Abstract
In this paper, the probiotic properties of Bacillus subtilis GM2 and GM5 strains were studied. It is shown that the use of probiotic additives based on the spores of these bacteria leads to an increase in the live weight gain of broiler chickens by 4.16% and 10.76% relative to the control. Metagenomic analysis showed that representatives of the phylum Firmicutes (54.55%) and Bacteroidetes (30.45%), mainly represented by the families Ruminococcacea and Bacteroidaceae, predominate in the caecal microbiota of broiler chickens on day 42. It was found that a probiotic based on the B. subtilis GM5 strain leads to an increase in the proportion of Firmicutes in caecum by 27% and a decrease in Bacteroidetes by 19%. There was also a significant decrease in the number of representatives of opportunistic pathogenic bacteria of the Enterobacteriaceae family relative to the control group.
Highlights
Scientists estimate that by 2050, the World's population will reach a peak of 10 billion [1]
One of the urgent problems on the way to intensification of food production is the exposure of farm animals to stress, including those associated with unsatisfactory conditions or unbalanced nutrition, which can lead to an imbalance of the intestinal microbiota and, as a result, to the risk of infection with pathogens that lead to reduced productivity and contamination of food products [3]
The aim of the work was to characterize the ability of two strains of B. subtilis to stimulate the growth of Cobb-500 cross broiler chickens and the effect of the GM5 strain on the formation of the microbiota of the caecum of chickens
Summary
Scientists estimate that by 2050, the World's population will reach a peak of 10 billion [1]. One of the urgent problems on the way to intensification of food production is the exposure of farm animals to stress, including those associated with unsatisfactory conditions or unbalanced nutrition, which can lead to an imbalance of the intestinal microbiota and, as a result, to the risk of infection with pathogens that lead to reduced productivity and contamination of food products [3]. In the conditions of large poultry enterprises, broiler chickens are exposed to a number of adverse stress factors that pose a threat to poultry health, leading to a shift in the balance of normal gastrointestinal microflora and slowing down the development of immunecompetent organs [4]. It is possible to limit them with mandatory restoration of microflora using probiotics [5]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
