جستجوی مقالات مرتبط با کلیدواژه « پری بیوتیک » در نشریات گروه « کشاورزی »

Fish transportation and catching is a common activity in aquaculture that induces stress and immunosuppression. The aim of this study was to investigate the effects of using Sanyar prebiotic (powder and liquid) in biofloc environment on metabolic activity, stress indices, and hematological of common carp (Cyprinus carpio) under catching and transporting stress. Diets containing prebiotic (0.1 and 0.2 g powder; FP1 and FP2) and (1 and 2 ml liquid, FL1 and FL2) and control group without additive (FC) in biofloc system and the control group without additive with clean water (C) were fed to common carp for 60 days. At the end of the rearing period, to simulate catching stress, the fish were followed in the tanks with hand fishing nets for 10 minutes. For stress caused by long transportation with a stocking density of 1 kg (6 treatments and each with 3 replications), plastic bags (20 liters of water and 20 liters of oxygen) were used for 12 hours. After applying stress, blood sampling was done separately from the fish in two groups (catching and transportation). Metabolic activities (hepatic enzymes, urea, and creatinine), Red blood cells, hemoglobin, and hematocrit had a significant decrease in prebiotic treatments under stress. Cortisol concentration in the FC treatment (catch) and in the control treatment (transportation) significantly increased compared to other experimental treatments. In general, the results showed that using Sanyar commercial prebiotics in the biofloc environment reduces the stressful effects of catching and transportation for common carp.

Dairy products such as yogurt are considered as one of the most popular foods in the world. Beside the probiotics, functional ingredients such as prebiotics are also used in various products. One of the functional ingredients is propolis which has antioxidant, anti-inflammatory, anti-bacterial, anti-fungal, anti-viral and anti-tumor properties, and in addition to this properties it can be a prebiotic which can have beneficial effects on the human digestive system. This study was conducted to investigate the effect of propolis extract on the physicochemical, sensory and microbial characteristics of synbiotic yogurt inoculated with Lactobacillus casei. This study was conducted in five treatments (control (A), 1% (B), 2% (C), 3% (D), 4% (E)) and three replications. Physical and chemical properties such as antioxidant activity and total polyphenol, acidity and pH, syneresis, texture (hardness, stickiness, springiness and chewiness), probiotics survival as well as sensory properties (taste, odor, texture, color and general acceptance) of yogurt samples in days 1, 7, 14 and 21 were measured. According to the results of the sensory evaluation team, the highest level of favorability was related to the control treatment. The lowest pH value in the control sample was 1% and showed a significant difference with the 2%, 3% and 4% treatments. The highest level of acidity was related to the 4% treatment and also on the 21st day compared to the seventh day, the highest level of acidity was observed in the 4% treatment. The results of the survival of L. casei on different days showed that the effect of time and propolis percentage on the survival of probiotic bacterium was significant. The highest number of L. casei was observed in 4% treatment. It can be concluded that propolis can be used as a prebiotic in yogurt, which can improve the functional and textural properties of yogurt.

In recent years, consumers in addition to considering the nutritional characteristics that are normally a desired food, also pay special attention to the health characteristics of the product. In this study, the effect of 5 variables including inulin, storage time, type of fruit (apple, cherry), type of microbe (Lactobacillus acidophilus and Lactobacillus casei) and type of coating (encapsulated and free) on the quality control of total count were discussed. Analysis of variance of data at 5% level showed that in all graphs, independent variables had significant effects (p) on the dependent variable in this study. The results showed that by considering inulin, the amount of microorganisms increases and in the presence or absence of fruit type, there are no significant changes in the overall count, but fruit type can affect the number of microorganisms. The number of Lactobacillus acidophilus was observed in the environment more than Lactobacillus casei. By considering the type of fruit and increasing the fermentation time, we have a decrease in microorganisms, which is related to the pH of the environment of these fruits. With increasing storage time and considering encapsulation in the early stages, it is less than non-encapsulated microorganisms and the difference between them is significant. Considering the type of fruit, the total count in Lactobacillus casei is more than Lactobacillus acidophilus because in the early stages, the growth of Lactobacillus casei, which has a more balanced pH growth than acidophilus, decreases over time as the pH decreases.

Synbiotic foods refers to food ingredients or dietary supplements includes ‎probiotics and prebiotics in a form of synergism; therefore, synbiotics are mixtures of probiotics ‎and prebiotics that beneficially affect the host by improving the survival and implantation of ‎live microbial dietary supplements in the gastrointestinal tract, by selectively stimulating the ‎growth and/or by activating the metabolism of one or a limited number of health-promoting ‎bacteria, thus improving host welfare (Kelly et al., 2008). Prebiotic compounds are substrates ‎that are not metabolized by host enzymes, but by its microbiota, which provide many health ‎benefits related to the gastrointestinal tract, cardiac metabolism, mental and bone health. Among ‎these are the xilooligosaccharides (XOS), which are emerging prebiotics derived from ‎arabinoxylans, polysaccharides present in cereals such as wheat bran, oats bran, buckwheat ‎bran, rice bran, barley bran (Suman and‏ ‏Sreeja, 2019). These compounds are promising bioactive ‎ingredients for the development of new functional ingredients/ products for food and feed ‎industries. As described by previous studies, prebiotics are non-digestible food compounds ‎stimulate the growth and metabolic activity of probiotic bacteria, in food and in the body and ‎exert positive effects on the survival and activity of probiotic bacteria as well as the health of ‎the consumer (Wilson & Whelan, 2017). The use of cereal bran as agroindustrial waste ‎represents a great sustainable way to minimize the impact caused by its accumulation in the ‎environment, as well as explore its beneficial health properties.Considering the important role of ‎prebiotics in the functionality of the probiotic bacteria and the availability of valuable prebiotic ‎sources in agricultural waste such as cereal bran, the purpose of this study was to investigate the ‎effect of oat, rice, and barley bran on the proliferation and activity of probiotic bacteria, ‎Lactobacillus casei and Bifidobacterium bifidum in milk.

