Modulation of Gut Microbiota, Intestinal Histology and Immune Function of Broilers Using Olive Cake as By-Product and Probiotic

Abstract

The primary goal of this experiment was to detect the influences of adding various olive cake (OC) quantities as byproducts and probiotics to broiler diets, as well as their effectiveness on the gut microbiota, intestinal histology, and immune functions of broilers. Three hundred and thirty-six chick male broilers (Ross 308) one-day old were grown for 42 days during 2022. From them, seven randomly generated experimental groups were formed, four replicates per each groups (12 chicks/replicate) as follows: a control group, group received OC 4%, 8%, and 12% replaced, and for three final groups received OC 4%, 8%, and 12% with 0.4 g/kg Iraqi probiotic. The experimental design had a complete randomized design. Gut microbiota, immune function and intestinal histology of broilers were studied. The result indicated at the level inclusion 4% of OC with 0.4g/kg of probiotic supplementation showed that Lactic Acid Bacteria (LAB) increased and Total Coliform Bacteria decreased in the caecum digesta. Also, supplementing of OC including or without probiotics significantly increased the length of villi in the jejunum in the treatment groups especially replacing 4% by olive cake with 0.4 g/kg of probiotics. Moreover, 4% OC 0.4 g/kg probiotic was added to the feed of broilers, increased significantly the size of follicles. In conclusion, OC and probiotic positively affected beneficial bacteria in the caecum and lengthen of histology of Villi in jejunum in broilers.