Effects of dietary supplementation of probiotics (Bacillus subtilis, Bacillus licheniformis, and Bacillus natto) on broiler muscle development and meat quality

Authors : Xianjian ZHOU, Erhui JIN, Shenghe LI, Chenfang WANG, Enmei QIAO, Guozhong WU

Pages : 203-210

Doi:10.3906/vet-1406-67

View : 20 | Download : 7

Publication Date : 0000-00-00

Article Type : Research Paper

Abstract :This paper aims to evaluate the effects of probiotics insert ignore into journalissuearticles values(Bacillus subtilis, Bacillus licheniformis, and Bacillus natto); on muscle development and meat quality of broilers. In this study, 480 broilers insert ignore into journalissuearticles values(1 day old); were randomly divided into 4 groups. Group A was fed with a basal diet. The basal diets of Group B, Group C, and Group D were respectively supplemented with 50 mg/kg chlortetracycline, 200 mg/kg probiotics, and 400 mg/kg probiotics. On day 21 and day 42, in each group, 18 randomly selected broilers were tested to determine muscle performances. On day 21, compared with Group A, Group C and Group D showed no significant difference in muscle weight, muscle fiber diameter, meat color, drip loss, shear loss, or cooking loss insert ignore into journalissuearticles values(P > 0.05);. On day 42, compared with Group A, Group C and Group D showed significant increases in muscle weight and muscle fiber diameter and significant decreases in b* value, drip loss, cooking loss, and shear force insert ignore into journalissuearticles values(P < 0.05);. Compared with Group A and Group B, Group C and Group D showed obviously improved muscle microstructure. In conclusion, diets supplemented with 200 or 400 mg/kg probiotics could promote muscular development and meat quality of broilers in the late stage of growth.
Keywords : Probiotics, broiler, muscle development, meat quality