Meat quality of quail fed diets enriched with probiotic lactobacilli

Abstract

The article describes the effect of probiotic strains Lacticaseibacillus rhamnosus AG16, Limosilactobacillus fermentum HFD1, and Lactiplantibacillus plantarum LS-4.4 on the meat quality of quail. The strains were grown on a whey-based nutrient medium, and in the form of suspension were introduced into the diet of birds for two months. The use of these feed additives, especially L. fermentum HFD1, resulted in a decrease in the pH of the quail breast meat. All tested strains induced a decrease in water holding capacity and cooking loss of quail breast meat compared to the control variant. The meat of quail fed with probiotic lactobacilli was less stiff, that resulted in less chewing effort in the raw meat and less cutting effort in the cooked meat.