Probiotic Attributes of Lactobacillus fermentum NKN51 Isolated from Yak Cottage Cheese and the Impact of Its Feeding on Growth, Immunity, Caecal Microbiology and Jejunal Histology in the Starter Phase of Broiler Birds

摘要

Background: The discovery of antibiotics was a great success in control of the pathogenic infections in living beings. In addition, it also played a significant role in upliftment of the meat industry with their use as the growth promoters in the food animals including poultry. However, massive and incorrect use of antibiotics has resulted in the adverse outcome of antibiotic resistance over the years. In order to limit the antibiotic resistance at industry level itself, exploration of the possible alternatives such as probiotics is the need of the hour to replace the antibiotics in poultry industry without compromising the productivity. Hence, the present study was conducted to explore the effects of a novel probiotic bacterium, Lactobacillus fermentum NKN51 on the production performance of the broilers with an aim to replace the antibiotics in poultry production.