Evaluation of effects of a novel probiotic feed supplement on the quality of broiler meat

Abstract

Background and Aim: A local microorganism-based probiotic has been developed as an alternative to using antibiotic growth promoter and its effect on broiler meat quality has been studied, when supplemented with poultry feed at different concentrations. This study aimed to understand the effect of local microorganism-based probiotic sourced from cattle rumen and chicken intestine and added as feed supplement at different concentrations on broiler meat quality. Materials and Methods: The local microorganism-based probiotic made from cattle rumen and chicken intestine contained Lactobacillus spp., Bifidobacterium spp., Streptococcus spp., and Bacillus spp. The experiments followed a completely randomized design. Treatments in the study were: P0, i.e., control (without probiotic), P1 (probiotic administered at 5 ml/kg feed), P2 (probiotic administered at 10 ml/kg feed), and P3 (probiotic administered at 15 ml/kg feed). Each treatment was repeated 5 times. Parameters examined in this study were pH, meat tenderness, fat content, and meat protein content. Results: Based on a total of 200 chickens, the percentage of meat protein content in treatments P1, P2, and P3 showed an increase of 19.34%, 19.42%, and 19.64%, respectively, when compared with P0 that showed a protein content increase of 19.14%. The fat content of meat for P1, P2, and P3 was 21.54%, 21.46%, and 21.30%, respectively, which was less than the value for P0 (21.69%). The treatments did not significantly affect pH or meat tenderness when compared with the control. The usage of this novel probiotic as a feed supplement resulted in an increase in meat protein content and a decrease in fat content. Conclusion: This study indicates that using the local microorganism-based probiotic sourced from cattle rumen and chicken intestine to supplement poultry feed did not have a significantly different effect (p>0.05) on meat pH; however, it had a significantly different (p<0.05) on protein and fat content of broiler meat.

Assessment of Meat Protein Quality of Experimentally Broilers Fed Diet Supplemented With Probiotics Used as Substitute to Antibiotics in Luxor City

“…In terms of meat protein content, broilers that nourished diets complemented with probiotics and antibiotics had meat with a protein content of 22.8% and 22.0%, respectively (Table 5). This is in line with Suryadi et al (2019) who discovered that feed supplemented with the highest concentration of probiotics produced meat with the highest protein content. According to Ibrahim et al (2021), adding prebiotics to diets that contained 95, 90, and 85% of the protein needed to meet NRC requirements considerably enhanced the amount of protein in the broiler breast and thigh meat.…”

Methods for improving meat protein digestibility in older adults

“…Resident microorganisms in the human gut are influenced by factors such as birth, sex, health status, age, body weight, diet, physical activity, medicinal history, and usage of antibiotics [47]. The human gut microbiome plays a critical role in the digestion of the complex carbohydrates, protein components, and fats that reach the lower GIT by contributing enzymes not encoded by the human genome [45,48]. Five major bacterial phyla in the human digestive tract are Firmicutes, Bacteroidetes, Actinobacteria, Proteobacteria, and Verrucomicrobia.…”

“…Probiotics modulate intestinal microbiota through colonization and exclusion of pathogens [57]. Moreover, probiotics can alter the intestinal microbial environment and enhance intestinal immunity, increasing resistance to diseases, reducing pathogenic infections and disease symptoms, and improving health [48]. Piglets consuming Lactobacillus strains expressed 32, 40, and 27 proteins that maintain the integrity of cell structures, pathogen defense, and cell stability, respectively [59].…”

Healthy Cattle Microbiome and Dysbiosis in Diseased Phenotypes

“…The most common microorganisms in probiotics are safe, food-grade bacteria related to genera lactic acid bacteria (LAB), Lactobacillus, and Bifidobacterium [140]. Apart from them, enterococcus and streptococcus form part of probiotics as well [141].…”