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The present study investigates the effects of  Enterococcus durans  ED26E/7 beneficial strain and its enterocin – durancin (Ent) ED26E/7 on selected parameters in rabbits: growth performance, caecal enzymatic activity, jejunal morphometry and meat physico-chemical characteristics. Seventytwo rabbits (aged five weeks, M91 meat line, both sexes) were divided into experimental groups E1 ( E. durans  ED26E/7 strain; dose 500 μL/animal/day, concentration 10 9  CFU/mL) and E2 (durancin EntED26E/7; dose 50 μL/animal/day, with activity 12 800 AU/mL) and control group (C). The additives were administered in drinking water for a period of 21 days. All animals remained in good health during the experiment. The highest body weight gain (increase by 1.5% compared to C) was noted in E1 group during ED26E/7 strain application (P&lt;0.001). Both bioactive compounds positively influenced (reduced) the feed conversion ratio (P&lt;0.001). The ED26E/7 strain and its EntED26E/7 application stimulated the activity of most enzymes tested in the caecum; only the amylolytic and inulolytic activity in E2 group decreased during durancin ED26E/7 addition. Both additives, but mainly the ED26E/7 strain, showed a tendency to improve the jejunal morhological parameters till the end of the experiment (day 42). The meat physico-chemical parameters were not negatively influenced by the application of  E. durans  ED26E/7 strain and its durancin ED26E/7. The diet supplementation with bacteriocinogenic and probiotic  E. durans  ED26E/7 strain and its EntED26E/7 may improve the growth performance, caecal enzymatic activity and jejunal morphometry of rabbits, without any negative effect on rabbit meat quality.

annals of animal science

Effect of Diet Supplementation with <i>Enterococcus Durans</i> ED26E/7 and its Durancin ED26E/7 on Growth Performance, Caecal Enzymatic Activity, Jejunal Morphology and Meat Properties of Broiler Rabbits

Effect of Diet Supplementation with Enterococcus Durans ED26E/7 and its Durancin ED26E/7 on Growth Performance, Caecal Enzymatic Activity, Jejunal Morphology and Meat Properties of Broiler Rabbits