The influence of probiotic Bactocell and phytobiotic Sangrovit on productivity and meat quality of broiler chickens

Research methodology: The research was performed in the years 2009 – 2011 in Lithuanian University of Health Sciences Poultry Feed and Poultry Products laboratory at the Animal Science Department, Kaunas University of Technology Food Institute. The research was performed with 600 cross Cobb 500 chicken broilers, divided into 4 groups, comprising 150 each. The birds were fed for 5 weeks (a starter diet from day 1 to 8 and a grower diet from day 9 to 35) ad libitum with a crumbled corn-wheat-soybean meal based diet (1st Control group), supplemented with a phytobiotic Sangrovit (2nd experimental group), basal diet combined with probiotics and phytobiotics (3th experimental group) and combination with probiotics (4th experimental group). A corn-wheat-soybean meal based diet was formulated to meet the nutrient and energy requirement for broiler chickens. The addition of probiotics and phytobiotics during all experiment periods improved body weight and feed conversion ratio of broiler chickens by 2.2 proc. (P > 0.05). The feed conversion ratio of broiler chickens at different ages, expressed as kg feed/kg weight gain, during all trial period (1–35 days) FCR was 1–proc. lower in all groups, compared to control. Feed additives had effect on broiler chickens mortality 0.47 proc. The results of effect of phytobiotics Sangrovit, probiotics Bactocell and their combinations on concentration of fatty acids in broiler chickens shows that, in addition Bactocell (group II) significantly (P 0.05) effect on odor and taste attributes and color intensity of fresh breast of broiler chickens in visual assessment. Therefore total acceptability of control sample and sample with probiotics addition were equally acceptable. The addition of both phytobiotics and probiotics did not influence sensory attribtes, but affected some fresh breast meat texture properties. This sample were softer (P 0.05). Phytobiotics and probiotics had positive effect on texture attributes. Results showed that there is no negative influence of phytobiotics alone and combination of probiotics and phytobiotics on taste, odor and texture attributes of thighs meat after 3 months storage (P > 0.05). There was not statistically significant effect of feed additives on boiling loss of breast or thighs meat (P > 0.05). Feed additives had not statistically significant effect on boiling loss of breast or thighs meat