In this study, ‎barley (Hordeum vulgare L.) Iranian Nusrat variety, oat (Avena sativa) and rice (Oryza sativa) ‎Iranian Khazar variety (under genetic modification) were prepared from the institute of plant ‎breeding research. Barley, oats, and rice seeds were cleaned, brushed, and then milled using a ‎laboratory mill to obtain white flour, fine bran particles, and coarse bran particles. Then, these ‎three components were separated into coarse bran particles, fine bran particles and white flour ‎using a set of sieves with different meshes. Fine bran particles were used for the experiments. ‎To carry out the fermentation process, the inoculation volume of 10 ml (cell population 1012 ‎cfu/ml) of each bacterial culture was mixed with 90 ml of high-fat milk at room temperature. ‎Then, different percentages of oat, rice, and barley bran powder (2.5, 5 and 7% w/w) were ‎added to the milk medium. Control samples were prepared according to a similar method ‎without using bran. All the prepared samples were placed in an incubator at a temperature of 37 ‎degrees Celsius and the pH was measured at one-hour intervals and fermentation was stopped ‎when the pH reached 4.6. After primary fermentation, all the samples were kept at 4 ºC and the ‎cell survival rate, pH, acidity, amount of vitamins B1, B2, B5, B6, B12 and inulin were ‎determined after 1, 7, 14, 21, and 28 days of storage. All tests were performed in three ‎repetitions and the data obtained in the study were presented as mean ± standard deviation. Data ‎analysis was performed using two-way analysis of variance (ANOVA) and Tukey HSD ‎supplementary test (for pairwise comparisons).

The highest survival rate ‎of Lactobacillus casei and Bifidobacterium bifidum was observed in the samples containing ‎‎7.5% oat bran, rice and barley during the entire storage period in the refrigerator, and ‎Lactobacillus casei had a higher potential for survival than Bifidobacterium bifidum. Barley bran ‎showed more prebiotic activity in stimulating the growth and survival of studied probiotic ‎bacteria, followed by barley bran and rice bran. The highest value titratable acidity was obtained ‎in the samples treated with 5 and 7.5% of the brans, which contained higher bacterial ‎populations than the control and other samples. The content of group B vitamins was ‎significantly higher in the samples containing rice bran, followed by the samples containing ‎barley and oat bran. The amount of inulin showed the highest amount in the treatments ‎containing barley bran and barley bran during the entire storage period. According to the results ‎of this study, the synbiotic milk medium containing Lactobacillus casei and Bifidobacterium ‎bifidum and rice, barley, and oat bran has a positive prebiotic effect on the metabolic activity ‎and survival of the examined probiotic bacteria during the 28-day storage period in the ‎refrigerator compared to the control samples and has caused an increase in the rate of bacteria ‎reproduction, a rapid decrease in pH‏ ‏and an increase in acidity. The content of vitamins B1 and ‎B2 increased more than 2 times, and the amount of vitamin B5 increased by about 1.5 times, ‎and a slight increase in the amount of vitamins B6 and B12 was observed.

‎According to the results of this study, rice, barley, and oats bran have prebiotic activity and ‎stimulate the growth of probiotic bacteria.‎

Inroduction: Rice is one of the main food crops consumed by a huge global population. The by-‎products of rice after milling are germs, broken rice, and bran. Bran is the most favorable by-‎products of rice and wheat. Rice bran is a source of fiber with the balance level of soluble and ‎insoluble dietary fiber, high amount of minerals, and vitamin. Rice bran is rich in nutrients such ‎as protein (15%), fat (20%), and fiber (10%). It also provides a rich source of vitamins and ‎minerals such as thiamin, niacin, aluminum, chlorine, iron, magnesium, phosphorus, potassium, ‎and sodium. Also rice bran has some antioxidants such as ferrulic acid, tocopherol, oryzanol, ‎and tocotrienol. It contains lysine nearly 4 times higher than rice due to having the out layer of ‎rice. On the other hand, the use of probiotic foods, especially probiotic dairy products, in the ‎consumers community is much preferred rather than probiotic pharmaceutical products, ‎therefore, the development of probiotic food products seems necessary. The aim of ‎this study was to produce a probiotic fermented dairy beverage containing Bifidobacterium ‎bifidum, Lactobacillus casei, and rice bran extract. Rice bran was obtained from a ‎rice milling complex in Amol and sterilized in an autoclave at 160°C for 1 hour. Then, 100 ‎grams of bran was mixed with acetate buffer solution with pH equal to 5, 200 ml of distilled ‎water along with 5% (weight/volume) of phytase enzyme and heated at 37 degrees Celsius for ‎‎60 minutes. The liquid phase was separated from the solid phase by filter paper and the bran ‎extract was separated by a centrifuge (6000 g, 15 minutes). Formulation of dairy drink ‎containing rice bran extract was prepared using the following components: 50% (v/v) skim milk ‎containing 5% (w/v) sucrose and 0.5% (w/v) pectin with low methoxylation degree, 20 % (v/v) ‎of cheese juice and 30% (v/v) of rice bran extract. In formula A, the bacterial culture only ‎contains starter cultures (Streptococcus thermophilus and Lactococcus lactis, 0.01% by ‎volume/volume), and in formulas B and C, it includes probiotic culture (Lactobacillus casei or ‎Bifidobacterium bifidum, 0.01% by volume/volume and The final population was 7 logcfu/ml). ‎The control sample was prepared without adding rice bran extract. After preparing the base ‎formulation and before adding the bacterial culture, the thermal process was performed at 90°C ‎for 5 minutes and cooling to 42°C. The starter culture was added and mixed, cooled to 37°C, ‎and then probiotic bacteria were added. The formulation was kept in a greenhouse at 37°C for 3-‎‎4 hours until the pH reached 4.5. In the next step, homogenization was done with a homemade ‎stirrer to break the clots. Drinks were stored in 250 ml glass bottles with lids at refrigerator ‎temperature (4±0.5 °C) for 21 days and tested at 7-day intervals.Survival of probiotic bacteria, ‎chemical and physical properties, the content of phenolic compounds (TPC), antiradical activity, ‎and sensory properties were evaluated. The results showed that incorporating rice bran ‎extract in a dairy beverage containing probiotics increases the activity of bacteria to produce ‎acid and reduce pH. The activity of Bifidobacterium bifidum in acid production was higher than ‎that of Lactobacillus casei, and samples containing rice bran extract and Bifidobacterium ‎bifidum have lower pH and higher titratable acidity. The samples containing Bifidobacterium ‎bifidum showed lower total solids and viscosity than the samples containing Lactobacillus casei, ‎which indicates higher activity in the production of enzymes that decompose substrates in the ‎culture medium. TPC and free radical scavenging potential in probiotic beverages increased ‎during the storage period and its level was higher in the beverage containing Bifidobacterium ‎bifidum (74% radical scavenging) than the samples containing Lactobacillus casei (70% radical ‎scavenging). The addition of rice bran extract to the milk based medium improved the survival ‎of both probiotic bacteria by more than 20% due to the prebiotic activity of the extract. The ‎physical stability of the samples was checked using the precipitation formation technique ‎‎(coagulation technique). No significant difference was observed between the control samples ‎containing Bifidobacterium bifidum and Lactobacillus casei, but the amount of sediment formed ‎in the samples containing rice bran extract was slightly higher than the control samples .The ‎amount of precipitation increased slightly with increasing storage time, which could be due to ‎the presence of suspended bran particles in the product, despite the two-stage filtration of the ‎extract. Therefore, in order to solve the phenomenon of phase separation between the soluble ‎component and the insoluble component, stabilize the product and stabilize the colloidal ‎systems, an emulsifier or stabilizer such as carboxymethyl cellulose should be used.‎‏ ‏‎ ‎ The results of this study showed that rice bran (agricultural waste) extract acts as a ‎prebiotic in the presence of probiotic bacteria‏ ‏‎ (symbiotic and synergistic effects are observed), ‎and this synbiotic product has a high potential to be presented to the consumer market as a ‎functional food due to its significant content of phenolic compounds, antioxidant activity and ‎high survival and activity of probiotics.‎

