Journal of Food, Agriculture and Environment




Vol 12, Issue 2,2014
Online ISSN: 1459-0263
Print ISSN: 1459-0255


Effect of different organic acids on breast quality characteristics of broilers challenged with Salmonella enterica


Author(s):

Alaeldein M. Abudabos 1 *, Gamaleldin M. Suliman 1, Abdullah H. Alyemni 2, Abdullah N. Al-Owaimer 1

Recieved Date: 2014-01-19, Accepted Date: 2014-03-22

Abstract:

An experiment with 280 broiler chickens was conducted to investigate the effect of dietary organic acids on breast quality characteristics of broiler chickens that were subjected to Salmonella challenge. Ten cages of birds received one of the following seven treatments for 42 days: T1 = control group, un-medicated diet, unchallenged birds, (+ve cont) ; T2 = un-medicated diet + bacterial challenge (-ve cont); T3 = medicated diet with neoxyval (0.05 g/kg diet) + bacterial challenge (NEOX); T4 = Gallimix (1 g/kg diet) + bacterial challenge (GALI); T5 = FormaXOL (1 g/kg diet) + bacterial challenge (FORMA); T6 = Fysal (2.5 g/kg feed) + bacterial challenge; and T7 = Selko-pH (1 ml/kg drinking water) + bacterial challenge (SELK). Birds were challenged with 3 × 109 CFU/ml of Salmonella enterica sub sp. typhimurium on day 16. Nine birds per treatment were sampled at the end of the trial for breast characteristics. Overall, the pH and colour values of the breast muscle were similar among all groups tested. The cooking loss results indicated that breasts from birds received the antibiotic (NEOX) had the highest degree of shrinkage upon cooking while those received the FORMA had the lowest degree (P < 0.001). Organic acid supplementation reduced the extent of destruction of myofibrils (MFI) caused by homogenization (P < 0.001). Warner-Bratzler shear test and texture profile analysis showed that neither treatments nor the challenge had any negative impacts on texture or sensory attributes of chicken breast. According to the results, it can be concluded that the breast characteristics were better when organic acids were supplemented in the diets.

Keywords:

Broiler chicken, breast characteristics, organic acids, Salmonella challenge


Journal: Journal of Food, Agriculture and Environment
Year: 2014
Volume: 12
Issue: 2
Category: Food and Health
Pages: 193-197


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