Broiler Meat Research Articles

Effects of nicotinamide riboside in ovo feeding on high-yield broiler performance, meat quality, and myopathy incidence.

Introduction: The objective of this study was to examine the effects of in ovo nicotinamide riboside (NR) feeding on high-yield broiler growth and meat quality. Methods: Fertilized Cobb 700 by-product eggs (N = 3,240) were randomly assigned to one of four in ovo treatments and injected with 0 (0NR), 250 (250NR), 500 (500NR), or 1,000 (1,000NR) mM NR at incubation-day 10. Chicks were hatched, vent sexed, and randomly placed 18 per pen in one of 32 floor pens. On day 48, birds were processed and deboned. Results: There were dose effects for all part weights (p < 0.05). Pectoralis major weight of 250, 500, and 1,000NR carcasses were heavier than 0NR (p < 0.03) but did not differ from remaining NR doses (p > 0.26). Pectoralis minor weight of 250NR carcasses was greater (p < 0.01) than 0NR and did not differ from other NR tenders (p > 0.21). Pectoralis minor weight of 500 and 1,000NR carcasses was greater than 0NR (p < 0.09), but did not differ (P = 0.82) from each other. There were no dose effects for all Pectoralis major and minor myopathy scores and incidence except incidence of tenders scoring "0" and "1" for woody-like tender. Percentage of NR1,000 tenders scoring 0 and 1 for woody-like tender were less than and greater than all other treatments, respectively (p < 0.05). There were no differences among remaining NR doses and NR0 tenders (p > 0.10). There were dose effects for muscle fiber number (P = 0.03). There tended to be more muscle fibers within 250 and 1,000NR muscles compared to 0NR (p < 0.09). Pectoralis major muscle from 500NR did not differ in muscle fiber number compared to 250 and 1,000NR (p > 0.18), but had more (p < 0.01) fibers than 0NR muscle. There tended to be more fibers in 250 and 1,000NR muscles compared to 0NR muscle (p < 0.09). Discussion: Nicotinamide riboside in ovo feeding caused birds to produce heavier parts; however, myopathy scores and incidence were minimally affected which may have been due greater muscle fiber number.

Fermented Products Enriched with Polyunsaturated Fatty Acids in Broiler Chicken Nutrition and Fat Quality of Produced Meat

Broiler chicken meat is the preferred meat among the human population. Broiler meat contains high-quality protein and a low-fat content, alongside a desirable fatty acid profile. A frequent problem in human nutrition is an insufficient PUFA intake in the diet. One possible strategy to increase the dietary intake of polyunsaturated fatty acids (PUFA) in humans is to produce, and thereby enrich, broiler chicken meat with sufficient amounts of essential PUFA. A method to increase the proportion of essential fatty acids in chicken meat is by changing the fatty acid composition of the feed. Feed production via solid-state fermentation using lower filamentous fungi can be used to prepare valuable feed from cereal by-products enriched with important PUFA and pigments and can thus be included as a suitable feed ingredient in the diet of chickens. From previously published studies, it can be concluded that the application of 3–10% of the prepared fermented products to the diet of broiler chickens increased the proportion of essential fatty acids in the fat of the chicken meat and had a beneficial effect on the growth parameters of chickens.