Effect of different sources of probiotic and prebiotic on growth performance, carcass characteristics, intestinal microflora, and blood metabolites using 720 Ross 308 commercial male broiler chickens in a 3×3 factorial experiment with three levels of probiotic (without probiotic, probiotic type I and type 2) and three levels of prebiotic (without prebiotic, prebiotic type 1 and type II), in a completely randomized design with nine experimental groups (four replications and 20 birds were studied in each replication. Birds that were fed with diets containing type 2 probiotics had a lower conversion factor (P<0.05). Diets containing prebiotic type 1 as well as diets containing probiotic type II and diets containing probiotic type II and two prebiotics under test reduced serum cholesterol and LDL concentrations (P < 0.05). The effect of the experimental treatments on carcass fat was not significant, but the birds fed diets containing prebiotic type 1 had less abdominal fat (P<0.05). At 21 days old, the population of E. coli in the ileum and ceca of birds that received probiotics, prebiotics, and their combinations decreased (P < 0.05). At 38 days of age, feeding the birds with probiotics and prebiotics and a combination of them reduced the population of E. coli in the ceca and increased lactobacillus in the ileum (P < 0.05). The results of this experiment showed that probiotics or prebiotics assayed in this study have positive effects on the increase of beneficial intestinal bacteria (Acid lactic bacteria), blood biochemical traits, and FCR in broiler chickens.

During last decades, consumer awareness in importance of healthy intake has led their tendency towards the potential health benefits of particular foods and food ingredients. These conditions resulted in development of functional foods. In the current research, the effect of different concentrations of demineralized ultrafiltrated whey powder (DUWP) at levels of 0, 1 and 2% (W/V) and lactulose at levels of 0 and 1% (W/V) on symbiotic ultrafiltrated cheese were evaluated as a functional food. The color values, total acceptability and survival ability of Bifidobacterium bifidium during 60 days of storage at 4 °C were studied. Results showed that as the amount of lactulose and DUWP powders increased, the number of probiotics enhanced meaningfully, while the number of probiotic bacteria deceased with passing the storage time (p<0.001). However, the count of probiotic bacteria in samples containing lactulose and 1 or 2% DUWP at the end of 60 days of storage time were in the standard range of probiotic foods (>107 Log cfu/g). The colorimetric results showed that as the amount of DUWP and the storage time increased, the lightness (L*) decreased significantly (p<0.001); but addition of both powders had no significant effect on a* and b* values. Based on the obtained results, the synbiotic cheese containing 1% DUWP and 1% lactulose powder as compare to control sample had a higher count of probiotic bacteria. Meanwhile, no differences in color quality and total acceptability were found between these two samples. Therefore, this synbiotic ultrafiltrated cheese was determined as the best functional cheese sample.

High stocking density is known as a source of chronic stress, which has an adverse effect on the performance of laying hens. So, the aim of this study was to investigate the effect of different levels of autolyzed yeast on performance and egg quality traits of laying hens reared under high stocking density. This experiment was done using 2 levels of density (2 and 4 birds per cage with dimensions of 38×38 cm) and 4 levels of autolyzed yeast (0, 0.2, 0.4 and 0.6 percentage) with 192 laying hens Hy-line W-80 (35 weeks old) in a completely randomized design with factorial arrangement of 4×2 with 8 replicates. The results of the experiment showed that high stock density decreased the viability and reduced the feather score of birds, but autolyzed yeast increased the viability of birds in high stock density (P≤0.05). Dietary supplementation of autolyzed yeast was not affected feed intake (P≥0.05), but increased egg production and decreased feed conversion ratio (P≤0.05). The increase in egg weight showed a tendency to be significant (P=0.07). Dietary supplementation of autolyzed yeast decreased pH of excreta in laying hens (P≤0.05). Also, autolyzed yeast increased the primary and secondary antibody titer against sheep red blood cell at the 43 and 44 weeks old (P≤0.05). The results of this experiment showed that the supplementation of autolyzed yeast to the diet improved performance and the humoral immune system of laying hens reared at high stock density.

