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      Effect of probiotics and Yucca schidigera extract supplementation on broiler meat quality

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          Abstract

          ABSTRACT. The current study investigated the effect of dietary supplementation with probiotics and Yucca schidigera extract on physicochemical parameters, proximate composition, mineral content and fatty acid profile of broiler breast and thigh muscles. In total, 240 one-day old broilers were randomly allocated into two dietary treatments groups: 1) Control (basal diet), 2) experimental (basal diet with two probiotics Pediococcus acidilactici and Saccharomyces cerevisiae and Yucca schidigera extract). The results showed that the pH value was higher in the experimental group than in the control group (p < 0.05). However, drip, cook and thaw losses were not influenced by dietary treatment (p > 0.05). A significant increase in protein, Fe, Zn, Na, P and a significant decrease in lipid, Cu and Cr contents was exhibited in experimental group relative to control group (p < 0.05). The proportion of stearic acid and saturated fatty acids was significantly (p < 0.05) reduced, whereas linoleic acid and polyunsaturated fatty acids contents were significantly (p < 0.05) increased in breast and thigh muscles of fed the experimental diet. We concluded that additive supplementation of the diet with probiotics and Yucca schidigera extract could improve meat quality.

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          Probiotics and prebiotics in animal feeding for safe food production.

          Recent outbreaks of food-borne diseases highlight the need for reducing bacterial pathogens in foods of animal origin. Animal enteric pathogens are a direct source for food contamination. The ban of antibiotics as growth promoters (AGPs) has been a challenge for animal nutrition increasing the need to find alternative methods to control and prevent pathogenic bacterial colonization. The modulation of the gut microbiota with new feed additives, such as probiotics and prebiotics, towards host-protecting functions to support animal health, is a topical issue in animal breeding and creates fascinating possibilities. Although the knowledge on the effects of such feed additives has increased, essential information concerning their impact on the host are, to date, incomplete. For the future, the most important target, within probiotic and prebiotic research, is a demonstrated health-promoting benefit supported by knowledge on the mechanistic actions. Genomic-based knowledge on the composition and functions of the gut microbiota, as well as its deviations, will advance the selection of new and specific probiotics. Potential combinations of suitable probiotics and prebiotics may prove to be the next step to reduce the risk of intestinal diseases and remove specific microbial disorders. In this review we discuss the current knowledge on the contribution of the gut microbiota to host well-being. Moreover, we review available information on probiotics and prebiotics and their application in animal feeding. Copyright 2010 Elsevier B.V. All rights reserved.
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            Effects of yeast (Saccharomyces cerevisiae) cell components on growth performance, meat quality, and ileal mucosa development of broiler chicks.

            An experiment was conducted with 240, 1-d-old, male broilers to investigate the effects of Saccharomyces cerevisiae (SC) cell components on the growth performance, meat quality, and ileal mucosa development. There were 4 dietary treatments, each consisting of 6 replicates. Whole yeast (WY), SC extract (YE), and SC cell wall (CW) were added at 0.5, 0.3, and 0.3%, respectively, to the control starter and finisher diets. From 0 to 3 wk of age, a lower feed/gain ratio (P < or = 0.05) was observed with CW, whereas the WY-fed birds at 4 to 5 wk of age showed a lower feed/gain ratio compared with the control. From 0 to 5 wk of age, WY and CW gave higher BW gains than did the control. The shear force of raw drumstick decreased in the WY treatment relative to the control, and YE and CW treatments were intermediate. The shear forces in cooked breast and drumstick in treatments WY and YE decreased when compared with the control. The amount of 2-thiobarbituric acid-reactive substances (TBARS) in the breast meats of WY, YE, and CW were lower than the control at 10 d of incubation. In raw drumstick meats, TBARS values were lower in treatments WY and YE than that of the control at 6 and 10 d of incubation. At 10 d of incubation, skins from YE and CW treatments had lower TBARS values than did the control. Villus height was greater in WY and CW compared with those in control and YE. No differences were found in crypt depth among the 4 treatments. The villus height/ crypt depth ratios in WY and CW were greater than those of the control and YE. It could be concluded that dietary yeast components, such as WY or CW supplementation improved growth performance. Meat tenderness could be improved by the WY or YE. Both YE and CW had oxidation-reducing effects. Yeast cell wall may improve ileal villus development.
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              Effects of probiotic-supplemented diets on growth performance and intestinal immune characteristics of broiler chickens.

              This study was conducted to investigate the effects of a probiotic product incorporating Lactobacillus fermentum and Saccharomyces cerevisiae on the growth performance and intestinal immune status in broiler chickens. A total of six hundred ninety-six 1-d-old male Cobb broilers were randomly allotted by BW in 1 of 4 treatments for 6-wk trial. The dietary treatments included the basal diet (NC), and the basal diets supplemented with an antibiotic (100 mg of chlortetracycline/kg of diet; PC), 0.1%, or 0.2% probiotic product (containing 1 × 10(7) cfu/g of Lactobacillus fermentum JS and 2 × 10(6) cfu/g of Saccharomyces cerevisiae). Each treatment had 6 replicates with 29 broilers each. The ADG and feed efficiency were improved (P 0.05) TLR7 mRNA expression compared with NC or PC. There was no significant difference in the above TLR mRNA levels in the intestine of broilers between PC and NC. These results indicated that the probiotic product incorporating Lactobacillus fermentum and Saccharomyces cerevisiae could stimulate intestinal T-cell immune system without decreasing growth performance in broilers during 1 to 21 d.
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                Author and article information

                Contributors
                Role: ND
                Role: ND
                Role: ND
                Role: ND
                Role: ND
                Role: ND
                Journal
                asas
                Acta Scientiarum. Animal Sciences
                Acta Sci., Anim. Sci.
                Editora da Universidade Estadual de Maringá - EDUEM (Maringá, PR, Brazil )
                1806-2636
                1807-8672
                2020
                : 42
                : e48066
                Affiliations
                [2] Tipaza orgnameCentre de Recherche Scientifique et Technique en Analyses Physico-chimiques Algeria
                [1] Tiaret orgnameIBN Khaldoun University orgdiv1Faculty of Natural Sciences and Life orgdiv2Laboratory of Agro-Biotechnology and Nutrition in Semi-Arid Areas Algeria
                [4] Algiers orgnameHigher National School of Veterinary Algeria
                [5] Tiaret orgnameIBN Khaldoun University orgdiv1National Institute of Veterinary Sciences Algeria
                [6] Blida orgnameSaad Dahlab University orgdiv1Faculty of Natural and Life Sciences Algeria
                [3] Blida orgnameSaad Dahlab University orgdiv1Institute of Veterinary Sciences Algeria
                Article
                S1807-86722020000100310 S1807-8672(20)04200000310
                10.4025/actascianimsci.v42i1.48006
                f2e5d225-fc4a-4bc1-9e78-1fe1076e97b4

                This work is licensed under a Creative Commons Attribution 4.0 International License.

                History
                : 31 July 2019
                : 26 May 2019
                Page count
                Figures: 0, Tables: 0, Equations: 0, References: 43, Pages: 0
                Product

                SciELO Brazil

                Categories
                Nonruminant Nutrition

                thigh,breast,meat quality,Pediococcus acidilactici,Saccharomyces cerevisiae

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