Carcass characteristics and meat quality of broilers fed with different levels of Saccharomyces cerevisiae fermentation product.
Poult Sci
; 97(9): 3337-3342, 2018 Sep 01.
Article
in En
| MEDLINE
| ID: mdl-29771392
Fermented products and components of Saccharomyces cerevisiae have been widely used in animal nutrition to promote the development and quality of broilers. This study aims to evaluate different levels of inclusion (0, 250, 750, 1,500 g/t) of S. cerevisiae fermentation product (SCFP) in broiler feed to gauge its effect on carcass characteristics and cuts beyond the quality of breast meat. For analyses of carcass yield, cuts, and meat quality, 16 broilers per treatment were slaughtered. The meat quality analyses were performed 24 h after slaughter and evaluated color, pH, water holding capacity, cooking loss, and shear force. Lipid oxidation was determined in frozen breast samples stored at -20°C for 45 d. The results indicate that different levels of inclusion of SCFP provided no changes in carcass yield, color, water holding capacity, cooking loss, and shear force; however, inclusion of 1,500 g/t of SCFP increased leg yield and reduced pH. The inclusion of 750 g/t of SCFP decreased the lipid oxidation of breast meat (P < 0.05). This study concluded that inclusion of SCFP may improve leg yield and the lipid oxidation of breast meat.
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Saccharomyces cerevisiae
/
Yeast, Dried
/
Chickens
/
Meat
Limits:
Animals
Language:
En
Journal:
Poult Sci
Year:
2018
Document type:
Article
Affiliation country:
Brazil
Country of publication:
United kingdom