Effects of adding nano-emulsified plant oil and probiotics to drinking water during different periods besides sex on processing characteristics, physicochemical properties, and meat quality traits of broiler chickens

Abstract

IntroductionHigh-quality meat is one of the consumer demands. Therefore, several studies have concluded that supplementing broilers with natural additives can improve meat quality. This study was carried out to evaluate the effects of nano-emulsified plant oil (Magic oil®) and probiotic (Albovit®) as water additives (at the rate of 1 ml/L and 0.1 g/L, respectively) during different growing periods on processing characteristics, physicochemical properties, and meat quality traits of broilers chickens.MethodsA total number of 432-day-old Ross broiler chicks were randomly assigned to one of six treatment groups according to the growing periods in which magic oil and probiotics were added to drinking water, each with nine replicates and eight birds per replicate (4♂ and 4♀). On day 35, birds' processing characteristics, physicochemical properties, and meat quality traits were examined.Results and discussionThe results showed that treatments had a significant (P < 0.001) impact on cooking loss, cohesiveness, and chewiness. The male broiler chickens had higher (P ≤ 0.05) initial lightness, initial whiteness index, water holding capacity, shear force, live weight, hot and chilled carcass weights, as well as lower gizzard and neck percentages than females. The interactions between treatments and sex showed a significant (P < 0.001) impact on cooking loss, shear force, hardness, springiness, and chewiness. In conclusion, supplementing male broiler chickens with Magic oil and probiotic, particularly from 0–30 days of age had favorable meat chewiness as a result of lower cohesiveness and hardness higher springiness, and the most convenient cooking loss value. Magic oil and probiotic, especially in males, is advisable to be supplemented in water of growing broilers chicken programs from 0 to 30 days of age. Moreover, further studies under commercial conditions are recommended to locate the most favorable combination of Magic oil/probiotic supplements for the best processing characteristics and meat quality attributes outcomes.

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“…These data are consistent with the findings of G.M. Suliman et al (2023), namely, the protein content increased by 0.81% (P < 0.001), the fat content decreased by 8.13% (P < 0.001). According to X.…”

Effect of water supplementation of Magic oil at different growing periods on growth performance, carcass traits, blood biochemistry, and ileal histomorphology of broiler chickens

“…The treatment diets were fixed in all experimental groups and formulated to be isocaloric and isonitrogenous to match/exceed the recommendations in the commercial sector in Saudi Arabia. A standard starter (d 0–15) and finisher (d 16–35) diets were offered in mash form based on corn-soy bean meal ( Suliman et al, 2023a ).…”

“… Abudabos et al (2021) conducted a recent study and recommended that NEVO and betaine supplements improve performance, especially at high ambient temperatures in broiler houses. In addition, Suliman et al (2023a , b ) and Al-Garadi et al (2023b) conducted a recent study and recommended that Magic oil, betaine and/or probiotics be added to the water of growing broiler programs due to favorable meat quality and the most favorable cooking loss value especially under heat stress condition. There are little or no scientific research on supplementing Magic oil with drinking water.…”

Betaine and nano-emulsified vegetable oil supplementation for improving carcass and meat quality characteristics of broiler chickens under heat stress conditions

“…In addition, chronic heat stress has a negative impact on the quality of poultry meat ( 3 ). Supplementing Magic oil and probiotics is recommended for the optimal growth of broilers in poultry programs, particularly for male birds, during the period of 0 to 30 days of age ( 4 ). It has been found that supplementing male broilers with Magic oil and probiotics, especially during the first 30 days of their lives, can result in good meat chewiness due to higher springiness and lower hardness and cohesiveness.…”