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Open Access Article
1 - Physico-chemical properties and viability of Lactobacillus rhamnosus LGG in inulin-enriched Doineh (a traditional Iranian food) during 21-day storage at 4°C
Mahdi Azizi Shafa Afshin Akhondzadeh Basti Anousheh Sharifan Ali Khanjari -
Open Access Article
2 - Effects of synbiotic consumption on lipid profile in diabetic patients
Jafar Aldaghi Ariyo Movahedi -
Open Access Article
3 - The survival of probiotic Bifidobacterium bifidum and Lactobacillus acidophilus in synbiotic yogurt enriched with Agave tequilana aqueous extract
Melika Farzaneh Vajiheh Fadaei-Noghani Hassan Gandomi -
Open Access Article
4 - Evaluation of Physicochemical Characteristics and Viability of Lactobacillus Acidophilus in Synbiotic Date Syrup Yogurt
Z. Mohammad Hosseini F. Khodaeian Chegeni R. PourahmadIntroduction: The addition of date syrup might be considered as an ideal way to produce a functional food. This study was carried out to determine the effects of the addition of date syrup on sensory and physicochemical properties of synbiotic yogurt. Materials and Met MoreIntroduction: The addition of date syrup might be considered as an ideal way to produce a functional food. This study was carried out to determine the effects of the addition of date syrup on sensory and physicochemical properties of synbiotic yogurt. Materials and Methods: Date syrup was added at three different concentrations (5, 10 and 15% w/w). The samples were subjected to physicochemical analysis (pH, titrable acidity,syneresis and dry matter) and sensory evaluation (texture,formidability, flavor, color and overall acceptability) according to the standard methods. Results: Theresults showed that date syrup significantly increased the viability of the probiotics (P<0.05). The most count of probiotic bacteria was observed on the seventh day. After a few days the acidity was increased and the addition of each level of date syrup caused the acidity to be significantly increased (P<0.05). The results showed that pH value of the samples containing date syrup significantly decreased in the first and last days (P<0.05). There were significant differences in syneresis between control and date syrup yogurt during seventh and last days (P<0.05). The amount of dry matter was higher than control samples (P<0.05). Yogurt samples with 15% date syrup achieved the best organoleptic taste in sensory evaluation. Conclusion: Utilization of date syrup in low fat yogurt especially at 15% concentration of it, caused an increase in the viability of Lactobacillus acidophilus and decreased syneresis and improved the sensory acceptability. Eventually, fortifying yogurt with date syrup produced acceptable yogurt with beneficial health effects. Manuscript profile -
Open Access Article
5 - The Effect of Inulin on the Viability of Probiotic Bacteria and the Physical, Chemical and Sensory Characteristics of Fermented and Non-Fermented Synbiotic Ice Cream
M. Golestani R. Pourahmad H. R. Mahdavi AdeliIntroduction: Synbiotic ice cream contains probiotic bacteria and prebiotic compounds. It has beneficial effects on human health especially children who are the main cosumers of this product. The aim of this study was to investigate the effect of inulin on viability of MoreIntroduction: Synbiotic ice cream contains probiotic bacteria and prebiotic compounds. It has beneficial effects on human health especially children who are the main cosumers of this product. The aim of this study was to investigate the effect of inulin on viability of probiotic bacteria and the physical, chemical and sensory properties of fermented and non-fermented synbiotic ice cream. Materials and Methods: Synbiotic ice creams containing probiotics (Bifidobacterium lactis BB12 and Lactobacillus acidophilus LA5) were produced by fermented and non- fermented methods with added inulin (1% and 2%). The viability of the probiotics and physical, chemical and sensory properties of the samples were evaluated during 16 weeks of storage at -20 C˚. Results: The viability of probiotic bacteria in the samples containing 2% inulin was significantly higher than the samples containing 1% inulin. In these samples, the number of probiotics on the first day after production was 6.9 log cfu / mL and reached 6.83 log cfu / mL after 16 weeks. The addition of inulin had significant effect on overrun and melting point of the samples (p<0.05), therefore the samples containing 2% inulin showed higher overrun and melting point. Moreover, during storage, significant reductions in overrun, melting point, pH and acidity of the samples were not observed. Conclusion: Sample with 2% inulin produced by the fermented method scored better in terms of physical properties and sample with 2% inulin produced by the non-fermented method had the highest scores in terms of chemical and sensory characteristics. Manuscript profile -
