Effects of Dietary Probiotic (Bacillus subtilis) Supplementation on Carcass Traits, Meat Quality, Amino Acid, and Fatty Acid Profile of Broiler Chickens.

Xiaopeng Tang,Xuguang Liu,Hu Liu

doi:10.3389/fvets.2021.767802

Xiaopeng Tang, Xuguang Liu + Show 1 more

Open Access

https://doi.org/10.3389/fvets.2021.767802

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Abstract

The aim of the present study was to evaluate the effects of dietary supplementation with or without Bacillus subtilis (B. subtilis) on carcass traits, meat quality, amino acids, and fatty acids of broiler chickens. In total, 160 1-day-old Arbor Acres male broiler chicks were divided into two groups with eight replicates of 10 chicks each. Chickens received basal diets without (CN group) or with 500 mg/kg B. subtilis (BS group) for 42 days. Eight chickens from each group were slaughtered at the end of the trial, and carcass traits, meat quality, chemical composition, amino acid, and fatty acid profile of meat were measured. The results showed that the breast muscle (%) was higher in BS than in CN (p < 0.05), while abdominal fat decreased (p < 0.05). The pH24h of thigh muscle was increased (p < 0.05) when supplemented with BS; however, drip loss, cooking loss of breast muscle, and shear force of thigh muscle decreased (p < 0.05). Lysine (Lys), methionine (Met), glutamic acid (Glu), and total essential amino acid (EAA) in breast muscle and Glu in thigh muscle were greater in BS than in CN (p < 0.05). C16:1, C18:1n9c, and MUFA in breast muscle and thigh muscle were greater in BS than in CN (p < 0.05). In conclusion, dietary supplementation with B. subtilis could improve the carcass traits and meat quality of broilers, which is beneficial for the consumers due to the improved fatty acid profile and amino acid composition.

Highlights

The widespread use of antibiotics has led to the emergence of resistant bacteria and drug residues in animal products, which directly or indirectly endangers human’s health and environmental safety [1, 2]
We mainly investigated the effects of dietary supplementation with B. subtilis DSM 32315 on carcass traits, meat quality, Arbor Acres (AA), and fatty acid profile of broiler chickens
The results of the present study showed that dietary supplementation with B. subtilis DSM 32315 has a remarkable effect on carcass traits and could improve the meat quality and meat flavor of broiler chickens through improving the AA and fatty acid profiles

Summary

Introduction

The widespread use of antibiotics has led to the emergence of resistant bacteria and drug residues in animal products, which directly or indirectly endangers human’s health and environmental safety [1, 2]. Previous studies have demonstrated that probiotics can play a role in improving the microbial balance and intestinal environment [4,5,6,7] and are believed to promote the growth performance [8] and meat quality of broilers by multiple ways [9, 10]. It is important to note that in all of these studies, Bacillus species, Bacillus subtilis Improves Meat Quality including Bacillus subtilis (B. subtilis), Bacillus cereus (B. cereus), Bacillus clausii (B. clausii), and Bacillus coagulans (B. coagulans), have been identified as effective probiotics to promote animal growth, maintain intestinal barrier function, and promote meat quality of broilers [9, 11,12,13,14,15,16]

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