Effects of the encapsulation of Lactobacillus acidophilus and Spirulina platensis on carcass yield and meat quality of broilers under heat stress conditions
Abstract
Aim of study: To evaluate the effects of adding Lactobacillus acidophilus (LA), Spirulina platensis (SP) and the encapsulation of LA on the relative weights of carcass parts and meat quality of broilers subjected to heat stress.
Area of study: The work was performed at the University of Jiroft, Iran.
Material and methods: Two hundred forty 1-day-old male broilers (Ross 308) were used in a completely randomized design, with six treatments and four replicates (cages, 10 birds per cage). Dietary treatments included: (i) corn-soybean as control diet (CON), (ii) 0.02% LA, (iii) 1% SP, (iv) 0.02% LA + 1% SP, (v) 0.02% of encapsulated LA, and (vi) 0.02% encapsulated LA + 1% SP.
Main results: The relative weight of the carcass increased in all experimental groups except in the 0.02% LA encapsulated group (p˂0.05). Birds fed diets containing LA+SP (0.02% LA+ 1%SP and 0.02% LA encapsulated+1% SP) had a significantly higher relative weight of the breast (p˂0.05). Dietary supplementation with SP, LA+SP, and encapsulated LA+SP significantly increased water holding capacity and decreased cook loss, respectively (p˂0.05), whereas dietary LA+SP and encapsulated LA+SP decreased drip loss (p<0.05), compared to the CON group. Moisture and pH were not significantly affected by the dietary treatments (p˃0.05). The malondialdehyde content of thigh and breast meat at 30 and 37 days after the slaughter was reduced (p˂0.05) in the SP, LA+SP, and LA encapsulated +SP groups.
Research highlights: Based on results, including LA, SP and encapsulated LA in broilerʼs feeds were effective in improving carcass yield, quality and oxidative stability of broiler meat under heat stress condition.
Downloads
References
Abou-Kassem DE, Elsadek MF, Abdel-Moneim AE, Mahgoub SA, Elaraby GM, Taha AE, et al., 2021. Growth, carcass characteristics, meat quality, and microbial aspects of growing quail fed diets enriched with two different types of probiotics (Bacillus toyonensis and Bifidobacterium bifidum). Poult Sci 100(1): 84-93. https://doi.org/10.1016/j.psj.2020.04.019
Ahn DU, Olson DG, Jo C, Chen X, Wu C, Lee JI, 1998. Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties. Meat Sci 49(1): 27-39. https://doi.org/10.1016/S0309-1740(97)00101-0
Anandjiwala S, Bagul MS, Parabia M, Rajani M, 2008. Evaluation of free radical scavenging activity of an ayurvedic formulation, Panchvalkala. Indian J Pharm Sci 70(1): 31-35. https://doi.org/10.4103/0250-474X.40328
Ansari MS, Hajati H, Gholizadeh F, Soltani N, Alavi SM, 2018. Effect of different levels of Spirulina platensis on growth performance, intestinal morphology, gut microflora, carcass characteristics and some blood parameters in broiler chickens. J Phycol Res 2(2): 186-197.
AOAC, 1995. Official Methods of Analysis of AOAC International, Vols. 1 and 2; Cunriff P (ed). Arlington, VA, USA.
Arabshahi-Delouee S, Urooj A, 2007. Antioxidant properties of various solvent extracts of mulberry (Morus indica L.) leaves. Food Chem 102(4): 1233-1240. https://doi.org/10.1016/j.foodchem.2006.07.013
Aviagen R, 2014. 308: Broiler nutrition specification. Aviagen, Scotland, UK.
