PRODUCTION PERFORMANCE OF BROILER CHICKENS

WITH DIFFERENT LEVELS OF APPLE CIDER AS A PROBIOTIC

IN THE DRINKING WATER

DAVE HAROLD T. ARRIOLA

A Thesis Outline submitted to the faculty of the College of Agriculture

Nueva Vizcaya State University, Bayombong, Nueva Vizcaya in
partial fulfillment of the requirements
for the degree

BACHELOR OF SCIENCE IN AGRICULTURE

(Animal Science)

2021
CA Research Form 2
Thesis Outline

APPROVAL SHEET

The Thesis Outline entitled “PRODUCTION PERFORMANCE OF BROILER

CHICKENS WITH DIFFEFENT LEVELS OF APPLE CIDER VINIGAR AS A
PROBIOTIC IN THE DRINKING WATER, proposed and submitted by DAVE HARLD
T. ARRIOLA, in partial fulfillment of the requirements for the degree BACHELOR OF
SCIENCE IN AGRICULTURE, major in Animal Science is hereby recommended for
acceptance.

RECOMMENDING APPROVAL

ANGELITO L. LACADIN, Ph.D. JOHNNY LAURENCE S. GILO, Ph D.

Adviser Research Critic
________________ ________________
Date Date

FERDINAND B. ARCALA, Ph.D. LAI LANIE A. CUNGIHAN, MS

Statistician Department Chairman
________________ ________________
Date Date

FERDINAND B. ARCALA, Ph.D.

College Research Coordinator
________________
Date

Accepted as partial fulfillment of the requirements for the degree BACHELOR OF

SCIENCE IN AGRICULTURE, major in Animal Science.

APPROVED:

REYNALD A. DELOS TRINOS, PhD

College Dean
_______________
Date

FLORA JOY B. GARCIA

Research Index Contribution No.______________ _______________________
Date__________________ Research MIS Coordinator
INTRODUCTION

Background of the study

The gut is a basic organ system in chickens that performs two equally vital functions:

digesting and host defense. A tighter gut means a healthier bird and higher performance. This

is because the dynamic balance of the gut environment is important with a tighter gut. A variety

of factors, including diets and infectious disease agents, appear to alter this equilibrium, and

thus the health and production performance of chickens (Poultry biosecurity, 2013).

Continuous and long-term use of antibiotics for control diseases in poultry production

may lead to the presence of these compounds in poultry meat products. Since 1997, the World

Health Organization (WHO) and the Food and Agriculture Organization (FAO) have paid

much attention to the potential risks of the addition of antibiotics stimulating growth in

livestock and poultry diets. Thus, use of antibiotic in specifically in Europe was banned from

2006 (Chaves et al. 2008). Therefore, it has become necessary to develop antibiotic alternatives

by using either beneficial microorganisms (probiotics) or other ingredients that enhance

microbial growth which has led to the application of non-antibiotics substances.

Subsequently, studies indicated that addition of organic acid to the drinking water in

broiler chickens helps to reduce the level of pathogens in the water and the crop or

proventriculus, to regulate gut microflora, to increase the digestion of feed and to improve

growth performance (Khan and Iqbal, 2016).

The use of probiotic and acidifier together could be more beneficial than the use of

those alone. Hence, this present study will be carried out to evaluate the effects of vinegar as a

native and inexpensive acidifier with easy access combined with probiotic on broiler chicken

performance.
 Antibiotic has been used as feed additive to improve growth performance and control

disease in animals. However, the continued Antibiotic has been used as feed additive to

improve growth performance and control disease in animals. However, the continued since

very few investigations on the fermentation of broiler feed with probiotic have been done,

therefore, the present study was undertaken to evaluate the effects of fermented feed and

fermented feed with probiotic on the broiler production performance, as well as the intestinal

morphology and histology.

