Probiotics effects on the growth performance and meat quality of broiler chickens

Nazerke Begdildayeva; Aynur Gul Karahan; Askar Kondybayev; Aliya Kudaibergenova; Alina Nurgazina; Nurlan Akhmetsadykov; Aikerim Ospanova; Shynar Akhmetsadykova

doi:10.1071/AN23424

RESEARCH ARTICLE (Open Access)

Next Contents Vol 64(13)

Probiotics effects on the growth performance and meat quality of broiler chickens

Nazerke Begdildayeva

^A ^B ^* , Aynur Gul Karahan

^C , Askar Kondybayev ^B , Aliya Kudaibergenova ^D , Alina Nurgazina ^B ^E , Nurlan Akhmetsadykov ^B , Aikerim Ospanova ^B ^F and Shynar Akhmetsadykova ^A ^B ^G

+ Author Affiliations

- Author Affiliations

^A Department of Food Safety and Quality, Almaty Technological University, 100 Tole bi Str., Almaty 050012, Republic of Kazakhstan.

^B Department of Microbiology, LLP ‘Research and Production Enterprise ‘Antigen’, 4 Azerbaev Str., Abay, Almaty 040905, Republic of Kazakhstan.

^C Department of Food Engineering, Faculty of Engineering, Süleyman Demirel University, Isparta 32260, Turkey.

^D Department of Biophysics, Biomedicine and Neuroscience, Al-Farabi Kazakh National University, 71 al-Farabi Avenue, Almaty 050040, Republic of Kazakhstan.

^E Department of Biotechnology, Al-Farabi Kazakh National University, 71 al-Farabi Avenue, Almaty 050040, Republic of Kazakhstan.

^F Department of Biotechnology, M. Auezov South Kazakhstan University, Republic of Kazakhstan, 5 Tauke Khan Avenue, Shymkent 160012, Republic of Kazakhstan.

^G Department of Camel Breeding, LLP ‘Kazakh Research Institute for Livestock and Fodder Production’, 51 Zhandosov Str., Almaty, Republic of Kazakhstan.

^* Correspondence to: nbegdildayeva@gmail.com

Handling Editor: D. Y. Wang

Animal Production Science 64, AN23424 https://doi.org/10.1071/AN23424

Submitted: 25 December 2023 Accepted: 13 August 2024 Published: 2 September 2024

© 2024 The Author(s) (or their employer(s)). Published by CSIRO Publishing. This is an open access article distributed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License (CC BY-NC-ND)

Abstract

Context

In the limited field of research on Kazakhstan’s poultry, this study explores a new area by investigating the lack of studies on the impact of probiotics from camel milk and mare’s milk. This study provides valuable knowledge about an important aspect of poultry production in the region.

Aims

The purpose of the study was to investigate the effect of probiotics isolated from traditional fermented dairy products, fermented camel milk (shubat) and fermented mare’s milk (koumiss) on the growth performance and meat quality of broiler chickens.

Methods

In total, 240 1-day-old Ross 308 chicks were randomly separated into four treatment groups of three replicates (20 birds per replicate). Three experimental groups were fed by basal diet plus drinking water containing 0.25 mL, 0.5 mL, and 1.0 mL of probiotics per bird (Pro1, Pro2, and Pro3 respectively). The control group was fed by basal diet plus drinking water. The carcass characteristics included the weights of the body and carcass rate. Organoleptic analysis, proximate composition, pH, drip loss, cook loss and were used to determine meat-quality properties.

Key results

According to the study results isolated probiotics Lacticaseibacillus paracasei subsp. paracasei SH1, Enterococcus faecalis SH6, and Kazachstania unispora Y 2.2 had a significant effect on body and carcass weight (P < 0.05). Average daily gain and feed conversion ratio were also improved in probiotics groups (P < 0.05). Additionally, Pro 2 group had increased meat protein contents (P < 0.05). No significant differences in organoleptic quality between the control and experimental groups fed with the probiotics were determined.

Conclusions

Traditional fermented dairy products could become a source of new effective probiotics useful to improve broiler production.

Implications

The readily available shubat and koumiss in Kazakhstan present a promising opportunity for establishing localised probiotic production for poultry, indicating a viable path for promoting sustainable and tailored approaches to poultry farming in the region.

