Influence of levels of pro biotic and energy on mortality and economics of broilers in summer

Abstract

In a study, 480 day-old chicks of a commercial broiler strain were reared up to the age of 8 weeks on 2 600, 2 900 and 3 200 Kcal ME/kg diet, each with 0.00, 0.02, 0.03 and 0.04% probiotic (Lactobacillus sporogelles) in a 3 x 4 factorial experiment of completely randomized design. The addition of pro biotic decreased the mortality while progressive increase of ration energy increased the mortality. The economics of raising broilers was assessed by the cost of per kg live weight production. The least cost of production per kg live weight was observed in diet containing 0.02% probiotic and 2 600 Kcal ME per kg ration.