Open Access Article
6 - The Effect of Inulin and Lactulose on survival of Lactobacillus casei and physicochemical and sensory characteristics of probiotic Ultrafiltrated Feta Cheese
B. Jirsaraei R. Pourahmad V. Fadaei NoghaniIntroduction: The consumption of synbiotic products (simultaneous presence of probiotic and prebiotic) has beneficial effects on human. The aim of this study was to evaluate the effect of inulin and lactutose on the characteristics of probiotic ultrfiltrated feta cheese MoreIntroduction: The consumption of synbiotic products (simultaneous presence of probiotic and prebiotic) has beneficial effects on human. The aim of this study was to evaluate the effect of inulin and lactutose on the characteristics of probiotic ultrfiltrated feta cheese. Materials and Methods: In this study, prebiotic compounds consisting of inulin and lactulose (solely or in combination together) and Lactobacillus casei were used to produce probiotic ultrafiltrated Feta cheese. The survival of Lactobacillus casei and physicochemical and sensory properties of probiotic ultrafiltrated (UF) cheese concerned with different storage days (1, 15, 30, 45 and 60 days) were evaluated. Results: pH values for all the cheese samples were decreased significantly (P<0.05) during storage. In other word, the amounts of acidity for all of the samples increased significantly during storage (P<0.05). Moisture variation and contents were in a decreasing trend until the end of the storage period (P<0.05). Sample containing inulin (I), sample containing lactulose (L) and sample containing inulin and lactutose (IL) had the best sensory quality in comparison to the control sample (C). At the end of the storage, the number of Lactobacillus casei was higher in samples I, L and IL as compared to the control. Conclusion: In this research work, the final synbiotic cheese containing more than 107 CFU/g viable Lactobacillus casei at the end of storage might be regarded as a probiotic product. The prebiotic compound has improved sensory and physicochemical properties as well as viability of Lactobacillus casei in probiotic ultrafiltrated Feta cheese as compared to the control. Manuscript profile -
Open Access Article
7 - The Vaibility of Probiotic Bacteria and Characteristics of Un-cultured Cream Containing Inulin
A. Farrokh M. R. Ehsani N. Moayednia R. Azizi Nezhad -
Open Access Article
8 - Effect of dietary Lactobacillus fermentum and lactulose on fatty acid profile and heavy metal residues in rainbow trout (Oncorhynchus mykiss)
S. Madreseh H.R. Ghaisari S. HosseinzadehRecently, demands upon the consumption of various seafood are increasing in a human diet. Heavy metals naturally occur in the environment and contamination of foodstuffs are causing great concerns. This study was aimed to investigate the effects of encapsulated and lyop MoreRecently, demands upon the consumption of various seafood are increasing in a human diet. Heavy metals naturally occur in the environment and contamination of foodstuffs are causing great concerns. This study was aimed to investigate the effects of encapsulated and lyophilized Lactobacillus fermentum as probiotic and lactulose on heavy metal residues and fatty acid profile in rainbow trout. Thus, fishes were randomly allocated into three replicates of six different treatments. The experimental groups received basal diet (control group), basal diet plus lactulose, basal diet plus lyophilized L. fermentum and lactulose, basal diet plus encapsulated L. fermentum and lactulose, basal diet plus lyophilized L. fermentum, basal diet plus encapsulated L. fermentum. All the groups were fed three times daily for a period of 56 days. At the end of experiments, samples of the fillet and liver were taken. Our results showed that encapsulated L. fermentum and lactulose as synbiotic, significantly increased n-6 fatty acid in muscles and reduced moisture (p < 0.05). This supplementary diet significantly reduced Pb and Cd residues in muscles and Pb, Zn and Cd residues in liver (p < 0.05). Results showed that using encapsulated L. fermentum and lactulose in the diet improve the overall quality of fish. Manuscript profile -
