Effect of dietary supplementation of probiotic (Bacillus subtilis) on bone mass and leg meat quality of broiler chickens

Authors: MOHAMMED, AHMED - Purdue University; ZAKI, RANIA - New Valley University; NEGM, EMAN - Assiut University; MAHMOUD, MANAL - Assiut University; Cheng, Heng-Wei

Submitted to: Poultry Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 11/23/2020
Publication Date: 12/9/2020
Citation: Mohammed, A.A., Zaki, R.S., Negm, E.A., Mahmoud, M.A., Cheng, H. 2020. Effect of dietary supplementation of probiotic (Bacillus subtilis) on bone mass and leg meat quality of broiler chickens. Poultry Science. 100(3), 100906. https://doi.org/10.1016/j.psj.2020.11.073.
DOI: https://doi.org/10.1016/j.psj.2020.11.073

Interpretive Summary: Dietary supplementation of probiotics has become an important management strategy for improving farm animal production. The objective of this study was to investigate the effect of a Bacillus subtilis-based probiotic on bone health and meat quality of broiler chickens. Day-old broiler chicks were randomly assigned to 1 of 3 dietary treatments: regular diets mixed with the probiotic at 0, 0.25 and 0.5 g/kg diet. The results indicate that the probiotic increases bone health and meat quality in broilers via enhanced bone development and meat color and tenderness. The findings provide insights for poultry meat producers and scientists to develop novel management strategies for increasing broiler health to meet growing demand for poultry meat products.

Technical Abstract: The aim of this study was to investigate the effect of a dietary probiotic supplement on bone mass and meat quality of broiler chickens. Two hundred and ten 1-d-old male Ross 708 broiler chicks were divided among 21 floor pens (10 chicks per pen). The pens were randomly distributed to 1 of 3 dietary treatments containing a probiotic, Bacillus subtilis, at 0 (control), 0.25 (0.25X), and 0.5 (0.5X) g/kg (n=7). Gait score, footpad dermatitis (FPD), leg straightness, and hock burn (HB) were examined at d 33, and a latency to lie test was performed at d 34. At the end of the experiment (d 35), plasma, right leg, and litter samples were collected for mineral contents, meat quality, bone morphometric parameters, and litter quality assessments. The results indicated that, probiotic fed birds stood much longer during the latency to lie test with a greater tibial length, weight, and strength as well as higher plasma levels of calcium (Ca) and phosphorus (P) compared to those of controls. In addition, probiotic fed birds’ leg muscle had higher color lightness at both 30 min and 5 h postmortem; and greater water holding capacity (WHC%) with a trend for less cooking loss (P = 0.056) and lower pH values (P < 0.05) at 5 h postmortem. Probiotic fed birds’ leg meat was more tasty (P < 0.05) at 24 h postmortem. These probiotic effects were greater in the 0.5X group than 0.25X group. There were no treatment effects on other measured parameters including gait score, HB, FPD, tibial lateral and medial wall thickness, diaphysis and medullary canal diameters, robusticity and tibiotarsal indexes, plasma magnesium (Mg) concentrations, and litter moisture and pH values (P > 0.05). These findings indicate that the probiotic supplement could be a useful management tool for improving broiler production and welfare by enhanced bone mass and meat quality.