Aspects of biosafety and biosecurity in poultry

The article is devoted to analyzing aspects of biosecurity and biosecurity in the conditions of poultry farms under different poultry-keeping schemes. Production of poultry meat in the EU countries by species is broiler meat – 84.4 %, turkeys – 12.7 %, ducklings – 2.6 %, and other types of slaughtered poultry meat – 0.3 %. Ukraine is one of the five countries in the world that are the largest exporters of poultry meat to the EU, and the volume of poultry meat exported to EU member states in 2023 amounted to 97.469 tons. Compliance with basic biological safety measures is the best way to reduce the risk of spreading infectious diseases, produce safe products, and ensure veterinary food safety. Biosecurity in poultry farming involves some fundamental methods and strategies. Biosecurity is based on two fundamental principles: preventing pathogens from entering the territory of poultry farming (external biosecurity) and their further distribution (internal biosecurity). Factors of external biosecurity are the control of the penetration of biological vectors of the causative agents of poultry infectious diseases (restriction of the entry of vehicles into the farm territory, entry of outsiders, wild animals, rodents, synanthropic birds, and insects). Control of biological vectors of introducing pathogens into the farm is carried out through physical protection barriers (arrangement of fences, fences, installation of protective nets and screens on windows, doors, and ventilation shafts). The factors of internal biosecurity of poultry farms include the system of keeping poultry, proper practice of waste management (timely removal of poultry carcasses, litter, manure, method of waste management), use of hygienic means of bioprotection by employees, hygienic processing between «clean» and "dirty" areas of maintenance facilities, control and management of feed and water, cleaning and disinfection of production facilities. The level of biosecurity depends on the epizootic situation and the industry's provision of modern means of diagnosis, prevention, and treatment. In the conditions of martial law in our country, the principal risks of biological decline are the destruction of homesteads of the population and industrial-type poultry farms; the difficulty of disposing of poultry carcasses, waste from the poultry industry, and household waste following current requirements, as well as changes in the migration routes of synanthropic birds.

Effects of high dietary inclusion of Arthrospira platensis, either extruded or supplemented with a super-dosing multi-enzyme mixture, on broiler growth performance and major meat quality parameters

BackgroundThis investigation assessed the effects of high dietary inclusion of Spirulina (Arthrospira platensis) on broiler chicken growth performance, meat quality and nutritional attributes. For this, 120 male broiler chicks were housed in 40 battery brooders (three birds per brooder). Initially, for 14 days, a standard corn and soybean meal diet was administered. Subsequently, from days 14 to 35, chicks were assigned to one of the four dietary treatments (n = 10 per treatment): (1) control diet (CTR); (2) diet with 15% Spirulina (SP); (3) diet with 15% extruded Spirulina (SPE); and (4) diet with 15% Spirulina plus a super-dosing enzymes supplement (0.20% pancreatin extract and 0.01% lysozyme) (SPM).ResultsThroughout the experimental period, both SP and SPM diets resulted in decreased final body weight and body weight gain compared to control (p < 0.001), with the SPE diet showing comparable results to CTR. The SPE diet prompted an increase in average daily feed intake (p = 0.026). However, all microalga treatments increased the feed conversion ratio compared to CTR. Dietary inclusion of Spirulina notably increased intestinal content viscosity (p < 0.010), which was mitigated by the SPM diet. Spirulina supplementation led to lower pH levels in breast meat 24 h post-mortem and heightened the b* colour value in both breast and thigh meats (p < 0.010). Furthermore, Spirulina contributed to an increased accumulation of total carotenoids, n-3 polyunsaturated fatty acids (PUFA), and saturated fatty acids (SFA), while diminishing n-6 PUFA, thus altering the n-6/n-3 and PUFA/SFA ratios favourably (p < 0.001). However, it also reduced zinc concentration in breast meat (p < 0.001).ConclusionsThe findings indicate that high Spirulina levels in broiler diets impair growth due to increased intestinal viscosity, and that extrusion pre-treatment mitigates this effect. Despite reducing digesta viscosity, a super-dosing enzyme mix did not improve growth. Data also indicates that Spirulina enriches meat with antioxidants and n-3 PUFA but reduces α-tocopherol and increases saturated fats. Reduced zinc content in meat suggests the need for Spirulina biofortification to maintain its nutritional value.

