MEAT QUALITY OF BROILERS CHICKEN FED LACTIC ACID BACTERIA

Abstract

The aim of this study was to evaluate the meat quality of broiler chicken fed LAB. Broiler chickens were completely randomized into five treatment groups; Treatment 1 birds were given LAB 1, Treatment 2 were given LAB 2 while Treatment 3 was given the combination of LAB 1 and 2. Treatment 4 and 5 were control groups. Treatment 4 was the positive control group (this group was given antibiotics) and Treatment 5 was the negative control group (this group was not given any antibiotics or LAB). A total of twenty-five (25), five dressed carcasses from each treatment were randomly selected from the five treatment groups. The breast cuts were generally trimmed of bones, overlying skin, and visible subcutaneous fats, then subjected for meat quality evaluations. Data were analysed using ANOVA at α0.05. Broiler chickens fed without LAB/Antibiotics (negative control) had the least extract released volume and while extract released volume for treated broiler chickens and water holding capacity were the same statistically (P>0.05). Meat from broiler chickens fed LAB 1 had the highest score for aroma, flavor, juiciness, tenderness and overall acceptability with meat from broiler chicken fed no LAB and antibiotics had the least score for aroma while LAB 2 had the least score for colour, flavor juiciness and overall acceptability. LAB 1 could be added to the diet of broiler chickens due to its improved quality on both the meat quality and sensory characteristics which showed no adverse effect.