The Effects of a Probiotic Dietary Supplementation on the Amino Acid and Mineral Composition of Broilers Meat
Alfiya Sharipova, Danis Khaziev, Svetlana Kanareikina, Vladimir Kanareikin, Maksim Rebezov, Marina Kazanina, Alexandra Andreeva, Eleonora Okuskhanova, Zhanibek Yessimbekov, Olga Bykova
Annual Research & Review in Biology · pp. 1–7 · Published 6 Jan 2018
10.9734/ARRB/2017/38429Abstract
Commercially available probiotic “Vetosporin Active” was used in chicken broilers feed as an additive. The study was carried out to evaluate the effect of a dietary probiotic supplementation on the amino acid and mineral composition of broilers meat. One control and three experimental groups of chicken broilers were fed for 42 days where for II, III and IV experimental group the “Vetosporin Active” probiotic additive has been added at the level of 0.5, 1.0 and 1.5 g/kg to feed for broilers. The broiler meat from III experimental group was more nutritious being richer in protein (21.2%), while similar protein content was detected in I and II groups (20.2% and 20.3%, respectively) and III and IV groups (21.2% and 21.0%, respectively). Significant reducing of fat amount was in III group (up to 3.9% comparing with 4.7% in the meat of I group). The analysis revealed differences in the amino acid composition of broilers meat. The sum of essential amino acids was highest in III group. Thus, the amount of leucine and isoleucine in III group was higher to 1.8% comparing to I control group. However, the methionine content was lower in III group than in other groups. The mineral content is higher in samples of meat from II, III and IV groups comparing with I control group. The concentration of calcium in the samples from III group was higher to 4.6 mg, 1.9 mg and 1.4 mg of those samples from I, II and IV group, respectively. On the contrary summarized evaluation was done to find out whether the amino acid or other mineral contents are significant in the broiler meat or not, rather if it is not sufficient enough to assure the values, then further processing of the meat in needed to be done with much professional attitude. Diets of the animals also have to be improved enough so that all the animals could ensure the required dietary need.
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