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ORGANOLEPTIC PARAMETERS OF THE PRODUCED BROILER MEAT AS AFFECTED BY DIFFERENT SUPPLEMENTARY PROBIOTICS AND PREBIOTICS
Abstract
Poultry meat and table eggs are known to be a popular food items all over the world. The nutritional value of poultry white meat is of great value over the red meat. It contains considerable amount of protein, minerals, vitamins, and fat. In order to ensure a good quality of poultry products, the flock should be a good health and free from infectious agents. Antibiotics were widely used to prevent diseases in poultry flocks. However, using antibiotics for long time may lead to microbes that are resistant to drugs. Drug-resistance problem has been resolved by the use of other effective ingredients such as probiotics and prebiotics. Antibiotics have been widely used since 1940s to build the immunocompetence of birds against infectious diseases and as growth promoters. Using antibiotics for long terms may lead to development of bacterial resistant to drugs, which can be transferred to humans. For this reason, the World Health Organization and the Economic and Social Committee of the European Union concluded that the use of antimicrobials in food animals is a public health concern. Probiotics and prebiotics claimed to serve as effective alternatives to antibiotics in the poultry. This study aims to investigate the effect of different probiotics and prebiotics on the organoleptic study of the produced meat. The probiotics were Bacillus coagulans (1 g/kg dried culture), Lactobacillus (1 g/kg dried culture of 12 commercial strains). The prebiotics included Fructo-oligosaccharides (FOS) (5 g/kg) and mannan-oligosaccharide (MOS) derived from Saccharomyces cerevisiae (5 g/kg). The panelists indicated that the smell, color, taste, and texture of the cooked meat were acceptable, and that there were no significant differences between the different groups. It was concluded that probiotics and prebiotics can be used in chicken feed safely and without any adverse effects on the organoleptic characteristics of the produced meat.
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