The problem

As an alternative to antibiotics, the use of probiotics and acidifiers in animal production

has expanded in recent decades. Because of their reported capacity to minimize enteric disease

in poultry and potential food borne pathogen contamination of chicken or poultry products,

probiotics are a potential antibiotic replacement in the food animal sector. Because probiotics

improve meal digestibility, resulting in greater utilization and, as a result, improved

productivity, they do not leave residues in animal products and promote animal performance

and health (Slavedia and Libres, 2018).

The apple cider vinegar (ACV) is a vinegar made from fermented apple juice it’s made

by crushing apple then squeezing out the juice. bacteria and yeast are added to the liquid to

start the alcohol fermentation. ACV can also use marinades, food preservative in the recent

years people explored ACV as a way to lose weight, improve heart health and even treat

dandruff using apple cider vinegar in the water of chickens also help keep bacteria growing in

your water system, it also smells good and the bird will drink a little more. (Dr. mike Petrik)

The latest work and recent information of apple cider vinegar (ACV) for poultry farm.

The value of vinegar has long been exploited by professional poultry farmers. Acidifying water
alters the guts bacteria slowing the growth of nasty bacteria which can cause the fatal disease

called necrotic enteritis. (will winter, D.V.M)

Objective of the study

General objective

The study will determine the production performance of broiler chickens with different

levels of apple cider as a probiotic in the drinking water.

Specific Objectives

The study will attempt to:

• Determine the effects of apple cider on the growth performance of broiler chickens;

• Determine meat yields in terms of average dressed weight of broiler chickens; and,

• Determine economic return of using apple cider as local probiotic in the drinking

water of broiler chickens.

Time and place of the study

The study will be conducted from December 10 2021 – January 13, 2022 at the

residence of the researcher in Barangay Balete, Diadi Nueva Vizcaya.

The scope and limitation of the study

The study will focus on the production performance of broiler chickens as affected by

the different levels of apple cider vinegar as a probiotic in the drinking water.
Operational definition of terms

Broiler - This refers to young chickens of either sex that reach their marketable Weight 0f

1.8 to than 2kilos with 28-35 days.

Brooding- This pertains to the provision of artificial heat to the chicks with the use of

electricity that will last for about two weeks

Fermentation- This refers to a food processing of converting carbohydrate to Organic acids

with the aid of microorganism under anerobic conditions

Microorganism- These refer to microscopic organisms that exist as unicellular, or cell

clusters. They are widespread in nature and are beneficial to life, but some can cause serious

harm.

Nutraceutical- This refers to some food or food ingredients that modulates the gut

microbiota and immune system which could be beneficial for livestock and poultry production.

Probiotics- These refer to single or mixed culture of living microorganisms which when

administered in adequate numbers exert health benefits for the host by improving the host

intestinal microbial balance.

Apple cider vinegar- Is the fermented juice from crushed apples then squeezing out the

juice. bacteria and yeast are added to the liquid to start fermentation It contains acetic Acid and

nutrients such us B vitamins and vitamin C.

 REVIEW OF RELATED LITERATURE

Probiotic application in poultry

The use of probiotic products can provide the poultry industry with an alternative

management tool that has the potential intestine composition of microbial production in the Gi

track to protect poultry folks from infectious with pathogenic bacteria and decrease monetary.

By adding product to the water, the intestine is populated with beneficial bacteria avoiding or

decreasing the extent of pathogen colonization. The efficacy of different probiotics has been

demonstrated in modern poultry system. Because anti biotic is being removed from the routine

practices. Of animal husbandry. Probiotic are now considered promising tool to prevent

pathogen from causing health disease challenge (Normi and Rantala, 1973)preparations are

varied, and LAB, i.e., Lactobacillus bulgaricus, Lactobacillus helveticus.

The right probiotics support the immune system, the stimulation of the immune system

or immunomodulation is another theory that explains the efficacy of probiotics. The intestinal

of new born is basically sterile. Bacteria that first colonize the gut influence the gene expression

of the epithelial cells influencing in tern the subsequent bacterial colonization of the intestine.

The chicken that has been immune stimulated with probiotics in the diet have shown

increased secretion of anti-clostridial (Hamid et al. 2006) on the hands, the intestine must

coexist with commensal bacteria and antigens of alimentary origin of (oral tolerance).

