Search results for: Shubat

Authors: Nazerke Begdildayeva, Askhat Khalbayev, Aikerim Ospanova

Abstract:

Aim: This study aimed to assess the effects of Lactobacillus paracasei SH1 supplementation, isolated from shubat (a traditional fermented dairy product), on broiler chickens' resistance to Salmonella typhimurium and its impact on growth performance. Introduction: Probiotic use in poultry farming is an emerging alternative to antibiotics, addressing concerns about resistance and food safety. Probiotics can enhance gut health, support the immune system, and mitigate pathogen colonization. Fermented dairy products like shubat are known for their rich microbial diversity, making them a valuable source of probiotic strains. This study investigates how probiotics derived from shubat influence broiler health and growth when exposed to Salmonella typhimurium. Methods: The study involved 80 broiler chickens divided into four groups (20 chickens per group), monitored over a 42-day period. Each group underwent different treatments to evaluate the effects of Lactobacillus paracasei SH1 supplementation and Salmonella typhimurium exposure: Group 1: Control group. This group did not receive L. paracasei SH1 supplementation or S. typhimurium exposure, serving as the baseline for comparison. Group 2: Probiotics + Salmonella group. Chickens in this group were supplemented with L. paracasei SH1 at a dose of 1×10⁸ CFU/day for 42 days. On the 21th day, they were exposed to S. typhimurium (1×10⁷ CFU) to evaluate the combined effects of probiotics and a pathogen challenge. Group 3: Probiotics-only group. This group received probiotic supplementation (L. paracasei SH1, 1×10⁸ CFU/day) for the entire 42-day period but was not exposed to S. typhimurium. Group 4: Salmonella group. Chickens in this group were exposed to S. typhimurium (1×10⁷ CFU) on the 21st day without any probiotic supplementation. Results: Average body weights also differed across the groups; however, the differences were not statistically significant (p > 0.05). Group 3 (Probiotics-only group) achieved the highest average weight (2907 g), followed by Group 1 (Control group) (2860 g), Group 2 (Probiotics + Salmonella group) (2833 g), and Group 4 (Salmonella group) (2727 g). Mortality was also recorded. Mortality by the end of experiment was 2 deaths in Control and Salmonella groups. Probiotics + Salmonella group and Probiotics-only group had 1 death in each. Conclusion: These findings suggest that while probiotics may influence growth performance, the observed variations in body weight require further investigation to confirm their statistical and practical significance. L. paracasei SH1, isolated from shubat, demonstrated significant potential in improving broiler survival during S. typhimurium exposure, confirming its protective role. Slight reductions in growth highlight the need for optimizing probiotic dosages and formulations.

Keywords: broiler chickens, growth performance, Salmonella, Shubat, probiotics

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