Effect of probiotics on protein production in fattening chicken meat

Abstract

In this work the influence of probiotic preparations added into the water or feed on protein production in the thigh and the breast muscle of chickens was observed. Probiotics were applied into drink water for the Hubbard JV (the 1st experiment) and Hybro (the 2nd experiment) chickens and into the feed of crossbred ROSS 308 chickens (the 3rd experiment). Probiotics were produced on the base of microorganisms of Lactobacillus fermentum (1. experiment), Enterococcus faecium (2. experiment) and Bacillus subtilis and Bacillus licheniformis (3. experiment). Time of feeding was 42 days. A feed-stuff was used either in the dry form (the 1st and the 2nd experiment) or in granular form (the 3rd experiment). The nutritive contents were the same in each experiment, except the 3rd experiment, which was designed on the plant base. Probiotics increased the protein content in the breast muscle of all crossbreds, but this increase was not statistically significant. In the thigh muscle, protein content was increased only in crossbred Hybro and ROSS 308 chicken as compared to the control group. The highest protein content was in Hubbard JV chickens in both groups (control and experimental). In term of higher content of proteins in the breast and the thigh muscle we assume that the probiotic supplementation of the drink water may be more effective than its application into the feed.