Probiotic have shown many beneficials properties with the ability to improve immunity

intestinal structure and gut barrier function in broiler. this factor can improve digestion and

absorption, which ultimately can improve performance result during HS (Larsson et al.)
Probiotics

Probiotics are single or mixed culture of living microorganisms which when

administrated in adequate numbers exert health benefits for the host by improving the host

intestinal microbial balance, enhancing of colonization resistance against pathogens and

improving the immune responses (Kabir, 2009). The species of microorganisms currently

being used in probiotic Lactobacillus lactis, Enterococcus faecium, Enterococcus

faecalis, Bifidobacterium spp., are the most common type of bacteria used as probiotics

(Khaksefidi and Rahimi, 2005).

The definite mechanism through which probiotics may improve the defense and

performance of chickens remains unclear, but some possible mode of actions have been

proposed: (1) maintaining a healthy balance of bacteria in the gut by competitive exclusion (the

process by which beneficial bacteria exclude potential pathogenic bacteria through competition

for attachment site in the intestine and nutrients) and antagonism (inhibit the growth of

pathogenic bacteria by producing for example lactic acids), (2) promoting the gut maturation

and integrity, (3) modulating the immune system and preventing inflammation (4) improving

the metabolism by increasing digestive enzyme activity and decreasing bacterial enzyme

activity and ammonia production, (5) improving feed intake and digestion (as a result from the

improved microbial balance in the gut), and (6) neutralizing enterotoxins and stimulating the

immune system (Brisbini et al., 2010).

The effect of probiotic administration on the performance of chicken is variable. The

differences in the dose and nature of probiotics administration and variation in

the physiological state of the birds are likely the reasons (Huyghebaert et al., 2011). In terms

of immune responses, different species and/or strains of probiotics may have different

immunomodulatory activities due to the ability of probiotics to induce cytokine production,

which leads to modulation of innate and adaptive immune responses (Brisbin et al., 2010).

Most probiotics fall into the group of organisms' known as lactic acid-producing bacteria and

are normally consumed in the form of yogurt, fermented milks or other fermented foods. The

mechanisms by which probiotics exert their effects are largely unknown, but may involve

modifying gut pH, antagonizing pathogens through production of antimicrobial compounds,

competing for pathogen binding and receptor sites as well as for available nutrients and growth

factors, stimulating immunomodulatory cells, and producing lactase (P). Arvez et al., 2006

Fermented apple cider vinegar

The word vinegar comes from the Latin words for “sour wine” and has been used for

thousands of years. Most people consume it in salad dressings or sauces; however, it has been

used for many things. Apple cider vinegar is a apple that has been fermented using yeast. The

natural sugar with in the fruit is broken down by the yeast and bacteria and turned into alcohol.

The term “apple juice” indicates the juice has been filtered to remove solids. Fermented apple

juice is called “hard cider.” In Europe, all non-fermented apple juice is referred to as “juice”,

and fermented apple juice is referred to as “cider.” Worldwide, cider varies in alcohol content

from less than 3% alcohol by volume (ABV) as found in French cidre doux, to 8.5% ABV or

above in traditional English ciders. New tax legislation passed by Congress in December 2015

brought U.S cider definitions into alignment with content and including pears as well as apples

in the definition of (hard) cider. And the use of vinegar to fight infections dates back to

Hippocrates (circa 460-circa 377 B.Sc.) the father of the medicine and the mother of ACV

contains concentrated bacteria and enzymes that give ACV an apple cider vinegar also has a

strong history in Africa and China as an alternative medicine. It contains vitamins C and B, as

well as acetic acid which increases the body’s absorption of important minerals from the foods

we eat and slows down the rate at which the body turns carbohydrates into sugar.
 MATERIALS AND METHODS

Experimental design and treatments

Ninety straight-run-day-old of the “Hubbard “strain or any available strain broilers will

be assigned to three (3) experimental treatment following randomized procedures of complete

randomized design (CRD) with ten (10) birds per treatment with three replication per treatment

in the study as follow:

Treatment 1 (control treatment) – plain water

Treatment 2 – 30 ml ACV/970ml of water

Treatment 3 – 15ml probiotic +15 ml ACV/1lt of water

Experimental layout

Three experimental broiler cages with elevated floorings and approximate dimension

of 1meter x 3 meter will be constructed out of local materials for the experimental birds. Each

cage will be divided into 3 blocks such that each block will have an approximate floor space

of 1m x 1m and would accommodate 10 birds from rearing to finishing. The experimental

layout is presented in Appendix A.

