Use of Acidifiers and Herb-Acidifier Combinations with Encapsulated and Non-Encapsulated Intestinal Microflora, Intestinal Histological and Serum Characteristics in Broiler

摘要

The objective of this experiment was to evaluate the use of acidifier and herb-acidifier combinations on intestinal microflora, intestinal histology and serum characteristics of broilers at 35 days of age when fed a diet supplemented with natural acidifier (lactic acid and citric acid), and herb-acidifier combinations (natural acidifier and herbs (garlic and Phyllanthus niruri L.) encapsulated and non-encapsulated. Here, 192 (Lohmann) broiler chicks were fed a negative control diet, positive control diet (tetracycline), 1.2% acidifier non-encapsulated (ANE), 1.2% acidifier encapsulated (AE), 1.2% herb-acidifier combination non-encapsulated (CNE), or 1.2% herb-acidifier combination encapsulated (CE). The variables measured were the total colony of lactic acid bacteria, Escherichia coli and Salmonella sp., intestinal histological characteristics (crypt depth, villi number, villi length, and viscosity) and serum (total protein, serum albumin, and serum globulin). Results showed that during the 35-d growth period, there were significant differences (P<0.01) in increases of the total number of colonies of lactic acid bacteria and a decrease in the total colony of Escherichia coli and Salmonella sp., along with increasing intestinal histological characteristics (crypt depth, villi number, villi length, and viscosity) and total proteins in the serum, as well as significant effects (P<0.05) on intestinal pH and serum albumin. It is concluded that the use acidifiers or herb-acidifier combinations in encapsulation performed better than without encapsulation. Therefore using 1.2% of encapsulated combinations of herb-acidifiers in broiler diet is recommended.