Probiotics effects on the growth performance and meat quality of broiler chickens.

Context: In the limited field of research on Kazakhstan's poultry, this study explores a new area by investigating the lack of studies on the impact of probiotics from camel milk and mare's milk. This study provides valuable knowledge about an important aspect of poultry production in the region. Aims: The purpose of the study was to investigate the effect of probiotics isolated from traditional fermented dairy products, fermented camel milk (shubat) and fermented mare's milk (koumiss) on the growth performance and meat quality of broiler chickens. Methods: In total, 240 1-day-old Ross 308 chicks were randomly separated into four treatment groups of three replicates (20 birds per replicate). Three experimental groups were fed by basal diet plus drinking water containing 0.25 mL, 0.5 mL, and 1.0 mL of probiotics per bird (Pro1, Pro2, and Pro3 respectively). The control group was fed by basal diet plus drinking water. The carcass characteristics included the weights of the body and carcass rate. Organoleptic analysis, proximate composition, pH, drip loss, cook loss and were used to determine meat-quality properties. Key results: According to the study results isolated probiotics Lacticaseibacillus paracasei subsp. paracasei SH1, Enterococcus faecalis SH6, and Kazachstania unispora Y 2.2 had a significant effect on body and carcass weight (P < 0.05). Average daily gain and feed conversion ratio were also improved in probiotics groups (P < 0.05). Additionally, Pro 2 group had increased meat protein contents (P < 0.05). No significant differences in organoleptic quality between the control and experimental groups fed with the probiotics were determined. Conclusions: Traditional fermented dairy products could become a source of new effective probiotics useful to improve broiler production. Implications: The readily available shubat and koumiss in Kazakhstan present a promising opportunity for establishing localised probiotic production for poultry, indicating a viable path for promoting sustainable and tailored approaches to poultry farming in the region. This study examined the effectiveness of probiotics derived from fermented camel and mare's milk products (shubat and koumiss) in Kazakhstan for improving broiler chicken production. Several probiotic strains had a significant effect on body and carcass weights, and average daily gain and feed conversion ratio were also improved. Considerable presence of these traditional fermented dairy products in Kazakhstan offers a promising opportunity for the creation of locally derived probiotics specifically designed for poultry use. This potentially enables the adoption of more environmentally friendly and specialised broiler-farming practices in the area. [ABSTRACT FROM AUTHOR]