Physico-chemical properties of breast muscle in broiler chickens fed probiotics, antibiotics or antibiotic–probiotic mix

Figures & data

Table 1. Composition and nutrient content of starter (d 1–21) and finisher (d 22–42) basal diets for broiler chicks (%, as fed-basis).

Ingredients	Starter	Finisher
Corn	50.6	54.9
Soybean	29.4	26.9
Wheat pollard	6.1	6.4
Crude palm oil	3.6	3.2
Fish meal	7.6	5
L-lysine	0.25	0.25
DL-methionine	0.2	0.2
Monodicalciumphosphate 21	1	1.4
Calcium carbonate	0.68	0.99
Choline chloride	0.06	0.058
Salt	0.25	0.25
Mineral mix^a	0.1	0.1
Vitamin mix^b	0.06	0.06
Antioxidant^c	0.01	0.08
Toxin binder^d	0.135	0.15
Total	100	100
Calculated analysis
Crude protein (%)	22.50	20.34
Metabolizable energy (MJ/kg)	12.22	12.18

^aMineral mix contains Fe 100 mg, Mn 110 mg, Cu 20 mg, Zn 100 mg, I 2 mg, Se 0.2 mg, Co 0.6 mg.

^bVitamin mix contains retinol 2 mg, cholicalciferol 0.03 mg, α-tocopherol 0.02 mg, menadione 1.33 mg, cobalamin 0.03 mg, thiamine 0.83 mg, riboflavin 2 mg, folic acid 0.33 mg, biotin 0.03 mg, panthothenic acid 3.75 mg, niacin 23.3 mg, pyridoxine 1.33 mg.

^cAntioxidant contains butylated hydroxyanisole (BHA).

^dToxin binder contains natural hydrated sodium calcium aluminium silicates (HSCAS).

Table 2. Drip loss and cooking loss of breast meat in broiler chickens fed probiotics, antibiotics and antibiotic–probiotic mix (mean ± SE, n = 12).

Diet	Drip loss (%)		Cooking loss (%)
	1 day	7 day	1 day	7 day
A	3.13 ± 0.23^ay	4.99 ± 0.26^ax	20.16 ± 0.89^ay	22.11 ± 0.67^ax
B	2.56 ± 0.16^ay	4.61 ± 0.16^abx	20.14 ± 0.95^ax	20.43 ± 1.04^abx
C	2.98 ± 0.23^ay	4.38 ± 0.10^bx	18.91 ± 0.44^ax	18.35 ± 0.70^bx
D	2.87 ± 0.21^ay	4.72 ± 0.13^abx	18.50 ± 0.39^ay	20.85 ± 0.46^aby

Notes: A = basal diet (control); B = basal diet supplemented with 0.1 mg/kg AGP; C = basal diet supplemented with commercial probiotic 5 g/kg; D = basal diet supplemented with AGP 0.1 mg/kg + commercial probiotic 5 g/kg.

^a,bMeans within the same column for each parameter with different superscripts are significantly different (p < .05).

^x,yMeans within the same row for each parameter with different superscripts are significantly different (p < .05).

Table 3. Shear force values of breast meat in broiler chickens fed probiotics, antibiotics and antibiotic–probiotic mix (mean ± SE, n = 12).

Diet	Shear force (N)
	1 day	7 day
A	10.08 ± 0.01	9.18 ± 0.01
B	9.55 ± 0.02	8.48 ± 0.01
C	9.41 ± 0.01	8.29 ± 0.01
D	9.38 ± 0.01	8.32 ± 0.02

Notes: A = basal diet (control); B = basal diet supplemented with 0.1 mg/kg AGP; C = basal diet supplemented with commercial probiotic 5 g/kg; D = basal diet supplemented with AGP 0.1 mg/kg + commercial probiotic 5 g/kg.

Table 4. Colour coordinates of breast meat in broiler chickens fed probiotics, antibiotics and antibiotic–probiotic mix (mean ± SE, n = 12).

