Effects of Dietary <i>Clostridium butyricum</i> on Carcass Traits, Antioxidant Capacity, Meat Quality, and Fatty Acid Composition of Broilers

Abstract

The demand for identifying substitutes for antioxidant feed additives in broiler production is increasing. The current study aimed to investigate the effects of Clostridium butyricum (C. butyricum) on carcass traits, antioxidant capacity, meat quality, and fatty acid composition of broiler chickens. A total of 330 one-day-old mixed-sex commercial Ross 308 broilers were randomly divided into five groups with six replicates per group and eleven broilers per replicate and reared for 39 days. The control (CON) group was fed a basal diet, the AM group was fed a basal diet containing 150 mg aureomycin/kg feed, and the CBL, CBM, and CBH groups were fed a basal diet containing 2 × 108, 4 × 108, and 8 × 108 colony-forming units (CFU) C. butyricum/kg feed. On day 21, compared to the AM group, serum total antioxidant capacity (T-AOC) level was enhanced in the CBH group and serum total superoxide dismutase (T-SOD) concentrations were increased in the CBM and CBH groups (p C. butyricum resulted in the liver T-AOC, T-SOD, and catalase (CAT) of broilers linearly increased at day 21 (p C. butyricum in broiler diets linearly increased concentrations of T-SOD (p p p C. butyricum inclusion (p 45min, pH24h, and the shearing force changed in a quadratic pattern (p C. butyricum (p C. butyricum in broiler diets showed the negative linear effects on the cooking loss and shearing force (p p p C. butyricum (p C. butyricum could beneficially enhance liver antioxidant capacity, and improve meat quality and fatty acid composition in broilers.

Keywords

• <i>Clostridium butyiricum</i>
• broiler
• carcass traits
• antioxidant capacity
• meat quality
• fatty acid composition