Improvement of broiler meat quality due to dietary inclusion of soybean oligosaccharide derived from soybean meal extract

International Symposium on Food and Agro-biodiversity 2017

农业科学;生物科学

Suthama, N.^1 ; Pramono, Y.B.^1 ; Sukamto, B.^1

Faculty of Animal and Agricultural Sciences, Diponegoro University Semarang, Central Java

50275, Indonesia^1

关键词: broiler;    Completely randomized designs;    Lactic acid bacteria;    Meat proteins;    Natural compounds;    Poultry production;    Protein digestibility;    soybean oligosccharide;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/102/1/012009/pdf
DOI  :  10.1088/1755-1315/102/1/012009

来源: IOP

【 摘 要 】

Dietary inclusion of antibiotics as growth promoters (AGPs) in poultry production has been applied for decades worldwide, but recently AGPs have been banned due to the negative consequences for health and food safety. Soybean oligosccharide (SOS) derived from soybean meal extract is one of natural compound without carrying-over the residue to product and is consumer's health friendly. The purpose of the present study was to evaluate dietary inclusion of SOS on broiler meat quality. A total of 120 broilers of 7-day-old were allocated into 3 treatments with 4 replications (10 birds each) in completely randomized design. Treatments applied were D1: diet without SOS, D2: D1plus 0.15% SOS, and D3: D1plus 0.30% SOS. Intestinal lactic acid bacteria (LAB), protein digestibility, meat protein and fat depositions, and meat cholesterol were the parameters observed. Data were statistically tested using analysis of variance and Duncan test. Dietary SOS inclusion at 0.30% (D3) significantly (P4cfu/g), protein digestibility (72.80%), and meat protein deposition (90.83 g/bird), but it decreased meat fat (8.27 g/bird) and meat cholesterol (37.28 mg/100 g). In conclusion, dietary SOS inclusion at 0.30% improves meat quality of broiler based on the increase in meat protein deposition with lower fat and cholesterol.