Assessing of Peppermint as a Replacement for Antibiotic and Probiotic Using Technique for Order of Preference by Similarity to the Ideal Solution
الموضوعات :
H. Lotfollahian
1
(Department of Animal Science, Animal Science Research Institute of Iran (ASRI), Agricultural Research Education and Extension Organization (AREEO), Karaj, Iran)
H. Hajati
2
(Department of Animal Science, East Azarbaijan Agricultural and Natural Resources Research and Education Center, Agricultural Research Education and Extension Organization (AREEO), Tabriz, Iran)
S.A. Hossieni
3
(Department of Animal Science, Animal Science Research Institute of Iran (ASRI), Agricultural Research Education and Extension Organization (AREEO), Karaj, Iran)
A.H. Alizadeh-Ghamsari
4
(Department of Animal Science, Animal Science Research Institute of Iran (ASRI), Agricultural Research Education and Extension Organization (AREEO), Karaj, Iran)
S. Tasharofi
5
(Department of Animal Science, Animal Science Research Institute of Iran (ASRI), Agricultural Research Education and Extension Organization (AREEO), Karaj, Iran)
الکلمات المفتاحية: TOPSIS, Peppermint, antibiotic, Probiotic, broilers, Essential oil,
ملخص المقالة :
Antibiotic resistant is a critical issue that can be the first cause of death in developing countries in near future. Poultry nutritionist should determine antibiotic alternatives for applying in the broiler farms to ensure the meat quality. The effects of replacing antibiotic and/or probiotic with peppermint oil were investigated in a completely randomized design with 5 treatments, 5 replicates, and 25 mixed-sex broiler chicks (Arian strain, average body weight=40±0.12) in each replicate. The experimental treatments were: 1) basal diet (control), 2) basal diet + 150 mg/kg antibiotic Avilamycin, 3) basal diet + 100 mg/kg probiotic Protexin, 4) basal diet + 200 mg peppermint essential oil/kg, 5) basal diet + 400 mg peppermint essential oil/kg. After obtaining data in performance, production index, heterophil to lymphocyte ratio, digestion index and ileum microflora of broilers, the multiple attribute decision making (MADM), and the technique for order of preference by similarity to ideal solution (TOPSIS) was applied. Results showed that adding 200 mg peppermint essential oil per kg diet caused higher livability (93% vs. 90%), higher production index (224 vs. 222), lower ratio of hetrofil/limfosit (0.38 vs. 0.40), higher digestion index (7.45 vs. 5.20), higher Lactobacillus count (7.37 vs. 7.21), lower E. coli count (7.05 vs. 7.61) compared to the control group. Also, comparing 200 ppm peppermint essential oil versus probiotic treatment revealed higher production index (224 vs. 216), lower E. coli count (7.05 vs. 7.95), so it can be concluded that 200 ppm peppermint essential oil has priority to probiotic treatment. The group which fed with 400 ppm peppermint essential oil had the lowest body weight (1974 g), the highest feed conversionratio (FCR) (2.03), the highest livability (96%), and the lowest dimension index (4.49). In conclusion, using peppermint at the level of 200 mg/kg of diet has the potential to be considered as a probiotic replacement in broilers’ diet.
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