Resistant starches are classified in the category of indigestible starches and are introduced as a prebiotic product, which has lower calories and is cheaper compared to other dietary fibers. Therefore, the purpose of this research is to use type III resistant starch produced by thermal method at levels of 0, 5, 10, 15, 20, 25 and 30% in a completely random design as a substitute for wheat flour in biscuit, doughnut and cookie formulation. The results showed that by replacing wheat flour with resistant starch in the formulation more than 20%, the moisture content and water activity of the final product increased and decreased respectively. The specific volume and porosity of the doughnut were stable up to the level of 15% of resistant starch and then decreased. Also, the sample containing 15% resistant starch had the lowest amount of firmness in all the products. On the other hand, with the replacement of resistant starch in the formulation of the examined products on levels of 15% and above, the amount of L* value increased and the a* and b* values were decreased. The panelists also introduced the sample containing 15% resistant starch as the best sample. Therefore, it can be said that by replacing 15% of wheat flour with resistant starch, in addition to maintaining the physicochemical, textural and sensory characteristics of the final product, it is possible to enrich these snacks and the consumer can benefit from the benefits of using prebiotic products.

In line with the growth of the aquaculture industry, the reproduction and cultivation of ornamental fish has developed significantly due to its high economic importance. One of the most important challenges in the aquaculture industry is the improvement of formulated diets to improve the growth efficiency, nutrition and immunity of fish. In recent years, many efforts have been made in connection with nutritional strategies and optimization of feed compositions in different fish species. The use of microbial feed additives (probiotic, prebiotic and synbiotic) through different mechanisms can lead to increased growth, survival, immunity, improvement of reproductive functions and maintenance of water quality in breeding environments. Therefore, according to the successful results of using microbial feed additives in different species of fishes, the use of these additives is considered as an important strategy for better production of aquatic products in breeding systems and helps the sustainable development of the aquaculture industry.

This study focused on the physicochemical (pH, acidity, apparent viscosity, color) and sensory properties of low-fat cream (10, 15, and 20% fat content) containing inulin as compared to control sample (30% fat content). chicory (Cichorium intybus L.), artichoke (Jerusalem L. Artichoke), and burdock (Arctium lappa L.) inulin at the concentration of 1.5, 2, and 3% w/w was used as a fat substitute. The results showed that the storage time, type, and concentration of inulin had a significant effect on the pH and acidity of the cream (P < 0.05). Maximum acidity was obtained when chicory inulin was used. at a concentration of 3% artichoke or burdock inulin as well as more than 1.5% of chicory inulin, the pH and acidity of the cream were beyond the acceptable threshold. Over time, the viscosity of the control samples significantly decreases, but the viscosity of the inulin-containing samples was more stable. The sample fortified with 1.5% chicory inulin had the highest viscosity (P < 0.05). The highest total color difference (ΔE) value was recorded for the cream containing chicory inulin. The color stability of the sample containing inulin was higher than the control sample. Although, the produced samples achieved the required scores in sensory parameters, the difference between the samples containing artichoke or burdock inulin and control one (30 % fat) was not significant at the 5% level. Overall, the use of artichoke or burdock inulin in the concentration of 2 % w/w showed a good potential as a prebiotic fat replacer for developing creams with low-fat (15%).

The growth of consumers' attention to the role of nutrition in health and well-being is the first driving force for the production of functional foods. In recent years, the tendency to produce and consume fortified foods has been increasing worldwide. Milk and dairy products are an important group of functional foods. Its protein, calcium, phosphorus, iron, riboflavin, and vitamins A and B12 play important roles in the human diet. Flavored dairy drinks are a major part of dairy products. Although they are considerably consumed, especially their probiotic and prebiotic types, they have a lower sales share compared to yogurt and milk. The purpose of this research was to produce a cantaloupe prebiotic dairy drink dessert. For this purpose, the formulation of this drink was examined in four treatments.

First, the dry ingredients of the formulation, including cantaloupe essential oil (0.02%), sugar (2.5%), modified corn starch (2.5%), and inulin (5%), were mixed in 100 ml of milk. After the heating and cooling processes, the cantaloupe prebiotic dairy drink dessert was produced (control sample = T0). In order to prepare the treatments, 2% Spirulina platensis for the first treatment (T1), 2% Moringa oleifera for the second treatment (T2), and a combination of 1% Spirulina platensis and 1% Moringa oleifera for the third treatment (T3) were used. The protein content was measured by the Kjeldahl method; the color by a colorimeter; the pH by a pH-meter; brix by a refractometer; and the antioxidant activity by the DPPH method. The calcium content was quantified by titration with EDTA; potassium content by a flame photometer; iron content by a spectrophotometer; and viscosity by a viscometer. The sensory properties were assessed by 10 panelists using the five-point hedonic method. The tests were examined for all the treatments on the 1st and 8th days of storage.

The results showed that T2 had the highest amounts of calcium, potassium, iron, ash, viscosity, and antioxidant activity, which had a statistically significant difference with the other treatments (p<0.05). According to the results of sensory evaluation, T2 received significantly higher scores in terms of mouthfeel, appearance, color, taste, consistency, and overall acceptance, compared to the other treatments (p<0.05).

The results showed that the best treatment in terms of nutritional value, sensory properties, and physicochemical properties, was the treatment containing 2% Moringa oleifera. Further studies are suggested for using this nutritive plant in the formulation of other food products.

