Effect of Fermented Milk (Bifidobacterium, Lactobacillus casei) on Goat Kids Body Development
Introduction: Using probiotics is a practice that tries to improve the productive performance the health of the animals. The aim of the study was to know the effect of the consumption of fermented milk with Bifidobacterium and Lactobacillus casei on the development of goat kids during artificial rearing and to compare it with the consumption of fresh non-fermented milk.
Materials and methods: thirty-eight kids were randomly assigned in two experimental groups, fresh milk (FrM, n = 20) or fermented milk (FeM, n = 18) obtained with a culture of Bifidobacterium and L. casei. Weaning was at 56 days of age and having tripled the weight at birth. The daily milk consumption, the average daily weight gain (ADG), the number of days required to triple the birth weight and the incidence and duration of diarrhea were determined.
Results: Daily consumption (1668±73 vs 1603±67, mL), ADG (190±7 vs 194±6, g), the time to triple the weight at birth, and the incidence of diarrhea (55 vs 60 %) was not different between groups (p>0,05, FeM and FrM respectively). Ninety-one percent of the diarrheas lasted longer than 4 days in the FrM group, and 50 % in the FeM group (p=0,06).
Conclusions: It is concluded that under the conditions of the study, the consumption of milk fermented with Bifidobacterium and Lactobacillus casei, did not affect body development of kids during the artificial rearing, however, diarrheas were of less duration.
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