Effect of probiotics on microbial level in Azerbaijan native duck (Anas platyrhynchos) meat

Abstract

square test. The comparison of the means of microbial count in the control and treatment groups showed a significant reduction (P<0.005). Furthermore, detection of E. coli showed a significant reduction in the treatment group, but reductions of Salmonella and Clostridium had no significant difference. Consequently, it seems that using oral probiotics in diet causes reduction in bacterial entero-pathogens of duck meat. Therefore, if the frequency and contamination level of these microorganisms could be reduced in duck meat, it will be an effective step in the reduction of food born disease, meat hygienic quality and shelf life of duck meat.