Journal of Food, Agriculture and Environment

Administration of lactic acid bacteria to enhance synthesis of vitamin B12 and B6 and lower cholesterol levels in poultry meat 

Author(s):

Abdur-Rahman A. Al-Fataftah ¹, S. M. Herzallah ²*, K. Alshawabkeh ¹, Salam A. Ibrahim ³

Recieved Date: 2012-12-28, Accepted Date: 2013-04-30

Abstract:

In this study, Lactobacillus plantarum (ATCC 8014), Lactobacillus casei (ATCC 393), Lactobacillus lactis (ATCC 7830) and Lactobacillus fermentum (ATCC 9338) and L. reuteri strains were isolated from goat, sheep, cattle and camel rumen. The bacterial strains were cultured anaerobically in MRS broth and MRS agar at 37±1°C and administered (106 CFU/mL) separately to 1 day-old Lohman, Hubbard and Ross broiler chicks once a week for four weeks. The microbial strains showed potential for improving synthesis of B12, B6, lysine, methionine and cystine in all breeds as well as lowering cholesterol levels in poultry meat and liver. The L. reuteri strain led to B6 and B12 concentrations of 31% and 8.8%, respectively, in the Lohman breed. In meat leg, there was a 30 and 80% increase in vitamin B6 and B12, respectively, and 27% cholesterol reduction by Hubbard administered L. reuteri. Lohman, Hubbard and Ross broiler breeds showed a significant (P<0.05) increase in vitamin and amino acid synthesis and enhanced their ability to lower cholesterol either in  leg and/or breast of poultry meat cuts.  The L. reuteri and L. plantarum strains could be used to enrich  poultry meat with naturally synthesized vitamins, amino acids or production of low cholesterol and functional poultry meat. 

Keywords:

Amino acids, B12, B6, broiler, cholesterol, lactic acid bacteria

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Journal: Journal of Food, Agriculture and Environment
Year: 2013
Volume: 11
Issue: 2
Category: Agriculture
Pages: 604-609

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