Meat quality of broiler chickens fed diets with Bacillus subtilis and malic acid additives

• Main Author: Martin Král
• Format: Article
• Language: English
• Published: Agroprint Timisoara 2013-10-01
• Series: Scientific Papers Animal Science and Biotechnologies
• Subjects: keywords: probiotics, malic acid, feed, chicken, meat quality.
• Online Access: http://spasb.ro/index.php/spasb/article/view/126

Abstract The effect of probiotics and malic acid diet on meat quality was assessed. Four hundred chicks (Cobb 500) were randomly distributed to 4 dietary treatments. The basic diet was used as a control treatment (Tr1). Chicks in treatment 2 were fed a basic diet with the addition of probiotics and vinegar mixed in drinking water (Tr2). Treatment 3 (Tr3) chicks were fed a basic diet with probiotics addition. Treatment 4 (Tr4) chicks were fed a basic diet and vinegar mixed in drinking water. Probiotics (B. subtilis) was used in dosage 500 g per t of feed. Vinegar with 5% malic acid was added 10 ml per l to drinking water. The significant difference (p<0.01) was observed for ash, dry matter and fat. In the treatments Tr2 and Tr3 were present the higher percentages of protein, but the difference was not statistically significant (p>0.05).