Keywords: broiler chickens, fermented dairy products, growth performance, koumiss, meat quality, poultry, probiotics, shubat.

References

Abdulla NR, Zamri ANM, Sabow AB, Kareem KY, Nurhazirah S, Ling FH, Sazili AQ, Loh TC (2017) Physico-chemical properties of breast muscle in broiler chickens fed probiotics, antibiotics or antibiotic-probiotic mix. Journal of Applied Animal Research 45, 64-70.
| Crossref | Google Scholar |

Abdullah BM, Cullen JD, Korostynska O, Mason A, Al-Shamma’a AI (2014) Assessing water-holding capacity (WHC) of meat using microwave spectroscopy. In ‘Smart sensors, measurement and instrumentation’. (Eds A Mason, S Mukhopadhyay, K Jayasundera, N Bhattacharyya) pp. 117–140. (Springer) doi:10.1007/978-3-319-02318-2_7

Abou-Kassem DE, Elsadek MF, Abdel-Moneim AE, Mahgoub SA, Elaraby GM, Taha AE, Elshafie MM, Alkhawtani DM, Abd El-Hack ME, Ashour EA (2021) Growth, carcass characteristics, meat quality, and microbial aspects of growing quail fed diets enriched with two different types of probiotics (Bacillus toyonensis and Bifidobacterium bifidum). Poultry Science 100, 84-93.
| Crossref | Google Scholar | PubMed |

Afsharmanesh M, Barani M, Silversides FG (2010) Evaluation of wet-feeding wheat-based diets containing Saccharomyces cerevisiae to broiler chickens. British Poultry Science 51, 776-783.
| Crossref | Google Scholar |

Ahiwe EU, Tedeschi Dos Santos TT, Graham H, Iji PA (2021) Can probiotic or prebiotic yeast (Saccharomyces cerevisiae) serve as alternatives to in-feed antibiotics for healthy or disease-challenged broiler chickens? A review. Journal of Applied Poultry Research 30, 100164.
| Crossref | Google Scholar |

Al-Khalaifa H, Al-Nasser A, Al-Surayee T, Al-Kandari S, Al-Enzi N, Al-Sharrah T, Ragheb G, Al-Qalaf S, Mohammed A (2019) Effect of dietary probiotics and prebiotics on the performance of broiler chickens. Poultry Science 98, 4465-4479.
| Crossref | Google Scholar | PubMed |

Albrecht A, Herbert U, Miskel D, Heinemann C, Braun C, Dohlen S, Zeitz JO, Eder K, Saremi B, Kreyenschmidt J (2017) Effect of methionine supplementation in chicken feed on the quality and shelf life of fresh poultry meat. Poultry Science 96, 2853-2861.
| Crossref | Google Scholar |

Alfaig E, Angelovicova M, Kral M, Vietoris V, Zidek R (2013) Effect of probiotics and thyme essential oil on the texture of cooked chicken breast meat. Acta Scientiarum Polonorum, Technologia Alimentaria 12, 379-384.
| Google Scholar |

AOAC (2016) ‘Official methods of analysis of AOAC International,’ 20th edn. (AOAC: Gaithersburg)

Aziz N, Khidhir Z, Hama Z, Mustafa N (2020) Influence of probiotic (miaclost) supplementation on carcass yield, chemical composition and meat quality of broiler chick. Journal of Animal and Poultry Production 11, 9-12.
| Crossref | Google Scholar |

Bai K, Huang Q, Zhang J, He J, Zhang L, Wang T (2017) Supplemental effects of probiotic Bacillus subtilis fmbJ on growth performance, antioxidant capacity, and meat quality of broiler chickens. Poultry Science 96, 74-82.
| Crossref | Google Scholar |

Begdildayeva NZ, Kudaibergenova AK, Nurgazina AS, Akhmetsadykova SN, Akhmetsadykov NN (2022) Fermented camel milk as a probiotics source for poultry farming. Food Science and Technology 42, e53122.
| Crossref | Google Scholar |

Bruckner S, Albrecht A, Petersen B, Kreyenschmidt J (2012) Characterization and comparison of spoilage processes in fresh pork and poultry. Journal of Food Quality 35, 372-382.
| Crossref | Google Scholar |