Barkia I, Saari N, Manning SR, 2019. Microalgae for high-value products towards human health and nutrition. Mar Drugs 17(5): 304. https://doi.org/10.3390/md17050304
Bertram HC, Andersen HJ, Karlsson AH, Horn P, Hedegaard J, Nørgaard L, et al., 2003. Prediction of technological quality (cook loss and Napole Yield) of pork based on fresh meat characteristics. Meat Sci 65(2): 707-712. https://doi.org/10.1016/S0309-1740(02)00272-3
Castellini C, Mugnai CA, Dal Bosco A, 2002. Effect of organic production system on broiler carcass and meat quality. Meat Sci 60(3): 219-225. https://doi.org/10.1016/S0309-1740(01)00124-3
Chang Q, Lu Y, Lan R, 2020. Chitosan oligosaccharide as an effective feed additive to maintain growth performance, meat quality, muscle glycolytic metabolism, and oxidative status in yellow-feather broilers under heat stress. Poult Sci 99(10): 4824-4831. https://doi.org/10.1016/j.psj.2020.06.071
Chen H, Dong X, Yao Z, Xu B, Zhen S, Li C, et al., 2012. Effects of prechilling parameters on water-holding capacity of chilled pork and optimization of prechilling parameters using response surface methodology. J Anim Sci 90(8): 2836-2841. https://doi.org/10.2527/jas.2011-4239
Cheng Y, Du M, Xu Q, Chen Y, Wen C, Zhou Y, 2018. Dietary mannan oligosaccharide improves growth performance, muscle oxidative status, and meat quality in broilers under cyclic heat stress. J Therm Biol 75: 106-111. https://doi.org/10.1016/j.jtherbio.2018.06.002
Christensen LB, 2003. Drip loss sampling in porcine m. longissimus dorsi. Meat Sci 63(4): 469-477. https://doi.org/10.1016/S0309-1740(02)00106-7
Cramer TA, Kim HW, Chao Y, Wang W, Cheng HW, Kim YH, 2018. Effects of probiotic (Bacillus subtilis) supplementation on meat quality characteristics of breast muscle from broilers exposed to chronic heat stress. Poult Sci 97(9): 3358-3368. https://doi.org/10.3382/ps/pey176
Demisu DG, Benti BD, 2018. Applications of Arthrospira platensis as an alternative source of food, maintaining nutritional security and awareness creation; there by reducing problems of malnutrition in the society. World News Nat Sci 19: 1-8.
Deng Y, Rosenvold K, Karlsson AH, Horn P, Hedegaard J, Steffensen CL, et al., 2002. Relationship between thermal denaturation of porcine muscle proteins and water‐holding capacity. J Food Sci 67(5): 1642-1647. https://doi.org/10.1111/j.1365-2621.2002.tb08698.x
Ebrahimzadeh S, Farhoomand P, Noori K, 2013. Effects of chromium methionine supplementation on performance, carcass traits, and the Ca and P metabolism of broiler chickens under heat-stress conditions. J Appl Poult Res 22(3): 382-387. https://doi.org/10.3382/japr.2011-00506
El-Bahr S, Shousha S, Shehab A, Khattab W, Ahmed-Farid O, Sabike I, et al., 2020. Effect of dietary microalgae on growth performance, profiles of amino and fatty acids, antioxidant status, and meat quality of broiler chickens. Animals 10(5): 761. https://doi.org/10.3390/ani10050761
Falaki M, Shargh MS, Dastar B, Zerehdaran S, 2011. Effects of different levels of probiotic and prebiotic on performance and carcass characteristics of broiler chickens. J Anim Vet Adv 10: 378-384. https://doi.org/10.3923/javaa.2011.378.384
Farag MR, Mahmoud A, Mohamed Ezzat Abd EH, Kuldeep D, 2016. Nutritional and healthical aspects of spirulina (Arthrospira) for poultry. Anim Hum Int J Pharmacol 12: 36-51. https://doi.org/10.3923/ijp.2016.36.51
Gbassi GK, Vandamme T, 2012. Probiotic encapsulation technology: from microencapsulation to release into the gut. Pharmaceutics 4(1): 149-163. https://doi.org/10.3390/pharmaceutics4010149
Ghasemi-Sadabadi M, Ebrahimnezhad Y, Shaddel-Tili A, Bannapour-Ghaffari V, Kozehgari H, Didehvar M, 2019. The effects of fermented milk products (kefir and yogurt) and probiotic on performance, carcass characteristics, blood parameters, and gut microbial population in broiler chickens. Arch Anim Breed 62(1): 361-374. https://doi.org/10.5194/aab-62-361-2019
Gulcin I, 2012. Antioxidant activity of food constituents: an overview. Arch Toxic 86: 345-391. https://doi.org/10.1007/s00204-011-0774-2
Hu H, Chen L, Dai S, Li J, Bai X, 2020. Effect of glutamine on antioxidant capacity and lipid peroxidation in the breast muscle of heat-stressed broilers via antioxidant genes and HSP70 pathway. Animals 10(3): 404. https://doi.org/10.3390/ani10030404
Jayakumar R, Rajkumar M, Freitas H, Selvamurugan N, Nair SV, Furuike T, et al., 2009. Preparation, characterization, bioactive and metal uptake studies of alginate/phosphorylated chitin blend films. Int J Biol Macromol 44(1): 107-111. https://doi.org/10.1016/j.ijbiomac.2008.10.010
Jeacocke RE, 1997. Continuous measurements of the pH of beef muscle in intact beef carcasses. Int J Food Sci Technol 12(4): 375-386. https://doi.org/10.1111/j.1365-2621.1977.tb00120.x
Kaoud HA, 2012. Effect of Spirulina platensis as a dietary supplement on broiler performance in comparison with prebiotics. Sci J Appl Res 1(2): 44-48.
