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

Dietary fat content and supplementation with sodium butyrate: effects on growth performance, carcass traits, meat quality, and myopathies in broiler chickens

This study aimed to evaluate the effects of the dietary inclusion of microencapsulated sodium butyrate (Na-butyrate; 0, 150, and 300 mg Na-butyrate/kg diet) and dietary fat reduction (7.7% vs. 6.7% in the grower diet; 8.9% vs. 7.7% in the finisher diet) in 792 (half male and half female) broiler chickens on growth performance, carcass traits, and meat quality and the occurrence of wooden breast (WB), white striping (WS), and spaghetti meat (SM). Dietary supplementation with Na-butyrate did not affect the growth performance, carcass traits, meat quality traits, or myopathy rates. Dietary fat reduction did not influence feed intake (FI) but decreased average daily gain (ADG); increased feed conversion ratio (FCR) (P < 0.001); and decreased the occurrence of WS (-38%; P < 0.01), WB (-48%; P < 0.05), and SM (-90%; P < 0.01). Dietary fat reduction also increased cold carcass weight (P < 0.01), carcass yield (P < 0.05), and pectoralis major yield (P < 0.05), whereas meat quality was not affected. Compared to females, males had high body weight, ADG, and FI and low FCR (P < 0.001) at the end of the trial. Moreover, cold carcass weight and hind leg yield were higher in males than in females (P < 0.001), whereas females had higher carcass, breast, and p. major yields (P < 0.001). Males showed a higher rate of WB (P < 0.001) and a lower rate of SM (P < 0.01) than females, whereas WS occurrence did not differ between sexes. In conclusion, Na-butyrate supplementation did not affect growth performance, carcass traits, or meat quality. Conversely, the reduction in dietary fat greatly decreased myopathy occurrence, whereas moderately impaired growth performance.

Effects of fermented tofu processing wastewater on growth performance and meat quality of Xianghuang broilers

This study aimed to investigate the effects of fermented tofu processing wastewater (FTPW) on the growth performance and meat quality of Xianghuang broilers. A total of 160 six-week-old Xianghuang broilers were randomly assigned to control or FTPW groups with eight replicate pens of 10 birds each pen. Broilers received the same corn-soybean diet but different water. Broilers received ordinary water in the control group and 40% (volume: volume) FTPW (the solution has been filtered with four layers of sieve, containing Bacillus 1.52 × 10-7 CFU/mL) in FTPW group. The experiment lasted for 30 days. Results indicated that growth performance was not affected by treatment (p > 0.05). The value of pH45 min and a48 h increased and drip loss72 h and toughness decreased in breast muscle when broilers received FTPW solution compared with the control group (p < 0.05). The pH45 min, a45 min, a48 h value and crude fat concentration of thigh muscle were higher in FTPW group than that in control group (p < 0.05). Compared with control group, fibre area decreased but fibre density increased in thigh muscle when Xianghuang chickens supplemented with FTPW solution (p < 0.05). Supplementation of FTPW solution in drinking water significantly decreased malondialdehyde content in the breast muscle of Xianghuang chickens (p < 0.05). Gene expressions such as carnitine palmitoyltransferase 1A (CPT1) and glycogen synthase of breast muscle were downregulated in experimental group when compared with control group. In conclusion, FTPW supplementation in drinking water could improve meat quality of Xianghuang broilers by regulating pH value, redness and fibre morphology.

