Effects of dietary supplementation of probiotics (Bacillus subtilis, Bacillus licheniformis, and Bacillus natto) on broiler muscle development and meat quality

Abstract

This paper aims to evaluate the effects of probiotics (Bacillus subtilis, Bacillus licheniformis, and Bacillus natto) on muscle development and meat quality of broilers. In this study, 480 broilers (1 day old) were randomly divided into 4 groups. Group A was fed with a basal diet. The basal diets of Group B, Group C, and Group D were respectively supplemented with 50 mg/kg chlortetracycline, 200 mg/kg probiotics, and 400 mg/kg probiotics. On day 21 and day 42, in each group, 18 randomly selected broilers were tested to determine muscle performances. On day 21, compared with Group A, Group C and Group D showed no significant difference in muscle weight, muscle fiber diameter, meat color, drip loss, shear loss, or cooking loss (P > 0.05). On day 42, compared with Group A, Group C and Group D showed significant increases in muscle weight and muscle fiber diameter and significant decreases in b* value, drip loss, cooking loss, and shear force (P < 0.05). Compared with Group A and Group B, Group C and Group D showed obviously improved muscle microstructure. In conclusion, diets supplemented with 200 or 400 mg/kg probiotics could promote muscular development and meat quality of broilers in the late stage of growth.

Controlling of growth performance, lipid deposits and fatty acid composition of chicken meat through a probiotic, Lactobacillus johnsonii during subclinical Clostridium perfringens infection

“…pH values of breast and thigh meat in LJ groups were markedly higher than those in CP group, suggesting a positive influence of LJ on prolonging meat shelf life. Interestingly, no obvious changes in the meat color were detected in this study, which was inconsistent with similar reports concerning chicken meat [ 29 , 30 ]. Consequently, unchanged meat color may make infected meat more difficult to be distinguished.…”

Effects of Effective Microorganisms on Meat Quality, Microstructure of the Longissimus Lumborum Muscle, and Electrophoretic Protein Separation in Pigs Fed on Different Diets

“…A study by Muqader [ 43 ] reported larger diameters of muscle fibers in broiler chickens whose diet was supplemented with zinc. Similarly, a study by Zhou et al [ 44 ] carried out on the thoracic and femoral muscles showed that the addition of 200 mg/kg and 400 mg/kg of probiotics ( Bacillus subtilis , Bacillus licheniformis , and Bacillus natto ) to the diet of broilers had a significant effect on the growth of muscle mass and the diameter of muscle fibers at a late stage of growth. Jin et al [ 45 ], in their study on the thoracic and femoral muscles, found a reduction in the diameter of muscle fibers ( p < 0.05) after the addition of 0.3 mg/kg of selenium yeast and 5 mg/kg of boron to the diet of chickens.…”

Breast meat characteristics of broilers fed fermented mixture of cassava pulp and Moringa oleifera leaf meal

“…Yet, this inference should be taken with caution as there was no significant difference in cooking loss between meats from FERM and CONT and BACI groups in this study. With regard to probiotic effect, it was difficult to relate the higher cooking loss in FERB and the effect of probiotic B. subtilis, as in most cases the probiotic supplementation decreased (Zhou et al, 2015;Bai et al, 2016) or had no impact (Alfaig et al, 2014;Abdulla et al, 2017) on the cooking loss of broiler meats. In this present work, we also noticed that meat from BACI had greater (P<0.05) cooking loss than that from CONT group.…”