al., 2022; Aziz et al., 2022; Hassan et al., 2023; Prentza et al., 2022; Smolovskaya et al., 2023). Administration of synbiotics has been found to have a positive effect on gut health, survival, and the composition of the gut microbiota in broiler hens, indicating potential benefits for reproductive performance and overall health in old age (Prentza et al., 2022). In addition, the use of probiotics does not cause antibiotic resistance in intestinal bacteria or the accumulation of antibiotics in bird tissues (Angelakis, 2017; Blajman et al., 2015). Common probiotic strains used in poultry include Lactobacillus, Enterococcus, and Bacillus species (Fesseha, 2019). While probiotics show potential as growth promoters, their effects vary depending on the dose and specific strains used (Ahmad, 2006). The characteristics and features of a suitable probiotic include the following: 1. It is not pathogenic in nature. 2: It has a positive effect on the host animal. 3: It survives in the intestinal environment. 4: It survives in stored conditions. 5: It has a high shelf life in processing conditions. 6: competitive elimination with harmful bacteria (Smirnov et al., 2005).
Materials and Methods: This experiment was conducted in order to investigating the effect of using commercial probiotics on sperm traits, intestinal morphology, intestinal micro flora and antioxidant status of Ross 308 male broiler breeders at the age of 65 weeks in the form of a completely randomized design with 5 treatments, 10 replications and 1 male broiler breeder in each experimental unit and a total of 50 male broiler breeder. In order to investigate the characteristics of sperm and the effect of probiotic treatments on it, sperm were collected from all roosters by the abdominal rub method every ten days and the eosin and nigrosine staining method was used to determine the percentage of live and dead sperm. Also, the total antioxidant capacity and glutathione peroxidase activity was measured. At the end of the experiment all rooster were slaughtered to measure the intestinal morphology and the number of E-coli and Lactobacillus bacteria in the intestine,
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Results and Discussion:
The effect of different levels of commercial probiotics on some sperm parameters (sperm volume, sperm motility, percentage of live sperm, number of sperm and percentage of abnormal sperm) in broiler hens of Ras 308 strain at the age of 65 weeks are reported in Table 3. The results of this study show that the experimental treatments had no significant effect on sperm volume, sperm motility, percentage of live sperm. In the first and second month of the experiment, the number of sperm in the groups receiving 100, 150 and 200 mg/kg of probiotics was significantly higher than the control group (P<0.05). According to the results of this experiment, it has been reported that the addition of Bacillus in the diet of male broiler breeder significantly increased the number of live sperm (Mazanko et al., 2018). Also, the percentage of abnormal sperm in the groups receiving 100, 150 and 200 g/kg of probiotic was significantly (P<0.01) lower than the control group. Similarly to the results of this experiment, it has been reported that vitamin E supplementation increased semen volume, sperm motility, and egg fertility, while vitamin C decreased the percentage of dead sperm (Khan et al., 2012; Khan et al., 2013). In the first month of the experiment, adding levels of 150 and 200 mg/kg of probiotics and in the second month of adding levels of 50, 150 and 200 mg/kg of probiotics to the diet significantly (P<0.05) increased the total antioxidant capacity. The length of villi increased significantly in the groups receiving probiotics. The highest length of jejunum villi in the group receiving 150 mg/kg probiotic was the lowest in the control group, which was 1231 and 1156 micrometers, respectively and the length of villi to crypt depth in jejunum was also affected by probiotic consumption, the highest ratio of villus length to crypt depth was related to the group receiving 150 mg/kg probiotic, which had a significant difference with the control group. By adding probiotics in the diet, the number of lactobacilli bacteria in the jejunum and ileum increased significantly(P<0.05). On the other hand, the number of E. coli bacteria in the jejunum was significantly lower than the control group.
Conclusion: Results of this study showed that the use of probiotics in poultry nutrition by settling in the digestive tract and preventing pathogens from sticking to the intestinal villi, creating acidic conditions and producing bactericides strengthens the immune system and subsequently increases the ability to digest nutrients. Also, the results of this study showed that the number of live sperm in roosters fed with 100, 150 and 200 mg/kg probiotic was significantly higher than the control group. In general, according to the results obtained from the characteristics of sperm, intestinal morphology, intestinal microflora and antioxidant status of the mother hen in this experiment, 100 mg/kg probiotic can be reported as the most suitable level used
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