The effect of adding the synergistic mixture of Pleurotus ostreatus and Beta-Glucan to the diet on the microbial content and characteristics of broiler carcasses subjected to heat stress

Abstract

This study investigate the effect of adding a synergistic mixture of oyster mushroom and beta-glucan on the microbial content and characteristics of broiler carcasses subjected to heat stress. This study was conducted in the field of poultry research at the College of Agriculture - University of Basra for the period from 17/1/22 2022 to 22/2/2022.For (35) a day. This study aimed to investigate the effect of a synbiotic mixture of oyster mushrooms and beta-glucans on the microbial content and characteristics of broiler carcasses subjected to heat stress. 300 one-day-old broiler chicks (Ross 308) were randomly distributed to four treatments. The first treatment (control) was fed the standard diet without any addition. As for the second, third and fourth treatment, they were fed on a ration with the addition of the synergistic mixture at the rate of (0.5, 1, 1.5) gm per kg of feed for the starter ration, while the addition to the final ration was (0.250, 0.5, 0.750) gm per kg for each of the oyster mushrooms and the same amount of beta glucan. the results showed a significant improvement (p<0.05) for the treatment (T4) to which the synergistic mixture was added 1.5 gm per kg for the starter diet and 0.5 gm per kg for the growth ration, for the total bacterial content, beneficial bacteria (Lactobacilli) and less content of harmful bacteria (E.coli) as well. Significant (p<0.05) improvement was found in carcass weight, dressing percentage, and breast segments. In addition to the chemical properties of meat. In conclusion, it can be adopted to improve the microbial content and chemical characteristics of the meat, which will reflect positively on the productive characteristics of broilers subjected to heat stress.