In this study, the effect of sugar beet fiber on the survival of Bifidobacterium bifidum and the physicochemical and sensory properties of fruit yogurt containing kamquat during storage at 4±1°C was investigated using the response surface methodology (RSM). The amount of sugar beet fiber was in the range of zero to 3%, and storage time was 1 to 21 days. The results of statistical analysis of the data showed that with increasing the amount of fiber and the storage time, the number of Bifidobacterium bifidum increased significantly (P<0.05). With increasing the amount of fiber, the moisture, syneresis, and L* and b* indices decreased, and the a* index increased significantly (P<0.05). During the storage time, the L* and a* indices increased and decreased significantly, respectively (P<0.05). The amount of acidity also increased during the storage period (P<0.05). The results of sensory evaluation showed that with increasing the amount of fiber, color and flavor scores decreased significantly, and during storage time, texture scores increased significantly. Finally, the amount of 2.5% sugar beet fiber was determined as optimal conditions for the production of probiotic fruit yogurt containing kumquat during its 21-day storage time.

 Before weaning, dairy calves are susceptible to many pathogens and nutritional problems. For several years antibiotics have been used to overcome these problems also to obtain economic benefits in terms of improved calves performance and reduced medication costs. However, the use of antibiotics in animal husbandry is in question because of antibiotic resistance of microorganisms. In an effort to replace antibiotics from animal feeds, many additives have been proposed. Probiotic, prebiotics and Organic and inorganic mineral salts are examples of these additives. Prebiotics are non-digestible carbohydrates which are not metabolized in the small intestine and fermented in large intestine. Mannan oligosaccharides and β-glucan are prebiotics which derived from saccharomyeces cereviciae cell wall and are able to block fimbriae of patho genic bacteria, and thus prevent their adhesion to the mucous epithelium. The administration of prebiotic to calves can decrease coliform population of large intestine and colon of calves. More recently, prebiotics have been shown to have immune-enhancing characteristics Also, Copper is a microelement that is present in many important processes in the body and plays a vital role. Copper deficiency in some parts of the world is a major problem in ruminants. For this reason, dietary supplements are commonly used to regulate the diet of calf to compensate for copper deficiency. Therefore, the purpose of this study was to investigate the effects of copper nanoxide and prebiotics on blood cell count and growth performance in Holstein suckling calves.

Twenty-eight Holstein calves with an average age of 1 to 8 days and an average weight of 39±1 kg were used in a factorial experiment as a completely randomized design with 4 treatments and 7 replications. Experimental treatments include: 1) Basal diet without additives, 2) Basic diet with 4 gr of prebiotic per day, 3) Basic diet with 15 ppm nanoparticles of copper per day, 4) Basic diet + 4 gr of prebiotic + 15 ppm nanoparticles of copper per day. The diet containing feed and milk was given two times a day i.e. in the morning (8:00 am) and evening (18:00 pm). Water was offered adlibitum. Whole blood samples were collected from jugular veins on d 60, approximately 3 h after the morning feeding. Samples were sent to the laboratory under refrigeration (4°C) till analyzed for WBC count, neutrophil, lymphocyte and monocyte concentration.Results and Discussion The results showed that the copper nanoxide, prebiotics and the interaction of copper nanoxide and prebiotics could not affect the final weight of suckling calves. The results showed that feed intake, daily weight gain and feed conversion ratio of suckling calves were not significantly affected by supplementation of prebiotic and copper nanoxide in the diet during the first, second month and experimental period. Also, Body length, Wither height and Heart girth of Holstein suckling calves were not affected by copper nanoparticles and prebiotics supplementation. Prebiotic, copper nanoxide and their interaction had no significant effect on white blood cells, red blood cells, hemoglobin and hematocrit. In contrast, copper nanoxide and prebiotics significantly increased the neutrophil percentage (P <0.05).

has shown that probiotic consumption had no significant effect on functional parameters of Baluch sheep including final weight, daily gain, feed intake and dietary intake. However the result of the other study suggests that prebiotic can be supplemented to the calves for better performance. In contrary to the results of the present study, other researchers have indicated that copper nanoparticles could improve growth performance and modulate intestinal microflora and intestinalmucosal morphology in weaned piglets. In the study addition of pro- prebiotic and symbiotic to the whole milk of dairy female calves increased average daily gain but dry matter intake and blood parameters related to immune system and cell-mediated immune response were not affected. However, when a combination of probiotic and prebiotic added to the milk a better improvement in average daily gain was observed. A study reported that haematological traits (WBC count, neutrophil, monocyte, lymphocyte and hemoglobin) were unaffected by prebiotic and synbiotic in weaned pigs. However, the other study showed that immune parameters such as lymphocytes, leukocyte and neutrophils tended to increase in supplementation of symbiotic.

In general, results of this experiment indicated that using prebiotics and copper nanoxide did not improve growth performance and blood cell count except neutrophil percentage.

The inclusion of prebiotics in layer hen diets can act as a growth-promoting antibiotic replacer and have beneficial effects on egg production and egg quality. This study aimed to investigate the effects of liquid prebiotic on the post-molt laying performance, egg quality at different storage temperatures and times, immune system function, and blood biochemical parameters of laying hens.

A total of 144 White Leghorn Hy-Line W-36 laying hens at 83 wk of age were randomly assigned to 6 dietary treatments, 4 replicates, and 6 birds per each for 6 weeks in a complete randomized design experiment. Experimental diets were: 1- A corn-soybean meal-based diet without adding liquid prebiotic as a control, 2 to 5- Supplementing basal diets with 0.5, 1, 1.5, 2 ml of liquid prebiotic per Kg of diet, 6- basal diet with adding 500 mg of oxytetracycline as an antibiotic per kg of diet. Laying performance including egg production, egg weight, egg mass were recorded daily, and feed intake and feed conversion ratio were calculated weekly. In order to evaluate the egg quality traits at various storage temperatures (refrigerator temperature (4ºC) and room temperature (25ºC) and storage periods (0, 7, 14 days), two eggs were randomly selected from each replicate in the 2th, 4th and 6th weeks of the experiment and the egg quality traits were measured. To evaluate the effects of liquid prebiotic supplementation on humoral immunity, antibody production against sheep red blood cells (SRBC) was used. The data were subjected to statistical analysis using a completely randomized design by SAS 9.1 software (SAS, 2004). The egg quality traits data were subjected to analysis of variance in a completely randomized design as a 6×3×2 factorial arrangements (6 levels of liquid prebiotic and antibiotic supplementations, 2 different storage temperatures and 3 storage periods).

