Dietary probiotics supplementation is a unique strategy for enhancing physiobiochemical characteristics, antioxidant capacity and oxidative stability of broiler meat

Abstract

The aim of this study was to assess the physio-biochemical traits, antioxidant capacity, oxidative stability, and microbial load of broiler meat following dietary supplementation with probiotics (Lactobacillus acidophilus-LBA and Bifidobacterium bifidum-BB). 240 day-old chicks were randomly distributed 6 groups with 5 replications and 8 birds each. Six dietary treatments developed i.e., T1 (control diet), T2 (T1 + Bacitracin methylene di-salicylate @ 0.002%), T3 (T1 + LBA @106 cfu/g feed), T4 (T1 + LBA @107 cfu/g feed), T5 (T1 + BB @106 cfu/g feed), and T6 (T1 + BB @107 cfu/g feed). The results revealed better (P≤0.05) growth performance and production efficiency of birds fed either T3 or T4 diet. 15 birds from each group (n = 6 x 15 = 90) were randomly selected at the end of the 42-day, and their breast and thigh were sampled. Water holding capacity (WHC), extract release volume (ERV), peroxide values, ABTS+ and DPPH significantly decreased (P≤0.05) in the LBA supplemented group. Standard plate count (SPC), staphylococcus, and coliform counts were significantly lower (P≤0.05) in the LA supplemented group. Thus, the results suggest that broiler meat's physio-biochemical characteristics and antioxidant properties could be enhanced by adding probiotic (Lactobacillus acidophilus) to the broiler diet.