Journal of Food, Agriculture and Environment

Effect of different organic acids on breast quality characteristics of broilers challenged with Salmonella enterica

Author(s):

Alaeldein M. Abudabos ^{1 *}, Gamaleldin M. Suliman ¹, Abdullah H. Alyemni ², Abdullah N. Al-Owaimer ¹

Recieved Date: 2014-01-19, Accepted Date: 2014-03-22

Abstract:

An experiment with 280 broiler chickens was conducted to investigate the effect of dietary organic acids on breast quality characteristics of broiler chickens that were subjected to Salmonella challenge. Ten cages of birds received one of the following seven treatments for 42 days: T1 = control group, un-medicated diet, unchallenged birds, (+ve cont) ; T2 = un-medicated diet + bacterial challenge (-ve cont); T3 = medicated diet with neoxyval (0.05 g/kg diet) + bacterial challenge (NEOX); T4 = Gallimix (1 g/kg diet) + bacterial challenge (GALI); T5 = FormaXOL (1 g/kg diet) + bacterial challenge (FORMA); T6 = Fysal (2.5 g/kg feed) + bacterial challenge; and T7 = Selko-pH (1 ml/kg drinking water) + bacterial challenge (SELK). Birds were challenged with 3 × 10⁹ CFU/ml of Salmonella enterica sub sp. typhimurium on day 16. Nine birds per treatment were sampled at the end of the trial for breast characteristics. Overall, the pH and colour values of the breast muscle were similar among all groups tested. The cooking loss results indicated that breasts from birds received the antibiotic (NEOX) had the highest degree of shrinkage upon cooking while those received the FORMA had the lowest degree (P < 0.001). Organic acid supplementation reduced the extent of destruction of myofibrils (MFI) caused by homogenization (P < 0.001). Warner-Bratzler shear test and texture profile analysis showed that neither treatments nor the challenge had any negative impacts on texture or sensory attributes of chicken breast. According to the results, it can be concluded that the breast characteristics were better when organic acids were supplemented in the diets.

Keywords:

Broiler chicken, breast characteristics, organic acids, Salmonella challenge

---

Journal: Journal of Food, Agriculture and Environment
Year: 2014
Volume: 12
Issue: 2
Category: Food and Health
Pages: 193-197

---

Full text for Subscribers

---

Information:

Note to users

The requested document is freely available only to subscribers/registered users with an online subscription to the Journal of Food, Agriculture & Environment. If you have set up a personal subscription to this title please enter your user name and password. All abstracts are available for free.

Article purchasing

If you like to purchase this specific document such as article, review or this journal issue, contact us. Specify the title of the article or review, issue, number, volume and date of the publication. Software and compilation, Science & Technology, all rights reserved. Your use of this website details or service is governed by terms of use. Authors are invited to check from time to time news or information.

---

Purchase this Article:   20 Purchase PDF Order Reprints for 15

---

Share this article :