Evaluation of Enzyme and Probiotic Supplemention in Diet Containing Different Levels of Energy on Growth Performance, Body Composition and net Energy Improvment in Broiler Chickens with Wheat-Soybean Meal Diet

Extended Abstract Introduction and Objective: The most important factor in adjusting poultry feed consumption is energy, which is correlated with feed cost. The net energy system is more accurate and useful for measuring the energy utilization of poultry. The presence of anti-nutritional compounds such as non-starch polysaccharides (NSPs) and phytate compounds in some poultry feed items has led manufacturers to use additives such as enzymes and probiotics to reduce the negative effects of these anti-nutrients. Supplementation enzymes and probiotics to wheat-soybean meal based diets with different energy levels improves growth performance, body composition and net energy efficiency in broilers. Material and Methods: This experiment was performed with 8 treatments and 5 replications and 400 Ross 308 broilers. Treatments including diets with and without multi-enzyme (500 g/t), with and without probiotics Lactofid (200 g/t) and two levels of metabolizable energy (2850 and 3100 kcal/kg) were performed in a completely randomized design. Results: Addition of enzymes and probiotics in diets containing 3100 kcal / kg of metabolizable energy increased feed intake and weight gain and improved feed conversion ratio (p<0.05). Addition of enzymes, probiotics and energy improvement and increases the dry matter and organic matter digestibility (p<0.05). Supplementation enzymes and probiotics in diet with 3100 kcal / kg of energy increases energy efficiency in the body of poultry and increase the efficiency of energy retention of protein and fat in the body (p<0.05). Conclusion: Addition of enzyme and probiotic to wheat-soybean based diets improved mean daily weight gain, feed conversion ratio, dry matter and organic matter digestibility and metabolizable energy. Addition of enzyme and probiotic at both levels of metabolizable energy improved energy retention in the form of protein and fat as well as net energy at the production level.