Exploring the Relationship between Olive Cake Meal, Bacillus licheniformis, and Broiler Chicken Growth, Muscle Fatty Acid Composition, and Health Parameters
DOI:
https://doi.org/10.56294/saludcyt20251600Keywords:
Alternative ingredients, broilers, lipid peroxidation, probiotics, growthAbstract
The research investigates how Olive Cake Meal (OCM) and Bacillus licheniformis can influence broiler chicken growth, muscle fatty acid (FA) composition, and various health parameters. A total of 1,300 newly hatched Red Broiler chickens were randomly assigned to the Control Group (n = 451) and the Experimental Group (n = 849), which were then divided into three additional groups Ex1 received a low, (4%), Ex2 contains moderate (6%) and Ex3 indicates high (9%) concentration of OCM and Bacillus licheniformis. During the 45 days, Body Weight (BW), Feed Intake (FI), and Feed Conversion Ratio (FCR) were measured, for muscle FA composition and health markers. The data were analyzed statistically using one-way ANOVA and the Kruskal-Wallis test, where significant differences (p < 0.05) were determined for BW, FI, and FCR in the experimental groups, especially during the earlier growth stages. The experimental subgroups of chickens demonstrated better nutrient absorption, improved FA profiles, and increased muscle vitamin E content, with the superlative results perceived in the Ex3 condition. Results indicate that OCM and Bacillus licheniformis can enhance broiler chicken growth performance, improve muscle FA composition, and potentially improve overall chicken health status, which would have implications for poultry nutrition.
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Copyright (c) 2025 Ayaan Faiz, Harish Kumar, Pratibha Sharma, Vundela Swathi, Bramhadev Pattanaik, Komal Patel (Author)
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