The Effects of Pineapple Leaf Powder on Growth Performance and Carcass Traits of Noi Crossbred Broilers

To meet the increasing demand of consumers on poultry products, poultry feed does not only improve the growth performance but also enhance meat quality. By this reason, the study was to evaluate the effects of pineapple leaf powder on growth performance and carcass characteristics of Noi broiler chickens from 5-12 weeks of age. The study was conducted at Tra Vinh University – experimental farm involving with 120 Noi crossbred broilers from 4 weeks of age. The study was a completely randomized design with 04 treatment and 03 replicates, consisting of 0% (control treatment, T0), 0.1% (treatment 1), 0.3% (treatment 2) and 0.5% (treatment 3) of pineapple leaf powder in the diet. Birds were fed ad libitum throughout the experiment. The results showed that body weight (1603 g/bird at 12 weeks of age), daily weight gain (21.90 g/bird/day) had the highest performance while feed intake (55.28 g/bird at treatment 2) and feed conversion ration (2.610) showed the lowest performance in the treatment 3 (P&lt;0.05). However, the study did not record any significant changes in carcass traits, pH and cooking loss of broiler meat between treatments (P&gt;0.05). It can be concluded that the inclusive of pineapple leaf powder on diets could improve growth rate of Noi crossbred chickens from 5-12 weeks of age.

Concentrations, Sources, and Health Risk of Heavy Metals in Edible Parts of Broilers from Northeast of Algeria.

Heavy metals contamination of poultry products is a major concern for public health. This study aimed to determine the concentration of mercury (Hg), lead (Pb), and iron (Fe) in the edible parts of broilers, as well as in feed, drinking water, and litter as sources of contamination and to assess their possible human health risk in the province of Jijel (Northeast Algeria). The range of Hg, Pb, and Fe in edible parts were 0.004-0.007, 0.185-0.480, and 28.536-88.306mg/kg, respectively, and the difference in content was only significant (p < 0.05) for lead. Breast and thigh samples had Pb concentrations above the maximum limit. Spearman coefficient analysis revealed that most correlations were positive between metals detected in feed, water, and litter and those in the edible parts of broilers. But most of them were insignificant (p > 0.05). The estimated daily intake (EDI) values of examined metal exceeded the tolerable daily intake (PTDI). The target hazard quotients (THQ) and hazard index (HI) of all metals were lower than 1, suggesting no significant carcinogenic risks. The calculated incremental lifetime cancer risk (ILCR) of Pb was higher than 10-4 for men, women, and children, indicating the presence of carcinogenic risk. Considering the wide consumption of broiler meat, regular national monitoring of heavy metals in the broiler production chain is recommended to protect population health.

Higher slaughter weight affects broiler meat quality and bird welfare

Higher slaughter weight affects broiler meat quality and bird welfare

Effects of Dietary Oregano (Origanum vulgare L.) Leaf Powder on Meat Quality of Broiler

The experiment was carried out in the Teaching and Research Farm of the Department of Animal Science, Faculty of Agriculture Usmanu Danfodiyo University, Sokoto, Nigeria, to determine the effects of dietary oregano leaf powder on meat quality of broiler meat. The diets were supplemented with oregano leaf powder at 15g/kg, 20g/kg, 25g/kg and 0g/kg (control group), represented as TI, T2, T3 and T4, respectively, dietary oregano leaf powder did not affect muscle pH a* values of broiler meat (P&gt;0.05). However, oregano leaf powder significantly affected b* value, water holding capacity, drip and cooking losses. Higher inclusion level (25g) of oregano leaf powder improves meat quality parameters while supplementation of up to 15g did not affect most of the meat quality parameters. The study recommended 25g inclusion levels of oregano leaf powder due to the positive effects on meat quality parameters of broiler chicken meat. Further studies on the mode of action of oregano leaf powder using different species of poultry on meat quality may be commercially interesting.

