Effects of probiotics feeding on meat quality of chicken breast during postmortem storage

Abstract

This study evaluated the effects of dietary probiotic supplement and postmortem storage on meat quality of chicken breast during retail display. A total of 35 birds were randomly obtained from 3 feeding groups (control without probiotic supplement, 250 ppm Sporulin, and 500 ppm PoultryStar). The probiotic supplement had no influence on feed conversion ratio and body weight gain, as well as body weight at 29 and 44 d (P > 0.05). After slaughter, each side of the breast muscles (M. Pectoralis major) was assigned to either one d or 5 d of postmortem storage. Probiotic supplement had no influence on the rate of pH decline of chicken breast muscles during the initial 6 h postmortem (P > 0.05). No interactions between probiotic supplement and postmortem storage on meat quality were found (P > 0.05). Postmortem storage decreased drip loss from 25.30 to 18.05% (P < 0.05). Probiotics-fed chicken groups, particularly PoultryStar treatment, had a higher myofibrillar fragmentation index than the control group (P < 0.05). However, shear force values were not affected by the probiotic treatments. Decreases in color and lipid stabilities of breast muscles were found during display (P < 0.05), but were not affected by the probiotic supplement (P > 0.05). Our result suggests that probiotic supplement had no adverse impacts on proteolysis and oxidative changes during 5 d postmortem display storage.

Effects of heat stress and probiotic supplementation on protein functionality and oxidative stability of ground chicken leg meat during display storage

“…found that acute heat stress (35 °C for 2 h) did not affect the water‐holding capacity of chicken thigh meat, concluding that chicken thigh muscle may be less sensitive to oxidative damage induced by heat stress compared to breast muscle. In terms of the supplement effect of B. subtilis , previous studies mostly found no difference in water‐holding capacity of chicken breast muscle, although some positive effects have been also observed . The findings in the present study also indicate that heat stress and probiotic supplementation have no impact on water‐holding capacity of ground chicken leg meat during display, processing and cooking.…”

“…Similarly, Debut et al 36 reported that heat stress did not alter lightness, redness and yellowness of chicken thigh meat. In addition, previous studies noted that the feeding of B. subtilis alone or with other microbial species had no influence on the color characteristics of chicken breast muscle, 11,37,39,40,44 as well as leg muscle. 38,44 Hue angle of ground chicken leg meat marginally increased from 60.4 at day 0 to 61.4 at day 3 (P = 0.0378).…”

Effects of probiotics and sex on physicochemical, sensory and microstructural characteristics of broiler chicken meat

“…The leg muscles were characterised by lower water holding capacity and higher cooking loss. In turn, Kim et al (2016) reported no significant effect of the use of probiotic containing Enterococcus spp., Pediococcus spp., Bifidobacterium spp., and Lactobacillus spp. on the colour (attributes L à , a à , b à ), pH, and cooking loss of breast muscles from broiler chickens aged 45 days.…”

Effect of different Levels of Probiotic, Biogen, on Performance and Carcass Characteristics of Broiler Chickens

“…Moisture, crude protein, fat and ash contents were determined according to the procedure described by (AOAC) [13]. Water holding capacity (WHC) of chicken breasts was determined in duplicate according to the centrifugal method described by (Kim) [14]. The WHC (%) was estimated by calculating the percentage breast weight before and after centrifugation; WHC (%) = sample weight after centrifugation (g) sample weight befor centrifugation × 100…”