Housing Preparation

The broiler cages, feeders and waterers, and other materials that will be used in the

experimental procedure will be disinfected 2 weeks prior to the arrival of the day-old chicks.

Dried rice straw and old newspapers will be used as litter materials, while, empty sacks and

used filter cloth will be used to cover the cages to prevent draft during the brooding stage. The

broiler chicks will be brood for about two weeks after which they will be randomly distributed

to the different blocks at 10 birds per block.

Preparation of fermented apple cider vinegar

Step 1) gather and prepare apple

When making apple cider vinegar with whole apples, the prep is pretty dang easy too.

Simply wash the apples well with water (no soap!) and chop them up into smallish chunks.

You can leave the skins, cores, seeds, and even stems in there!

Add the apples to your glass container of choice, filling it about halfway full with

apples. We use these 2 gallons of container, but many people make much smaller batches!

Ensure the container is nice and clean, but doesn’t have any soap residue present – which can

cause off-flavors. We clean all of our fermentation supplies with plain white vinegar and hot

water.

Step 2) Add water and sugar

I suggest adding water with a measuring cup, or a jar that you can note the volume of.

We need to know the water volume to determine how much sugar to add. Now, scaling up or

down as needed, add 1 tablespoon of sugar per one cup of water used, or 1 cup of sugar per

one gallon of water. Stir thoroughly until all of the sugar appears to have dissolved into the

water. Here is where the “lukewarm” water helps out!

Step 3) let sit to ferment, and stir

Once the apples, water, and sugar are all combined, cover your container with a breathable

material, such as a lint-free tea towel, old pillow case, or coffee filter. I do not suggest using

cheesecloth or any looser-knit material – it may allow fruit flies in!

Set this container in a location that is around 70 to 75°F, if possible. This is the ideal

temperature range for fermentation. The container of fermenting apples should also be kept in

a dark location. Because we need to see and access it daily for the first two weeks (described
below), we keep ours out on the kitchen counter, but wrap the crock in a dark towel or

pillowcase to block the light.

Now is the most difficult step of them all, and it really isn’t all that difficult at all! For the

first two weeks, your fermenting apples should be stirred every day. The purpose is to ensure

the sugar doesn’t settle on the bottom, and also rotate which apples are floating on top. If the

same apples are left to float, exposed to the air, there is a chance of mold developing on

them. Stirring prevents mold. If you miss a day here or there, it isn’t the end of the world!

However, I suggest making a concerted effort stirring daily during the first week especially.

During this time, you’ll notice the apples will turn browner, and the liquid

becomes cloudy. Small bubbles should also appear, and it will start to smell a bit like hard

apple cider. A layer of yellowish-white sediment may also collect on the bottom. This is all

normal and good! Any obvious, fuzzy, green or white raised mold on the surface is not. In all

the years making AVC, we have never had ours mold.

Step 4) strain apples

After two weeks of daily stirring, it is time to strain the apples to separate them from the

liquid. To accomplish this, we set a fine-mesh strainer on top of a large bowl and slowly pour

the contents of the crock through it. You can also use cheesecloth, or whatever else works! The

collected apples can now be composted. Return the captured liquid to a clean glass container

of the appropriate size, and cover in the same manner it was before.

Step 5) Continue to ferment

After a month has passed, you can give your vinegar a taste-test. If it tastes plenty vinegary

for your liking, move on to the next step. If not, allow it to ferment longer. When it doubt, you

can check the pH of your apple cider with these simple pH test strips! Finished apple cider

vinegar should have a pH in the range of 2-3.

