This study sought to assess the physio-biochemical traits, antioxidant capacity, oxidative stability, and microbial load of broiler meat following dietary supplementation with a probiotic blend( Lactobacillus acidophilus (LA) and Bifidobacterium bifidum (BB). A total of 240 day-old chicks were randomly selected and distributed in a 2 x 2 + 2 factorial design using 5 replications with 8 birds each.
There were six different corn-based dietary treatments developed: T 1 (control diet), T 2 (T 1 + Bacitracin methylene di-salicylate @ 0.002%), T 3 (T 1 + LA @10 ⁶ cfu/g feed), T 4 (T 1 + LA @10 ⁷ cfu/g feed), T 5 (T 1 + BB @10 ⁶ cfu/g feed), and T 6 (T 1 + BB @10 ⁷ cfu/g feed). Fifteen birds from each group (n = 6 x 15 = 90) were randomly selected at the conclusion of the 42-day study, and their breasts and thighs were sampled for physio-biochemical characteristics, antioxidants, and estimation of microbial load.
Water holding capacity (WHC), extract release volume (ERV), peroxide values, and anti-oxidant indices like ABTS+ and DPPH significantly decreased (P≤0.05) in the LA supplemented group, but cholesterol, fat percent and TBARS values, as well as free fatty acids, increased (P≤0.05). Standard plate count (SPC), staphylococcus, and coliform counts were all noticeably lower (P≤0.05) in the LA supplemented group.
These results suggest that broiler meat’s physio-biochemical characteristics and fatty acid composition could be enhanced by adding probiotic ( Lactobacillus acidophilus ) to the basic diet.
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