Effect of dietary probiotics as antibiotic alternative on growth performance, organ development and meat quality in broiler chicken

Abstract

Abstract:The aim of the study was to evaluate the effect of dietary probiotics on broiler growth performance, organ development and meat quality in replacing oxytetracycline. Dietary treatments were control (basal diet without additives), antibiotic (basal diet with 0.05% oxytetracycline), basal diet with Bacillus subtilis and basal diet with Lactobacillus spp. A total of 192 birds were randomly allotted to four dietary treatments with four replicates having 12 birds each. Feed and water were supplied ad libitum. The results of the current study revealed that growth performances of broiler did not show significant difference (P>0.05) among the treatments. Body weight and weight gain were numerically higher and FCR was numerically lower in broilers fed a diet containing 2 different single strains of probiotic than control. Though there were no treatment effects (P>0.05) on the weights of the liver, heart, kidney, spleen, gizzard, intestine and dressing percentage, but abdominal fat content was found significantly higher (P<0.05) in antibiotic treated group than that of single strain probiotic (Lactobacillus spp.) feeding group. Significant differences were also observed in meat color values where antibiotic fed broiler meat showed higher redness, lower lightness and yellowness and birds fed the control feed had higher lightness and yellowness of meat than probiotic fed chicken. TBA, P H and cooking loss were not affected by the treatments. Therefore, we concluded that use of selected probiotics resulted in improved performance parameters and reduced abdominal fat pad in broiler chickens. Moreover, addition of the probiotics in broiler diet for replacing antibiotic could be utilized for safe poultry meat production.

Effect of probiotics and Yucca schidigera extract supplementation on broiler meat quality

“…No differences (p > 0.05) were observed in drip, cooking and thaw losses on breast muscle between diets. Sarker et al (2017) showed that the use of probiotic as an alternative to antibiotics does not affect water losses during cooking in broilers. The rise in temperature during cooking causes a total destruction of the cell wall of muscle tissue, which in turn causes a release of very large amounts of liquids.…”

Use of Additives and Evaluation of the Quality of Broiler Meat

“…In cooking loss in broiler no difference was reported, regardless of probiotic feeding levels [165,168,169]. Also, the drip, cooking, and thaw losses on breast muscle were not observed by Benamirouche et al [157].…”

Potentials of Palm Wine as Probiotics and Organic Acids Source in Animal Nutrition

“…Similar findings by Sulistiani 128 also reported enzymatic activities (amylase, and phytase) by LAB strains isolated from Borassus flabellifer palm wine. Reports have shown that LABs exhibiting enzymatic activities improved growth performance 129,130 and enhanced nutrient digestion, especially in newly hatched chicks 131,132 . The production of the beta-galactosidase enzyme in high amounts enhanced lactose digestion 133,134 , while the bile salt hydrolase (BSH) enzyme reduced serum cholesterol through increased synthesis of bile salts from serum cholesterol and decreased uptake from the gut 135 .…”