The results showed that by increasing the prebiotic supplementation, the daily egg production (p=0.0057) and egg mass (p=0.0013) were linearly increased, and feed conversion ratio (p=0.0016) were linearly decreased. The effect of adding liquid prebiotic on egg quality traits including egg shape index, shell percentage, and shell thickness was not significant (p>0.05), but the effect of storage period on egg shape index and the effect of storage temperature on shell thickness and egg shape index was significant (p<0.05). Supplementation of diets with liquid prebiotic was significantly influenced the cholesterol, glucose, calcium, and aspartate aminotransferase (AST) concentrations of laying hens (p<0.05). The total antibody titer (IgT) against SRBC was increased by increasing supplemental prebiotic.

In conclusion, supplementation of 2 ml/kg liquid prebiotic in the diet of layer hens at post-molt period can act as an alternative to antibiotic growth promoters, thus the laying performance was enhanced, and by augmentation of production the specific immunoglobulins, the immune status was improved.

Spirulina platensis (SP) is a filamentous blue-green microalgae (cyanobacteria) generally regarded as prebiotic and source of high quality protein, minerals, essential fatty acids, essential amino acids, pigments and phenolic acids. Many studies have shown that Spirulina has antioxidant, immunomodulatory, anti-inflammatory, antiviral, and antimicrobial activity in various experimental animals. Several studies have demonstrated the growth-promoting effects of spirulina platensis on broiler chickens. Jamil et al., (2015) showed that feeding 0.2, 0.4, or 0.8 percent spirulina increased weight gain and linearly decreased feed conversion ratio (FCR) of broiler chickens. Similar results were reported by Shanmugapriya et al., (2015). They reported that feeding 1% of spirulina platensis to broiler chicks caused to improve growth performance. As well as growth performances, treatment with S. platensis was reported to increase the carcass percentage and ready-to-cook yields of broiler chicks in the studies of Raju et al. (2004), Kaoud (2012) and Holman & Malau-Aduli (2013). The cecum plays an important role in preventing colonization of pathogens and detoxifying harmful substances (Jorgensen et al., 1996), therefore may play an important role in improving nutrients absorption and better performance. A previous study in broiler chickens also concluded that intestinal microbial-including cecum is highly associated with the production performance of broiler chickens (Jeong and Kim, 2014). Park et al., (2018) indicated that broiler chickens fed a Spirulina supplemented diet led to higher cecal Lactobacillus concentration, but had no effect on the number of coliform bacteria. Some other studies suggest that microalgae have potential antibacterial, antiviral, and antifungal activities. de Mule et al., (1996) observed that methanolic and aqueous extracts of Spirulina inhibited the growth of Candida albicans whereas Lactococcus lactis was promoted by the extract, with growth increasing from 7.5 to 14.7%.

Three hundred one-day- old male Ross 308 broiler chicks were assigned to 5 dietary treatments with 6 replicates and 10 birds each in a completely randomized design. Dried Spirulina Platensis (SP) powder provided from Pars Jolbak Co. in Shiraz, Iran and after chemical analysis was used in diets. All experimental diets were corn soybean based and formulated to reach ROSS 308 broiler chicken requirements. Dietary treatments were 0 (control), 0.25, 0.5,0.75 and 1 % Spirulina Platensis (SP). All diets were isocaloric and isonitrogenous and were fed to birds during 6 weeks. The average daily feed intake (FI) and weight gain (WG) were measured for each group and feed conversion ratio was calculated. Daily mortality was weighed, recorded and used to correct the feed conversion ratio. Daily FI was determined from the difference between supplied and residual feed in each pen and was adjusted for mortality. At the end of the experiment, two birds per each replicate (similar to cage average weight) were selected. The birds were killed by cervical dislocation. Breast, thigh, pancreas, abdominal fat and liver were removed, weighed and expressed as a percentage of live weight at 42 d of age. At the end of experiment, cecal samples collected from each bird. One gram of cecal sample from viable counts of bacteria in the cecal samples were conducted by plating serial 10-fold dilutions onto Lactobacilli MRS agar plates and MacConkey agar plates to isolate Lactobacillus spp. and coliform bacteria, respectively. The lactobacilli agar plates were then incubated for 24-72 h at 37◦C under anaerobic conditions. After the incubation periods, colonies of the respective bacteria were counted and expressed as the logarithm of colony-forming units per gram (log10 CFU/g). All data analyzed by ANOVA using the GLM procedure described by the SAS Institute (2009). Tukey test was used to determine the significant differences between the treatment means.

The results showed that feed intake of birds was not influenced by SP supplementation during the whole period, but weight gain of birds fed diets containing 1 % SP, was increased (P<0.05) and feed conversion ratio was decreased significantly (P<0.05) as compared as control birds. Similar to our results, Park et al., (2018) showed that up to 1% SP in broiler diets, did not affect the feed consumption of broiler chickens. They showed that increasing dietary SP from 0 to 1 %, caused to increase in weight gain during total period. Shanmugapriya et al., (2015) reported that feeding 1% of spirulina platensis to broiler chicks caused to improve growth performance.The mechanism of action of Spirulina has not been clearly established, but previous studies have reported that dietary supplementation of Spirulina has positive effects on growth performance in poultry. Carcass yield and breast relative weight in chickens fed more than 0.5 % SP were significantly increased (P<0.05), but abdominal fat, liver and thigh relative weight were not affected. Similar to our results, increase in carcass percentage and ready-to-cook yields of broiler chicks were reported in the studies of Raju et al. (2004), Kaoud (2012) and Holman & Malau-Aduli (2013). In present study, the chickens fed more than 0.5% SP had lower cecal E.Coli concentration and nonsignificant increase in Lactobacillus concentration. Similarly, Park et al., (2018) indicated that broiler chickens fed a Spirulina supplemented diet led to higher cecal Lactobacillus concentration. Regard to previous study which concluded that intestinal microbial-including cecum is highly associated with the production performance of broiler chickens (Jeong and Kim, 2014), therefore in our study, the better performance of chickens fed higher than 0.5% SP may be associated with decrease in cecal E.Coli Concentration.Conclusion It is concluded that dietary supplementation of broiler diets with 1% Spirulina platensis, could improve the growth performance, carcass yield and cecal microbial population of broiler chickens at 42 day of age.Keywords: Prebiotic, Feed Conversion ratio, Carcass yield, Escherichia coli, Algae

In recent years, consumers, in addition to considering the nutritional characteristics that are normally a desired food, also pay special attention to the health characteristics of the product. Today, probiotic juices have not received much attention in the industry and have little research history. Therefore, choosing apple and cherry juices as a high pH range can be a model for other juices.

