Dietary probiotics supplementation is a unique strategy for enhancing physio- biochemical characteristics, antioxidant capacity and oxidative stability of broiler meat

Abstract

Abstract This study sought to assess the physio-biochemical traits, antioxidant capacity, oxidative stability, and microbial load of broiler meat following dietary supplementation with probiotics (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: T1 (control diet), T2 (T1 + Bacitracin methylene di-salicylate @ 0.002%), T3 (T1 + LA @106 cfu/g feed), T4 (T1 + LA @107 cfu/g feed), T5 (T1 + BB @106 cfu/g feed), and T6 (T1 + BB @107 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.