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EFFECT OF USING Lactobcillus acidophilus BACTERIA ON: 2-THE CHEMICAL CHARACTERISTICS AND ORGANOLEPTIC PROPERTIES OF BROILER MEAT | ||
| IRAQ JOURNAL OF AGRICULTURE | ||
| Article 1, Volume 14, Issue 8, 2009, Pages 0-0 | ||
| Authors | ||
| A. K. Nasser; K. A. Hassan | ||
| Abstract | ||
| The aim of this study to define the effect of early use of probiotic bacteria Lactobcillus acidophilus for broiler chicken (one day old) to develop chemical and organoleptic properties of their meat. The standard isolated liophilized bacteria have been restored, stimulated and designated, microbial and biochemical testing was performed to improve compatibly with standard properties. The chicken (270 broiler) were divided into 9 groups, 30 chicks each, in 3 dublicates, 10 chicks each. The bacteria introduced throw the drinking water. The utilization of probiotic bacteria resulted in an improvement of chemical properties of broiler meat as shown by a significant a significal increase (P<0.01) in moisture, protein and unsaturated fatty acid values, while a significant decrease (P<0.01) in saturated fatty acids values and cholesterol in comparison with control. The evaluation grade of organoleptic properties (tenderness, juciness, flavour and general acceptance) increased significantly for all cooked pieces of chicks cutlets for birds fed on L. acidophilus as compared with control treatment. | ||
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