Open Access Article
9 - An overview of food synthetic dietary supplements
M. LarypoorDue to the widespread production and supply of synbiotic or functional foods, it is necessary to study and study the various sources of supplement extraction to produce these products. Various studies have shown the positive effect of these supplements on human health a MoreDue to the widespread production and supply of synbiotic or functional foods, it is necessary to study and study the various sources of supplement extraction to produce these products. Various studies have shown the positive effect of these supplements on human health and the prevention and treatment of a variety of diseases such as diabetes, cancer, gastrointestinal disorders, liver problems, etc. Research into the production and supply of commercial supplements such as inulin has been underway for many years and now has a significant share of the synbiotic food market. But new supplements such as the use of bacterial polysaccharides, yeasts, edible fungi, and algae are a new area of research in synbiotic supplements due to their economic benefits and numerous proven benefits to human health. Changes in the gut microbiome affect the number and function of the microbiome in other parts of the body, leading to disease or health promotion. In the present article, in addition to an overview of probiotics and prebiotics and synbiotics, a comprehensive overview of various prebiotic supplements with different biological origins has been provided. Manuscript profile -
Open Access Article
10 - Survival of Lactobacillus acidophilus and Bacillus coagulans in probiotic and low-fat synbiotic ice-creams
مجید Hashemi H.R Gheisari S.S ShekarforoushIn this study, survival of Lactobacillus acidophilus and Bacillus coagulans after freezing and during 90 days of storage at -18○C in probiotic and low-fat synbiotic ice-cream was evaluated. Addition to a control group (which was ordinary ice-cream), two probiotic ice-cr MoreIn this study, survival of Lactobacillus acidophilus and Bacillus coagulans after freezing and during 90 days of storage at -18○C in probiotic and low-fat synbiotic ice-cream was evaluated. Addition to a control group (which was ordinary ice-cream), two probiotic ice-creams were formulated using L. acidophilus and B. coagulans and two synbiotic ice-creams were prepared using the aforementioned microorganisms but replacing 5% of milk-fat with inulin. The total solids of the ice-cream mixes did not differ significantly, however there was a significant difference (p<0.01) between their fat contents. The viable counts of L. acidophilus and B. coagulans were higher than the recommended minimum limit of 6 log cfu/g in all probiotic and synbiotic ice-creams during the 90-days of frozen storage. The survival rate either after freezing or at the end of frozen storage was higher in the samples with B. coagulans. Inulin had not preservative effect on probiotic microorganisms during frozen storage. Moreover, survival of high populations of probiotic microorganisms for a long time revealed that ice-cream has a great potential to be a functional food. Manuscript profile -
Open Access Article
11 - Evaluation of physicochemical, textural and sensorial characteristics of low-fat or low-sugar synbiotic ice-cream
