Physico-chemical properties of breast muscle in broiler chickens fed probiotics, antibiotics or antibiotic–probiotic mix

Abstract

This study investigated the efficacy of antibiotics, probiotics and their combination on meat quality of breast muscle in broilers. A total of 480 male one-day-old Cobb chicks were randomly assigned to control (without additive), antibiotic growth promoter (AGP), Bioplus ® (probiotics), or AGP + Bioplus ® and raised for 42 d. Each treatment was replicated six times with 20 birds per replicate. At the end of rearing period, 10 birds were randomly selected from each treatment, slaughtered and the breast muscles were excised for meat quality analyses. The results showed that all additives influenced drip and cooking loses, pH, fat content and colour attributes of breast muscle but did not affect tenderness, muscle glycogen, moisture, crude protein and ash content of breast muscle. Both drip and cooking losses were lower in treatment groups than those in the control group. Birds fed sole probiotics had the least pH, drip loss and cooking loss compared with the other treatments. Sole probiotics-fed birds had higher lightness, redness and yellowness values and lower fat value than the other treatments on day 1 post-mortem. The results indicate that probiotics are good substitutes for antibiotics in the diet of broiler chickens for the enhancement of meat quality.ARTICLE HISTORY

Effects of feeding cassava pulp fermented with Acremonium charticola on growth performance, nutrient digestibility and meat quality of broiler chicks

“…Rahman & Kim (2016) reported that dietary supplementation of Nigella sativa seed (source of antioxidant) increased the protein content of broiler meat, whereas Marzoni et al (2014) showed no effect of dietary natural antioxidants (dry extracts of tomato skin, orange peel, and green tea leaves) on the crude protein content of breast and thigh meat of broiler chickens and Muscovy ducks. With regard to the effect of AGPs on crude protein content of meat, the present findings were different from those reported by other workers, which showed no effect of various AGPs, for example 0.05% chlortetracycline and HCL + cyanocobalamin (Yang et al, 2003), 0.5 g/kg flavomycin (Attia et al, 2011), 0.005% oxytetracycline (Hossain et al, 2012), and 100 ppm combination of oxytetracycline and neomycin (Abdulla et al, 2017). The rationale for this condition is not fully known, but the various types and doses of AGPs and the conditions of the study may partly explain the conflicting results.…”

“…The present finding was different from that of Nie et al (2015), who showed no effect of fermented cottonseed meal on crude ash of breast muscle of broiler chicks. Several studies have reported enhancing effects (Khaksefidi & Rahimi, 2005) and absent effects (Abdulla et al, 2017) of probiotics on the crude ash content of broiler meat. With regard to the effect of antioxidants on the ash content of broiler meat, Kim et al (2015) demonstrated that dietary supplementation with 1% sea urchin shell powder (rich in antioxidants) significantly reduced the ash content of broiler meat, whereas Marzoni et al (2014) and Rahman & Kim (2016) reported no effect of dietary natural antioxidant on ash content of meat from broiler chicks.…”

“…Likewise, dietary antioxidant is effective in improving the meat quality of broilers, especially under oxidative stress (Salami et al, 2015). If one considers the improving effect of AGPs on the nutritional composition of broiler meat, the administration of AGPs simultaneously with probiotics (and/or antioxidants) may be expected to improve the meat quality of broiler chickens (Abdulla et al, 2017). Irrespective of the use of AC-FCP as a feedstuff (an alternative to maize), the present study aimed to investigate the effects of dietary inclusion of A. charticola (grown in AC-FCP) with or without AGPs on growth performance, nutrient digestibility and meat quality of broiler chickens.…”

Probiotic Supplementation in Poultry Production as an Alternative to Antibiotic Feed Additive

“…Above mention traits are closely linked to water holding capacity of meat, it is another significant characteristic of meat. When Bacillus subtilis fed to broiler chickens and meat from these chickens was stored for 7 days, during storage the significant decreased in pH was observed and this lower pH is beneficial for meat storage [75]. Significantly increase in the breast meat redness was observed when Lactobacillus fermentum was added in broiler drinking water as probiotics [76].…”

Growth performance, fatty acid profile and lipid oxidative stability of breast muscle in chickens fed probiotics and antibiotics or their mixture

“…Probable growth-promoting replacements should maintain the beneficial actions of antibiotics, but eliminate undesirable side-effects, such as bacterial resistance. Such an alternative would be the use of probiotics, which are live microbial products that are beneficial to the host through an improved microbial equilibrium in the intestines (Abdulla et al, 2015). The most commonly used probiotic bacteria in poultry are Lactobacillus, Bifidobacterium, Bacillus, Streptococcus, Pediococcus and Enterococcus species (Manafi et al, 2018).…”