Mariey YA, Samak HR, Ibrahem MA, 2012. Effect of using spirulina platensis algae as a feed additive for poultry diets: 1- productive and reproductive performances of local laying hens. Egypt Poult Sci (32) (I): 201-215.
Mashayekhi H, Mazhari M, Esmaeilipour O, 2018. Eucalyptus leaves powder, antibiotic and probiotic addition to broiler diets: effect on growth performance, immune response, blood components and carcass traits. Animal 12(10): 2049-2055. https://doi.org/10.1017/S1751731117003731
Mohammed AA, Zaki RS, Negm EA, Mahmoud MA, Cheng HW, 2021. Effects of dietary supplementation of a probiotic (Bacillus subtilis) on bone mass and meat quality of broiler chickens. Poult Sci 100(3): 100906. https://doi.org/10.1016/j.psj.2020.11.073
Mountzouris KC, Tsitrsikos P, Palamidi I, Arvaniti A, Mohnl M, Schatzmayr G, et al., 2010. Effects of probiotic inclusion levels in broiler nutrition on growth performance, nutrient digestibility, plasma immunoglobulins, and cecal microflora composition. Poult Sci 89(1): 58-67. https://doi.org/10.3382/ps.2009-00308
Pan-Utai W, Iamtham S, 2018. Physical extraction and extrusion entrapment of C-phycocyanin from Arthrospira platensis. J King Saud Univ Sci 31: 1535-1542. https://doi.org/10.1016/j.jksus.2018.05.026
Park JH, Kim IH, 2014. Supplemental effect of probiotic Bacillus subtilis B2A on productivity, organ weight, intestinal Salmonella microflora, and breast meat quality of growing broiler chicks. Poult Sci 93(8): 2054-2059. https://doi.org/10.3382/ps.2013-03818
Park JH, Lee SI, Kim IH, 2018. Effect of dietary Spirulina (Arthrospira) platensis on the growth performance, antioxidant enzyme activity, nutrient digestibility, cecal microflora, excreta noxious gas emission, and breast meat quality of broiler chickens. Poult Sci 97(7): 2451-2459. https://doi.org/10.3382/ps/pey093
Shanmugapriya B, Babu SS, Hariharan T, Sivaneswaran S, Anusha MB, 2015. Dietary administration of Spirulina platensis as probiotics on growth performance and histopathology in broiler chicks. Int J Recent Sci Res 6(2): 2650-2653.
Sugiharto S, 2020. Nutraceutical aspects of microalgae Spirulina and Chlorella on broiler chickens. Livest Res Rural Dev 32(6).
Toghyani M, Toghyani M, Tabeidian SA, 2011. Effect of probiotic and prebiotic as antibiotic growth promoter substitutions on productive and carcass traits of broiler chicks. Int Conf F Eng Biot 9: 82-96.
Toghyani M, Toghyani M, Shivazad M, Gheisari A, Bahadoran R, 2012. Chromium supplementation can alleviate the negative effects of heat stress on growth performance, carcass traits, and meat lipid oxidation of broiler chicks without any adverse impacts on blood constituents. Biol Trace Elem Res 146(2): 171-180. https://doi.org/10.1007/s12011-011-9234-3
Voltarelli FA, de Mello MA, 2008. Spirulina enhanced the skeletal muscle protein in growing rats. Eur J Nutr 47(7): 393-400. https://doi.org/10.1007/s00394-008-0740-9
Zanjani MA, Ehsani MR, Tarzi BG, Sharifan A, 2018. Promoting probiotics survival by microencapsualtion with Hylon starch and genipin cross-linked coatings in simulated gastro-intestinal condition and heat treatment. Iran J Pharm Res 17(2): 753-766.
Zhang ZY, Jia GQ, Zuo JJ, Zhang Y, Lei J, Ren L, et al., 2012. Effects of constant and cyclic heat stress on muscle metabolism and meat quality of broiler breast fillet and thigh meat. Poult Sci 91(11): 2931-2937. https://doi.org/10.3382/ps.2012-02255
Zuo J, Xu M, Abdullahi YA, Ma L, Zhang Z, Feng D, 2015. Constant heat stress reduces skeletal muscle protein deposition in broilers. J Sci Food Agric 95(2): 429-436. https://doi.org/10.1002/jsfa.6749
Copyright (c) 2024 Consejo Superior de Investigaciones Científicas (CSIC)
This work is licensed under a Creative Commons Attribution 4.0 International License.
© CSIC. Manuscripts published in both the printed and online versions of this Journal are the property of Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.
All contents of this electronic edition, except where otherwise noted, are distributed under a “Creative Commons Attribution 4.0 International” (CC BY 4.0) License. You may read here the basic information and the legal text of the license. The indication of the CC BY 4.0 License must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the published by the Editor, is not allowed.
