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Effect of
probiotics on broiler meat quality
S. M. L. Kabir1,
2
1Graduate
School of Life and Environmental Sciences, Osaka Prefecture
University, Osaka, Japan.
2Department
of Microbiology and Hygiene, Faculty of Veterinary Science,
Bangladesh Agricultural University, Mymensingh-2202,
Bangladesh.
E-mail:
lkabir79@yahoo.com
or lkabir79@gmail.com.
Accepted 10 July, 2009 |
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The study was carried out on “Hubbard Isa Starbo”
broilers to evaluate the raw meat quality of both probiotics
and conventional fed broilers in pre-freezing condition and
post freezing storage. 80 day old broiler chicks were
divided into 4 groups of equal numbers as group A
(probitotics fed group vaccinated), B (probiotics fed group
nonvaccinated), C (conventional fed group vaccinated) and D
(conventional fed group nonvaccinated). The groups C and D
were taken as control birds and were fed with commercial
ration and the groups A and B as experimental birds which
were fed with commercial ration plus 2 g probiotics
(Protexin® Boost)/10 L drinking water up to 6th
week of age. At the end of the 6 week feeding trial, the
birds were slaughtered and dressed and subjected to
organoleptic examination at 0, 7, 14 and 21 days of frozen
storage. The increased panel scores were substantially
obtained by all absorbent paper (AP) packed meat samples of
probiotics fed group as compared to aluminium foil (AF)
packed samples kept at frozen storage for 7, 14 and 21 days.
The presence of high number of pathogenic Staphylococci
and Escherichia coli encountered in meat from
conventional fed broilers is alarming. The presence
of these organisms in meat foods should receive particular
attention, because their presence indicate public health
hazard and give warning signal for the possible occurrence
of food borne intoxication. The results of the study
evidenced that supplementation of probiotics in broiler
ration improved the meat quality both in prefreezing and
postfreezing storage.
Key words:
Probiotics, meat, sensory characteristics, broilers. |
