Effects Of Mitsuokella Jalaludinii And Lactobacillus Cultures Supplementation On The Performance And Nutrient Utilization Of Broiler Chickens
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...
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| Format: | Thesis |
| Language: | English English |
| Published: |
2002
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| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/11587/1/FSAS_2002_52.pdf |
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| Summary: | 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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