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.

Growth, carcass characteristics, meat quality, and microbial aspects of growing quail fed diets enriched with two different types of probiotics (Bacillus toyonensis and Bifidobacterium bifidum)

The present investigation aimed to explore the impact of dietary graded levels of 2 types of probiotic bacteria (Bacillus toyonensis [BT] and Bifidobacterium bifidum [BB]) on growth, carcass traits, meat quality, and bacteriology of growing Japanese quail reared under the cage system. One thousand three hundred sixty Japanese quail day-old chicks were randomly divided into 10 groups (8 replicates each). Birds were fed a basal diet (control, T1) and the basal diet plus 0.05, 0.075, 0.10, and 0.125% BT (T2, T3, T4, and T5, respectively), 0.10% BB (T6), and the same previous doses of BT plus 0.05% BB (T7, T8, T9, and T10, respectively). Results showed a significant (P < 0.001) increase in final BW and weight gain because of probiotic supplementation (except T2 for weight gain). Both feed intake and feed conversion ratio did not differ during the overall experimental period (1–42 D of age) except feed intake that was reduced in T2 and increased in T5 and T9 groups. All carcass traits studied were significantly (P < 0.01) affected by probiotics, and the combination between BT and BB in group T8 increased all studied parameters as compared with the other treatment groups. The quail meat color of redness a∗ and L∗ values, thiobarbituric content, cooking loss, proteolysis, and total coliform were decreased (P < 0.001) by probiotic treatment. In general, supplementing BT, BB, or their combination to the basal diet delayed the proliferation of pathogenic bacteria in the diet and intestine. Using BT and BB as feed supplements enhanced growth performance and meat quality of quails as well as diminished pathogenic bacteria proliferation in their diet and intestine. As per our results, we can recommend the application of T5 and T8 to T10 levels for the best performance, carcass traits, and meat quality of growing quails.

Chemical composition of chicken meat after application of humic acid and probiotic Lactobacillus fermentum

The aim of the present study was analysed and evaluated chemical parameters of chicken breast and thigh muscles after addition of humic acids and probiotic into diet for broiler chicken. A total of 200 pcs Ross 308 broiler chickens were divided into 4 groups (n=50). The control group of chickens was fed with complete feed mixtures without any additives. Chickens in experiment groups were fed a diet containing: P1 (1% of humic acid), P2 (1% of humic acid and probiotic supplement Lactobacillus fermentum) and P3 were fed with complete feed mixture containing combination of starter feed mixture (1. - 21. day) with coccidiostaticum Diclazuril and growth feed mixture (21. - 35. day) containing Salinomycinum sodium. Besides, the groups were kept under the same conditions. Fattening period lasted for 42 days. Chicken meat was analyzed for content of water, crude protein, fat and cholesterol. Based on the results, we can state that the application of humic acids or the combination of Humac Natur with probiotic did not affect the chemical composition of the breast muscle. In the breast muscle, the protein content in the experimental group P3 with the coccidiostat (22.98 g.100 g-1) was reduced (p ≤0.05) compared to control group (23.42 g.100 g-1). In the case of thigh muscle was significantly higher content of fat and cholesterol (p ≤0.05) in chickens feeding with addition of Humac Natur (fat - 9.08 g.100g-1; cholesterol - 0.86 mg.100g-1) and similar results were recorded in experimental group with combination of Humac Natur and probiotic (fat - 9.15 g.100g-1; cholesterol - 0.86 mg.100g-1) compared to control group (fat - 7.15 g.100g-1; cholesterol - 0.70 mg.100g-1). From a general point of view, we can recommend the application of Humac Natur, respectively combination Humac Natur with probiotics in feeding of broiler chickens Ross 308.

A quality enhancement green strategy for broiler meat by application of turmeric (Curcuma longa) powder as litter amendment to affect microbes, ammonia emission, pH and moisture