Dietary supplementation with Chlorella vulgaris in broiler chickens submitted to heat-stress: effects on growth performance and meat quality

Heat stress can greatly challenge growth and meat quality of broiler chickens where research is looking for sustainable ingredients, such as microalgae, that could also alleviate its negative impacts. Thus, in the present study, 576 1-D-old chicks (Ross 308) were housed until commercial slaughtering (42 D) in 36 pens in 2 rooms of a poultry house, according to a full factorial design encompassing 2 room temperatures (standard vs. high), 2 sexes (females vs. males), and 3 dietary treatments, that is, diet C0 (control diet), diet C3, and diet C6 containing 0, 3, and 6%, respectively, of C. vulgaris meal replacing the same quantities of soybean meal. The highest inclusion level of C. vulgaris decreased feed intake (P < 0.001) and body weight (P < 0.0001) compared to the control diet; it increased yellow and red indexes (P < 0.0001) of the breast muscle, besides the proportion of n3 polyunsaturated fatty acids (PUFA) (P = 0.028). Heat stress decreased feed intake (P = 0.001), breast (P = 0.001) and p. major yields (P = 0.036), and increased meat pH (P= 0.008) and cooking losses (P < 0.001), umami (P = 0.021) and brothy flavor (P < 0.001), and the proportion of n3 PUFA rates (P = 0.027), while reducing the contents of several amino acids in the breast meat (P ≤ 0.05). Compared to females, males displayed higher feed intake and growth, and more favorable feed conversion (P < 0.001). Carcass and p. major yields were greater in females (P < 0.001) which also showed a higher occurrence of spaghetti meat compared to males (P < 0.001). In conclusion, C. vulgaris can be used to replace until 3% of soybean meal in diets for broiler chickens without negative implications, while positively affecting breast meat color according to consumers' preferences. However, the microalgae inclusion did not mitigate the negative effects of a chronic heat stress on growth performance nor reduced the occurrence of any myopathies.

Effect of a probiotic supplement (Bacillus subtilis) on struggling behavior, immune response, and meat quality of shackled broiler chickens exposed to preslaughter stress

This study aimed to investigate the impact of a dietary probiotic supplement on struggling behavior, immune response, and meat quality of shackled broiler chickens exposed to preslaughter stress. Two hundred and ten 1-day-old male Ross 708 broiler chicks were divided among 21 floor pens (10 chicks per pen). The pens were randomly distributed to 1 of 3 dietary treatments containing a probiotic, Bacillus subtilis, at 0 (control), 0.25 (0.25×), and 0.5 (0.5×) g/kg (n = 7). At the end of the experiment (d 35), birds were transported for a journey of 80 km to the abattoir, each crate contained 5 pen mates, 2 birds of them (2 bird per crate, total 14 birds per treatment) were randomly selected for testing. Struggling behavior measurements began after the birds had arrived at the abattoir. Serum and muscle samples (right leg and breast) were collected for immune response and meat quality parameters. The results indicated that probiotic supplemented broilers had lower breast muscle protein carbonyls and serum levels of IgM but higher breast muscle total antioxidant capacity (TAC) compared to those of controls. In addition, probiotic supplemented broilers' leg and breast muscle had higher color lightness and greater water holding capacity (WHC%) with lower cooking loss (CL) and lower pH values (P < 0.05). Probiotic supplemented broilers' breast and leg meat was also tastier (P < 0.05) compared to controls. There were no treatment effects on other measured parameters including struggling behavior, serum IgA and IgG concentrations, and breast muscle malondialdehyde (MDA) (P > 0.05). These results suggest that the probiotic supplement could be an alternative management tool for promoting broiler health and welfare by modifying immune response and meat quality.

A review on the alternatives to antibiotics and the treatment of antibiotic pollution: Current development and future prospects

Antibiotics, widely used in the fields of medicine, animal husbandry, aquaculture, and agriculture, pose a serious threat to the ecological environment and human health. To prevent antibiotic pollution, efforts have been made in recent years to explore alternative options for antibiotics in animal feed, but the effectiveness of these alternatives in replacing antibiotics is not thoroughly understood due to the variation from case to case. Furthermore, a systematic summary of the specific applications and limitations of antibiotic removal techniques in the environment is crucial for developing effective strategies to address antibiotic contamination. This comprehensive review summarized the current development and potential issues on different types of antibiotic substitutes, such as enzyme preparations, probiotics, and plant extracts. Meanwhile, the existing technologies for antibiotic residue removal were discussed under the scope of application and limitation. The present work aims to highlight the strategy of controlling antibiotics from the source and provide valuable insights for green and efficient antibiotic treatment.

