A comparison between a yeast cell wall extract (Bio-Mos®) and palm kernel expeller as mannan-oligosacaharides sources on the performance and ileal microbial population of broiler chickens

The present study was conducted to determine the effect of a yeast cell wall extract (Bio- Mos) and palm kernel expeller (PKE) on the performance, nutrient digestibility, and ileal bacteria population of broiler chickens. A total of 60 1-d-old male broiler chicks (Cobb 500) were fed one of the 3 iso...

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Bibliographic Details
Main Authors: Navidshad, Bahman, Liang, Juan Boo, Jahromi, Mohammad Faseleh, Akhlaghi, Amir, Abdullah, Norhani
Format: Article
Language:English
Published: PAGEPress 2015
Online Access:http://psasir.upm.edu.my/id/eprint/36141/1/A%20comparison%20between%20a%20yeast%20cell%20wall%20extract.pdf
http://psasir.upm.edu.my/id/eprint/36141/
http://www.aspajournal.it/index.php/ijas/article/view/ijas.2015.3452
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Institution: Universiti Putra Malaysia
Language: English
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Summary:The present study was conducted to determine the effect of a yeast cell wall extract (Bio- Mos) and palm kernel expeller (PKE) on the performance, nutrient digestibility, and ileal bacteria population of broiler chickens. A total of 60 1-d-old male broiler chicks (Cobb 500) were fed one of the 3 isonitrogenous and isocaloric diet including a control diet, or a control diet supplemented with 2 g/kg Bio-Mos (1-42 d), and for the third group, the control diet at 1-28 d following a diet containing 200 g/kg of an enzymatically-treated PKE at 29-42 d. The weight gains of birds fed the PKE containing diet (96.17 g/d) were less than other groups (109.10 and 104.42 g/d for the Bio-Mos and control diet, respectively) (P0.05), but the birds fed PKE or Bio-Mos containing diets had a lower population of Escherichia coli than the control group (P<0.05). The results showed that PKE potentially has a prebiotic property for chicken; however, a 200 g/kg dietary inclusion rate of PKE is not commercially recommendable because of its negative effects on the nutrients digestibility.