Suliman Gamaleldin M, Hussein Elsayed O S, Alsagan Ahmed, Al-Owaimer Abdullah N, Alhotan Rashed, Al-Baadani Hani H, Ba-Awadh Hani A, Qaid Mohammed M, Swelum Ayman A
Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, Riyadh, Saudi Arabia.
King Abdulaziz City for Science and Technology, Riyadh, Saudi Arabia.
Front Vet Sci. 2023 Feb 21;10:1133605. doi: 10.3389/fvets.2023.1133605. eCollection 2023.
High-quality meat is one of the consumer demands. Therefore, several studies have concluded that supplementing broilers with natural additives can improve meat quality. This study was carried out to evaluate the effects of nano-emulsified plant oil (Magic oil) and probiotic (Albovit) as water additives (at the rate of 1 ml/L and 0.1 g/L, respectively) during different growing periods on processing characteristics, physicochemical properties, and meat quality traits of broilers chickens.
A total number of 432-day-old Ross broiler chicks were randomly assigned to one of six treatment groups according to the growing periods in which magic oil and probiotics were added to drinking water, each with nine replicates and eight birds per replicate (4♂ and 4♀). On day 35, birds' processing characteristics, physicochemical properties, and meat quality traits were examined.
The results showed that treatments had a significant ( < 0.001) impact on cooking loss, cohesiveness, and chewiness. The male broiler chickens had higher ( ≤ 0.05) initial lightness, initial whiteness index, water holding capacity, shear force, live weight, hot and chilled carcass weights, as well as lower gizzard and neck percentages than females. The interactions between treatments and sex showed a significant ( < 0.001) impact on cooking loss, shear force, hardness, springiness, and chewiness. In conclusion, supplementing male broiler chickens with Magic oil and probiotic, particularly from 0-30 days of age had favorable meat chewiness as a result of lower cohesiveness and hardness higher springiness, and the most convenient cooking loss value. Magic oil and probiotic, especially in males, is advisable to be supplemented in water of growing broilers chicken programs from 0 to 30 days of age. Moreover, further studies under commercial conditions are recommended to locate the most favorable combination of Magic oil/probiotic supplements for the best processing characteristics and meat quality attributes outcomes.
高品质肉类是消费者的需求之一。因此，多项研究得出结论，给肉鸡补充天然添加剂可改善肉质。本研究旨在评估纳米乳化植物油（神奇油）和益生菌（阿尔博维特）作为饮水添加剂（分别以1毫升/升和0.1克/升的比例）在不同生长阶段对肉鸡加工特性、理化性质和肉质性状的影响。
将总共432只1日龄罗斯肉鸡雏鸡根据生长阶段随机分为六个处理组之一，在饮水中添加神奇油和益生菌，每组九个重复，每个重复八只鸡（4只雄性和4只雌性）。在第35天，检查鸡的加工特性、理化性质和肉质性状。
结果表明，处理对熟肉损失、内聚性和咀嚼性有显著影响（<0.001）。雄性肉鸡的初始亮度、初始白度指数、持水能力、剪切力、活重、热胴体重和冷胴体重较高（≤0.05），而砂囊和颈部百分比低于雌性。处理与性别之间的相互作用对熟肉损失、剪切力、硬度、弹性和咀嚼性有显著影响（<0.001）。总之，给雄性肉鸡补充神奇油和益生菌的雄性肉鸡，特别是在0至30日龄时，由于较低的内聚性和硬度、较高的弹性以及最适宜的熟肉损失值，具有良好的肉咀嚼性。建议在0至30日龄的生长肉鸡饮水中补充神奇油和益生菌，尤其是雄性肉鸡。此外，建议在商业条件下进行进一步研究，以确定神奇油/益生菌补充剂的最有利组合，以获得最佳的加工特性和肉质属性结果。
