Table 7.

Effect of Bacillus species–fermented products and essential oils on taxonomic assignment and ranking of cecal bacteria in broilers.

								P value
	C1	A	SYN	EO	SYN+ EO	SEM	P value	SYN	EO	SYN × EO
Phylum
Firmicutes	67.9c	68.9c	78.2ab	81.4a	75.3ab	1.27	< 0.001	0.104	< 0.001	< 0.001
Bacteroidetes	27.9a	27.6a	20.2bc	17.6c	23.9ab	1.00	< 0.001	0.498	0.010	< 0.001
Firmicutes: Bacteroidetes	2.4b	2.5b	3.9ab	4.8a	3.2b	0.25	0.001	0.787	0.050	0.002
Genus
Lachnospiraceae_unclassified	21.4a	15.0d	19.1ab	17.3bc	15.5cd	0.58	< 0.001	0.002	< 0.001	0.634
Lactobacillus	11.9bc	5.6d	17.7a	10.7c	14.8ab	1.00	< 0.001	< 0.001	0.064	0.404
Barnesiella	13.6a	13.5a	10.4ab	6.2c	9.0bc	0.70	< 0.001	0.821	< 0.001	0.002
Alistipes	10.5a	8.8b	8.0b	8.0b	10.9a	0.30	< 0.001	0.475	0.360	< 0.001
Blautia	4.4bc	5.5bc	3.6c	11.9a	7.2b	0.73	< 0.001	0.004	< 0.001	0.025
Ruminococcus_torques_group	4.3b	13.2a	3.4b	5.3b	3.7b	0.88	< 0.001	0.068	0.312	0.629
Bacteroides	3.6ab	5.2a	1.7c	3.4bc	3.9ab	0.30	< 0.001	0.094	0.039	0.012
Ruminococcaceae_unclassified	2.7b	3.3ab	3.9a	4.1a	2.8b	0.16	0.002	0.761	0.574	< 0.001
Faecalibacterium	3.2ab	2.4b	3.9ab	4.7a	2.5b	0.26	0.007	0.114	0.972	0.007
Erysipelatoclostridium	2.7ab	3.0b	3.6ab	4.2a	2.8b	0.15	0.007	0.114	0.972	0.007
Ruminococcaceae_UCG_014	0.8c	4.1a	2.4bc	4.1a	3.0ab	0.32	< 0.001	0.378	< 0.001	< 0.001
Romboutsia	3.6a	0.1c	4.3a	1.8b	1.3b	0.36	< 0.001	0.551	< 0.001	0.039
Eubacterium_hallii_group	1.3b	1.6ab	1.4b	1.6ab	2.3a	0.11	0.020	0.074	0.011	0.247
Akkermansia	3.7a	2.9b	1.3b	0.6b	0.3b	0.32	< 0.001	< 0.001	< 0.001	< 0.001
Anaerostipes	1.0b	1.3ab	0.9b	2.0a	1.6ab	0.13	0.008	0.204	0.002	0.597

¹C = Basal diet; A = Basal diet plus enramycin (10 mg/kg); SYN = Basal diet plus Bacillus species–fermented products; EO = Basal diet plus essential oils; SYN+EO = Basal diet plus Bacillus species–fermented products and essential oils.

^a-dMeans in the same row without common superscripts are significantly different (P ≤ 0.05).