Growth Performance, Physicochemical Properties of Meat of Broiler Chicken’s Supplemented with Bacillus pumilus

Authors

  • Shoaib Ahmed Pirzado Postgraduate Laboratory of Animal Nutrition, Department of Animal Nutrition, Sindh Agriculture University Tandojam, Sindh, 70060, Pakistan
  • Masroor Ali Bughio Postgraduate Laboratory of Animal Nutrition, Department of Animal Nutrition, Sindh Agriculture University Tandojam, Sindh, 70060, Pakistan
  • Uroosa Majeed Postgraduate Laboratory of Animal Nutrition, Department of Animal Nutrition, Sindh Agriculture University Tandojam, Sindh, 70060, Pakistan
  • Gulfam Ali Mughal Postgraduate Laboratory of Animal Nutrition, Department of Animal Nutrition, Sindh Agriculture University Tandojam, Sindh, 70060, Pakistan
  • Ghulam Shabir Barham Postgraduate Laboratory of Animal Nutrition, Department of Animal Nutrition, Sindh Agriculture University Tandojam, Sindh, 70060, Pakistan
  • Dildar Hussain Kalhoro Postgraduate Laboratory of Animal Nutrition, Department of Animal Nutrition, Sindh Agriculture University Tandojam, Sindh, 70060, Pakistan
  • Mansoor Tariq Samo Postgraduate Laboratory of Animal Nutrition, Department of Animal Nutrition, Sindh Agriculture University Tandojam, Sindh, 70060, Pakistan

DOI:

https://doi.org/10.30564/jzr.v3i4.4016

Abstract

This study examined that the efficiency of Bacillus pumilus (BP) on growth performance and meat quality of broiler chickens. A total of day old 240 male broiler chicks were purchased from local hatchery Hyderabad. The chicks were allocated into four groups with six replicates of 10 birds in each replicate. Four diets were prepared for experiment, which included control as basal diet, BP- 0.1 (CONT + 0.1% BP), BP-0.2 (CONT + 0.2% BP) and AGP (CONT + zinc bacitracin 20 ppm) as antibiotic growth promotor. The results showed that live body weight (LBW), average daily gain was recorded higher (P<0.01) in birds fed diet with BP-0.1 than control and BP0.2 groups, as well as ADFI also increased in BP-0.1 than control group. BP-0.1 supplementation significantly reduced feed conversion ratio (FCR) than other groups(P<0.01). Both moisture and crude protein (CP) content influenced by supplementation of BP-0.1 than other groups. However, birds fed diet with BP-0.1 had least fat content in breast meat compared with the other groups (P<0.01). In addition, BP-0.1probiotic- fed birds had the lowest (P<0.01) pH, cooking loss (CL) and drip loss (DL) as compared to control, BP-0.2 and AGP groups. The water holding capacity (WHC) were found higher in BP-0.1 as compared to other groups (P<0.01). In conclusion, Bacillus pumilus probiotic supplementation is a promising approach for substitution of antibiotics in broiler diet for enhancement of growth performance and physiochemical properties of meat.

Keywords:

Growth performance, Meat quality, Bacillus pumilu, Probiotics, Broilers

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Vol. 3 , Iss. 4 (October 2021)

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