Ahmed Ali kadhem Al-Salhi¹✉, Qutiba Jassim Ghani Al-Khfaji²
and Sabah Malik Habeeb Al-Shatty³
¹Department of Animal Production, College of Agriculture and Marshes, University of Thi-Qar, Iraq
²Department of Animal Production, College of Agriculture, University of Basrah, Iraq
³Department of Food Sciences, College of Agriculture, University of Basrah, Iraq
Received: June 16, 2023/ Revised: July 04, 2023/Accepted: July 10, 2023
(✉) Corresponding Author: ahmed.a.k.alsalhi@gmail.com
Abstract
This experiment was carried out in the poultry field of the Department of Animal Production at the College of Agriculture at the University of Basrah for the period from 25/3/2021 to 28/4/2021, in which 450 chicks (females) of the Ross 308 strain were used at the age of one day and an average of Weighing 43 g/chick, the homogenized chicks were randomly distributed to 10 experimental treatments, 45 chicks for each treatment, and one treatment included three replicates 15 chicks/ replicate. The experimental treatments included: T1: the Negative control treatment (Basal diet without addition). T2: Positive control treatment, adding dried skim milk at a level 1 g/L of drinking water. T3, T4, and T5: adding the Manufactured Bacterial Preparation at a level (0.5, 1, and 2) g / kg of feed, respectively. T6, T7, and T8: adding the Manufactured Bacterial Preparation at a level of (0.5, 1, and 2) g/L drinking water, respectively. T9: add the Manufactured Bacterial Preparation at a level 0.5 g/kg feed, and 0.5 g/L drinking water. T10: add the Manufactured Bacterial Preparation at a level 1g/kg of feed, and 1g / L of drinking water. The results showed a significant improvement (P≤0.05) in the morphological characteristics of the small intestine: the relative weight of the intestine and its relative length, as well as a significant improvement (P≤0.05) in the histological characteristics of the intestine, which included the height of the villi and the depth of the crypts, in the jejunum region. In favour of the manufactured bacterial preparation treatments, depending on the level and type of addition, when compared to the control treatment.
Keywords: Lactic Acid Bacteria, Small Intestine, Histological Sections, Morphological Characteristics.
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How to cite this article
Al-Salhi, A. A. K., Al-Khfaji, O. J. G. and Al-Shatty, S. M. H. (2023). Study of the effect of bacterial preparation on the morphological and histological traits of the small intestine of broiler carcasses. Microbial Science Archives, Vol. 3(3), 80-86. https://doi.org/10.47587/MSA.2023.3302
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