Step 6) bottle and enjoy

Once it reaches that perfect fermentation level, transfer the apple cider vinegar

into bottles with tight-fitting lids for storage. We re-use old ACV bottles, or store it in

our swing-top kombucha bottles. As an acidic concoction, homemade apple cider vinegar does

not have to be refrigerated for safety-sake It is best to store it in a relatively cool, dark place.

If we have the space, we typically refrigerate at least some of our bottles at this point.

Why? Well, once they’re refrigerated, the bacteria activity will slow way down and prevent the

vinegar from fermenting beyond the point we enjoy it. Plus, most people like to enjoy their

AVC cold anyways! I know we do.

Even stored at room temperature, homemade apple cider vinegar will stay good for up

to five years However, the quality and flavor will likely be best within the first two years.

Care and management

Uniform care and management will be provided to the experimental birds from the start

to the termination of the experiment.

Birds will be fed ad libitum with commercial feeds following the standard feed

classification for broilers (chick booster, chick starter, broiler grower and/or finisher).

On the other hand, regular checking and refilling of feeders will be done to minimize

feed wastage and ensure continuous feeding of the experimental birds, whereas, fresh and clean

drinking water will be made available at all times.

Protection from any kind of stress and disturbance especially during times of extremes

of temperatures and other uncomfortable environmental conditions will be provided, likewise,

strict sanitation will be implemented throughout the duration of the study. This will include

regular and proper manure disposal, cleaning, disinfection.

Data to be gathered

The following data will be gathered during the course of the experiment and will be

recorded accordingly

Growth Performance Parameters

1. Average Initial Weight (kgs) - This refers to the average weight of the experimental

birds upon arrival.

2. Average Final Weight (kgs) - This pertains to the average weight of the birds at the

end of the experiment.

3. Average Final Gain-in-Weight (kgs) - This refers to the average total gain in weight

of the birds after 28 days experimental trial. This will be determined by subtracting the

average initial weight from the average final weight of the experimental birds.

4. Average Feed and Relative Water Consumption (kgs/ml) - This pertains the average

total amount of feed and relative amount of water consumed by each bird.

5. Average Feed Conversion Ratio - This refers to the average amount of feed consumed

by each bird for every kilogram gain in weight. This will be determined by dividing the

average total feed consumed by the average total gain in weight.

Carcass Yield Parameters

1. Average Dressed Weight (kgs) - This refers to the average weight of the representative

broiler birds after slaughtering where the head, shank, and internal organs are separated.

Data on the average carcass weight of broilers are necessary from which the average

dressing percentage will be based.

2. Average Weight of Breast (kgs) - This pertains to the average weight of the breast of

representative broiler birds. This will be determined by separating the breast from the

carcass and were weighed in a weighing scale.

 3. Average Weight of Thighs (kgs) - This parameter will be determined by separating

the thighs from the carcass where the average weight of the thighs will be recorded.

4. Average Weight of Drumsticks (kgs) - This parameter will be determined by

separating the drumsticks from the carcass of experimental birds where the average

weight of the drumsticks will be recorded.

5. Average Weight of Giblets (grms) - This refers to the average weight (in grams) of

combined gizzard, liver, spleen and heart which will be measured in a triple beam

balance.

6. Abdominal Fat Deposition (grms) - This refers to the amount of fat deposition which

will be needed to determine if the accretion or formation of fat in the abdomen of the

experimental birds is influenced by the experimental feeding trials. This parameter will

be measured by collecting the fat from the abdomen and weighed in a triple beam

balance.

Average Return Above Feed Cost (RAFC)

This parameter will be determined by subtracting the expenses incurred in costs of

average feed consumed and cost of fermented eggshell used in the treatment from the average

sales of live birds per treatment.

Statistical Analysis

All collected data will be collated and summarized in data form. All data totals and

means will be computed and subsequently analyzed using the analysis of variance (ANOVA).

Mean differences for the different treatments will be analyzed using the Least Significant

Difference Test (LSD). Statistical analysis will use the Sirichai Statistics software.
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