مجید Hashemi H.R Gheisari S.S ShekarforoushReplacing a part of fat and sugar in ice-cream by inulin and lactulose as prebiotic may create a healthier product. Two low-fat and two low-sugar synbiotic ice-cream samples were manufactured inoculated with Lactobacillus acidophilus or Bacillus coagulans. The physicoch MoreReplacing a part of fat and sugar in ice-cream by inulin and lactulose as prebiotic may create a healthier product. Two low-fat and two low-sugar synbiotic ice-cream samples were manufactured inoculated with Lactobacillus acidophilus or Bacillus coagulans. The physicochemical, textural and sensorial characteristics of the samples were compared with regular ice-cream as control. Low-fat and low-sugar synbiotic ice-cream formulations were prepared by replacing 5% of the fat and sugar contents of the control formula by inulin and lactulose, respectively. According to the results, although the total solids of the ice-cream mixes did not differ significantly, there were significant (p<0.05) differences among fat and sugar contents. By replacing vegetable fat with inulin in low-fat synbiotic ice-creams, overrun, viscosity, hardness, adhesiveness and cohesiveness were increased significantly (p < 0.05). Replacing lactulose by sugar significantly (p<0.05) decrease the hardness. After 5 days of frozen storage, the taste score of synbiotic ice creams was significantly (p<0.05) lower than control group. However after 90 days of storage, sensory scores of treated and control samples were comparable. It was shown that the type of probiotic microorganism had no effect on studied characteristics. Low-fat or low-sugar synbiotic ice-creams can be produced in small scale because they had acceptable physicochemical, textural and sensorial characteristics; however it needs more studies to recommend for commercial production. Manuscript profile -
Open Access Article
12 - Comparison of the effects of sub-lethal stress on viability of Lactobacillus plantarum and Lactobacillus fermentum used as an adjunct culture in synbiotic yoghurt and digestion system
Hamid Noorbakhsh Masoud Yavarmanesh Ali Mortezavi Ali Moazzami Payman AdibiProbiotics are defined as a live microorganism that when administrated in an adequate amount promote the health status of consumers. The most important challenge in consumption of probiotics is how to keep them alive during food processing and throw the digestion system MoreProbiotics are defined as a live microorganism that when administrated in an adequate amount promote the health status of consumers. The most important challenge in consumption of probiotics is how to keep them alive during food processing and throw the digestion system. The aim of this study is the comparison of the effects of sub-lethal pre-culturing on the viability of Lactobacillus plantarum and Lactobacillus fermentum. in this study the effect of sub-lethal stresses such as low pH (2.5, 3.5, 4.5, 5.5, 6.5), Salt (2, 4 %), bile (0.2, 0.4, 0.8, 1 and 1. %) and Cold (4 °C) on increasing of viability of cells was investigated. The survival rate of treated and untreated cells in yogurt and digestion system using the enumeration of viable cells was also comprised. the results showed that sub-lethal pre-culturing had a significant effect on the viability of cells (P≤0.05). The viability of treated cells was increased in all stresses, moreover, the number viable cells in the stool sample of consumers showed a significant increase after one-month consumption of yogurt. the results demonstrate that sub-lethal pre-culturing was led to increasing the number of viable cells in all mentioned stresses, while the increasing rate of viability was different between two bacteria. Manuscript profile -
Open Access Article
13 - کمپلکس معدنی-سینبیوتیک جدید در جیرههای گاوهای شیرده برای بهبود تولید و ترکیب شیر
آ.اف. گورلوو آ.آی. بلیااِو م.آی. اسلوژنکینا ن.آی. مسولووا ای.ی. زلوبینا آ.وی. راندلین ای.ی. بُندارکووا ب.آ. شرستیوکهدف از این مطالعه بررسی اثر بخشی کمپلکس آزمایشی جدید در جیرههای گاوهای شیرده بود. آزمایشات علمی و اقتصادی در شرایط یک مجموعه صنعتی بزرگ برای تولید شیر از گاوهای نژاد هلشتاین (روسیه) انجام شد. چهار گروه از گاوهای هلشتاین (شکم سوم)، در هر گروه 20 حیوان، برای انجام یک روش Moreهدف از این مطالعه بررسی اثر بخشی کمپلکس آزمایشی جدید در جیرههای گاوهای شیرده بود. آزمایشات علمی و اقتصادی در شرایط یک مجموعه صنعتی بزرگ برای تولید شیر از گاوهای نژاد هلشتاین (روسیه) انجام شد. چهار گروه از گاوهای هلشتاین (شکم سوم)، در هر گروه 20 حیوان، برای انجام یک روش تحقیق مشابه تشکیل شدند. گاوها در گروه کنترل با جیره پایه تغذیه شدند. گاوها در گروههای دیگر با کمپلکس آزمایشگاهی در دزهای متنوع تغذیه شدند. تمام شاخصها توسط روشهای شناخته شده گسترده تعیین شدهاند، از قبیل استخراج، الکتروفورز مویین، کروماتوگرافی، اتدازهگیری تیتر کمی، طیفسنجی جذب اتمی و دیگر روشها. برای سنتز