Effects of probiotic supplementation and postmortem storage condition on oxidative stability of M. Pectoralis major of laying hens

Authors: XUE, SIWEN - Purdue University; HU, JIAYING - Purdue University; Cheng, Heng-Wei; KIM, YUAN - Purdue University

Submitted to: Journal of the Science of Food and Agriculture
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 8/23/2019
Publication Date: 12/7/2019
Citation: Xue, S., Hu, J., Cheng, H., Kim, Y.H. 2019. Effects of probiotic supplementation and postmortem storage condition on oxidative stability of M. Pectoralis major of laying hens. Journal of the Science of Food and Agriculture. 98(12):7158-7169. https://doi.org/10.3382/ps/pez518.
DOI: https://doi.org/10.3382/ps/pez518

Interpretive Summary: Dietary probiotic supplementation has been used as a dietary alternative to antibiotics for improving production performance and meat quality in broiler chickens under various management situations. The aim of this study was to determine the impact of probiotic feeding on oxidative stability in skeletal muscles of laying hens. The current results suggest that the breast muscles obtained from probiotic fed laying hens are prone to oxidation compared to controls, especially under high oxygen condition. The findings provide some insights for producers to develop post-harvest strategies for preventing meat quality deterioration caused by probiotic supplementations.

Technical Abstract: Dietary probiotic supplementation is a promising alternative to antibiotics used in the poultry industry, and some studies have revealed its positive impacts on meat quality in broiler chickens. The objective of this study was to evaluate the effects of diet treatments on oxidative stability of postmortem chicken breast (M. Pectoralis major) muscles during 7 days of storage under either high oxygen (HIOX) or vacuum (VAC) conditions. Two hundred and sixty-four 1-day-old Hy-Line Brown chicks were fed a regular diet or the regular diet mixed with 300 ppm probiotic which contained three strains of Bacillus subtilis. At 17 week of age, both side breast muscles (Pectoralis major) were randomly collected from 12 cages (1 bird/per cage, n=6) for analyzing the probiotic effects on meat oxidative stability under different atmospheric conditions and storage time. The current results showed that there was no dietary treatment effects on the muscle crude compositions in hens (P > 0.05). However, the breast muscles collected from probiotic fed hens had higher levels of unsaturated fatty acids (UFA, P > 0.05) and 2-thiobarbituric acid reactive substances (TBARS, P < 0.05) than controls. In addition, probiotic fed hens but not controls had higher levels of conjugated dienes and peroxides in the breast muscles stored at 4 oC for 7 days compared to its levels at day 1 under the same condition (P < 0.05). The data indicated that the breast muscles collected from probiotic fed hens had higher proportions of UFA compared to controls, which likely accounted for the higher secondary lipid oxidative products. Moreover, the diet effect on oxidative stability was more evidence in the breast muscles stored under the HIOX condition than under the VAC condition.