Effect of probiotic (Lacto-Sacc) feeding and seasons on the different quality characteristics of poultry meat

A study was conducted on Vencob broilers to know the effect of probiotic feeding and seasons on the physico-chemical, functional and microbial quality of meat. It was observed that the meat from Lacto-Sacc fed birds possessed significantly (P<0.001) higher percentage of moisture, protein, ash, WHC, emulsifying capacity (EC), emulsion stability (ES) and lower fat per cent, moisture: protein ratio, pH, shear press value, total viable count, coliforms, faecal streptococci lind staphylococci count as compared to the meat obtained from control birds. The meat in the summer season showed significantly (P<0.001) lower pH and higher in coliforms count, whereas in winter season showed significantly (P<0.001) higher percentage of moisture, protein, WHC, EC, ES and lower (P<0.05) ash per cent, moisture; protein ratio and shearpress value. The meat from breast cut had significantly (p<0.001) higher percentage of moisture, protein, ash, EC, ES, shear press value and lower fat per cent, moisture: protein ratio, pH, WHC, total viable count, coliforms and faecal streptococci count as compared to meat from leg cuts. None of the meat samples was found positive for Salmonella.