Enterococcus faecium NCIMB 10415 supplementation improves the meat quality and antioxidant capacity of muscle of broilers.

Abstract

The present study was conducted to investigate the effects of Enterococcus faecium (E.faecium) on the meat quality and antioxidant capacity of muscle in broilers. A total of 600 Arbor Acre broiler chickens (1-day-old, male) were randomly divided into five treatments with six replicates (20 chickens per replicate) for each treatment. The five treatments were the control treatment (CON, basal diet), antibiotic treatment (ANT, basal diet supplemented with 0.1% chlortetracycline) and E.faecium-supplemented treatments (LEF, MEF and HEF, basal diet supplemented with 50, 100 and 200mg/kg of E.faecium respectively). The experiment lasted 42days in two periods of 21days. Results showed that there were no differences in breast meat quality among different treatments (p>0.05). Compared with the CON and ANT treatments, the yellowness of thigh meat in E.faecium-supplemented treatments was significantly increased (p<0.05); the shear force of thigh meat in the LEF and MEF treatments was lower than that of the CON treatment (p<0.05). In addition, the concentration of the inosine monophosphate (IMP) in the breast and thigh meat of the MEF treatment was significantly higher than that of the other treatments (p<0.05). At 21days, the total antioxidant capability (T-AOC) level and glutathione peroxidase (GSH-Px) activity of breast meat and superoxide dismutase (SOD) in the thigh meat of the MEF treatment were greatly increased (p<0.05). At 42days of age, the catalase (CAT), GSH-Px and T-AOC activities in the breast meat of the MEF treatment were increased (p<0.05) and the CAT activity of thigh meat in the LEF and MEF treatments was increased (p<0.05). In conclusion, E.faecium supplementation increased the meat quality of the thigh muscle, increased the IMP content and the activities of CAT, SOD, T-AOC, and GSH-Px of muscle in broilers. Supplementation with 100mg/kg E.faecium had the greatest effects.