Effect of Broccoli Residues Fermented with Probiotics on the Growth Performance and Health Status of Broilers Challenged with Clostridium Perfringens

ABSTRACT This study aimed at investigating the effects of broccoli residues fermented with probiotics (BF) on the growth performance, immunity, and gut health in broilers challenged with Clostridium perfringens (C. perfringens). A total of 600 broilers (one day old) were randomly allotted into five treatments with six replicates of 20 birds each and were reared until 42 days of age. The treatments included a positive control (PC, fed a basal diet and reared on uncontaminated litter), a negative control (NC, birds reared on litter contaminated with C. perfringens and fed a basal diet), and NC plus BF at 25, 50 or 75 g/kg of diet. The BF contained yeast 3.1 × 107cfu/g, lactic acid bacteria 9.5 × 106cfu/g and Bacillus subtilis 3.5 × 106cfu/g. Birds in the NC group showed lower (p