A. Askri et al.
- Riferimento: Large Animal Review 2021; 27: 97-101
- Abstract: SUMMARY This study aimed to investigate the effect of supplementation with a commercial prebiotic based on a Saccharomyces cerevisiae derived-prebiotic on meat quality traits of broiler chicken. A total of 192 male chicks Arbor Acres were divided into four groups with six replicates each and were housed in cages (8 birds/cage). The first group (T0) was unsupplemented and considered as a positive control. The experimental groups supplemented with three increasing levels of prebiotic (T1=1; T2=1.5 and T3=2 g of prebiotic per kg of basal diet) and the prebiotic was removed from the diet one week. At the end of the 6 weeks, the birds were slaughtered, dressed, and subjected to quality analyses. Breast muscle pH was measured at 0h, 2h, 6h, and 24h after slaughter. The color values of the CIE Lab Color System (skin, breast, and thigh) were determined 24h post-mortem. Sensory analysis was conducted to evaluate flavor, texture, juiciness, and global acceptance of chicken breast meat from broilers fed prebiotic. The groups fed with prebiotics showed higher pH values of breast muscle at 0 and 2 hours post-mortem (P <0.05), but not at pH 6 hours and ultimate pH among all samples (P>0.05). Inclusion prebiotics induced significant decreases in the breast “lightness L*” compared to the control group. However, no significant changes (P > 0.05) were observed in the skin breast and thigh. An increase in a* (redness) value and a decrease in b* (yellowness) value were observed in all supplemented groups, in comparison with controls. A significant decrease in b* (yellowness) values were observed in all parts of supplemented samples (skin, thigh, and breast). Sensory analysis showed that supplementation with prebiotic at the higher dose (2 g/kg) has significantly improved global hedonic acceptance. This study highlighted that using Saccharomyces cerevisiae derived-prebiotic in the broiler diet may be a beneficial and natural tool for improving meat quality. KEY WORDS Prebiotic, pH, color, sensory characteristics, meat, broiler.
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- Specie: animali da reddito
- Anno: 2021
- Rivista: Large Animals Review
- Allegato: DOWLLOAD ALLEGATO