Carcass and cut yields and meat qualitative traits of broilers fed diets containing probiotics and prebiotics

Revista Brasileira de Ciência Avícola

Erl Pelicano¹  Pa Souza¹  Hba Souza¹  A Oba¹  Mm Boiago¹  Nmbl Zeola¹  Am Scatolini¹  Va Bertanha¹  Tma Lima¹ 

[1] ,Unesp Faculdade de Ciências Agrárias e Veterinárias Departamento de TecnologiaJaboticabal SP ,Brazil

关键词: Broilers;    carcass yield;    cut yield;    meat quality;    prebiotics;    probiotics;   

DOI  :  10.1590/S1516-635X2005000300006

来源: SciELO

【 摘 要 】

This study evaluated the use of different probiotics, prebiotics and symbiotics on the quality of carcasses and meat of broiler chickens. One hundred and eight day-old Cobb male broilers were used (n=108) in a completely randomized design according to a 3x3 factorial, with 3 probiotics in the diet (no probiotics, probiotics 1, probiotics 2) and 3 prebiotics in the diet (no prebiotics, prebiotics 1, prebiotics 2). There were nine treatments with 4 replicates and 3 birds per replicate. The results showed that the carcass and cut yields, color (L* - lightness, a* - redness, and b* - yellowness), pH, cooking losses, shearing force and sensory analysis were not affected by the use of different growth promoters at 42 days of age. It was concluded that growth promoters supplemented to the diet did not affect the studied quantitative and qualitative parameters of the carcass and breast meat of broiler chickens.

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