New probiotic produced from spore forming Bacillus cultivated on local agro-industrial wastes substituting antibiotic in broiler nutrition

Abstract

In Georgia, poultry farms continue to use antibiotics as a food supplement to prevent poultry diseases. Given these circumstances and the benefits of using probiotics, local market requirements, availability of resources and the lack of probiotics production in the South Caucasus, the Agricultural University of Georgia team, with the financial support of the “Shota Rustaveli National Science Foundation of Georgia”, has conducted research which enabled us to study the physiological mechanisms that regulate and improve the use of Bacillus amyloliquefaciens spore forming probiotics in broiler nutrition. The growing demand to increase and improve the quality of poultry production has put on the agenda the search for alternative methods of removing the antibiotic load in the bird’s body. To achieve this, new strains of Bacillus amyloliquefaciens were updated in the collection, which were tested in broiler feed. A new probiotic from spore forming Bacillus amyloliquefaciens cultivated on local agro-industrial raw materials was mixed with 0.05%, 0.04% and 0.03% of the feed in the broiler plant as a food supplement in the form of a feed additive in 3 test groups. In control group was applied feed with antibiotic. Both broiler and control group broilers were fed a complete combined feed in appropriate phases, which met the broiler’s demand for nutrients, minerals, and biologically active substances. Based on the experiment, it was found that the optimal dose of the new probiotic Bacillus amyloliquefaciens, as a food additive in the first period of growth (start, grower) is 0.04-0.03%, and in the concluding period (finish) – 0.05%.