Abstract
This study was performed to evaluate the effect of probiotic feeding level on meat quality and protein functionality of breast muscle from chickens exposed to cyclic heat challenge. A total of 180 one-d-old male chicks were randomly allocated in 36 floor pens. From Day 15, the birds were exposed to 32°C for 10 h daily until the end of the experiment (Day 46). Three dietary treatments containing different levels of probiotic (a mixture of 4 lactic acid bacteria, 5.0 × 109 cfu/g) were prepared; regular diet without probiotic (control), regular diet with 0.5 g of probiotic/kg feed (probiotic 0.5) and regular diet with 1.0 g of probiotic/kg feed (probiotic 1). Both breast muscles (M. pectoralis major) were collected at 24 h postmortem, and the same side breast muscle was assigned to each experiment 1 (meat quality analysis, n = 6) and 2 (protein functionality analysis, n = 3). Probiotic feeding level did not affect initial pH and temperature declines (P > 0.05) of breast muscle until 6 h postmortem. However, the breast muscles from probiotic 1 group (5.92) showed a significantly higher ultimate pH than those from control (5.78) or probiotic 0.5 (5.82) groups at 24 h postmortem. No differences in chemical composition (moisture, protein, fat, ash, and phospholipids), water-holding capacity (cooking loss and display weight loss), shear force, and lipid oxidation stability were found in breast muscles from chickens exposed to cyclic heat challenge, regardless of probiotic levels (P > 0.05). An increase in probiotic level increased total protein solubility (P = 0.0004) and emulsion activity index of sarcoplasmic protein (P = 0.0032) of ground chicken breast. The results from the current study suggest that the supplementation of this commercial probiotic product could partially improve protein functionality of breast muscles from chickens exposed to cyclic heat challenge, in a dose-dependent manner within the applied level.
Highlights
Thanks are given to Derico Setyabrata, Danyi Ma, Gary Waters, and Blaine Brown in the Meat Science Laboratory at Purdue University for assistance with sample and data collection
Proximate composition of breast muscles from chickens exposed to cyclic heat challenge was unaffected by probiotic feeding levels (P > 0.05; Table 2), in which moisture, protein, fat and ash contents were 75.5 to 75.9 g/100 g, 23.3 to 23.4 g/100 g, 1.5 to 2.1 g/100 g, and 1.2 g/100 g, respectively
Breast muscles showed similar shear force (14.4 to 16.7 N; P > 0.05). These findings indicate that probiotic supplementation would have no influence on water-holding capacity (WHC) and shear force of breast muscle from chickens exposed to cyclic heat challenge
Summary
Thanks are given to Derico Setyabrata, Danyi Ma, Gary Waters, and Blaine Brown in the Meat Science Laboratory at Purdue University for assistance with sample and data collection. This activity was funded by Purdue University as part of AgSEED Crossroads funding to support Indiana’s Agriculture and Rural Development. Mention of trade names or commercial products in this article is solely for the purpose of providing specific information and does not imply recommendation or endorsement of the USDA. Heat stress due to an increase in ambient temperature lowers the productivity in the broiler industry, which could lead to substantial economic losses at $51.8 million annually (St-Pierre et al, 2003). A major response of heat-stressed chickens is a reduction in feed consumption, which is followed by decreased growth per-
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