Effect of soybean meal extract and Lactobacillus plantarum on fat digestibility, fatty meat and carcass weight in broiler

The study aimed to evaluate the addition of soybean meal extract and Lactobacillus plantarum on fat digestibility, relative weight of abdominal fat, meat fat mass and carcass weight of broiler chickens. The experimental animals used were 8-day-old unsexed Cobb strain broilers as many as 192 birds with a body weight of 177.89±3.73 g. Soybean meal extract (SME) as prebiotic and Lactobacillus plantarum as probiotic. The research ration was prepared based on metabolizable energy of 3,034.58 kcal/kg and crude protein of 21.73%. The study was arranged using a completely randomized design (CRD) with 6 treatments and 4 replicates, each experimental unit was filled with 8 animals. The treatments applied include T0 (basal ration); T1 (basal ration + Lactobacillus plantarum 1.2%); T2 (basal ration + SME 0.15%); T3 (basal ration + SME 0.30%); T4 (basal ration + SME 0.15% + Lactobacillus plantarum 1.2%); T5 (basal ration + SME 0.30% + Lactobacillus plantarum 1.2%). Parameters measured included fat digestibility, relative weight of abdominal fat, meat fat mass and carcass weight. Data were processed using analysis of variance and Duncan's test in the SPSS version 16 program. The results showed that the addition of treatments to the ration had a significant effect (p&lt;0.05) on fat digestibility, relative weight of abdominal fat, and carcass weight, but had no significant effect (p&gt;0.05) on broiler meat fat mass. The conclusion is that the addition of 0.3% soybean meal extract and 1.2% Lactobacillus plantarum to the diet can reduce fat digestibility, relative weight of abdominal fat and increase carcass weight and produce the same meat fat mass.

Application Of Customer Relationship Management Through the Concept of Technology Adoption in the Broiler Jaya Broad Marketing Program

This research aims to study and analyze market conditions for broiler meat and factors that influence production, price, and demand for broiler chicken meat. After that, this research makes the right business design for the Jaya Broiler Chicken Business by optimizing the Broad Marketing Broiler Jaya program. This research was conducted at the Jaya Broiler Chicken Business house, Magelang, for six months. In completing the research, researchers used a qualitative approach and the data was obtained in three ways, observation, documentation in the form of photos and videos, and interviews. Innovation in digital marketing and processed products such as shredded chicken helps Broiler Jaya attract customers and increase sales turnover. Research recommends using technology such as Technology Adoption and Customer Relationship Management (CRM) in the Broad Marketing Broiler Jaya program to increase sales, implement digital marketing, and improve customer service.

The Sensory Evaluation of Traditional Indonesian Braised Broiler Thigh Meat ‘Ungkep’ With Different Concentrations of Indigenous Herbs and Spices

This study aimed to explore the impact of varying concentrations of indigenous herbs and spices on the sensory evaluation of braised broiler thigh meat “ayam ungkep”. The research materials included broiler thigh meat, garlic, shallots, turmeric, ginger, candlenut, sugar, galangal, coriander, salt, palm oil, and monosodium glutamate. The treatment concentrations for broiler thigh meat were set at 20%, 25%, and 30% of the meat's weight. A hedonic test of cooked broiler thigh meat was performed as part of the sensory evaluation by 40 panelists who were not instructed. The hedonic test evaluated color, flavor, texture, tenderness, juiciness, and overall acceptability among other parameters. The non-parametric Hedonic Kruskal-Wallis test was used to assess the sensory evaluation data. After determining whether there was a significant difference (P&lt;0.05), Duncan's New Multiple Range Test was performed. The findings showed that the color, flavor, texture, tenderness, juiciness, and overall acceptability of braised broiler thigh meat were not significantly affected by different levels of indigenous herbs and spices. For more effective produce of the still-preferred traditional Indonesian braised chicken meat products, it was suggested that the concentration of indigenous herbs and spices in broiler meat processing remain at 20% because, with this concentration, the panellists still like the resulting braised chicken.

