In a significant stride for the poultry industry, researchers have uncovered that both live and heat-killed forms of Limosilactobacillus ingluviei C37 (LIC37) can enhance broiler performance and gut health. This discovery, published in the journal *Poultry Science*, opens new avenues for feed additives that could revolutionize poultry farming practices.
The study, led by Merisa Sirisopapong from the School of Animal Technology and Innovation at Suranaree University of Technology in Thailand, explored the effects of LIC37 on growth performance, carcass characteristics, and gut health in broiler chickens. The findings are particularly noteworthy for their potential to improve feed efficiency and reduce reliance on antibiotics, which is a growing concern in modern agriculture.
The research team conducted a comprehensive study involving 240 one-day-old male Cobb 500 chicks, divided into four dietary treatment groups: a control group, a positive control group with zinc bacitracin, a group with live LIC37, and a group with heat-killed LIC37. The results were striking. Both live and heat-killed LIC37 significantly increased body weight gain compared to the control group, with performance levels comparable to those achieved with zinc bacitracin.
“Our findings demonstrate that LIC37, whether live or heat-killed, can effectively improve growth performance and gut health in broilers,” Sirisopapong stated. This is a game-changer for the industry, as it suggests that heat-killed probiotics could be a viable and potentially more stable alternative to live probiotics.
The study also revealed that LIC37 supplementation enhanced serum lysozyme activity and reduced meat cholesterol levels, which are beneficial for both animal health and consumer preferences. Additionally, the treatment increased the populations of beneficial bacteria such as Lactobacillus and Bifidobacterium in the cecum, while decreasing pathogenic bacteria like Enterobacter and E. coli. This shift in microbial balance led to elevated production of short-chain fatty acids (SCFAs) and reduced ammonia levels, indicating a healthier gut environment.
One of the most intriguing aspects of the research was the use of Fourier Transform Infrared spectroscopy (FTIR) to characterize protein structural differences between live and heat-killed LIC37. The analysis showed that heat-killed LIC37 exhibited altered protein secondary structures, particularly a reduction in α-helix content, while β-sheet structures remained relatively stable. This structural insight could pave the way for developing more effective and stable probiotic formulations.
The commercial implications of this research are vast. As the poultry industry seeks to reduce antibiotic use and improve feed efficiency, the findings suggest that LIC37 could be a valuable addition to feed additives. The use of heat-killed probiotics, in particular, offers a stable and potentially more cost-effective solution, as they do not require the same level of care and storage conditions as live probiotics.
Moreover, the enhanced gut health and improved meat quality parameters observed in the study could lead to higher-quality poultry products, meeting the increasing consumer demand for healthier and more sustainable food options. This research not only advances our understanding of probiotics in poultry nutrition but also highlights the potential for innovative solutions to long-standing challenges in the industry.
As the agricultural sector continues to evolve, the integration of such scientific advancements will be crucial in meeting the demands of a growing global population. The work of Sirisopapong and her team exemplifies the kind of innovative research that could shape the future of poultry farming, offering a glimpse into a more sustainable and efficient agricultural landscape.