Effects Of Mitsuokella Jalaludinii And Lactobacillus Cultures Supplementation On The Performance And Nutrient Utilization Of Broiler Chickens
Lee, Hooi Ching (2002) Effects Of Mitsuokella Jalaludinii And Lactobacillus Cultures Supplementation On The Performance And Nutrient Utilization Of Broiler Chickens. Masters thesis, Universiti Putra Malaysia.
A study on the preservation techniques of Lactobacillus cultures was conducted by freeze-drying the cultures in different formulations of protectants and storage at -20°C, 4°C and room temperature for 1 to 6 months. Among the six formulations used, cultures preserved with 10% sucrose or 10% skim milk remained unchanged in their viability after freezing and after freeze-drying. All the freeze-dried formulations showed no viability losses after I month and 6 months of storage at _20° C, while a little loss at 4°C after 6 months of storage was observed. The viability in all the formulations was reduced after I month of storage at room temperature, in particular cultures stored in 10% skim milk. There was no viable count for all the formulations at 10-1 dilution, except for samples stored in 10% sucrose (6 x 103 CFU/ml) after 6 months of storage at room temperature. A feeding trial using 480 one-day-old broiler chicks and eight diets was conducted tor 6 weeks. The diets were designed to determine the effects of Mitsuokellajalaludinii (a new phytase-producing bacterial species) and Lactobacillus cultures (as probiotics) on minerals (Ca, P, Zn, Cu and Mn) and nitrogen utilization, and growth performance of
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