Fecha de publicación: 20/12/2024 Fuente: PubMed "meat" J Anim Physiol Anim Nutr (Berl). 2024 Dec 20. doi: 10.1111/jpn.14082. Online ahead of print.ABSTRACTThe presented study explored the promising alternatives of in ovo injection with Lactiplantibacillus plantarum (LP) and galactooligosaccharide (GOS) in the poultry industry. The study aimed to assess the effects of probiotic and prebiotic on various aspects of poultry production. The study involved 300 Ross broiler eggs, individually candled on Day 7 of embryonic development. The eggs were sorted into four groups: negative control (no injection), positive control (0.9% physiological saline injection), GOS 3.5 mg/egg and LP 1 × 106 CFU/egg. The groups used during the incubation period were the same for the animal trial; each pen/group had 25 chickens. At the end of the experiment, 8 chickens from each group were slaughtered for tissue sample collection and 12 chickens were slaughtered to determine slaughter yield, carcass and meat quality. All data were analysed by one-way ANOVA or repeated measured ANOVA except for the parameters that did not meet the assumption of normality, the Kruskal-Wallis test (Dunn's test) was used. Key findings revealed that hatchability remained unaffected across groups, indicating the safety of the in ovo injections. Both LP and GOS enhanced chick quality, as evidenced by improved body weight, Pasgar score and chick length. The in ovo administration of LP increased the body weight of the chickens during the first-week post-hatch (7 days of age) without impacting feed intake and feed conversion ratio in the later stages. The study demonstrated no adverse effects on meat quality due to the in ovo injection of LP and GOS. Additionally, a positive impact on caecal histomorphology was observed and early gut colonization of beneficial bacteria (Lactobacillus spp. and Bifidobacteria spp.) indicated potential benefits for intestinal health in broilers. In conclusion, the in ovo inoculation of 1 × 106 LP and 3.5 mg of GOS per egg increased the relative abundance of Lactobacillus spp. and Bifidobacterium spp. and showcased promising enhancements in chick quality without compromising growth performance, meat quality and caecal histomorphology. These findings suggest a positive outlook for these substances as a viable alternative for improving poultry health and productivity.PMID:39704044 | DOI:10.1111/jpn.14082