Effect of probiotics and Yucca schidigera extract supplementation on broiler meat quality

Benamirouche, Karima; Baazize-Ammi, Djamila; Hezil, N.; Djezzar, Reda; Niar, Abdellatif; Guetarni, Djamel

doi:10.4025/actascianimsci.v42i1.48066

Cited by 17 publications

(22 citation statements)

References 33 publications

(32 reference statements)

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“…Wang et al [155] observed the decline in pH, however, pH24h (6.01) was increased by S. cerevisiae supplementation in relation with the control (5.80). Similar results have reported the inclusion in the diet of S. cerevisiae [156] and mixture Pediococcus acidilactici and S. cerevisiae [157]. Other studies showed that yeast products or culture improved the meat quality of broilers and pigs by decreasing the yellowness and stabilizing the pH of meat [102,158,159].…”

Section: Meat Qualitysupporting

confidence: 72%

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Use of Additives and Evaluation of the Quality of Broiler Meat

Soares¹,

Silva²

2022

Broiler Industry

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In the poultry industry, the demand for safe and quality meat in the market has increased considerably. The type of feed used and the management of poultry have a significant impact on the safety and quality characteristics of poultry meat. The use of additives that increase productivity and improve meat quality has generated much research. Nanoparticles, prebiotics, and probiotics have been used as growth promoters to increase and improve growth rate, performance, immunity, resistance to pathogens, as well as to improve meat quality. The type and level of these additives incorporated in the diets influence the animal’s development and meat quality parameters. The aim of the study was to report the results of scientific research on the use of food additives used in broiler nutrition and their effect on meat quality.

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Section: Meat Qualitysupporting

confidence: 72%

“…In cooking loss in broiler no difference was reported, regardless of probiotic feeding levels [165,168,169]. Also, the drip, cooking, and thaw losses on breast muscle were not observed by Benamirouche et al [157]. However, some studies observed that heat stress increases drip and cooking loss [79,144] of the breast meat [167].…”

Section: Meat Qualitymentioning

confidence: 86%

Use of Additives and Evaluation of the Quality of Broiler Meat

Soares¹,

Silva²

2022

Broiler Industry

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“…Similarly, Zhou et al [29] reported that dietary supplementation of oligosaccharides lowered the SFA proportion in the breast muscle of broilers. Furthermore, Benamirouche et al [30] reported decreased SFAs and increased UFAs in the breast meat of broilers fed with S. cerevisiae. Therefore, the proposed feed additive may contribute to lower de novo fatty acid synthesis and thus increase the UFA-to-SFA ratio.…”

Section: Discussionmentioning

confidence: 99%

“…Furthermore, Benamirouche et al . [ 30 ] reported decreased SFAs and increased UFAs in the breast meat of broilers fed with S. cerevisiae . Therefore, the proposed feed additive may contribute to lower de novo fatty acid synthesis and thus increase the UFA-to-SFA ratio.…”

Section: Discussionmentioning

confidence: 99%

Effect of novel natural feed additive containing Averrhoa bilimbi L. fruit filtrate, wheat bran, and Saccharomyces cerevisiae on growth performance and meat characteristics of broilers

et al. 2021

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Background and Aim: In the post-antibiotic era, consumer demand for healthy and safe meats has prompted poultry producers to seek alternative effective feed additives. This study aimed to investigate the effects of a novel natural feed additive based on a mixture of Averrhoa bilimbi L. fruit filtrate, wheat bran, and Saccharomyces cerevisiae on the growth rate, internal organ weight, and breast meat characteristics of broilers. Materials and Methods: A total of 280 1-day-old chicks were divided into one control (CNTRL; feed without additives) and three treatment groups: NOV25, feed with 2.5 g/kg novel additive; NOV50, feed with 5.0 g/kg novel additive; and NOV100, feed with 10 g/kg novel additive. The body weight (BW), feed intake (FI), and feed conversion ratio (FCR) were measured weekly. On day 35, the chickens from each group were slaughtered, and their internal organs and breast meat samples were collected. Results: The BW of broilers in NOV100 was greater (p=0.016) than that in the other groups. The FCRs in the treatments groups were lower (p<0.001) than that in the control group. Elevated levels of the novel additive increased (p=0.051) the relative weight of the duodenum. The pH values in the breast meat of broilers receiving the novel additive were higher (p<0.001) than that in control. The C20:3n-6 of the NOV100 breast meat was lower (p=0.012) than that of NOV25 and NOV50, but it did not differ from that of the control. The unsaturated fatty acid-to-saturated fatty acid ratio in the breast meats of the treatments was higher (p=0.032) than that in control. The L-tyrosine content in NOV50 breast meat was higher (p=0.036) than that in CNTRL and NOV100 but did not differ from that in NOV25. Conclusion: The proposed feed additive improved the live BW and FCR of broilers and the physical and nutritional qualities of broiler breast meat.

