Effect of lactobacillus supplementation on physiological parameters in the digestive tract of chickens

In order to study the effect of different treated liquid lactobacilli of plants-derived type with high concentration of 107 cfu/ml on the the intestinal microflora, the activity of enzyme and the pH values in local broilers, a total of 3200 local broilers were randomly divided into 4 groups. GroupⅠ: basal diet ( neither antibiotics or lactobacillus contained) ; Group Ⅱ: basal diet plus 0.0125% flavomycin; Group Ⅲ: basal diet plus 1.5% lactobacillus preparation in drinking water; Group Ⅳ: basal diet plus 1.5% lactobacillus preparation firstly mixed in the feed and then fermented for 6 hours. The feeding experiment was conducted for 72 days, divided into three periods: 1～28 days, 29～56 days and 57～72 days. The results were showed that the fermented group could significantly improve the intestinal micro-ecological structure ,decrease the NH3 concentration and the pH values in caecum , increase the activity of amylase in duodenum and jejunum(P0.05). Among all the treated groups, the fermented group performed the best. Among three growing periods, the period of 0～28 days is the most responsive while the period of 29～56 days is second and the period of 57～72 days is the least.