The Journal of Poultry Science
Online ISSN : 1349-0486
Print ISSN : 1346-7395
ISSN-L : 1346-7395
Bacillus licheniformis-Fermented Products Improve Growth Performance and Intestinal Gut Morphology in Broilers under Clostridium perfringens Challenge
Yeong-Hsiang ChengYi-Bing HorngAndrzej DybusYu-Hsiang Yu
Author information
JOURNAL FREE ACCESS Advance online publication

Article ID: 0200010

Details
Abstract

Necrotic enteritis caused by Clostridium perfringens has reemerged as a severe poultry disease worldwide since the ban on the routine use of antibiotics in animal feed. Probiotics are considered alternatives to antibiotic growth promoters. Bacillus species are the most common microorganisms used as probiotics in the feed industry. The current study investigated the growth and surfactin levels of Bacillus licheniformis in solid-state fermentation using different substrates and evaluated the effects of B. licheniformis-fermented products on growth performance and intestinal morphology in broilers exposed to C. perfringens. The highest viable biomass and surfactin concentration of B. licheniformis-fermented products was observed at 2% molasses and 20% soybean meal supplementation during fermentation (P < 0.05). B. licheniformis-fermented product-derived surfactin inhibited the growth of C. perfringens in vitro in a dose dependent manner (P < 0.05). B. licheniformis-fermented product supplementation (2g/kg) significantly improved the body weight and average daily gain weight of broilers challenged with C. perfringens (P < 0.05). B. licheniformis-fermented products significantly alleviated necrotic lesions and ameliorated intestinal morphology in broilers exposed to C. perfringens (P < 0.05). Collectively, these observations demonstrate that B. licheniformis-fermented products improve growth performance and gut morphology in broilers under C. perfringens challenge. B. licheniformis-fermented products may have the potential to be used as alternatives to antibiotic growth promoters for preventive treatments against C. perfringens in broilers.

Information related to the author
© 2020 by Japan Poultry Science Association

This article is licensed under a Creative Commons [Attribution-NonCommercial-ShareAlike 4.0 International] license. In accordance with the license, anyone may download, reuse, copy, reprint, distribute, or modify articles published in the JPS for not-for-profit purposes, if they cite the original authors and source properly. If anyone remix, transform, or build upon the material, the user must distribute their contributions under the same license. For for-profit or commercial use, a written permission by the Editorial Board of JPS is mandatory.
https://creativecommons.org/licenses/by-nc-sa/4.0/
feedback
Top