BUKU ABSTRAK - Universiti Putra Malaysia

Gastrointestinal Tract Morphological Alteration by Unpleasant Physical Contact
and Modulating Role of Lactobacillus in Broiler
Prof. Dr. Mohd. Yazid Abd. Manap
Amir Meimandipour, Leila Nateghi, Mohd. Hair-Bejo, Shuhaimi Mustafa, Azhar Kasim, Abdoreza Soleimani
Farjam and Babak Rasti
Faculty of Food Science and Technology, University Putra Malaysia,
43400 UPM Serdang, Selangor, Malaysia.
+603-8946 8353; myazid@food.upm.edu.my
An experiment was conducted to determine the effects of supposedly unpleasant physical treatment on
broiler performance, small intestinal development and ameliorating role of probiotics. The following treatments
were applied from day one: (1) chicks exposed to normal human contact fed basal diet (control); (2) chicks were
exposed to unpleasant physical treatment and fed basal diet (UPT-BD); and (3) chicks were exposed to unpleasant
physical treatment and fed basal diet supplemented with Lactobacillus (UPT-BDL). Chicks were exposed to UPT
from day 1 to 21. Different segments of gastrointestinal tract were sampled at 14, 28, 35 and 42 daus of age.
Broilers of UPT-BD had lower feed consumption compared with control group at 7 daus of age. Overall, UPT-
BDL birds showed higher body weight gain (BWG) and better feed conversion ratio (FCR) over the course of the
experiment. Birds of UPT-BD had lower concentrations of lactic, propionic and butyric acids in the caecum as
compared with other groups at 14 daus of age. Acetic acid concentration was profoundly decreased in both UPT
groups compared to the control. Duodenal villus height of UPT-BD broilers showed a slight reduction compared
to the control and UPT-BDL birds at 14 daus of age. Afterwards until day 42, UPT-BDL birds showed the highest
villus height among treatments in different parts of the small intestine. The results suggested that, even though
UPT did not have significant inhibitory effects on the development of the small intestine and broiler performance,
it negatively affected bacterial metabolic end products in the caecum, which could be ameliorated by the addition
of Lactobacillus.
Keywords: Unpleasant physical treatment, gastrointestinal tract, lactobacilli
In Vitro Fermentation of Broiler Cecal Content: The Role of Lactobacilli and pH
Value on the Composition of Microbiota and End Products Fermentation
Prof. Dr. Mohd. Yazid Abd. Manap
Amir Meimandipour, Leila Nateghi, Shuhaimi Mustafa , Mohd. Hair-Bejo, Azhar Kasim, Barka Mohammad
Kabeir and Babak Rasti
Faculty of Food Science and Technology, University Putra Malaysia,
43400 UPM Serdang, Selangor, Malaysia.
+603-8946 8353; myazid@food.upm.edu.my
To assess the probiotic effects of Lactobacillus agilis JCM 1048 and L. salivarius subsp. salicinius JCM
1230 and the pH on the cecal microflora of chicken and metabolic end products. An in vitro system, operated
with batch bioreactor, was used for this assessment. Selected bacterial species were monitored at two pH values,
over 24 hours of batch culture incubation. The concentration of short chain fatty acids (SCFA) and lactate in the
fermented material were also determined. The addition of L. agilis JCM 1048 and L. salivarius subsp. salicinius
JCM 1230 into vessel two (Cc+P) increased the total anaerobes, lactobacilli and bifidobacteria after 24 hours
incubation. Moreover, lactobacilli supplementation decreased the total aerobes and streptococci, but it did not
have any effects on coliforms. The supplementation of lactobacilli in vessel two (Cc+P) was found to significantly
increase the production of lactate, propionate and butyrate. Furthermore, pH did not alter the formation of butyrate,
whereas the production of acetate and propionate were significantly decreased at pH=5.8. L. agilis JCM 1048 and
L. salivarius subsp. salicinius JCM 1230, as probiotic bacteria, have the ability to re-establish proper microbial
balance by the formation of lactate as well as propionate, and stimulate butyrate-producing bacteria to produce
butyrate in the chicken cecum. This study was the first report under in vitro conditions, highlighting the probiotic
roles of the two Lactobacillus strains in broiler cecal fermentation at different initial pH values. These useful data
can be helpful in improving the fermentation process in chicken cecum.
Keywords: Lactobacilli, pH, broiler cecal microbial fermentation
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