In this study, the effect of 5 variables including fruit type (apple, cherry), inulin, type of probiotic microorganisms (Lactobacillus acidophilus and Lactobacillus casei) and probiotic addition method (encapsulated and free) and storage time (1, 7, 14 and 21 days) were investigated). Some physicochemical properties of juices (turbidity, viscosity, total sugar and vitamin C) were studied. The D-Optimal response surface methodology with incomplete factorial was used to design the experiment and its analysis was performed with SAS 4.5 software.

Analysis of variance at 5% level of significance showed that except for turbidity, other independent variables had significant effects (p < 0.05) on dependent variables in this study. In the microorganisms of cherry encapsulation, the amount of turbidity is constant (approximately 4) and in free cells this amount is reduced (1.5). In apple fruit, the amount of turbidity is constant in encapsulated and free (2.8). The viscosity results showed that apple juice has a minimum viscosity (1.25) and cherry juice has a high viscosity (1.32), which depends on the type of fruit composition and its formulation. Also, the results of total sugar showed that apples have the highest percentage of sugar (10.2) and cherries have the lowest percentage of sugar (4.1). Within a month, these values were higher in the encapsulation than in the free, which was due to less fermentation by microbes. The vitamin C chart shows that apples had the lowest amount (4%) and cherries had the highest amount (18%). Encapsulated and free microbes had little effect on vitamin C.

The results of this study showed that synbiotic juice can be introduced to the market as a profitable new product with a maximum expiration time of one month according to physicochemical analysis. In addition, samples containing encapsulated microorganisms have better storage time and organoleptic properties than others. Also, in acidic fruits, this shelf life is reduced, which from the twenty-first day onwards, the physicochemical analysis of the juice changes significantly and becomes unusable.

There is an increasing demand for nondairy probiotic food due to the constraints associated with dairy probiotics. In this study, symbiotic drink was prepared from a mixture of mung bean, and rye sprouts inoculated with 1.38 * 108 CFU.ml-1 of Lactobacillus plantarum, and a Lactobacillus casei. In this regard, the effect of added prebiotics (inulin and oligofructose), and starter culture investigated on the probiotic viability during cold storage Furthermore, titrable acidity, pH, phenolic content, antioxidant activity and sensory attributes were assessed during 28 days. Resultant product showed good viability for L. casei (107 CFU.ml-1), and L. plantarum (106 CFU.ml-1) after 4 weeks under refrigerated conditions without any comprise in the quality. Prebiotics added to beverage resulted in the significant decrease in phenolic content (p < 0.05), probably because of the interaction between dietary fibers and phenolic compounds. Oligofructose and inulin improved the sensory scores. Treatments containing both probiotics and prebiotics showed the highest sensory scores during storage (p <0.05). This drink could be a nutritious alternative to the existing lactose-intolerant and protein allergic, dairy-based beverages.

This study aims to investigate the nutritional effects of organic acids, prebiotics, probiotics and (prebiotic + probiotic( combination on increasing adult bee population, neonatal rearing, beeswax production, pollen storage and hives weight gain before the honey harvesting season in Iranian honey bees.

This experiment was conducted using 25 Iranian honey bee colonies with the same sister queen and with the same conditions in a completely randomized design with 5 experimental treatments including control group (sugar syrup 1: 1), organic acid (8 cc per 1 liter of syrup 1:1), prebiotics (10 g per 1 liter of syrup 1: 1), probiotics (5 g per 1 liter of syrup 1: 1) and (prebiotic + probiotic) combination (10 g + 5 g per 1 liter of syrup 1: 1) and 5 repetitions for 30 days before the honey harvesting season.

The adult bee population in the colonies that received organic acid and prebiotic + probiotic( combination was significantly higher than the control treatment (p<0.05). Neonatal rearing and beeswax production increased in colonies that received organic acid, prebiotic, probiotic and )prebiotic + probiotic( combination compared to the control treatment (p<0.05). The effect of experimental treatments on pollen storage was not significant (p<0.05). Hives weight gain increased in all experimental treatments, except for the colonies that received probiotics, compared to the control treatment (p<0.05).

The results showed that the use of organic acid, prebiotic, probiotic and (prebiotic + probiotic) combination in bee stimulation feeding before the honey harvesting season can improve the performance of Iranian bee colonies.

Fermented Saccharomyces cerevisiae are used as a new additive in animals (Heidarieh et al., 2013). These products contain nucleic acids, chitin, beta-glucan and mannoligosaccharides. Researchers reported that feeding by Saccharomyces cerevisiae improves, improves growth performance in broilers (Baurhoo et al., 2006). Consumption of fermented Saccharomyces cerevisiae in rainbow trout, increased feed uptake and improved feed conversion ratio (Heidarieh et al., 2013). Due to the aforementioned effects of fermented Saccharomyces cerevisiae and insufficient reports on its use in broilers, the aim of this study was to investigate its effect on growth performance and immune responses.