Using TRIS-Buffered Plasma-Activated Water to Reduce Pathogenic Microorganisms on Poultry Carcasses with Evaluation of Physicochemical and Sensory Parameters

Foodborne diseases are mainly caused by the contamination of meat or meat products with pathogenic microorganisms. In this study, we first investigated the in vitro application of TRIS-buffered plasma-activated water (Tb-PAW) on Campylobacter (C.) jejuni and Escherichia (E.) coli, with a reduction of approx. 4.20 ± 0.68 and 5.12 ± 0.46 log₁₀ CFU/mL. Furthermore, chicken and duck thighs (inoculated with C. jejuni or E. coli) and breasts (with natural microflora) with skin were sprayed with Tb-PAW. Samples were packed under a modified atmosphere and stored at 4 °C for 0, 7, and 14 days. The Tb-PAW could reduce C. jejuni on days 7 and 14 (chicken) and E. coli on day 14 (duck) significantly. In chicken, there were no significant differences in sensory, pH-value, color, and antioxidant activity, but %OxyMb levels decreased, whereas %MetMb and %DeoMb increased. In duck, we observed slight differences in pH-value, color, and myoglobin redox forms for the Tb-PAW, which were not perceived by the sensory test persons. With only slight differences in product quality, its application as a spray treatment may be a useful method to reduce C. jejuni and E. coli on chicken and duck carcasses.

Productive Performance, Serum Antioxidant Status, Tissue Selenium Deposition, and Gut Health Analysis of Broiler Chickens Supplemented with Selenium and Probiotics-A Pilot Study

The effect and interaction of dietary selenium (Se) and probiotics on three yellow chicken growth performance, tissue Se content, antioxidant capacity, and gut health were studied from 0 to 70 days of age. A total of 400 one-day-old broilers were distributed into four groups (I-Se, O-Se, I-Se + pros, and O-Se + pros groups) consisting of a 2 × 2 factorial design. The main factors were the source of Se (I-Se = inorganic Se: 0.2 mg/kg sodium selenite; O-Se = organic Se: 0.2 mg/kg Selenium yeast) and the level of probiotics (0.5% EM or 0% EM, the component of EM mainly includes Lactobacillus and Yeast at the dose of 2 × 108 cfu/kg and 3 × 107 cfu/kg, respectively). Each treatment had 5 duplicates consisting of 20 broilers. The results showed that the I-Se group had a greater (p < 0.05) ratio of feed: weight gain (F/G) of broilers at Starter (0−35 d) than the other treatments. Compared to the I-Se group, the O-Se group increased (p < 0.05) Se concentrations in the liver, pancreas, breast muscles, thigh muscle, and the activity of total antioxidative capacity (T-AOC) in serum, as well as the relative abundance of Barnesiella and Lactobacillus in cecum. Meanwhile, probiotics enhanced (p < 0.05) Se concentrations in the pancreas, thigh muscle, serum, and the activity of T-AOC and glutathione peroxidase (GSH-Px), the duodenum’s ratio of villi height to crypt depth (V/C), the jejunum villus height and V/C, and the ileum’s villus height. Furthermore, the significant interactions (p < 0.05) between Se sources and the level of probiotics were observed in Se concentrations in the pancreas, thigh muscle, serum, crypt depth of duodenum, and villus height of jejunum of birds, and Barnesiella abundance in the cecal. In conclusion, our results demonstrate that the combination of O-Se + pros can improve broiler early growth performance, tissue Se content in the pancreas, thigh muscle, and serum, promote intestinal development, and regulate the composition of intestinal flora, suggesting a better combination. These findings provide an effective method of nutrient combination addition to improving the performance of three yellow chickens.

