Effect of Different Probiotics on Breast Quality Characteristics of Broilers Under Salmonella Challenge

Figures & data

Table 1. Dietary ingredients and chemical composition of starter and finishing diets.

	Starter diet				Finisher diet
	T1, T2	T3	T4	T5	T1, T2	T3	T4	T5
Ingredients, %
Corn	63.01	63.01	62.91	62.91	70.09	70.09	69.99	69.99
Soybean meal	31.15	31.15	31.15	31.15	23.08	23.08	23.08	23.08
Palm oil	1.72	1.72	1.72	1.72	2.98	2.98	2.98	2.98
Dicalcium phosphate	1.96	1.96	1.96	1.96	1.87	1.87	1.87	1.87
Limestone	0.73	0.73	0.73	0.73	0.59	0.59	0.59	0.59
Salt	0.25	0.25	0.25	0.25	0.25	0.25	0.25	0.25
Vitamin-mineral premix^°	0.50	0.50	0.50	0.50	0.50	0.50	0.50	0.50
DL-Methionine	0.25	0.25	0.25	0.25	0.25	0.25	0.25	0.25
Lysine-HCL	0.18	0.18	0.18	0.18	0.17	0.17	0.17	0.17
Threonine	0.07	0.07	0.07	0.07	0.07	0.07	0.07	0.07
Sodium bicarbonate	0.12	0.12	0.12	0.12	0.11	0.11	0.11	0.11
Choline chloride	0.05	0.05	0.05	0.05	0.04	0.04	0.04	0.04
Neoxyval	0	0.005	0	0	0	0.005	0	0
Toyocerin	0	0	0.1	0	0	0	0.1	0
Clostat	0	0	0	0.1	0	0	0	0.1
Total	100	100	100	100	100	100	100	100
Chemical composition
Metabolisable energy, kcal/kg	3000	-	-	-	3150	-	-	-
Crude protein, %	20.5	-	-	-	17.3	-	-	-
Crude fat, %	3.60	-	-	-	4.97	-	-	-
Methionine, %	0.55	-	-	-	0.51	-	-	-
Lysine, %	1.2	-	-	-	0.98	-	-	-
Sulfur amino acids, %	0.89	-	-	-	0.80	-	-	-
Threonine, %	0.85	-	-	-	0.73	-	-	-
Calcium, %	0.95	-	-	-	0.85	-	-	-
Phosphorus, %	0.41	-	-	-	0.38	-	-	-

T1, treatment 1 (positive control, unsupplemented, unchallenged); T2, treatment 2 (negative control, unsupplemented, challenged); T3, treatment 3 (supplemented with antibiotic neoxyval, challenged); T4, treatment 4 (supplemented with probiotic Toyocerin, challenged); T5, treatment 5 (supplemented with probiotic).

°Vitamin-mineral premix contains the following per kg: vitamin A, 2,400,000 U; vitamin D, 1,000,000 U; vitamin E, 16,000 U; vitamin K, 800 mg; vitamin Bl, 600 mg; vitamin B2, 1600 mg; vitamin B6, 1000 mg; vitamin B12, 6 mg; niacin, 8000 mg; folic acid, 400 mg; pantothenic acid, 3000 mg; biotin, 40 mg; antioxidant, 3000 mg; cobalt, 80 mg; copper, 2000 mg; iodine, 400 mg; iron, 1200 mg; manganese, 18,000 mg; selenium, 60 mg; zinc, 14,000 mg.

Table 2. pH, temperature and colour parameters of breast muscles measured at different times.

	PH	Temperature, °C	L*		a*		b*
	15 min	15 min	15 min	5 h	15 min	5 h	15 min	5 h
Group
T1	6.72	27.3	44.2	49.4	3.4^A	3.1	5.9	6.8
T2	6.78	28.1	45.5	50.1	2.9^AB	3.2	5.8	8.2
T3	6.87	28.1	48.5	50.8	2.2^B	3.4	6.5	7.5
T4	6.96	27.7	45.0	51.6	3.6^A	3.5	7.1	7.8
T5	6.86	28.2	45.8	49.7	2.7^AB	4.2	6.9	9.6
Probability
SEM	0.07	0.34	1.03	0.98	0.34	0.45	0.51	0.71
Significance	ns	ns	ns	ns	^*	ns	ns	ns

L*, lightness; a*, redness; b*, yellowness; T1, treatment 1 (positive control, unsupplemented, unchallenged); T2, treatment 2 (negative control, unsupplemented, challenged); T3, treatment 3 (supplemented with antibiotic neoxyval, challenged); T4, treatment 4 (supplemented with probiotic Toyocerin, challenged); T5, treatment 5 (supplemented with probiotic). Each mean is based on measurements from 9 birds per treatment at the end of the trial.

^A,BMeans in the same column with different superscripts differ significantly.

*P<0.05; ns, not significant.

Table 3. Physical properties of breast muscle meat of broilers fed experimental diets.

	CL, %	DL, %	WHC, %	MFI	SF, kgf
Group
T1	18.7^C	1.78	36.5	112.2^A	2.71
T2	23.3^B	1.86	33.5	101.1^A	2.81
T3	33.8^A	2.25	37.4	101.2^A	3.31
T4	21.4^BC	1.75	38.9	73.4^B	3.18
T5	18.2^C	2.10	38.1	51.1^B	3.20
Probability
SEM	1.19	0.21	1.34	8.40	0.30
Significance	^***	ns	ns	^***	ns

CL, cooking loss; DL, dripping loss; WHC, water-holding capacity; MFI, myofibril fragmentation index; SF, shearing force; T1, treatment 1 (positive control, unsupplemented, unchallenged); T2, treatment 2 (negative control, unsupplemented, challenged); T3, treatment 3 (supplemented with antibiotic neoxyval, challenged); T4, treatment 4 (supplemented with probiotic Toyocerin, challenged); T5, treatment 5 (supplemented with probiotic). Each mean is based on measurements from 18 breasts per treatment.

^A-CMeans in the column with different superscripts differ significantly.

***P<0.0001; ns, not significant.

Table 4. Texture profile analysis in breast meat of broilers.

	TPA
	Hardness, kg	Springiness	Cohesiveness	Chewiness
Group
T1	3.7	0.61	0.45	0.10
T2	3.7	0.58	0.42	0.14
T3	4.3	0.61	0.44	0.12
T4	5.3	0.63	0.47	0.15
T5	3.8	0.64	0.44	0.13
Probability
SEM	0.5	0.02	0.03	0.02
Significance	ns	ns	ns	ns

TPA, texture profile analysis. Each mean is based on measurements from 18 breasts per treatment. ns, not significant.