EFFECT OF YEAST AND LACTOBACILLUS FED BROILER CHICKENS ON MEAT MICROBIAL COUNT AND SENSORY QUALITY

Abstract

Effects of yeast and lactobacillus fed broiler chickens on meat microbial count and sensory quality were evaluated. One hundred and eighty (180) day old broiler chicks were used in an 8-week feeding trial. The birds were randomly allotted to four experimental treatments using a completely randomized design (CRD) on the basis of equal live weight. Each treatment had three replicates of fifteen birds per replicate. Four experimental diets were prepared; the diet without yeast and Lactobacillus served as the control (T1), while diet with yeast only was designated as T2, diet with strains of Lactobacillus was the third treatment (T3) while diet with a combination of yeast and lactobacillus was assigned T4. At the end of the feeding trials the birds from the treatments were slaughtered. The thigh and breast muscles were selected and analyzed for microbial counts and sensory quality. The data obtained were subjected to one-way (ANOVA). Significant difference (p< 0.05) was found in the microbial counts across the treatments except in total bacterial count. Microbes such as coliform count, Escherichia coli and Proteus were isolated from the samples. Compared to other treatments, the control (T1) had the highest microbial count while the lowest count was found in T4. More so significant difference (p<0.05) was found in all the sensory score parameters analyzed in all the treatments except in overall appearance. Therefore the supplementation of yeast and lactobacillus as additives in broiler diets should be implemented for production of wholesome meat and better sensory quality.