Interruptible demyelination in avian riboflavin deficient neuropathy

Background and aimsThe evolution of demyelination in individual internodes remains unclear although it has been noticed the paranodal demyelination precedes internodal demyelination in neuropathies with diverse aetiologies. For therapeutic purpose, it is fundamental to know whether the demyelinating procedure in affected internodes can be interrupted. This study aimed to delineate the development of demyelination in individual internodes in avian riboflavin deficient neuropathy.MethodsNewborn broiler meat chickens were maintained either on a routine diet containing 5.0 mg/kg riboflavin, a riboflavin deficient diet containing 1.8 mg/kg riboflavin, or initially a riboflavin deficient diet for 11 days and then routine diet plus riboflavin repletion from day 12. Evolution of demyelination in individual internodes was analyzed by teased nerve fibre studies from day 11 to 21.ResultsIn riboflavin deficient chickens, demyelination was the predominant feature: it was mainly confined to the paranodal region at day 11; extended into internodal region, but less than half of the internodal length in most affected internodes at day 16; involved more than half or whole internode at day 21. In the internode undergoing demyelination, myelin degeneration of varying degrees was noticed in the cytoplasm of the Schwann cell wrapping the internode. Two days after riboflavin repletion, co-existence of remyelination and active demyelination within individual internodes was noticed. Remyelination together with preserved short original internodes was the characteristic feature 4 and 9 days after riboflavin repletion.ConclusionRiboflavin repletion interrupts the progression from paranodal to internodal demyelination in riboflavin deficient chickens and promotes remyelination before complete internodal demyelination.

Effect of a microencapsulated phyto/phycogenic blend supplementation on growth performance, processing parameters, meat quality, and sensory profile in male broilers.

Powered by consumer taste, value, and preferences, natural products including phytogenics and algae are increasingly and separately used in the food systems where they have been reported to improve growth performance in poultry and livestock. The present study aimed to determine the effects of a new feed additive, microencapsulated NUQO© NEX, which contains a combination of phytogenic and phycogenic, on broiler growth performance, blood chemistry, bone health, meat quality and sensory profile. Male Cobb500 chicks (n = 1,197) were fed a 3-phase feeding intervals; 1-14d starter, 15-28d grower, and 29-40d finisher. The dietary treatments included a corn-soy basal Control (CON), basal diet supplemented with NUQO© NEX at 100 g/ton from 1 to 28d then 75 g/ton from d 28 to 40 (NEX75), and basal diet supplemented with NUQO© NEX at 100 g/ton from 1 to 40d (NEX100). The NEX100 supplemented birds had 62 g more BWG increase and 2.1-point improvement in FCR compared with CON in the finisher and overall growth phase (p < 0.05), respectively. Day 40 processing body weights and carcass weights were heavier for the NEX100 supplemented birds (p < 0.05). The incidences of muscle myopathies were also higher in NEX treatments, which could be associated with the heavier weights, but the differences were not detected to be significant. The NEX75 breast filets had more yellowness than other dietary treatments (p = 0.003) and the NEX 100 treatment reduced the levels of breast filet TBARS at 7 days-post harvest (p = 0.053). Finally, both NEX treatments reduced the incidence of severe bone (tibia and femur) lesions. In conclusion, the supplementation of the phytogenic NUQO© NEX improved finisher performance parameters, whole phase FCR, processing carcass weights, and breast filet yellowness, at varying inclusion levels.

