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Effects of Liquid and Encapsulated Lactic Acid in Broiler Diets on Performances, Intestinal Characteristics and Intestinal Microflora

An experiment was conducted to compare the effect of non-encapsulated liquid lactic acid produced by Bacillus coagulans fermented molasses and its encapsulated form of lactic acid on broiler performances, intestinal characteristics and intestinal microflora. Ninety six 1-day-old COBB broiler chicks... Full description

Journal Title: The Journal of Poultry Science 2010, Vol.47(3), pp.240-243
Main Author: Natsir, Muhammad H.
Other Authors: Sjofjan, Osfar , Umam, Khotibul , Manab, Abdul , Widodo, Eko
Format: Electronic Article Electronic Article
Language: English
Subjects:
ID: ISSN: 1346-7395 ; DOI: 10.2141/jpsa.009099
Link: https://jlc.jst.go.jp/DN/JALC/00353979039?from=PrimoCentral
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recordid: jstageDN/JALC/00353979039
title: Effects of Liquid and Encapsulated Lactic Acid in Broiler Diets on Performances, Intestinal Characteristics and Intestinal Microflora
format: Article
creator:
  • Natsir, Muhammad H.
  • Sjofjan, Osfar
  • Umam, Khotibul
  • Manab, Abdul
  • Widodo, Eko
subjects:
  • Broiler
  • Diet
  • Encapsulated
  • Lactic Acid
  • Liquid
ispartof: The Journal of Poultry Science, 2010, Vol.47(3), pp.240-243
description: An experiment was conducted to compare the effect of non-encapsulated liquid lactic acid produced by Bacillus coagulans fermented molasses and its encapsulated form of lactic acid on broiler performances, intestinal characteristics and intestinal microflora. Ninety six 1-day-old COBB broiler chicks were subjected to 8 different dietary groups, namely 2 forms of acidifier (non-encapsulated liquid and encapsulated) lactic acid and 4 levels of inclusion (0.2, 0.4, 0.6 and 0.8%). The results showed that encapsulated lactic acid significantly improved (P<0.01) broiler performances, reduced (P<0.05) intestinal pH, increased (P<0.05) intestinal villi length and reduced (P<0.05) only the number of Salmonella sp. With regard to level of lactic acid in the diet, it significantly affected (P<0.01) villi number and length, the number of lactic acid bacteria, and Escherichia coli. It is concluded that the use of 0.6% encapsulated lactic acid might be included in the broiler diet to improve performances.
language: eng
source:
identifier: ISSN: 1346-7395 ; DOI: 10.2141/jpsa.009099
fulltext: fulltext
issn:
  • 1346-7395
  • 13467395
url: Link


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identifierISSN: 1346-7395 ; DOI: 10.2141/jpsa.009099
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