Luiz Gustavo Alessi Aristides
Department of Food Science and Technology, Graduate Program in Food Science and Technology, Campus Londrina, Brazil
Fernanda Gonzales Paiao
Department of Food Science and Technology, Graduate Program in Food Science and Technology, Campus Londrina, Brazil
Leticia Sayuri Murate
Department of Veterinary Preventive Medicine, Graduate Program in Animal Science, Londrina State University, Brazil
Alexandre Oba
Department of Animal Science,Campus Londrina, Brazil
Massami Shimokomaki
Department of Food Science and Technology, Graduate Program in Food Science and Technology, Campus Londrina, Brazil
ABSTRACT
Commercial broiler chickens were treated with five diets containing probiotics (Bacillus subtilis), prebiotics (mannan oligosaccharide-MOS), synbiotics (Saccharomyces cerevisiae, Lactobacillus acidophilus, Lactobacillus casei, Bifidobacterium bifidum, MOS and FOS (fructoligosaccharides), Avilamycin, or a control treatment (no additives). Performance parameters including total weight, daily weight gain, feed intake, viability production efficiency index and yield of carcasses and cuts were evaluated. In addition, meat quality parameters including the proportion of PSE meat (Pale, Soft, Exudative) and lipid oxidation were measured. The results indicated that the biotic treatments did not cause significant differences in any of the parameters evaluated. With regard to the meat quality, birds fed biotic diets showed a reduction in the development of PSE meat and also a decrease in lipid oxidation. These additives are therefore nutritionally feasible replacements for growth promoters and the animal husbandry indices of animals treated with these additives were similar to those of animals fed the normal rations and the use of additives contributed to improvements in the meat quality.
PDF References Citation
How to cite this article
Luiz Gustavo Alessi Aristides, Fernanda Gonzales Paiao, Leticia Sayuri Murate, Alexandre Oba and Massami Shimokomaki, 2012. The Effects of Biotic Additives on Growth Performance and Meat Qualities in
Broiler Chickens. International Journal of Poultry Science, 11: 599-604.
DOI: 10.3923/ijps.2012.599.604
URL: https://scialert.net/abstract/?doi=ijps.2012.599.604
DOI: 10.3923/ijps.2012.599.604
URL: https://scialert.net/abstract/?doi=ijps.2012.599.604
REFERENCES
- Aksu, M.I., M. Karaoglu, N. Esenbuga, M. Kaya, M. Macit and H.W. Ockerman, 2005. Effect of a dietary probiotic on some quality characteristics of raw broiler drumsticks and breast meat. J. Muscle Food, 16: 306-317.
CrossRefDirect Link - Awad, W.A., K. Ghareeb, S. Abdel-Raheem and J. Bohm, 2009. Effects of dietary inclusion of probiotic and synbiotic on growth performance, organ weights and intestinal histomorphology of broiler chickens. Poult. Sci., 88: 49-56.
CrossRefPubMedDirect Link - Cheah, K.S. and A.M. Cheah, 1981. Skeletal muscle mitochondrial phospholipase A2 and the interaction of mitochondria and sarcoplasmic reticulum in porcine malignant hyperthermia. Biochim. Biophys. Acta, 638: 40-49.
Direct Link - Fuller, R., 1989. Probiotics in man and animals. J. Applied Bacteriol., 66: 365-378.
CrossRefPubMedDirect Link - Ghareeb, K. and J. Bohm, 2009. Stress indicators to pre-slaughter transportation of broiler chickens fed diets supplemented with a synbiotic. Int. J. Poult. Sci., 8: 621-625.
CrossRefDirect Link - Hajati, H. and M. Rezaei, 2010. The application of prebiotics in poultry production. Int. J. Poult. Sci., 9: 298-304.
CrossRefDirect Link - Houshmand, M., K. Azhar, I. Zulkifli, M.H. Bejo and A. Kamyab, 2012. Effects of prebiotic, protein level and stocking density on performance, immunity and stress indicators of broilers. Poult. Sci., 91: 393-401.
CrossRefPubMedDirect Link - Kissel, C., A.L. Soares, A. Rossa and M. Shimokomaki, 2009. Broiler properties of PSE (Pale, Soft, Exudative) broiler meat in the production of mortadella. Braz. Arch. Biol. Technol., 52: 213-217.
CrossRefDirect Link - Marchi, D.F., A. Oba, I.L. Ziober., A.L. Soares, E.I. Ida and M. Shimokomaki, 2009. Development of a gas chamber for detecting broiler chicken halothane sensitivity and PSE (Pale, Soft, Exudative) meat formation. Braz. Arch. Biol. Technol., 52: 189-194.
CrossRefDirect Link - Oba, A., M. de Almeida, J.W. Pinheiro, E.I. Ida, D.F. Marchi, A.L. Soares and M. Shimokomaki, 2009. The effect of management of transport and lairage conditions on broiler chicken breast meat quality and DOA (Death on Arrival). Braz. Arch. Biol. Technol., 52: 205-211.
CrossRefDirect Link - Olivo, R., A.L. Scares, E.I. Ida and M. Shimokomaki, 2001. Dietary vitamin E inhibits poultry PSE and improves meat functional properties. J. Food Biochem., 25: 271-283.
CrossRefDirect Link - Patterson, J.A. and K.M. Burkholder, 2003. Application of prebiotics and probiotics in poultry production. Poult. Sci., 82: 627-631.
CrossRefPubMedDirect Link - Pelicano, E.R.L., P.A. Souza, H.B.A. Souza, A. Oba, E.A. Norkus, L.M. Kodawara and T.M.A. de Lima, 2003. Effect of different probiotics on broiler carcass and meat quality. Brazil. J. Poult. Sci., 5: 207-214.
CrossRefDirect Link - Rocha, H.P., D.A. Furtado, J.W.B Nascimento and J.H.V. Silva, 2010. Indices bioclimaticos e produtivos em diferentes galpoes avicolas no semiarido paraibano. Rev. Bras. Eng. Agri. Amb., 14: 1330-1336.
Direct Link - Soares, A.L., E.I. Ida, S.M. Miyamoto, F.J. Hernandez-Blazquez, R. Olivo, J.W. Pinheiro and M. Shimokomaki, 2003. Phospholipase A2 activity in poultry PSE, pale, soft, exudative, meat. J. Food Biochem., 27: 309-320.
CrossRefDirect Link - Soares, A.L., D.F. Marchi, M. Matsushita, P.D. Guarnieri, A.A. Droval, E.I. Ida and M. Shimokomaki, 2009. Lipid oxidation and fatty acid profile related to broiler breast meat color abnormalities. Braz. Arch. Biol. Technol., 52: 1513-1518.
CrossRefDirect Link - Tarladgis, B.G., A.M. Pearson and L.R. Dugan Jun, 1964. Chemistry of the 2-thiobarbituric acid test for determination of oxidative rancidity in foods. II. Formation of the TBA-malonaldehyde complex without acid-heat treatment. J. Sci. Food Agric., 15: 602-607.
CrossRefDirect Link - Wilhelm, A.E., M.B. Maganhini, F.J.H. Blazquez, E.I. Ida and M. Shimokomaki, 2010. Protease activity and the ultrastruture of broiler chicken PSE (Pale, Soft, Exudative) meat. Food Chem., 119: 1201-1204.
CrossRef - Zhang, L. and S. Barbut, 2005. Effects of regular and modified starches on cooked pale, soft and exudative; normal and dry, firm and dark breast meat batters. Poult. Sci., 84: 789-796.
PubMedDirect Link