Content area
Full Text
ABSTRACT: The study assessed the effects of different types of postbiotics that mixed with different levels of prebiotic (inulin) on carcass, meat and bone quality. A total of 280 male Cobb broiler chickens were randomly assigned to 8 treatment groups. The treatments included basal diet (-ve control), basal diet+neomycin and oxytetracycline (+ve control), (T1) basal diet+0.3% postbiotic RI11 (T2) basal diet+0.3% postbiotic RG14 (T3) basal diet+0.3% postbiotic RI11+0.8% inulin, (T4) basal diet+0.3% postbiotic RI11+1.0% inulin, (T5) basal diet+0.3% postbiotic RG14+0.8% inulin, and (T6) basal diet+0.3% postbiotic RG14+1.0% inulin. The birds were fed the diets for 6 weeks and slaughtered. Meat quality assessment was conducted on the breast muscle while bone quality traits were assessed on tibia of right leg. Birds fed postbiotics and inulin had lower (p< 0.05) drip loss and improved (p< 0.05) lightness of breast muscle as compared to the control birds. No changes were observed in cooking loss, shear force and most carcass attributes among the treatments. Carcass attributes, bone breaking strength, tibiotarsal index and robusticity index were not significantly different (p>0.05) among the treatments. Postbiotic and inulin had beneficial effect on meat quality as compared to antibiotics.
KEY WORDS: Bone quality, Carcass, Inulin, Meat quality, Postbiotics, Probiotics
INTRODUCTION
There is an ongoing trend for reducing the use of antibiotics in animal feed as a result of the contamination of meat products with antibiotic residues. Furthermore, there are other problems caused by the use of antibiotics in animals such as microbial resistance (Shazali et al., 2014), genotoxicity and allergies (Markovicv, 2005). On the other hand, human health can be affected directly through residues of antibiotic in relation to food (Boerlin and Reid-Smith, 2008). At the same time, due to the improved standard of living in recent years (Kleter and Marvin, 2009); there has been a considerable increase in demand for safer chicken meat. Thus, natural feed additives are advocated to substitute in-feed antibiotic in order to reduce food borne illnesses. The most common additives are prebiotics, probiotics, synbiotics and postbiotics (metabolic products by probiotic) (Hajati and Rezaei, 2010; Thanh et al., 2010). These biotic additives are nutritionally feasible replacements for growth promoters in animal feeding (Loh et al., 2014). Moreover, the use of additives contributed to improvements in the meat...