Carrizosa E, Benito MJ, Ruiz-Moyano S, Hernández A, Villalobos MdC, Martín A, Córdoba MdG (2017) Bacterial communities of fresh goat meat packaged in modified atmosphere. Food Microbiology 65, 57-63.
| Crossref | Google Scholar |

Chartrin P, Méteau K, Juin H, Bernadet MD, Guy G, Larzul C, Rémignon H, Mourot J, Duclos MJ, Baéza E (2006) Effects of intramuscular fat levels on sensory characteristics of duck breast meat. Poultry Science 85, 914-922.
| Crossref | Google Scholar |

Chmiel M, Roszko M, Hać-Szymańczuk E, Cegiełka A, Adamczak L, Florowski T, Pietrzak D, Bryła M, Świder O (2022) Changes in the microbiological quality and content of biogenic amines in chicken fillets packed using various techniques and stored under different conditions. Food Microbiology 102, 103920.
| Crossref | Google Scholar |

Fallah R, Kiani A, Azarfar A (2013) A review of the role of five kinds of alternatives to in-feed antibiotics in broiler production. Journal of Veterinary Medicine and Animal Health Review 5, 317-321.
| Crossref | Google Scholar |

FAO (2001) Probiotics in food: health and nutritional properties and guidelines for evaluation. Food and Nutrition Paper 85. FAO.

Freitas AS, Carvalho LM, Soares AL, Madruga MS, Neto ACS, Carvalho RH, Ida EI, Estevez M, Shimokomaki M (2018) Further insight into the role of Ca²⁺ in broiler pale, soft and exudative-like (PSE) meat through the analysis of moisture by TGA and strong cation elements by ICP–OES. Journal of Food Science and Technology 55, 3181-3187.
| Crossref | Google Scholar |

Gao J, Zhang HJ, Yu SH, Wu SG, Yoon I, Quigley J, Gao YP, Qi GH (2008) Effects of yeast culture in broiler diets on performance and immunomodulatory functions. Poultry Science 87, 1377-1384.
| Crossref | Google Scholar |

Ghasemi-Sadabadi M, Ebrahimnezhad Y, Shaddel-Tili A, Bannapour-Ghaffari V, Kozehgari H, Didehvar M (2019) The effects of fermented milk products (kefir and yogurt) and probiotic on performance, carcass characteristics, blood parameters, and gut microbial population in broiler chickens. Archives Animal Breeding 62, 361-374.
| Crossref | Google Scholar |

Guldas M (2016) Effects of royal jelly and bee pollen on the growth of selected probiotic bacteria (Bf. animalis spp. Lactis, L. acidophilus and L. casei). Journal of Apicultural Science 60, 129-140.
| Crossref | Google Scholar |

Guo C-F, Zhang S, Yuan Y-H, Yue T-L, Li J-Y (2015) Comparison of lactobacilli isolated from Chinese suan-tsai and koumiss for their probiotic and functional properties. Journal of Functional Foods 12, 294-302.
| Crossref | Google Scholar |

Hou Q, Li C, Liu Y, Li W, Chen Y, Siqinbateer , Bao Y, Saqila W, Zhang H, Menghe B, Sun Z (2019) Koumiss consumption modulates gut microbiota, increases plasma high density cholesterol, decreases immunoglobulin G and albumin. Journal of Functional Foods 52, 469-478.
| Crossref | Google Scholar |

Ivanovic S (2012) The effect of different probiotics on broiler meat quality. African Journal of Microbiology Research 6, 937-943.
| Crossref | Google Scholar |

Jeni RE, Dittoe DK, Olson EG, Lourenco J, Corcionivoschi N, Ricke SC, Callaway TR (2021) Probiotics and potential applications for alternative poultry production systems. Poultry Science 100, 101156.
| Crossref | Google Scholar |

Kabir SML (2009) The role of probiotics in the poultry industry. International Journal of Molecular Sciences 10, 3531-3546.
| Crossref | Google Scholar |

Kalavathy R, Abdullah N, Jalaludin S, Ho YW (2003) Effects of Lactobacillus cultures on growth performance, abdominal fat deposition, serum lipids and weight of organs of broiler chickens. British Poultry Science 44, 139-144.
| Crossref | Google Scholar |