Carcass characteristics and selected meat quality traits from commercial broiler chickens of different origin

The aim of the study was to compare carcass and meat quality traits in 42-day-old Ross 308 and Cobb 500 broiler chickens. Forty carcasses were studied. Acidity (pH₂₄ ) and electrical conductivity (EC₂₄ ) of pectoralis major muscle and drumstick were determined 24 h postmortem. After carcass cutting, samples of breast and leg meat were collected for determination of quality traits. Broiler genotype had a significant effect on abdominal fat content in carcass and on water, protein, fat, sodium, and magnesium content in breast meat. Bird origin had an effect on the lightness, yellowness, horizontal diameter of muscle fiber, horizontal:vertical (H:V) diameter ratio, and most textural characteristics of pectoralis major muscle, as well as on the pH (pH₂₄ ), electrical conductivity (EC₂₄ ), and yellowness (b*) of leg muscles. Sex of birds had a significant effect on carcass weight, water, fat and collagen content, L*, a*, b* color attributes, and chewiness and gumminess of breast meat and on water and protein content in leg muscles. The present study provided information on the differences in carcass and meat quality between Ross 308 and Cobb 500 broiler chickens.

Overview of the Use of Probiotics in Poultry Production

Simple Summary

Probiotics are feed additives that have gained popularity in poultry production following the ban of antibiotic growth promoters (AGP). They are one of the more universal feed additives and can be easily combine with other additives. Probiotics, above all, have many advantages, including stimulation of the host microflora or immunomodulation. The statement “immunity comes from the intestines” has become more important in the poultry industry because probiotics have proven helpful in the fight against diseases of bacterial origin and against zoonoses. Positive effects on the organism have already been studied at the cellular level, where probiotics were responsible for changes in gene expression, leading to alleviation of heat stress. In addition to the health benefits, the utility value of the animals increases. The numerous advantages are overshadowed by a few drawbacks, which include the possibility of lowering semen quality in roosters and the diversity of production processes affecting the persistence of the probiotic. In addition to bird health, probiotics have improved the taste and quality of poultry products. Future prospects are promising as scientists are working to maximize the positive effects of probiotics by increasing the integrity of probiotics within the bird organism, taking into account, among others, bacterial metabolites.

Abstract

In recent years, probiotics have become more popular in the world of dietary supplements and feed additives within the poultry industry, acting as antibiotic substitutes. Above all, probiotics are universal feed additives that can be used in conjunction with other additives to promote improved performance and health. Their positive effects can be observed directly in the gastrointestinal tract and indirectly in immunomodulation of the poultry immune system. Nutritional effects seen in flocks given probiotics include increased laying and egg quality, increased daily increments, and improved feed conversion ratio (FCR). There has also been an improvement in the quality of meat. This suggests producers can improve production results through the use of probiotics. In addition to these production effects, bird immunity is improved by allowing the organism to better protect itself against pathogens and stress. The lack of accuracy in the formulation of non-European preparations needs to be further developed due to unknown interactions between probiotic bacteria strains as well as their metabolites. The versatility of probiotics and the fact that the bacteria used in their production are an integral part of animal digestive tracts make them a safe feed additives. Despite restrictions from the European Union, probiotics have potential to improve production and health within the poultry industry and beyond. The following article will review the use of probiotics in poultry production.

Effects of dietary supplementation of a probiotic (Bacillus subtilis) on bone mass and meat quality of broiler chickens