Colour coordinate	Ageing (day)	Dietary treatments
		A	B	C	D
L* (Lightness)	1	52.14 ± 0.50^by	53.93 ± 0.96^ax	54.42 ± 0.34^ax	54.56 ± 0.40^ax
	7	55.73 ± 0.97^ax	55.48 ± 0.55^ax	55.50 ± 0.73^ax	54.30 ± 0.35^ax
a* (Redness)	1	6.89 ± 0.16^ay	6.02 ± 0.16^bx	5.83 ± 0.16^bx	6.18 ± 0.18^by
	7	5.26 ± 0.28^ax	5.00 ± 0.17^ax	4.79 ± 0.15^ax	5.08 ± 0.18^ax
b* (Yellowness)	1	15.35 ± 0.49^bx	16.59 ± 0.57^abx	17. 55 ± 0.26^ax	17.91 ± 0.60^ax
	7	16.97 ± 0.35^ax	17.24 ± 0.21^ax	17.14 ± 0.49^ax	17.97 ± 0.65 ^ax
C* (Chroma)	1	16.43 ± 0.46^bx	16.43 ± 0.46 ^bx	19.49 ± 0.25 ^ax	18.97 ± 0.57^ax
	7	17.79 ± 0.33^ax	17.79 ± 0.33^ax	17.80 ± 0.50^ay	18.68 ± 0.66^ax
H* (Hue)	1	1.04 ± 0.01^bx	1.041 ± 0.01^bx	1.09 ± 0.01^ax	1.08 ± 0.01^ax
	7	1.01 ± 0.01^ax	1.01 ± 0.005^ax	1.02 ±  0.01^ay	1.01 ± 0.01^ay

Notes: A = Basal diet (Control); B = Basal diet supplemented with 0.1 mg/kg AGP; C = Basal diet supplemented with commercial probiotic 5 g/kg; D = Basal diet supplemented with AGP 0.1 mg/kg + commercial probiotic 5 g/kg.

^a,bMeans within the same column for each parameter with different superscripts are significantly different (p < .05).

^x,yMeans within the same row for each parameter with different superscripts are significantly different (p < .05).

Table 5. pH values of breast meat in broiler chickens fed probiotics, antibiotics and antibiotic–probiotic mix (mean ± SE, n = 12).

Diet	pH values (unit)
	0 day	1 day	7 day
A	6.47 ± 0.05^ax	5.99 ± 0.05^ay	6.00 ± 0.04^ay
B	6.41 ± 0.04^abx	5.83 ± 0.04^by	5.87 ± 0.03^by
C	6.34 ± 0.02^bx	5.77 ± 0.05^cz	5.86 ± 0.04^by
D	6.38 ± 0.04^abx	5.76 ± 0.03^cz	5.90 ± 0.03^aby

Notes: A = Basal diet (Control); B = Basal diet supplemented with 0.1 mg/kg AGP; C = Basal diet supplemented with commercial probiotic 5 g/kg; D = Basal diet supplemented with AGP 0.1 mg/kg + commercial probiotic 5 g/kg.

^a,b,cMeans within the same column for each parameter with different superscripts are significantly different (p < .05).

^x,y,zMeans within the same row for each parameter with different superscripts are significantly different (p < .05).

Table 6. Glycogen contents of breast meat in broiler chickens fed probiotics, antibiotics and antibiotic–probiotic mix (Mean ± SE, n = 12).

Diet	Glycogen concentration (mg/kg meat)
	0 day	1 day	7 day
A	0.66 ± 0.03^az	0.31 ± 0.02^by	0.17 ± 0.01^ax
B	0.67 ± 0.03^az	0.38 ± 0.013^ay	0.16 ± 0.01^ax
C	0.68 ± 0.02^az	0.38 ± 0.02^ay	0.15 ± 0.01^ax
D	0.66 ± 0.02^az	0.37 ± 0.01^ay	0.16 ± 0.01^ax

Notes: A = Basal diet (Control); B = Basal diet supplemented with 0.1 mg/kg AGP; C = Basal diet supplemented with commercial probiotic 5 g/kg; D = Basal diet supplemented with AGP 0.1 mg/kg + commercial probiotic 5 g/kg.

^a,bMeans within the same column for each parameter with different superscripts are significantly different (p < .05).

^x,y,zMeans within the same row for each parameter with different superscripts are significantly different (p < .05).

Table 7. Proximate composition of breast meat in broiler chickens fed probiotics, antibiotics and antibiotic–probiotic mix (Mean ± SE, n = 12).

Diet	Proximate composition (%)
	Moisture	Crude protein	Fat	Ash
A	69.99 ± 0.61^a	23.38 ± 0.25^a	5.27 ± 0.12^a	1.35 ± 0.02^a
B	70.45 ± 0.40^a	23.85 ± 0.19^a	4.26 ± 0.14^b	1.39 ± 0.05^a
C	70.68 ± 0.38^a	23.94 ± 0.39^a	3.95 ± 0.14^b	1.34 ± 0.05^a
D	70.50 ± 0.38^a	24.20 ± 0.23^a	3.92 ± 0.05^b	1.31 ± 0.05^a

Notes: A = Basal diet (Control); B = Basal diet supplemented with 0.1 mg/kg AGP; C = Basal diet supplemented with commercial probiotic 5 g/kg; D = Basal diet supplemented with AGP 0.1 mg/kg + commercial prob

^a,b,cMeans within a column with different superscripts are significantly different (p < .05)