Kim HW, Yan FF, Hu JY, Cheng HW, Kim YHB (2016) Effects of probiotics feeding on meat quality of chicken breast during postmortem storage. Poultry Science 95, 1457-1464.
| Crossref | Google Scholar | PubMed |

Konuspayeva G, Baubekova A, Akhmetsadykova S, Faye B (2023) Traditional dairy fermented products in central Asia. International Dairy Journal 137, 105514.
| Crossref | Google Scholar |

Lázaro CA, Conte-Júnior CA, Canto AC, Monteiro MLG, Costa-Lima B, Cruz AGd, Mársico ET, Franco RM (2015) Biogenic amines as bacterial quality indicators in different poultry meat species. LWT 60, 15-21.
| Crossref | Google Scholar |

Lee KW, Lee SH, Lillehoj HS, Li GX, Jang SI, Babu US, Park MS, Kim DK, Lillehoj EP, Neumann AP, Rehberger TG, Siragusa GR (2010) Effects of direct-fed microbials on growth performance, gut morphometry, and immune characteristics in broiler chickens. Poultry Science 89, 203-216.
| Crossref | Google Scholar |

Lee HS, Kwon M, Heo S, Kim MG, Kim G-B (2017) Characterization of the biodiversity of the spoilage microbiota in chicken meat using next generation sequencing and culture dependent approach. Korean Journal for Food Science of Animal Resources 37, 535-541.
| Crossref | Google Scholar |

Lee S-K, Chon J-W, Yun Y-K, Lee J-C, Jo C, Song K-Y, Kim D-H, Bae D, Kim H, Moon J-S, Seo K-H (2022) Properties of broiler breast meat with pale color and a new approach for evaluating meat freshness in poultry processing plants. Poultry Science 101, 101627.
| Crossref | Google Scholar |

Liu L, Ni X, Zeng D, Wang H, Jing B, Yin Z, Pan K (2017) Effect of a dietary probiotic, Lactobacillus johnsonii BS15, on growth performance, quality traits, antioxidant ability, and nutritional and flavour substances of chicken meat. Animal Production Science 57, 920-926.
| Crossref | Google Scholar |

Loddi MM, Gonzales E, Takita TS, Mendes AA, Roca RD (2000) Effect of the use of probiotic and antibiotic on the performance, yield and carcass quality of broilers. Revista Brasileira De Zootecnia – Brazilian Journal of Animal Science 29, 1124-1131.
| Google Scholar |

Martínez Y, Valdivié M (2021) Efficiency of Ross 308 broilers under different nutritional requirements. Journal of Applied Poultry Research 30, 100140.
| Crossref | Google Scholar |

Mithun S, Dipak V, Sheela S (2015) Isolation and identification of lactobacilli from raw milk samples obtained from Aarey Milk Colony. International Journal of Scientific and Research Publications 5, 1-5.
| Google Scholar |

Mohammed AA, Zaki RS, Negm EA, Mahmoud MA, Cheng HW (2021) Effects of dietary supplementation of a probiotic (Bacillus subtilis) on bone mass and meat quality of broiler chickens. Poultry Science 100, 100906.
| Crossref | Google Scholar |

Patterson JA, Burkholder KM (2003) Application of prebiotics and probiotics in poultry production. Poultry Science 82, 627-631.
| Crossref | Google Scholar |

Pelicano ERL, Souza PAd, Souza HBAd, Oba A, Norkus EA, Kodawara LM, Lima TMAd (2003) Effect of different probiotics on broiler carcass and meat quality. Revista Brasileira de Ciência Avícola 5, 207-214.
| Crossref | Google Scholar |

Petracci M, Bianchi M, Cavani C (2009) The European perspective on pale, soft, exudative conditions in poultry. Poultry Science 88, 1518-1523.
| Crossref | Google Scholar | PubMed |

Podolian JN (2017) Effect of probiotics on the chemical, mineral, and amino acid composition of broiler chicken meat. Ukrainian Journal of Ecology 7, 61-65.
| Crossref | Google Scholar |

