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In response, to identify potential candidate probiotics for rabbits, this study separated B. subtilis strains from the soil, screened for the strain with the best performance in an in vitro probiotic potential evaluation, and assessed that strain’s effects on weaning rabbits in a practical assessment. Materials and Methods B. subtilis and Pathogen Not all the studies about the dietary administration of probiotics in rabbits reported modification in the intestinal morphology. For instance, Pogány Simonová et al. [ 32] and Oso et al. [ 45] did not report modification in jejunal morphometry or morphological parameters in the rabbit ileum after probiotic inclusion ( E. faecium and a mix of Pediococcus acidilactici and Bacillus cereus, respectively).
Lactobacillus/Acidobacillus are not a natural host of the adult rabbit intestinal and, if surviving the passage through the acid stomach, it will not survive the anaerobic conditions of the cecum. Resist the acidic gastric environment of the animal consuming them to reach the intended location for colonization (many times this is the large intestine/cecum). El-Shafei et al. [ 37] tested, in four-week-old male New Zealand White rabbits, two concentrations of a Lactobacillus plantarum strain (0.25 g and 0.5 g per kg of 1 × 10 6 CFU/g) for 8 weeks. Results showed that the goblet cells appeared in the duodenum and caecum epithelia of the treated groups, suggesting an improvement in production of mucus compared with the control group. Meanwhile, the group fed 0.5 g probiotic/kg diet showed improvement in goblet cells and crypts in the base of the tissue or surface compared to the control group. These results confirmed the increased health status of treated rabbits as the enhanced mucus layer covering the epithelial lining of the gut can serve as an antibacterial shield that prevents the binding of enteric pathogens, and goblet cells have a role in defence at the intestinal mucosa. This information is not to be used in replacement of a certified Veterinarian. Every medication of any form has the possibilities of side-effects. Those side-effects, & the results of them, may vary greatly from rabbit to rabbit & all may be affected by various other elements such as other medications, foods, age & health, & other things. With this said, the statements here-in are not written as an absolute answer or guarantee; these are simply common treatments used by those who have experienced successful results with such, but in no way guarantee the same results for every situation. Furthermore, we do not claim to be vet’s, nor are we in any way liable or responsible for any results, be it positive or negative, due to the use of the information stated within. Use of any information offered is done so fully at your own risk. DAY 1– On a Saturday morning, I discovered an empty hutch tray in Alice’s cage. Went into action immediately. Syringe fed her some water/ probiotic powder mixture. This rehydrated the gut contents and encouraged growth of good bacteria in the GI system. I also offered green leafy vegetables in the form of romaine lettuce to her (I had given this to her before and does not cause digestive upset for her.) Left free choice timothy grass in her feeder.This vitamin supplement for your bunny can help with both aspects of their health by ensuring an appropriate amount per day, as well as providing these essential nutrients in one easy-to-use supplement form. All the research studies that evaluate GIT microbiota found modification in microorganisms’ populations of GIT in relation to probiotic addition. Wlazło et al. [ 33] tested the effects of the administration of a fermented rapeseed meal with Bacillus subtilis as the probiotic (strain 87Y from the collection of InventionBio Ltd., Bydgoszcz, Poland) in 35-day-old New Zealand White × Popielno White rabbits for 85 days. The authors enumerate few microbial species in the duodenum, small intestine, caecum, and colon sections. Duodenum, small intestine, and colon lactic acid bacteria were increased due to probiotic addition, as well as small intestine mesophilic aerobic bacteria. No variation was detected in number of total fungi in all the sections. Noteworthily, a number of coliforms and Escherichia coli decreased in the small intestine and colon sections in relation to the probiotic diets [ 33]. A Bacillus subtilis strain, alone and in association with Lactobacillus acidophilus strain (also tested alone), were also tested by Lam Phuoc and Jamikorn [ 26]. The addition of the Bacillus subtilis probiotic strain (alone and in association with Lactobacillus acidophilus probiotic strain) increased the numbers of bacilli in the ileum and colon, and generally, an increment of the numbers of bacilli were observed in all segments in the rabbits supplemented with either one of the probiotics. Similarly, the average number of lactobacilli in all intestinal segments of the rabbits were increased after the probiotic diets. The authors hypothesise a synergistic effect between B. subtilis and L. acidophilus. On the other hand, no difference was observed in the ileum coliform number, even if L. acidophilus showed an effect on coliform numbers in the cecum and colon, and an average number in all segments. These variations led, in rabbits fed L. acidophilus probiotics, to an increase in Gram-positive bacteria (lactobacilli) and a reduction in Gram-negative bacteria (coliforms).