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“…Kim et al [65] found that prebiotic supplementation can increase linoleic acid contents but decrease arachidonic acid contents in chicken breast meat; no effect on PUFA levels was observed. Stearic and SFA proportions decreased whereas linoleic and PUFA contents increased in breast and thigh meat of broilers fed probiotics and cassava extracts [98]. A definitive mechanism to explain the effect of dietary probiotics on the regulation of palmitic acid contents in chicken breast meat has been proposed.…”

Section: Discussionmentioning

confidence: 99%

Effect of trimmed asparagus by-products supplementation in broiler diets on performance, nutrients digestibility, gut ecology, and functional meat production

et al. 2022

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Background and Aim: Trimmed asparagus by-products (TABP) is the resultant waste from asparagus possessing. TABP has fructans, such as inulins and fructooligosaccharide, which can be utilized as an alternative prebiotic. This study was conducted to examine the effect of TABP dietary supplementation on the productive performance, nutrient digestibility, gut microbiota, volatile fatty acid (VFA) content, small-intestine histology, and meat quality of broilers. Materials and Methods: A total of 320 1-day-old broiler chicks (Ross 308®) were raised under ambient temperature and assigned through a completely randomized design to one of four dietary treatments, with four replicates per treatment. The dietary treatments comprised corn-soybean basal diet supplemented with 0 (control), 10, 30, or 50 g/kg TABP. All birds were provided drinking water and feed ad libitum to meet the standard nutritional requirements of National Research Council for broiler chickens. Results: TABP supplementation to the broilers significantly increased the apparent ether extract, crude fiber, and gross energy digestibility (p<0.05). TABP supplementation significantly increased lactic bacteria and Enterococcus spp. numbers as well as acetic, propionic, butyric, and total VFA levels (p<0.01); on the other hand, it also significantly decreased Salmonella spp. and Escherichia coli contents in the cecum compared with the control group (p<0.01). Moreover, TABP supplementation increased villus height in the duodenum and jejunum (p<0.01), cryptal depth in the jejunum and ileum (p<0.01), and villus surface areas in the duodenum, jejunum, and ileum (p<0.01). Overall, 0-35 day TABP supplementation significantly increased the feed intake (p<0.01) and average daily gain of broilers (p<0.05), but not significantly affected the viability, productive index, and economic benefit return (p>0.05). The carcass characteristics, pH, color, and water holding capacity of the chicken meat between groups were not significantly different (p>0.05). All levels of TABP supplementation appeared to be a feasible means of producing broilers with the lower serum low-density lipoprotein cholesterol and triglyceride levels as well as atherogenic indices of serum compared with the control (p<0.05). Cholesterol contents and palmitic acid, oleic acid, saturated fatty acids, and Monounsaturated fatty acids levels decreased with an increase of TABP supplementation (p<0.05). Furthermore, TABP supplementation decreased atherogenic index (AI) and thrombogenicity index (TI) of meat (p<0.05). Conclusion: Supplementation of 30 g/kg TABP in broiler diet could enhance broiler performance and provide chicken meat with beneficial properties, with decreased AI and TI resulted from altered cholesterol and fatty acid profiles.

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Effect of probiotics and Yucca schidigera extract supplementation on broiler meat quality

Cited by 17 publications

References 33 publications

Use of Additives and Evaluation of the Quality of Broiler Meat

Use of Additives and Evaluation of the Quality of Broiler Meat

Effect of novel natural feed additive containing Averrhoa bilimbi L. fruit filtrate, wheat bran, and Saccharomyces cerevisiae on growth performance and meat characteristics of broilers

Effect of trimmed asparagus by-products supplementation in broiler diets on performance, nutrients digestibility, gut ecology, and functional meat production

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