Effect of the Manufactured Bacterial Preparation on the Productive Traits of Broiler Chickens

Abstract

This experiment was conducted in the poultry field of the Department of Animal Production at the College of Agriculture at Basrah University for the period from 25/3/2021 to 28/4/2021, in which 450 naturalized broiler chicks (females) and Ross 308 strain were used at the age of one day and an average of Weighing 43 g/chick, the homogenized chicks were randomly distributed to ten experimental treatments, 45 chicks for each treatment, and one treatment included three replicates (15 chicks/duplicate), where the treatments included, T1: Negative control treatment, (a basal diet without addition). T2: Positive control treatment, adding dried skim milk at a level of (1 g/L drinking water). T3, T4, T5: adding the Manufactured Bacterial Preparation (0.5, 1, 2 g/kg feed) respectively, T6, T7, T8: adding the Manufactured Bacterial Preparation (0.5, 1, 2 g/L drinking water) respectively, T9: adding the Manufactured Bacterial Preparation at a level of (0.5 g/kg feed) and (0.5 g/L drinking water) T10: adding the Manufactured Bacterial Preparation at a level (1 g/kg feed) and (1 g/L drinking water).

The results of the experiment showed a significant improvement (P≤0.05) in the average live body weight, weight gain, feed conversion factor, productivity index scale, and the measure of economic efficiency of the diet in favor of the treatments of the manufactured bacterial preparation (T5, T7, T8, T10); and T7 treatment with the addition (1 g/L in drinking water) gave the best results. Also, it contributed to reducing the production cost of one kilogram by 429.51 Iraqi dinars per kilogram of live weight, based on which it was determined the optimal utilization limits (ideal dose) Based on the results obtained.