Effect of a multistrain lactic acid bacteria fermented milk in young calves.

NATALIA CECILIA MALDONADO; JOSE CHIARAVIGLIO; ELENA BRU; MARIA ELENA FÁTIMA NADER

Londres

Conferencia; The UK-Probiotics Conference; 2015

UK Probiotics Conference

A Multri-strain fermented milk with autochthonous lactic acid bacteria: Lactobacíllus murinus CRL 16gS, Lactobacillus mucosae CRL r696, Lactobacíllus johnsoníi CRL 1693, and Lactobacíllus salivarius CRL rzoz, isolated from healthy calves in the Northeast region of Argentina and selected for their beneflcial and functional characteristics was designed to prevent intestinal infections, improve and balance the intestinal microbiota of young calves from birth to weaning. The main objective of this work was to determine the influence of the fermented milk used as a feed additive on the performance, incidence and duration of diarrhoe4 nutritional parameters, and microbial faeces population (aerobic bacteria, lactic acid bacteria and enterobacteria) on calves from the weaning up to 6o days. The protocol was applied on a dairy farm located close to Tucuman in Holando-Argentina calves. Fifty-eight new born animals were divided in two groups: control and experimental group, fed ad libitum with the same diet, except the administration of the fermented milk in the treated group (controls received non-fermented milk). Doses of I x loe CFU were daily administered to each calf. Body weight and biometrical parameters as height and torax width were recorded at Z 15, 30 and 6o days of life, to calculate the daily gain rate. Also, faecal samples were individually collected by rectal stimulation for viable bacterial numbers. Results have shown the efficacy of the product as a lower morbidity and mortality of the calves from diarhoea. The incidence of diarhoea in animals fed with the fermented milk was lower than the group that did not receive probiotic: diarhoea morbidity was 64.50/o in animals without probiotic and 44.4% in animals treated with probiotics. Mortality in control group was zz.6% and t't:t% in the animals fed with the ferment milk during the experiment evidenced also in an improvement of nutritional parameters, body condition and weight gain. Viable bacterial numbers did not show differences between the two experimental groups. The results suggest that the fermented milk containing lactic acid bacteria can be proposed as a multi-strain veterinary product for young calves.