Comparative analysis of antibiotics in broiler meat using different methods

The poultry industry is one of the fastest-growing industries worldwide, and broiler chicken meat is one of the main sources of meat. To speed up the growth of chickens in a short period of time, poultry farmers use antibiotics that prevent disease and stimulate growth by increasing the rate of feed intake and reducing mortality from pathogen attacks. This study may be useful in analyzing antibiotic residues and aid in scientific research. Samples of broiler chicken meat from different producer firms were purchased from the Almaty market. The analysis was done by chromatographic method and enzyme immunoassay. The Ridascreen test kit was used for the immunoassay. This article presents the results of the study of meat of broiler chickens of domestic and foreign producers for the presence of antibiotic residues used as growth stimulants. The researches have shown that imported meat of broiler chickens from the USA has 10-20% higher antibiotic content than the permitted level by the amount of antibiotic residues, and meat from Ukraine is 10-13% higher in antibiotcs than the permitted level. The content of chloramphenicol is within the norm in all samples. Kazakhstan and Russian samples of broiler chicken meat meet the requirements of regulatory documents in force on the territory of the EAEU and the results showed that they contain only traces of antibiotics chloramphenicol and tetracycline. Analysis of imported broiler chicken meat (USA, Ukraine) showed the presence of antibiotic residues such as tetracycline and chloramphenicol, exceeding the maximum allowable level. To find out the effect of heat treatment on reducing the amount of antibiotics in broiler chicken meat, pates were made using different modes of heat treatment. As a result of heat treatment, the antibiotic content of poultry muscle tissue is significantly reduced.

DURABILITY OF BROILER CHICKEN WRAPPED IN TEAK AND BANANA LEAVES AT ROOM TEMPERATURE

Meat is a highly nutritious food of animal origin, but it is prone to spoilage if handled poorly. Wrapping is a traditional method to preserve meat from spoilage. This study aims to determine the difference between meat wrapped in teak leaves, banana leaves and without wrapping at room temperature. The object of this study was broiler breast meat. The treatment of meat is wrapping with teak leaves, banana leaves and not wrapped as a control. Data on meat quality was analysed comparatively. The results of the analysis showed that there were significant differences in the quality of all parameters of broiler meat quality. The test results showed that broiler meat without wrapping experienced a faster decrease in pH when compared to teak leaf and banana leaf wrapping. It can be concluded that maintaining the quality of broiler meat should not be placed at room temperature for more than 6 hours. The use of banana leaves and teak leaves can be used as meat wrappers to maintain meat quality for up to 12 hours. Further research needs to be done on the mechanism of meat wrapping in maintaining the quality of chicken meat at room temperature

Black Soldier Meal in Feed Could Adversely Affect Organic Broiler Meat Quality When Used for the Total or Half Replacement of Diet Proteins

Organic poultry sector needs high-quality proteins sources to meet specific requirements. The EU’s organic regulation forbids synthetic amino acids; therefore, soybean, with its balanced essential amino acid content, has become the most used protein source, though much of it is imported from non-EU countries, with sustainability and crop competition issues; therefore, it should be substituted with a high-protein-value alternative such as insect meal. In this study, 900 Aviagen Savanna broilers were fed with three different organic diets: soybean only (S100), 50% black soldier fly larvae meal (BSL) and 50% soybean (BSL50), and 100% BSL only (BSL100). Broiler performance, welfare, and fatty acids (FA) were analyzed. BSL50 and BSL100 negatively affected growth, while only BSL100 worsened all of the market-related performances. Meat showed a significant increase in saturated FA (SFA) (p &lt; 0.000) and a corresponding decrease in polyunsaturated FA (PUFA), in BSL50 and BSL100, but α-linolenic acid was not affected by BSL50 treatment (p &lt; 0.000). The SFA increase could represent a negative aspect for human health (e.g., cardiovascular diseases), but, as reported by other authors, medium chain SFA, (i.e., lauric acid), may show beneficial effects as well (i.e., antibacterial, anti-inflammatory and antioxidant properties).

Time‐varying reaction of U.S. meat demand to animal disease outbreaks

AbstractThis study examined the impact of the mad cow (BSE) and bird flu (HPAI) outbreaks on the demand for beef, pork, and broiler meat in the United States from 1997 to 2022. Using time‐varying elasticities obtained from the Rotterdam model extended to include animal disease outbreaks, we found that the BSE outbreaks significantly reduced beef consumption. These reactions were indeed time‐varying, ranging from 1.312% in 2003 to 1.212% in 2005. HPAI outbreaks had a delayed reaction, with a rebound in broiler meat consumption in the quarter following the start of the outbreak. In general, the magnitude of these reactions was proportional to the severity of an outbreak.