Give mixture (as directed above /#1) @: full dose amount for 10 pound rabbit – ½ dose for 5 pound rabbit… continue dose amount based on 10lb body weight)Fermented rapeseed meal with Bacillus subtilis (87Y strain collection of InventionBio Ltd., Bydgoszcz, Poland) High levels of both soluble and insoluble fibre. Rabbits need plenty of fibre in their diet- in fact it is themostimportant component of what they eat. Insufficient fibre can lead to digestive problems, especially of the hind gut. Rabbits with insufficient fibre in their diet can get loose, soft droppings which may make them prone to flystrike and other conditions. Antibiotics used in animal breeding introduce problems while improving growth performance ( 1). The administration of antibiotics, whether therapeutically or prophylactically, disturbs the normal microbiotic balance of the host ( 2). Consequently, an awareness of antimicrobial-resistant microorganisms caused by antibiotics encourages the development of probiotics ( 3). Probiotics are a safe alternative to antibiotics and are supplemented in the diet to prevent diseases and promote growth. Due to the spore’s resistance, survival in extreme environments, and long-term storage, spore-forming Bacillus spp. are considered to be suitable probiotics ( 4). They not only produce certain essential nutrients, such as amino acids, and vitamins K and B12 to promote growth performance ( 5) but they also promote the proliferation of beneficial anaerobic bacteria by consuming the free oxygen in the intestinal tract ( 6). In a previous study, Bacillus subtilis ( B. subtilis) DJM-51 isolated from soil demonstrated strong antagonism toward the tomato pathogen Clavibacter michiganense subsp. michiganense ATCC 7429 ( 7). Interestingly, Abdel-Wareth et al. [ 24] reported even a negative effect on the carcass yield percentage in relation to the probiotic administration. Noteworthily, it is important to highlight that Abdel-Wareth et al. tested three different diets containing increasing concentrations of probiotics in relation to increasing dietary dry fenugreek seeds. It is reported that some cultivars of fenugreek ( Trigonella foenum-graecum) could also bring some antinutritional factors, such as phytic acid, also present in its seeds [ 47]. Abdel-Wareth et al. also reported that rabbits fed the highest concentration of dry fenugreek seeds/probiotics (diet with 15 g/kg dry fenugreek seeds and 450 mg/kg probiotic—AmPhi-Bact ®) showed lower caeca weight (percentage of slaughter weight) than the control diet. On the contrary, Rotolo et al. [ 43] reported that caecum weight was not affected by treatment in weaning rabbits upon dietary inclusion of a probiotic (live Saccharomyces cerevisiae boulardii). Rabbit represents one of the most interesting production animals as, theoretically, it is an ideal meat-producing animal. Indeed, rabbit has a short life cycle, it is very prolific, has a short gestation period, and it has a high feed conversion capacity (2–2.3 on high grain diets, and 3–3.8 on high forage, grain-free diets) [ 1, 2]. The rabbit is a monogastric hindgut fermenter, as via caecotrophy its digestive physiology allows it to obtain proteins and vitamins. Despite all these important features, rabbit consumption is decreasing worldwide, mostly in relation to the consumers’ acceptance and the requested cooking time [ 3]. Thus, rabbit farmers, also in Mediterranean countries in which rabbit meat was popular in the last decades (France, Italy, and Spain), are facing a market severity and a decrease of the meat request [ 4]. On the other hand, rabbit meat could be “re-discovered” by food producers as a healthy food as it is rich in protein while low in fat, cholesterol, and sodium [ 5]. It could be also proposed as an alternative to the conventional meat-based products (mostly containing beef and pork), especially for children and the elderly [ 3]. Furthermore, ready-to-cook products could be well accepted by consumers and meet new market trends [ 6, 7].
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