The effect of different probiotics on broiler meat quality

Abstract

Probiotics are the possibility to chouse growth stimulation by using physiological potential of animals. The aim of this study was to evaluate the use of different probiotics on poultry meat. The experiment was started by fattening 700 one-day-old chicks (5 groups), provenance Arbor Acres, both sexes, initial mass 40.07 ± 0.33 g. Fattening period was 42 days. Control group was fed with complete feeding mixture of standard raw material and chemical composition without probiotics and the same feed was given to other 4 groups (experimental groups) but with addition of different probiotics. Chemical parameters, pH and sensory analysis were determined according to ISO standards, color and texture were determined instrumentally. During examination the meat quality of drumstick meat in all five groups, we found that there was statistically very significant difference (P < 0.01), though not all. Application of probiotics in feed increased meat quality which is in relation to chemical composition and pH value, color, tenderness and sensory analysis of drumstick meat. Key words: Probiotics, meat quality, sensory analysis, color, texture.