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

Martin Král

Abstract


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).


Keywords


Keywords: probiotics, malic acid, feed, chicken, meat quality.

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LUCRARI STIINTIFICE ZOOTEHNIE SI BIOTEHNOLOGII (SCIENTIFIC PAPERS ANIMAL SCIENCE AND BIOTECHNOLOGIES)

ISSN print 1841 - 9364
ISSN online 2344 - 4576
ISSN-L  1841 - 9364
(former ISSN 1221-5287, E-ISSN 1841-9364)

PUBLISHER: AGROPRINT Timisoara, Romania
PAPER ACCESS: Full text articles available for free
FREQUENCY: Semiannual
PUBLICATION LANGUAGE: English
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Banat´s University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania" from Timisoara
Bioengineering Faculty of Animal Resources
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