Abstract
Current study was designed to investigate and compare the effects of a locally isolated strain of Lactobacillus brevis MF179529
(LB) with commercial probiotic (CP), and yeast (Y) on growth performance and meat quality of chicken. One-day old Cobb
broiler chicken (n=270) were randomly allocated into six groups (A-F) having 45 birds in each group. Groups, A-E were
continuously given 1g of different probiotics (LB, CP, Y, LB+CP, LB+CP+Y, respectively) in 10 L of drinking water for 42
days except group F (Negative Control) which was given plain drinking water. Feed consumption and weight gain were
recorded on weekly basis. Subsequently, at day 42, birds were slaughtered and breast meat samples were processed for meat
quality parameters. FCR of groups A, D and E was significantly lower than group F. Similarly, group A displayed high body
weight compared to B, C and F groups (p<0.05). Among color attributes, L* (groups A-E) and b* (Group A, C-E) were
significantly higher than group F, while a* of group A was higher (p<0.05) than groups C and F. The results indicate that
supplementation of LB alone and in combination with, commercial probiotics lead to significant improvement (p<0.05) in
growth rate, total proteins, mineral and fat contents as well as color attributes and tenderness of meat.
Safeer Abbas, Ayesha Riaz, Najma Arshad, Syed Kashif Nawaz. (2021) PROBIOTIC POTENTIAL OF LOCALLY ISOLATED STRAIN Lactobacillus brevis MF179529 AND ITS COMPARISON WITH COMMERCIAL PROBIOTICS IN CHICKEN MODEL, Pakistan Journal of Agricultural Sciences, Volume 58, Issue 1.
-
Views
592 -
Downloads
66
Article Details
Volume
Issue
Type
Language
