One of the biggest challenge that faced chicken industry in the developing countries was the increasing production efficiency, including the increase of feed conversion and meat quality, which includes addition of antimicrobial agents and natural products. One of these natural products are probiotics. The aim of this study was to evaluate the act of different probiotics on pH, chemical composition of meat (water, proteins, lipids and ash), some fatty acids distribution, acid number and acidity in abdominal fat tissue. The experiment started by fattening 300 one day-old chicks, provenance Ross 500, of both sexes with an initial mass of 41.00 ± 0.30 g.The chicks were divided into three groups (100 chickens per group). Analyses were determined according to International Standardization for Organization (ISO) standards. During examination of the meat quality of drumstick and breast meat in all three groups, it was found that there was statistically significant difference. Application of probiotics in feed has influence on meat quality, which is in relation to the chemical composition and pH value of drumstick and breast meat, and some fatty acids distribution, acid number and acidity in abdominal fat tissue.
Key words: Probiotics, meat quality, fatty acids, acid number, acidity, abdominal fat tissue.
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