Popova T (2017) Effect of probiotics in poultry for improving meat quality. Current Opinion in Food Science 14, 72-77.
| Crossref | Google Scholar |

Rahmani Alizadeh M, Aliakbarpour H-R, Hashemi Karouei SM (2023) Effect of dietary supplementation of Iranian multi-strain probiotic or P. acidilactici of camel milk isolate on broilers performance, blood parameters, intestinal histology, and microbiota. Italian Journal of Animal Science 22, 660-665.
| Crossref | Google Scholar |

Rehman A, Arif M, Sajjad N, Al-Ghadi MQ, Alagawany M, Abd El-Hack ME, Alhimaidi AR, Elnesr SS, Almutairi BO, Amran RA, Hussein EOS, Swelum AA (2020) Dietary effect of probiotics and prebiotics on broiler performance, carcass, and immunity. Poultry Science 99, 6946-6953.
| Crossref | Google Scholar |

Rouger A, Tresse O, Zagorec M (2017) Bacterial contaminants of poultry meat: sources, species, and dynamics. Microorganisms 5, 50.
| Crossref | Google Scholar |

Sharipova A, Khaziev D, Kanareikina S, Kanareikin V, Rebezov M, Kazanina M, Andreeva A, Okuskhanova E, Yessimbekov Z, Bykova O (2017) The effects of a probiotic dietary supplementation on the amino acid and mineral composition of broilers meat. Annual Research & Review in Biology 21, 1-7.
| Crossref | Google Scholar |

Sjofjan O, Adli DN, Harahap RP, Jayanegara A, Utama DT, Seruni AP (2021) The effects of lactic acid bacteria and yeasts as probiotics on the growth performance, relative organ weight, blood parameters, and immune responses of broiler: a meta-analysis. F1000Research 10, 183.
| Crossref | Google Scholar |

Standards of Kazakhstan (2014) Organoleptic method of determining quality indicators. Ministry of Industry and Trade of the Republic of Kazakhstan, Committee for Technical Regulation and Metrology, Astana, Kazakhstan.

Tang X, Liu X, Liu H (2021) Effects of dietary probiotic (Bacillus subtilis) supplementation on carcass traits, meat quality, amino acid, and fatty acid profile of broiler chickens. Frontiers in Veterinary Science 8, 767802.
| Crossref | Google Scholar |

Tavaniello S, Maiorano G, Stadnicka K, Mucci R, Bogucka J, Bednarczyk M (2018) Prebiotics offered to broiler chicken exert positive effect on meat quality traits irrespective of delivery route. Poultry Science 97, 2979-2987.
| Crossref | Google Scholar |

Wang Y, Li Y, Xie J, Zhang Y, Wang J, Sun X, Zhang H (2013) Protective effects of probiotic Lactobacillus casei Zhang against endotoxin- and d-galactosamine-induced liver injury in rats via anti-oxidative and anti-inflammatory capacities. International Immunopharmacology 15, 30-37.
| Crossref | Google Scholar |

Xiong X, Liu X, Zhou L, Yang J, Yang B, Ma H, Xie X, Huang Y, Fang S, Xiao S, Ren J, Chen C, Ma J, Huang L (2015) Genome-wide association analysis reveals genetic loci and candidate genes for meat quality traits in Chinese Laiwu pigs. Mammalian Genome 26, 181-190.
| Crossref | Google Scholar |

Zhang ZF, Zhou TX, Ao X, Kim IH (2012) Effects of β-glucan and Bacillus subtilis on growth performance, blood profiles, relative organ weight and meat quality in broilers fed maize–soybean meal based diets. Livestock Science 150, 419-424.
| Crossref | Google Scholar |

Zheng W, Zhang Y, Lu H-M, Li D-T, Zhang Z-L, Tang Z-X, Shi L-E (2015) Antimicrobial activity and safety evaluation of Enterococcus faecium KQ 2.6 isolated from peacock feces. BMC Biotechnology 15, 30.
| Crossref | Google Scholar |

Zhou X, Wang Y, Gu Q, Li W (2010) Effect of dietary probiotic, Bacillus coagulans, on growth performance, chemical composition, and meat quality of Guangxi Yellow chicken. Poultry Science 89, 588-593.
| Crossref | Google Scholar | PubMed |