Effects of Dietary Probiotic (Bacillus subtilis) Supplementation on Carcass Traits, Meat Quality, Amino Acid, and Fatty Acid Profile of Broiler Chickens

The aim of the present study was to evaluate the effects of dietary supplementation with or without Bacillus subtilis (B. subtilis) on carcass traits, meat quality, amino acids, and fatty acids of broiler chickens. In total, 160 1-day-old Arbor Acres male broiler chicks were divided into two groups...

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Autores principales:	Xiaopeng Tang, Xuguang Liu, Hu Liu
Formato:	article
Lenguaje:	EN
Publicado:	Frontiers Media S.A. 2021
Materias:	Bacillus subtilis broiler carcass trait meat quality amino acid fatty acid Veterinary medicine SF600-1100
Acceso en línea:	https://doaj.org/article/e210a20c3a944a3981e000fb33fc591d
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spelling	oai:doaj.org-article:e210a20c3a944a3981e000fb33fc591d2021-11-22T05:16:36ZEffects of Dietary Probiotic (Bacillus subtilis) Supplementation on Carcass Traits, Meat Quality, Amino Acid, and Fatty Acid Profile of Broiler Chickens2297-176910.3389/fvets.2021.767802https://doaj.org/article/e210a20c3a944a3981e000fb33fc591d2021-11-01T00:00:00Zhttps://www.frontiersin.org/articles/10.3389/fvets.2021.767802/fullhttps://doaj.org/toc/2297-1769The aim of the present study was to evaluate the effects of dietary supplementation with or without Bacillus subtilis (B. subtilis) on carcass traits, meat quality, amino acids, and fatty acids of broiler chickens. In total, 160 1-day-old Arbor Acres male broiler chicks were divided into two groups with eight replicates of 10 chicks each. Chickens received basal diets without (CN group) or with 500 mg/kg B. subtilis (BS group) for 42 days. Eight chickens from each group were slaughtered at the end of the trial, and carcass traits, meat quality, chemical composition, amino acid, and fatty acid profile of meat were measured. The results showed that the breast muscle (%) was higher in BS than in CN (p < 0.05), while abdominal fat decreased (p < 0.05). The pH24h of thigh muscle was increased (p < 0.05) when supplemented with BS; however, drip loss, cooking loss of breast muscle, and shear force of thigh muscle decreased (p < 0.05). Lysine (Lys), methionine (Met), glutamic acid (Glu), and total essential amino acid (EAA) in breast muscle and Glu in thigh muscle were greater in BS than in CN (p < 0.05). C16:1, C18:1n9c, and MUFA in breast muscle and thigh muscle were greater in BS than in CN (p < 0.05). In conclusion, dietary supplementation with B. subtilis could improve the carcass traits and meat quality of broilers, which is beneficial for the consumers due to the improved fatty acid profile and amino acid composition.Xiaopeng TangXuguang LiuHu LiuFrontiers Media S.A.articleBacillus subtilisbroilercarcass traitmeat qualityamino acidfatty acidVeterinary medicineSF600-1100ENFrontiers in Veterinary Science, Vol 8 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Bacillus subtilis broiler carcass trait meat quality amino acid fatty acid Veterinary medicine SF600-1100
spellingShingle	Bacillus subtilis broiler carcass trait meat quality amino acid fatty acid Veterinary medicine SF600-1100 Xiaopeng Tang Xuguang Liu Hu Liu Effects of Dietary Probiotic (Bacillus subtilis) Supplementation on Carcass Traits, Meat Quality, Amino Acid, and Fatty Acid Profile of Broiler Chickens
description	The aim of the present study was to evaluate the effects of dietary supplementation with or without Bacillus subtilis (B. subtilis) on carcass traits, meat quality, amino acids, and fatty acids of broiler chickens. In total, 160 1-day-old Arbor Acres male broiler chicks were divided into two groups with eight replicates of 10 chicks each. Chickens received basal diets without (CN group) or with 500 mg/kg B. subtilis (BS group) for 42 days. Eight chickens from each group were slaughtered at the end of the trial, and carcass traits, meat quality, chemical composition, amino acid, and fatty acid profile of meat were measured. The results showed that the breast muscle (%) was higher in BS than in CN (p < 0.05), while abdominal fat decreased (p < 0.05). The pH24h of thigh muscle was increased (p < 0.05) when supplemented with BS; however, drip loss, cooking loss of breast muscle, and shear force of thigh muscle decreased (p < 0.05). Lysine (Lys), methionine (Met), glutamic acid (Glu), and total essential amino acid (EAA) in breast muscle and Glu in thigh muscle were greater in BS than in CN (p < 0.05). C16:1, C18:1n9c, and MUFA in breast muscle and thigh muscle were greater in BS than in CN (p < 0.05). In conclusion, dietary supplementation with B. subtilis could improve the carcass traits and meat quality of broilers, which is beneficial for the consumers due to the improved fatty acid profile and amino acid composition.
format	article
author	Xiaopeng Tang Xuguang Liu Hu Liu
author_facet	Xiaopeng Tang Xuguang Liu Hu Liu
author_sort	Xiaopeng Tang
title	Effects of Dietary Probiotic (Bacillus subtilis) Supplementation on Carcass Traits, Meat Quality, Amino Acid, and Fatty Acid Profile of Broiler Chickens
title_short	Effects of Dietary Probiotic (Bacillus subtilis) Supplementation on Carcass Traits, Meat Quality, Amino Acid, and Fatty Acid Profile of Broiler Chickens
title_full	Effects of Dietary Probiotic (Bacillus subtilis) Supplementation on Carcass Traits, Meat Quality, Amino Acid, and Fatty Acid Profile of Broiler Chickens
title_fullStr	Effects of Dietary Probiotic (Bacillus subtilis) Supplementation on Carcass Traits, Meat Quality, Amino Acid, and Fatty Acid Profile of Broiler Chickens
title_full_unstemmed	Effects of Dietary Probiotic (Bacillus subtilis) Supplementation on Carcass Traits, Meat Quality, Amino Acid, and Fatty Acid Profile of Broiler Chickens
title_sort	effects of dietary probiotic (bacillus subtilis) supplementation on carcass traits, meat quality, amino acid, and fatty acid profile of broiler chickens
publisher	Frontiers Media S.A.
publishDate	2021
url	https://doaj.org/article/e210a20c3a944a3981e000fb33fc591d
work_keys_str_mv	AT xiaopengtang effectsofdietaryprobioticbacillussubtilissupplementationoncarcasstraitsmeatqualityaminoacidandfattyacidprofileofbroilerchickens AT xuguangliu effectsofdietaryprobioticbacillussubtilissupplementationoncarcasstraitsmeatqualityaminoacidandfattyacidprofileofbroilerchickens AT huliu effectsofdietaryprobioticbacillussubtilissupplementationoncarcasstraitsmeatqualityaminoacidandfattyacidprofileofbroilerchickens
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Effects of Dietary Probiotic (Bacillus subtilis) Supplementation on Carcass Traits, Meat Quality, Amino Acid, and Fatty Acid Profile of Broiler Chickens

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