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<p>This study investigated the effects of dietary <i>Bacillus subtilis</i> (BS group), <i>Lactobacillus</i> (LAB group), and their combination (COM group) on the growth and slaughter performance, meat quality, serum immunoglobulins, immune organ indices, and immune organ antioxidant activity of heat-stressed broilers. A total of 200 one-day-old Cobb broilers were randomly divided into five treated groups, with four replicates per treatment and 10 birds per replicate. Results showed that heat stress (HS) had multiple negative effects on broilers: it reduced average daily feed intake (ADFI) and average daily gain(ADG), and increased the feed-to-gain ratio (F/G) (<i>P</i> &lt; 0.05); and slaughter performance decreased except for leg muscle and abdominal fat yields (<i>P</i> &lt; 0.05); meat quality (pH, drip loss, shear force, and some color parameters) deteriorated (<i>P</i> &lt; 0.05); serum immunoglobulin levels (<i>P</i> &lt; 0.05), thymus/spleen/bursa indices (<i>P</i> &lt; 0.05), and thymic glutathione peroxidase (GSH-PX) levels were reduced (<i>P</i> &lt; 0.05), while malondialdehyde (MDA) levels increased (<i>P</i> &lt; 0.05). Compared with the HS group, the probiotic-treated groups (BS, LAB, and COM groups) improved the ADG and reduced the F/G of broilers (<i>P</i> &lt; 0.05). The BS group increased the semi-eviscerated yield (<i>P</i> &lt; 0.05), while the LAB group improved the carcass yield, eviscerated yield, and semi-eviscerated yield (<i>P</i> &lt; 0.05). The BS group had lower drip loss and shear force in breast muscles (<i>P</i> &lt; 0.05), and the LAB and COM groups showed reduced shear force in leg muscles (<i>P</i> &lt; 0.05). The probiotic-treated groups exhibited higher a* value in leg muscles (<i>P</i> &lt; 0.05). These groups also showed elevated serum IgA, IgM, and IgG (<i>P</i> &lt; 0.05); the BS group had a higher bursa index (<i>P</i> &lt; 0.05), while the LAB group displayed enhanced thymic total superoxide dismutase (T-SOD) activity (<i>P</i> &lt; 0.05). This study demonstrates that dietary <i>Bacillus subtilis</i> and <i>Lactobacillus</i> supplementation enhances growth and slaughter performance, meat quality, serum immunoglobulin levels, immune organ indices, and antioxidant activity in heat-stressed broilers. It mitigates HS impacts, providing substantial practical value for broiler farming under thermal stress conditions.</p>

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Effects of Bacillus subtilis and Lactobacillus on production performance, meat quality, serum immunoglobulins, immune organ indices and redox status in heat-stressed broilers

  • 期刊论文

  • 发表日期：

    2025年11月11日

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  • Jiaxin Wang,
  • Chengcai Zhu,
  • Qi Yang,
  • Jungang Li,
  • Xifeng Wang,
  • Jinxue Ding,
  • Shaojun He

摘要

This study investigated the effects of dietary Bacillus subtilis (BS group), Lactobacillus (LAB group), and their combination (COM group) on the growth and slaughter performance, meat quality, serum immunoglobulins, immune organ indices, and immune organ antioxidant activity of heat-stressed broilers. A total of 200 one-day-old Cobb broilers were randomly divided into five treated groups, with four replicates per treatment and 10 birds per replicate. Results showed that heat stress (HS) had multiple negative effects on broilers: it reduced average daily feed intake (ADFI) and average daily gain(ADG), and increased the feed-to-gain ratio (F/G) (P < 0.05); and slaughter performance decreased except for leg muscle and abdominal fat yields (P < 0.05); meat quality (pH, drip loss, shear force, and some color parameters) deteriorated (P < 0.05); serum immunoglobulin levels (P < 0.05), thymus/spleen/bursa indices (P < 0.05), and thymic glutathione peroxidase (GSH-PX) levels were reduced (P < 0.05), while malondialdehyde (MDA) levels increased (P < 0.05). Compared with the HS group, the probiotic-treated groups (BS, LAB, and COM groups) improved the ADG and reduced the F/G of broilers (P < 0.05). The BS group increased the semi-eviscerated yield (P < 0.05), while the LAB group improved the carcass yield, eviscerated yield, and semi-eviscerated yield (P < 0.05). The BS group had lower drip loss and shear force in breast muscles (P < 0.05), and the LAB and COM groups showed reduced shear force in leg muscles (P < 0.05). The probiotic-treated groups exhibited higher a* value in leg muscles (P < 0.05). These groups also showed elevated serum IgA, IgM, and IgG (P < 0.05); the BS group had a higher bursa index (P < 0.05), while the LAB group displayed enhanced thymic total superoxide dismutase (T-SOD) activity (P < 0.05). This study demonstrates that dietary Bacillus subtilis and Lactobacillus supplementation enhances growth and slaughter performance, meat quality, serum immunoglobulin levels, immune organ indices, and antioxidant activity in heat-stressed broilers. It mitigates HS impacts, providing substantial practical value for broiler farming under thermal stress conditions.