Occurrence of Helicobacter pullorum in Retail Chicken Meat: A One-Health Approach to Consumer Health Protection.

Helicobacter pullorum is an emerging foodborne pathogen that commonly colonizes the gastrointestinal tract of poultry, causing gastroenteritis. It has been related to several clinically important infections, including colitis and hepatitis, inflammatory bowel disease, recurrent diarrhea, and bacteremia in the human population. The bacterium may be transmitted to humans through undercooked poultry meat. In order to investigate the occurrence of H. pullorum in raw retail chicken meat (thighs and breasts), we analyzed 240 samples: 120 chicken thigh and 120 chicken breast samples. The samples were analyzed by means of an isolation protocol using Steele and McDermott's modified filtration technique on Brucella agar supplemented with 5% of defibrinated sheep's blood. The presumptive colonies were biochemically identified and analyzed using a previously described conventional PCR test based on the 16S rRNA gene. In total, 35% of analyzed samples were positive using the microbiological protocol and 45% were positive by PCR. These results suggest that H. pullorum can be transmitted to humans through the handling and consumption of raw poultry meat, representing a risk for food business operators and consumers. Efforts to control H. pullorum in broiler meat should prioritize the implementation of stringent hygienic practices across all stages of the food chain, from the farm to the consumer.

Effect of Cumulative Spirulina Intake on Broiler Meat Quality, Nutritional and Health-Related Attributes.

This work aimed to assess how different cumulative levels of Spirulina (Arthrospira platensis) intake influence individual broiler meat quality parameters, nutritional value and health-related traits. The data analysed showed varying cumulative Spirulina intake levels, ranging from 3.46 to 521 g/bird, with large changes in meat traits. The key findings indicate that Spirulina intake significantly enhances meat colour, primarily due to its rich carotenoid content. However, this enhancement shows a saturation effect at higher intake levels, where additional Spirulina does not further improve the colour. Regarding the meat nutritional profile, Spirulina increases beneficial n - 3 polyunsaturated fatty acids and reduces lipid oxidation. These effects on meat, however, are not linear and become more complex at higher microalga intake levels. Regarding meat sensory attributes, moderate Spirulina levels positively influence flavour and texture. Still, higher levels may lead to changes not universally preferred by meat consumers, highlighting the need for balanced Spirulina inclusion in diets. Optimal Spirulina cumulative intake levels must be identified to balance meat's nutritional benefits with consumer preferences. Additionally, ensuring Spirulina's purity and adherence to regulatory standards is essential for consumer safety and market access. These findings provide valuable insights for poultry nutritionists and the food industry, emphasising the necessity of a balanced approach to Spirulina's incorporation in poultry diets.

Using peptide nucleic acid fluorescence in situ hybridization (PNA-FISH) to detect Campylobacter spp. in food samples

Foodborne diseases have a considerable negative impact on socioeconomic development globally and are an important cause of morbidity and mortality. Among the foodborne bacterial pathogens, Campylobacter spp. is recognized as the leading cause of foodborne illness. Fluorescent in situ hybridization using nucleic acid mimics (NAM-FISH) as probes, in particular peptide nucleic acid (PNA) probes, is a molecular technique that has emerged as an essential and resourceful tool for bacterial detection.Here, we applied a PNA-FISH methodology, including pre-enrichment culture, for the specific detection of Campylobacter spp. in food matrices, more specifically fresh raw broiler meat and fresh raw pork. New PNA probes, including a blocker probe, have been designed for a 23S rRNA sequence. The PNA-FISH technique presented sensitivity and specificity values of 92.0% and 96.9%, respectively. In food matrcies, the best detection condition was achieved with a pre-enrichment of 48 h in Bolton broth, allowing a detection limit of 1 CFU/25 g. Compared to the ISO 10272-1:2017 reference method, this methodology showed similar performance in food matrices. The present study revealed that the developed PNA-FISH method is a promising alternative for detecting Campylobacter spp. in food samples.