شیر، ارگانیسمهای گاوها در گروههای آزمایشگاهی نیتروژن هضم شده بیشتری را به طور میانگین با 14.85 درصد صرف کردند؛ نیتروژن استخراج شده از بدن گاوها با اوره به طور میانگین کمتر بود با میانگین 4.13 درصد. افزایش در تولید شیر به طور متوسط 3.8 درصد بود. در مقایسه با گروه کنترل، گاوهای گروههای آزمایشی محتوای بیشتری از ماده خشک در شیر با میانگین 0.4 درصد؛ چربی با 0.17 درصد؛ و پروتئین با 0.1 درصد (شامل آلفا-لاکتوآلبومین با 8.31 درصد و بتا-لاکتوگلوبولین با 36.6 درصد). پروتئین شیر در گروههای آزمایشی حاوی اسیدهای آمینه ضروری بیشتری به طور میانگین با 9.83 درصد، و چربی شیر حاوی اسیدهای چرب غیر اشباع با 1.46 درصد بودند. شیر در گروههای آزمایشی برای یک محتوی بالای ویتامینها (به طور متوسط 16.3 درصد، در مقایسه با گروه کنترل) مورد توجه قرار گرفتند، در عمل B2 با 10.8 درصد، B9 با 28.6 درصد و D3 با 8/39 درصد. علاوه بر این، کسر وزنی عناصر کمیاب در شیر افزایشی یافت شد، به معنی دیگر، کلسیم با 17.3 درصد، ید با 36.4 درصد، پتاسیم با 20.6 درصد، منیزیم با 18.5 درصد، منگنز با 66.7 درصد، فسفر با 20.3 درصد و سیلیس با 54.2 درصد. افزایش در تولید شیر گاوها و محتوی چربی بالاتر در شیر امکان سود فروش 1 تن شیر را به طور متوسط 12 درصد و سطح سودآوری تولید را 6.5 درصد افزایش میدهد. مطالعه انجام شده با اطمینان اثبات کرده است که پرمیکس پیشنهاد شده دسترسی خوراک و قابلیت هضم را ارتقاء داده، قابلیت هضم خوراکها و مصرف مؤثر آنها را بهبود داده، هماتولوژی خون را بهبود داده، تولید شیر را افزایش داده و ترکیب شیر را بهبود داده، که منجر به افزایش در سودآوری تولید میشود. Manuscript profile -
Open Access Article
14 - تأثیر سینبیوتیک بر عملکرد، مورفولوژی روده، جمعیت میکروبی مدفوع و متابولیتهای خونی در برههای شیرخوار
ا. معرب ت. قورچی س. رمضانپور ف. گنجی ع.ر. کوچک زادهتأثیر افزودن مکمل سین­بیوتیک در جیره بره­های شیرخوار نژاد مغانی مورد آزمایش قرار گرفت. هیجده بره به سه گروه (6 رأس در هر گروه براساس وزن 5-6 ماه و سن 2±3 روز) تقسیم شد و دوره پرورش 90 روز بود. تیمارها عبارت بودند از: شاهد (بره­های تغذیه شده با شیر ماد Moreتأثیر افزودن مکمل سین­بیوتیک در جیره بره­های شیرخوار نژاد مغانی مورد آزمایش قرار گرفت. هیجده بره به سه گروه (6 رأس در هر گروه براساس وزن 5-6 ماه و سن 2±3 روز) تقسیم شد و دوره پرورش 90 روز بود. تیمارها عبارت بودند از: شاهد (بره­های تغذیه شده با شیر مادر همراه با جیره آغازین)، جیره شاهد + 3 گرم سین­بیوتیک به ­ازای هر بره در روز، و جیره شاهد + 6 گرم سین­بیوتیک به ­ازای هر بره در روز. مصرف ماده خشک، افزایش وزن روزانه و ضریب تبدیل خوراک به طور ماهانه در طول دوره پرورش اندازه­گیری شد. نمونه­گیری خون در روزهای ابتدا و انتهای دوره پرورش انجام گرفت. نمونه­گیری مدفوع برای اندازه­گیری بار میکروبی مدفوع هر ماه در طی پرورش انجام شد و کلی­فرم­ها، لاکتو باسیلوس­ها و باکتری­های هوازی کل اندازه­گیری شدند. در پایان دوره پرورش تعداد 4 بره از هر گروه به­ منظور بررسی تغییرات مورفولوژیکی روده کشتار شدند. تیمار حاوی 3 گرم سین­بیوتیک به ­ازای هر بره در روز بیشترین مقدار افزایش وزن روزانه، وزن بدن، مصرف خوراک روزانه و بهترین ضریب تبدیل را نسبت به گروه شاهد داشت، اما تفاوت معنی­داری مشاهده نشد. استفاده 3 گرم سین­بیوتیک به­ طور معنی­داری کلسترول خون را کاهش داد. تعداد کلی­فرم­های مدفوع و لاکتو باسیل­ها به ترتیب به ­طور معنی­داری کاهش و افزایش پیدا کرد. نتایج نشان داد سین­بیوتیک می­تواند به­ عنوان محرک رشد در بره­ها استفاده شود و باعث بهبود سلامتی روده آنها شود. Manuscript profile -
Open Access Article
15 - Dietary Effects of the Symbiotic Biomin Imbo on Growth Performance of the Golden Severom Cichlid Fish (Heros severus
نیلوفر صدیق نوحی بابک مقدسی رضا چنگیزیDietary effects of the symbiotic “Biomin Imbo” on growth performance of the Golden Severom Cichlid fish(Heros severus), was studied. Increasing of the fish biomass in shorter time and less prime cost were the main aims of the recent research. For 2 mounts, 150 young Se MoreDietary effects of the symbiotic “Biomin Imbo” on growth performance of the Golden Severom Cichlid fish(Heros severus), was studied. Increasing of the fish biomass in shorter time and less prime cost were the main aims of the recent research. For 2 mounts, 150 young Severom Cichlid fish were fed with the symbiotic “Biomin Imbo” (0, 0.5, 1, 1.5 and 2 g/kg in dry food), Standard length and body weight were being meseared every 2 weeks and growth indices including Body Weight Growth (BWG), Daily Growth Rate (DGR), Condition Factor (CF) and Special Growth Rate (SGR) were calculated at the end of the 2nd month. Results showed that the symbiotic “Biomin Imbo” increased the growth performance of the treatments and the best dosage of the symbiotic was 2g/kg in the Severom Cichlid fish dry food Manuscript profile -