An experiment was conducted as a completely randomized design using 240 day-old chicks (mixed sex) with four treatments, five replicates, and 12 chicks in each replicate from 1 to 42 days of age. Experimental treatments were included: (1) control group (basal diet without any feed additive), (2) basal diet+ 0.1 percent fermented Saccharomyces cerevisiae (3) basal diet + 0.3 percent fermented Saccharomyces cerevisiae and (4) basal diet + 0.5 percent fermented Saccharomyces cerevisiae.Chicks in each replicate were weighed weekly and feed intake was determined at the end of each week. From these data, average daily weight gain, average daily feed intake and feed conversion ratio were calculated. On day 42 of experiment, two birds (one male and one female) from each replicate were selected, weighed, then slaughtered and carcass yield and carcass components including breast, thighs, wings, abdominal fat, thymus and bursa of Fabricius were weighed using a digital scale and their relative weights to body weight were calculated.In order to assess the systemic antibody response, chicks were immunized by intramuscular injection of 0.1 mL of 25 % sheep red blood cell (SRBC) in PBS on days 8 and 22. Blood samples were collected from two birds of each replicate via the wing vein and serum antibody levels produced in response to SRBC were measured on days 21, 28, 35 and 42 (Salehimanesh et al., 2015). Skin response to intradermal injection of Phytohemagglutinin-P (PHA-P) was measured on day 16 during 24 and 48 h after injection (Grasman, 2010). Data were analyzed using the GLM procedure of SAS (SAS Institute, 2001) in a completely randomized design and means were compared using Tukey’s multiple range test at P<0.05.

The results indicated that treatments had no significant effect on daily feed intake (P>0.05) but daily weight gain and feed conversion ratio improved in all groups receiving fermented Saccharomyces cerevisiae (P<0.05). The beneficial effects of Saccharomyces boulardii and Bacillus cereus (Gil et al., 2005) and prebiotic (Fermacto) (Rodrigues et al., 2005) on broiler performance have been identified. It was reported that the use of probiotics (Primalac and Bacillus amyloliquefaciens) did not effect on daily feed intake (Yakhkeshi et al., 2012). In contrast, the use of lactobacillus reduced the daily feed intake of broilers (Murry et al., 2006). The difference can be due to the type and dose of the probiotic. By examining the effects of Saccharomyces cerevisiae and Bacillus subtilis on broiler performance, it was found that the probiotics increase growth performance, feed intake, and feed conversion ratio (Chen et al., 2009). It was reported that the use of 1.5 and 2% Saccharomyces cerevisiae (Sc47) in the diet of broiler chickens increased daily weight gain (Ghasemi et al., 2006). It was reported that addition of probiotic (containing Bacillus subtilis) in broiler chickens, improved the feed conversion ratio from 21 to 42 days of age (Fritts and Waldroup, 2003). In a study performed on broiler chickens fed mannanoligosaccharide (isolated from the cell wall of Saccharomyces cerevisiae), it was found that the feed conversion ratio was significantly reduced compared to chickens fed a mixture of probiotics and organic acids (Derebasi and Demir, 2004). Saccharomyces cerevisiae improves feed intake by stimulating beneficial microbes in the digestive tract (Kocher et al., 2004).The results indicated that treatments did not affected on carcass efficiency, breast, thigh and wing (P<0.05). All amounts of fermented Saccharomyces cerevisiae increased bursa of Fabricius and thymus weight ratio (P<0.05). Consumption of 0.1 and 0.3% fermented Saccharomyces cerevisiae reduced abdominal fat weight ratio (P<0.05). Feeding broilers with three diets, including probiotics of Primalac, Saccharomyces cerevisiae, and Aspergillus oryzae under heat stress, indicated that the weight of carcasses decreased, which could be due to their lack of effect under stress condition (Yaghoobfar et al., 2009). Researches indicated that consumption of lactobacillus reduces abdominal fat in broilers (Kalavathy et al., 2003). A study on the effect of probiotic (Lactobacillus) and synbiotic (Biomin) indicated that the spleen and thymus weight in the chicks consumed probiotic increased at 35 days compared to the group consumed synbiotic , but the weight of the bursa of Fabricius was not changed. According to the results of this study probiotics can affect the organs of the immune system, but their effect can vary, depending on the bacterial strain and the age of the bird (Awad et al., 2009). Non-significant changes for total anti-SRBC, IgG and IgM were observed on day 21 (P>0.05). Administration of 0.3% fermented Saccharomyces cerevisiae increased the total anti-SRBC and IgM on day 28 (P<0.05). Treatments increased total anti-SRBC, 0.3 and 0.5% fermented Saccharomyces cerevisiae increased IgG and 0.1 and 0.3%, increased IgM on day 35 (P<0.05). Total anti-SRBC was increased by 0.3 and 0.5% fermented Saccharomyces cerevisiae and IgG was increased by 0.5% on day 42 (P<0.05). Researchers reported that addition of prebiotics, probiotics or a mixture of these two additives increases the titers of immunoglobulins, which may indicate favorable effects of these additives on immunity of chickens (Ebrahimi et al., 2014). Kabir et al. (2004) reported that the use of Protexin had a positive effect on the immune response of poultry to the SRBC antigen. They generally suggest that the improvement of the immune system under the influence of probiotics is accomplished by increasing general antibodies, increasing macrophage activity, and increasing the production of local antibodies at the mucosal surface of tissues such as the intestinal wall. It was reported that the use of synbiotic Biomin (Hasanpour et al., 2013) and synbiotic Protexin + TechnoMos (Ghahri et al., 2013) increased humoral immune responses. In contrast, it was reported that the use of probiotic BioPlus, prebiotic Biomass and their composition had no effect on serum IgG concentration in broiler chickens (Midilli et al., 2008), the differences between the researchers' findings could be related to the probiotic, prebiotic and synbiotic dose used, the animal species and population studied (age and weight) and microorganism strains. Cellular immunity in response to PHA-p injection was not affected by treatment groups (P>0.05). Diets containing lactobacillus have been shown to improve T lymphocyte function in newly hatched chickens and pullets (Dunham et al., 1993). It was reported that probiotic (Protexin) improved cellular immune function, as well as concomitant use of probiotic and formic acid did not have a synergistic effect on poultry cellular immune system (Mirbabai et al., 2012).

It was concluded that consumption of 0.3% fermented Saccharomyces cerevisiae in broiler diets improved growth performance and humoral immune response.