Effect of Neomycin and Erythromycin on Broiler Chicks’ Performance, Carcass Characteristics and Cecal Micro flora

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Date
2015-06-23
Authors
Lamia EL Hag, Babiker
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Publisher
UOFK
Abstract
The present study was conducted to determine the effect of graded levels of the antibiotics (neomycin and erythromycin) on general performance, carcass characteristics and cecum micro flora of broiler chicks. The basal diets were formulated to meet the requirements for protein and energy with graded levels (10, 20 and 30 ppm) of neomycin or erythromycin. Eighty four unsexed day old broiler chicks (Hybro strain) were randomly assigned to 7 experimental diets (12 bird/ diet) so that each diet was replicated 3 times of 4 birds each. The chicks were randomly accommodated into similar 21 experimental pens. Feed and water were provided ad libitum throughout the six weeks of experimental period. The measured parameters included feed intake, weight gain, feed conversion, internal organs, carcass cuts and cecum micro flora. The addition of neomycin in broiler diets had no effect on heart pad as a percentage of body weight of broiler chicks, but had a significant effect (P<0.05) on the percentage weight of liver and intestines to graded levels of neomycin. There were no significant (P<0.05) effect of neomycin levels on percentage cuts of carcass except fore - back, which was decreased by neomycin addition. In cecum micro flora counts (Colostridia + E. coli), the total numbers of Colostridia were reduced gradually with graded levels of neomycin, but E. coli count was reduced by neomycin addition. Results obtained indicated that the addition of erythromycin in broiler diets induced significantly (P<0.05) better birds’ performance compared to the control in body weight gain and feed intake, which were increased gradually with graded levels of erythromycin. However; 10ppm erythromycin addition and control group showed better feed conversion ratio than the other groups. There were no significant effects of erythromycin level on the percentage weight of heart and liver, but there was an increase of percentage weight of intestines as the levels of erythromycin increased. Dietary erythromycin levels had no influence (P<0.05) on the percentage cuts of carcass. Cecum Colostridia counts showed no significant difference between the control and levels of erythromycin groups. E. coli was inhibited completely when neomycin or erythromycin was added.
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Keywords
Erythromycin,Broiler ,Performance,Carcass Characteristics,Cecal Micro flora
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