The aim of this study was to investigate the effect of a dietary probiotic supplement on bone mass and meat quality of broiler chickens. Two hundred ten 1-day-old male Ross 708 broiler chicks were divided among 21 floor pens (10 chicks per pen). The pens were randomly distributed to 1 of 3 dietary treatments containing a probiotic, Bacillus subtilis, at 0 (control), 0.25 (0.25X), and 0.5 (0.5X) g/kg (n = 7). Gait score, footpad dermatitis (FPD), leg straightness, and hock burn (HB) were examined at day 33, and a latency-to-lie test was performed at day 34. At the end of the experiment (day 35), plasma, right leg, and litter samples were collected for mineral contents, meat quality, bone morphometric parameters, and litter quality assessments. The results indicated that probiotic-fed birds stood much longer during the latency-to-lie test with a greater tibial length, weight, and strength as well as higher plasma levels of calcium and phosphorus compared with the controls. In addition, probiotic-fed birds' leg muscle had higher color lightness at both 30 min and 5 h postmortem and greater water-holding capacity with a trend for less cooking loss (P = 0.056) and lower pH values (P < 0.05) at 5 h postmortem. Probiotic-fed birds' leg meat was tastier (P < 0.05) at 24 h after slaughter. These probiotic effects were greater in the 0.5X group than in the 0.25X group. There were no treatment effects on other measured parameters including gait score, HB, FPD, tibial lateral and medial wall thickness, diaphysis and medullary canal diameters, robusticity and tibiotarsal indexes, plasma magnesium concentrations, and litter moisture and pH values (P > 0.05). These findings indicate that the probiotic supplement could be a useful management tool for improving broiler production and welfare by enhanced bone mass and meat quality.

Carcass Characteristics, Physicochemical Properties, and Texture and Microstructure of the Meat and Internal Organs of Carrier and King Pigeons

Simple Summary

The tradition of pigeon meat consumption dates back to ancient civilizations. Today, pigeons are a popular meat in the cuisines of China, North America, North Africa, and some European countries. The aim of this study was to compare carrier pigeons and pigeons of the King breed after three reproductive seasons for carcass weight and measurements, carcass composition, physicochemical characteristics, the texture, rheological properties and microstructure of meat, and some biometric characteristics of the digestive system. Significant differences (p < 0.05) were observed between the pigeon groups in terms of the carcass weight and measurements, carcass composition (except for breast muscle percentage), physicochemical (except for pH₂₄ and redness of breast muscles) textural (except for cohesiveness and shear force), rheological, and microstructural characteristics, and more digestive system characteristics. These differences result primarily from the type of use. King pigeons are raised for meat, and carrier pigeons are used for flying.

Abstract

Pigeons have been the subject of research in the past, but the knowledge gained is incomplete and must be extended. The aim of the study was to provide information about differences in carcass weight and measurements, carcass composition, proximate chemical composition, acidity, electrical conductivity, color attributes, the texture, rheological properties and microstructure of the meat, and some biometric characteristics of the digestive system in carrier and King pigeons, and also to determine if the two compared breeds meet the expectations of pigeon meat consumers to the same extent. The study involved 40 carcasses from carrier pigeons and King pigeons after three reproductive seasons. The chemical composition was determined by near-infrared transmission (NIT) spectroscopy, color coordinates according to CIELab, the texture according to Texture Profile Analysis (TPA) and Warner–Bratzler (WB) tests, and the rheological properties of meat according to the relaxation test. The compared pigeon groups differed significantly (p < 0.05) in carcass weight and measurements, carcass composition (except breast muscle percentage), chemical composition (except leg muscle collagen content) and electrical conductivity, lightness (L*), yellowness (b*), chroma (C*) and hue angle (h*), textural characteristics (except cohesiveness and Warner‒Bratzler shear force), rheological properties, microstructure of the pectoralis major muscle, as well as the total length of intestine and its segments, duodenal diameter, weight of proventriculus, gizzard, liver, heart, and spleen. The sex of the birds had a significant (p < 0.05) effect on the carcass weight, chest circumference, carcass neck percentage, breast muscle collagen content, and caeca length. The genotype by sex interaction was significant (p < 0.05) for fat content, collagen content, hardness, sum of elastic moduli and sum of viscous moduli of the pectoralis major muscle, protein and collagen content of leg muscles, duodenal and caecal length, jejunal and ileal diameter, and spleen weight. The obtained results show a significant effect of genetic origin and sex on the nutritive and technological value of the meat, and on the digestive system development of the pigeons.