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Broiler muscle development and meat quality
Release date:2017-03-11 09:05    Author:admin    Click: 
Effects of low-molecular weight (LMW) chirosan + probiotics (Bacillus subtilis, Bacillus licheniformis, and Bacillus natto) on dietary supplementation of on broiler muscle development and meat quality
Carried out by Prof. Shenghe Li’s group
 Department of Animal Science, Anhui Science and Technology University, Fengyang, China
 
This experiment was designed to evaluate the effects of a combination of low-molecular-weight (LMW) chitosan and probiotics (Bacillus subtilis, Bacillus licheniformis, and Bacillus natto) on muscle development and meat quality of broilers. In this study, 480 broilers (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 (LMW chitosan + probiotics), and 400 mg/kg (LMW chitosan + 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 (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, ooking loss, and shear force (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.


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