 In multi-cultural Sri Lankan conditions, poultry meat is paramount importance in ensuring food security and improving nutrition. Issues as contact dermatitis and ammonia emission in broiler industry which caused by diminished litter parameters cause reduction of meat quality, profits and environmental conditions. Therefore use of Turmeric (Curcuma longa) (TM) powder as an antiseptic litter amendment at several application levels to enhance litter parameters with microbial demolition was attempted. Three months old broiler litter (2 kg) sample was taken and initial pH and moisture was determined. Turmeric was used to mix at levels of 0%, 1%, 3%, 5% and 8% (w/w). After mixing, 150 g of mixed litter was placed in container for each level of the 4 replicates, incubated for 5h and analyzed for Total Plate Count (TPC), Yeast and Mold Count (YMC), total Nematode Count (NC), ammonia emission, pH and moisture. Significant reduction (p <0.05) of total bacteria was seen (20%, 46%, 95% and 96%) when 1%, 3%, 5% and 8% applications of TM. The YMC reduction was also significant (p <0.05) (34%, 41%, 55% and 65%). Total nematode reduction (p <0.05) was 22%, 45%, 62.5% and 70%. A significant (p <0.05) pH reduction with increment of TM also seen (0.1, 2, 3 and 3%). Moisture (%) was increased (p <0.05) (6, 0.78, 19 and 1%). Ammonia emission was significantly decreased (p <0.05) by increased TM (64, 68, 73 and 84%) against control. It was concluded that the bacterial, fungal, nematode counts, pH and Ammonia emission of broiler litter can be significantly reduced with the application of 8% (w/w) of turmeric powder.

The effect of feeding milk thistle seed cakes on quality indicators of broiler chickens meat

This study was conducted to evaluate the effect of feeding milk thistle (Silybum marianum L.) seed cakes at dose 5% and 15% in feed mixture on quality indicators of broiler chickens meat. The used milk thistle seed cakes contained 3.73% of flavonolignans and 129.83 mg.kg-1 of cyanidin-3-glucoside. A 150 cockerels of Ross 308 were divided into three equal groups. The chickens were fattened on conventional deep litter system. The experimental groups received feed mixtures containing 5% of milk thistle seed cakes (MT5), 15% of milk thistle seed cakes (MT15) and third group was control - without milk thistle seed cakes (C). The trial lasted 37 days. At the end of trial was observed significant higher average weight of chickens (2,320.31 g) in control group. Compare to that the experimental group MT5 achieved significant lower mean bodyweight 2,166.69 g. From the perspective of fattening was decreased growth of chickens where a higher percentage of milk thistle seed cakes (MT15). The group MT15 was up to 420 g lower slaughter weight compared to the control group. This was probably due to the higher content of fiber in the feed. At the end of experiment 15 birds were selected randomly from each group, weighed and slaughtered. Feathers were removed and chickens were eviscerated. Carcass yield was calculated for each group like as percentage of live weight. The MT5 and MT15 group had significantly higher breast meat tenderness that the control group. Initial pH1 was highest in group with its middle addition of milk thistle seed cakes (MT5). Significant differences were not observed between control and group MT15. Breast meat was rated as the best in parameter flavour in control and MT15 group. The thigh meat was evaluated significantly best for colour parameter in MT15 group. Fibreness was rated as the finest in MT15 group. The addition of milk thistle seed cakes do not worsened sensory characteristic of breast or thigh meat of broilers and reflects optimal sensory quality traits.

Effect of different feed supplements on selected quality indicators of chicken meat

The aim of the study was to evaluate the effect of different feed additives (bee pollen extract, propolis extract, and probiotic) on meat quality of broiler chickens. A total of 180 one day-old broiler chicks of mixed sex (Ross 308) were randomly divided into 3 groups. Dietary treatments were as follows: basal diet, free of supplements (control group; C);  basal diet  plus 400 mg bee pollen extract per 1 kg of feed mixtures and 3.3 g probiotic preparation added to drinking water (group E1); basal diet  plus 400 mg propolis extract per 1 kg of feed mixtures and 3.3 g probiotic preparation added to drinking water (group E2). In the experiment, the probiotic preparation based on Lactobacillus fermentum (1.109 CFU.g-1 of bearing medium) was used. Fattening period lasted for 42 days. Feed mixtures were produced without any antibiotic preparations and coccidiostatics. Meat quality was evaluated by following technological properties: cooling, freezing and roasting loss; colour parameters based on CIELab system; and shear force. Both dietary supplementations led to decrease in cooling (p ≤0.05) and freezing (p ≥0.05) losses compared with control. On the contrary, the supplemented diet tended to increase roasting losses (p ≤0.05) and shear force values in thigh muscle (p ≤0.05). Significantly higher L* values (p ≤0.05) in breast and thigh muscles, as well as the b* values in thigh muscle, were found when broiler chickens were fed the supplements, especially bee pollen extract and probiotics. In addition, the supplements improve redness (a*) of meat. The redness of breast muscle appeared to be the most affected (p ≥0.05) by propolis extract plus probiotics supplementation, while thigh muscle had the highest value (p ≤0.05) in bee pollen extract plus probiotics supplemented group. These findings suggested that the supplements have a beneficial effect on quality of chicken meat due to positive changes in most of quality indicators investigated in the study.