Open Access Article
16 - Dietary Effects of the Synbiotic Biomin Imbo on Survival and Growth Performance of the Oranda GoldfishCarassius auratus v
سمانه بشکاردانا بابک مقدسی حامد منوچهریDietary effects of the synbiotic “Biomin Imbo” on survival and growth performance of the Oranda Goldfish (Carassius auratus), was studied. Increasing of the fish biomass in shorter time and less prime cost was the main aim of the recent research. For 2 month MoreDietary effects of the synbiotic “Biomin Imbo” on survival and growth performance of the Oranda Goldfish (Carassius auratus), was studied. Increasing of the fish biomass in shorter time and less prime cost was the main aim of the recent research. For 2 months, 150 young Oranda Goldfish were fed with the symbiotic “Biomin Imbo” (0, 0.5, 1, 1.5 and 2 g/kg in dry food), Standard length and body weight were being meseared twice a mounth (erery 2weeks) and growth indices including Body Weight Growth (BWG), Daily Growth Rate (DGR), Condition Factor (CF) and Special Growth Rate (SGR) were calculated at the end of the 2nd mounth. Results showed that the synbiotic “Biomin Imbo” increased the growth performance of the treatements and the best dosage of the symbiotic (BWG 53.76%, DGR 0.12%, CF 20.97 and SGR 0.76) in the Oranda Goldfish dry food was 2g/kg. Manuscript profile -
Open Access Article
17 - The Efect of Adding Prebiotic, Synbiotic and Phytobiotic Supplements in the Diet on Growth Performance, Carcass Traits, Apparent Digestibility of Nutrients and Some Blood Parameters of Fattening Zell Lambs
Mehdi Saravani Mohsen Hajipour Kaveh Jafari Khorshidi Seyed Makan Mousavi Kashani Parvin ShawrangIn this study, the effect of adding prebiotic, synbiotic and phytobiotic supplements in the diet on growth performance, carcass traits, apparent digestibility of nutrients and some blood parameters of fattening Zell lambs was investigated. For this purpose, 24 Zell male MoreIn this study, the effect of adding prebiotic, synbiotic and phytobiotic supplements in the diet on growth performance, carcass traits, apparent digestibility of nutrients and some blood parameters of fattening Zell lambs was investigated. For this purpose, 24 Zell male lambs with an avrage age of about 5 months and an avrage weight of 25.4±0.50 were used for 90 days. The experimental treatments included 1- control group (no supplement), 2- treatment containing 2 g of A-Max prebiotic supplement, 3- treatment containing 4 g of Biomin IMBO synbiotic supplement, and 4- treatment containing 6 g of Bioherbal phytobiotic supplement per head of lamb per day. The growth performance results showed that there was a significant difference between the experimental treatments in the fattening weight, dry matter intake, daily weight gain and feed conversion ratio (p < 0.05). The highest weight at the end of the fattening period, dry matter intake and daily weight gain were observed in the treatment of 4 g of synbiotic supplement. The treatment with 6 g of phytobiotic supplement had the lowest feed conversion ratio. The highest apparent digestibility of dry matter, NDF and ADF was observed in the treatment of 4 g of synbiotic supplement (p < 0.05). The results of some blood serum parameters showed that there was a significant difference in the concentration of glucose, cholesterol, triglyceride and blood urea nitrogen between the experimental treatments (p < 0.05). The highest concentration of glucose was in the treatment of 4 g of synbiotic supplement, the lowest concentration of cholesterol was in the treatment of 6 g of phytobiotic supplement. Blood urea nitrogen had the lowest concentration in the treatment of 4 g of synbiotic supplement. The treatment with 4 g of synbiotic supplement had the highest hot carcass weight, hot carcass percentage, cold carcass weight, cold carcass percentage, thigh percentage and shoulder percentage (p < 0.05). The present research showed that the addition of 4 g of synbiotic supplement in the diet improved the growth performance, valuable parts of the carcass and the apparent digestibility of nutrients in fattening lambs. Manuscript profile
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