Effect of fermented water plantain on growth performance, meat composition, oxidative stability, and fatty acid composition of broiler

Abstract

The study was conducted in order to select proper microbial strains for the development of fermented water plantain (Alisma canaliculatum A. Br. et Bouche) (FWP) as well as to examine their effects on the growth performance, meat composition, oxidative stability, and fatty acid composition of meat from broilers. In experiment 1, 16 strains from the Korean Collection for Type Cultures (KCTC), including Lactobacillus acidophilus, Lactobacillus plantarum, Enterococcus faecium, Bacillus subtilis, Bacillus coagulans, and Saccharomyces cerevisiae, were evaluated. The strains were tested for their acid, bile, and heat tolerance levels. Among them, L. acidophilus KCTC 3111, E. faecium KCTC 2022, B. subtilis KCTC 3239, and S. cerevisiae KCTC 7928 were selected for production of FWP. In experiment 2, 140 Ross broiler chicks were allocated to four different 5-week-long dietary groups: NC (basal diet), PC (basal diet with 0.005% oxytetracycline), FWP-0.5% (basal diet with 0.5% dried powder of fermented water plantain using whole plant parts), and FWP-1% (basal diet with 1% FWP). Results indicated that FWP-0.5% supplementation increased body weight, body weight gain, and improved FCR (P<0.05) compared to the NC and FWP-1% supplementation. FWP-0.5% diet increased crude protein content of both breast and thigh meats compared to PC diet, whereas crude fat content of thigh meat decreased compared to NC diet (P<0.05). Absolute and relative breast meat weights increased (P<0.05) in the FWP groups compared to the NC group. Further, gizzard relative weights increased while kidney weights decreased in the FWP groups compared to the PC and NC group respectively (P<0.05). Proventriculus and ceca weights increased (P<0.05) in the FWP-1% and FWP-0.5% groups respectively than the PC group. FWP-0.5% diet decreased stearic acid content but increased eicosapentaenoic acid and docosahexaenoic acid content in both breast and thigh meats whereas, reduction of arachidonic acid content was observed in the supplemented group of breast meat compared to other groups (P<0.05). Further, lower (P<0.05) thiobarbituric acid reactive substances values of breast and thigh meats were achieved in the FWP groups compared with the PC and NC groups, respectively. Based on these results, it is suggested that 0.5% FWP supplementation would be a functional feed additive for broilers.