Effects of probiotic (Bacillus subtilis) supplementation on meat quality characteristics of breast muscle from broilers exposed to chronic heat stress

Abstract

The aim of this study was to determine the impact of probiotic feeding and chronic heat stress on meat quality, total lipid and phospholipid contents, lipid oxidation, antioxidant capacity, and heat shock protein abundance of broiler breast muscle. A total of 240 male broilers (5 birds per pen) were subjected to 4 treatments consisting of a 2 × 2 factorial design. Broilers were kept at 21-32-21°C for 10 h daily (heat stress, HS) or 21°C (thermoneutral condition) and fed a regular diet or the diet mixed with probiotic (250 ppm of Sporulin containing 3 strains of Bacillus subtilis). A total of 48 broilers (12 birds/treatment) were harvested at 46 d. Neither HS nor probiotic had substantial impacts on water-holding capacity, shear force, and color characteristics. HS induced lipid oxidation as increased 2-thiobarbituric acid reactive substances (TBARS), in which probiotic feeding decreased TBARS value (P = 0.002) and phospholipid contents (P = 0.0033) in breast muscle of HS broilers. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity was increased with HS (P < 0.0001), but no significant impact of probiotic supplementation was found. Neither probiotic nor HS affected catalase activity, but superoxide dismutase and glutathione peroxidase activities were lower in HS broilers compared to thermoneutral controls (P < 0.0001) and in probiotics-fed broilers (P < 0.0001) compared to their counterparts. In addition, a significant interaction between probiotic and HS was found at glutathione peroxidase activities, in which breast muscle of broilers fed probiotic at thermoneutral condition showed the highest activity (P < 0.05). Regarding heat shock protein (HSP) determination, HS slightly increased the levels of both HSP70 (P = 0.08) and HSP27 (P = 0.05), but no significant impacts of probiotic supplementation were found. Our results indicate that probiotic feeding could improve breast muscle weight without adverse impacts on meat quality attributes, as well as alleviate oxidative deterioration of breast muscle of broilers undergoing heat stress.

Chitosan oligosaccharide as an effective feed additive to maintain growth performance, meat quality, muscle glycolytic metabolism, and oxidative status in yellow-feather broilers under heat stress

“…Therefore, the antioxidant capacity of muscle is also crucial to meat quality ( Pan et al., 2018 ). Previous studies indicated that heat stress had detrimental effects on muscle antioxidant status and increased MDA content ( Cramer et al., 2018 ; Wen et al., 2020 ). Similarly, in this study, we observed that heat stress increased muscle MDA content and decreased SOD and GSH-Px activity, which indicated a decreased muscle antioxidant capacity, alone with increased lipid peroxidation.…”

“…In this study, heat stress induced poor meat quality by lowering pH 24h and increasing cooking loss. Dietary supplementation with probiotics ( Cramer et al., 2018 ), prebiotics ( Tavaniello et al., 2020 ), and ginger ( Wen et al., 2020 ) were proved as effective additives to alleviate the negative effects of heat stress on meat quality of broilers. Chitosan oligosaccharides also reported as a promising feed additive to alleviate heat stress.…”

Breast Meat Quality and Protein Functionality of Broilers with Different Probiotic Levels and Cyclic Heat Challenge Exposure

“…In addition, some previous studies found the beneficial impacts of probiotic feeding on broiler meat quality, such as WHC, oxidation stability, and tenderness (Aksu et al, 2005;Ali, 2010;Bai et al, 2016Bai et al, , 2017Kim et al, 2017;Zhou et al, 2010). Our recent research also revealed that probiotic feeding could alleviate oxidative damage of breast muscle of chickens that were previously exposed to cyclic heat stress (Cramer et al, 2016). As a few studies also postulated that the efficacy of probiotic feeding on meat quality attributes could be affected by dosage-level (Aksu et al, 2005;Ali, 2010;Bai et al, 2016Bai et al, , 2017Zhou et al, 2010), it would be reasonable to hypothesize that the beneficial impact of probiotic feeding on meat quality of heat-stressed broilers would be proportional to the amount of probiotic dosage level.…”

Supplementation of Postbiotic RI11 Improves Antioxidant Enzymes Activity, Upregulated Gut Barrier Genes and Reduced Cytokines, Acute Phase Proteins and HSP70 Gene Expression Levels in Heat-Stressed Broilers

“…This study is the first attempt to provide data on the effect of different levels of postbiotic RI11 on antioxidant activities in heat-stressed broilers. However, probiotics have been reported for their ROS removal capacity and promoting broiler health under normal [57] and high-temperature conditions [69].…”