Effect of different probiotics on broiler carcass and meat quality

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dc.contributor.authorPelicano, ERL [UNESP]
dc.contributor.authorSouza, PA de [UNESP]
dc.contributor.authorSouza, HBA de [UNESP]
dc.contributor.authorOba, A [UNESP]
dc.contributor.authorNorkus, EA [UNESP]
dc.contributor.authorKodawara, LM [UNESP]
dc.contributor.authorLima, TMA de [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T13:17:54Z
dc.date.available2014-05-20T13:17:54Z
dc.date.issued2003-12-01
dc.description.abstractThe present work evaluated the effect of different probiotics on carcass and meat quality of broilers. One thousand and fifty male Cobb chicks were distributed at one day of age in a randomized design with 3 x 2 + 1 factorial arrangement (3 probiotics, 2 levels of probiotics in drinking water and 1 negative control group), using 5 replications with 30 birds. Carcass yield was higher (p<0.05) in control birds. Nevertheless, the groups fed with probiotics showed higher (p<0.01) leg yield at 45 days of age. There was a significant decrease in color (lightness) and increase in pH of breast muscle 5 hours after slaughter in the probiotics treated birds. In the sensory analysis, meat flavor and general aspect 72 hours after slaughter were better when probiotics were added in both water and diet. There were no differences in water holding capacity, cooking loss and shearing force among different probiotics or between them and the control. Thus, meat quality was better when probiotics were fed in the water and diet instead of only in the diet. Nevertheless, carcass and meat quality showed no alteration when the control group was compared to birds fed with probiotics, except for leg yield improvement in the latter.en
dc.description.affiliationUnesp Faculdade de Ciências Agrárias e Veterinárias Departamento de Tecnologia
dc.description.affiliationUnespUnesp Faculdade de Ciências Agrárias e Veterinárias Departamento de Tecnologia
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.format.extent207-214
dc.identifierhttp://dx.doi.org/10.1590/S1516-635X2003000300009
dc.identifier.citationRevista Brasileira de Ciência Avícola. Fundação APINCO de Ciência e Tecnologia Avícolas, v. 5, n. 3, p. 207-214, 2003.
dc.identifier.doi10.1590/S1516-635X2003000300009
dc.identifier.fileS1516-635X2003000300009.pdf
dc.identifier.issn1516-635X
dc.identifier.lattes3756802878031727
dc.identifier.scieloS1516-635X2003000300009
dc.identifier.urihttp://hdl.handle.net/11449/4181
dc.language.isoeng
dc.publisherFundação APINCO de Ciência e Tecnologia Avícolas
dc.relation.ispartofRevista Brasileira de Ciência Avícola
dc.relation.ispartofjcr0.463
dc.rights.accessRightsAcesso aberto
dc.sourceSciELO
dc.subjectBroilersen
dc.subjectCarcass yielden
dc.subjectMeat qualityen
dc.subjectorganoleptic characteristicsen
dc.subjectprobioticsen
dc.titleEffect of different probiotics on broiler carcass and meat qualityen
dc.typeArtigo
unesp.author.lattes3756802878031727
unesp.campusUniversidade Estadual Paulista (Unesp), Faculdade de Ciências Agrárias e Veterinárias, Jaboticabalpt

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