Investigation of Broiler Chicken (Ross-308) Response Rates to Food Additives (Probiotics and Natural Acetic Acid)


  • Salim Hussein Jari Department of Physiology, Pharmacology, and Biochemistry
  • Mohammed Mahdi Yaseen Almihna Department of Public Health, College of Veterinary Medicine, University of Al-Qadisiyah, Iraq


The main goal of this study was to see how well broiler chicks responded to food additives like probiotics and Natural acetic acid. a total of 150 broiler chicks were randomly assigned to three treatment classes, Ross-308 at one-day old. with 50 chicks for each replication. chicks in the first treatment received a control diet, chicks in the second treatment were fed on a diet supplemented with local probiotic-containing yeast Saccharomyces Cerevisiae added to the feed at a level of 4 Kg per ton feed while chicks in the third treatment received organic acetic acid at the level of 4 ml acid/100 L water in drinking water. the findings showed that chicks in T3 who obtained vinegar with drinking water had significantly higher body weight and feed intake at the marketing age (p ≤005) (8 weeks). No substantial differences have been observed in terms of feed conversion between T2 and T3 at 8 weeks old. In contrast with the control group, chicks receiving probiotic T2 or vinegar T3 had substantially (p ≤o.o5) less morality and a greater dressing percentage. the data also showed substantial dominance in organic acid and local probiotics. the findings also showed a significant presence of local probiotic and organic acid in reducing the percentage of mortality and the rise in the percentage of dressing relative to control treatment at the age of 8 weeks, although there were no major differences between them in the control group at feed efficiency at 4.8 weeks.




How to Cite

Jari, S. H., & Yaseen Almihna, M. M. (2024). Investigation of Broiler Chicken (Ross-308) Response Rates to Food Additives (Probiotics and Natural Acetic Acid). World of Science: Journal on Modern Research Methodologies, 3(1), 23–28. Retrieved from