1Department of Animal and Poultry Science, Faculty of Animal Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
2Department of Animal Science, College of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
The aim of this study was to investigate the effect of mushroom waste and probiotic levels on growth performance, carcass characteristics, and meat quality in broiler chickens. A 2 × 3 factorial arrangement with two levels of probiotic supplementation (0 and recommended rate) and three levels of mushroom waste inclusion (0%, 3%, and 6%) was used in a completely randomized design using male broiler chickens (Ross 308 strain). Different levels of mushroom waste and probiotic had no significant effect on body weight gain and feed conversion ratio in broiler chickens. Neither different levels of mushroom waste nor probiotic independently had any significant effect on carcass characteristics. However, the use of mushroom waste and probiotics significantly reduced the malondialdehyde content in chicken breast meat 30 days after storage (P). Breast meat pH value was significantly reduced by supplementation with probiotic 1 and 30 days after storage (P). In conclusion, under the conditions of this experiment, inclusion of mushroom waste, particularly at 6% level, numerically improved growth performance and was effective in preventing meat oxidation.
Ahotupa M, Saxelin M & Korpela R. 1996. Antioxidative properties of Lactobacillus GG. Nutrition Today, 31: 515- 525.
Aksu MI, Karaoçlu M, Esenbuça N, Kaya M, Macit M & Ockerman HW. 2005. Effect of a dietary probiotic on some quality characteristics of raw broiler drumsticks and breast meat. Journal of Muscle Foods, 16: 306-317.
AOAC (Association of Official Analytical Chemists). Official Methods of Analysis. 15th Ed. Washington, DC..
Asghar A, Gray JI, Booren AM, Gomaa EA, Abouzied MM, Miller ER & Buckley DJ. 1991. Efects of supranutritional dietary vitamin E levels on subcellular deposition of α-tocopherol in the muscle and on pork quality. Journal of the Science of Food and Agricalture. 57: 31-41.
Avigen. 2009. Ross 308 broiler manual. http://en.aviagen.com/ross-308/.
Awad WA, Ghareeb K, Abdel-Raheem S & Bohm J.2009. Effects of dietary inclusion of probiotic and synbiotic on growth performance, organ weights, and intestinal histomorphology of broiler chickens. Poultry Science 88: 49–56.
Biggs P, Parsons CM, & Fahey GC. 2007. The effects of several oligosaccharides on growth performance, nutrient digestibilities, and cecal microbial populations in young chicks. Poultry Science. 86: 2327–2336.
Breene WM. 1990. Nutritional and medicinal value of specialty mushrooms. Journal of Food Protection , 53: 883–894.
BitterncourtLC, da SilvaCC, GarciaPDSR; DonatoDCZ; de AlbuquerqueR & Araújo LF. 2011. Influence of a probiotic on broiler performance. Revista Brasileira de Zootecnia. 40: 200-2007.
Castellini C, Mugnai C & Dal Bosco A. 2002. Effect of organic production system on broiler carcass and meat quality. Meat Science, 60: 219-225.
Cavazzoni V, Adami A & Castrovilli C. 1998. Performance of broiler chickens supplements with Bacillus coagulance as probiotic. British Poultry Science, 39: 526-529.
Cummings JH & Macfarlane GT. 2002. Gastrointestinal effects of prebiotics. British Journal of Nutrition. 87: 145–151.
Daneshmand A, Sadeghi GH, Karimi A & Vaziry A. 2011. Effect of oyster mushroom (Pleurotus ostreatus) with and withot probiotic on growth performance and some blood parameters of male broilers. Animal Feed Science and Technology, 170: 91-96.
Falaki M, Shams shargh M, Dastar B & Zerehdaran S. 2011. Effect of diferent levels of probiotic and prebiotic on performance and cracass charecteristics on broiler chicken. Journal of Animal and Veterinary Advances, 10: 378-384.
Goodling AC, Cerniglia CJ & Herbert JA. 1987. Production performance of White leghorn layers fed Lactobacillus fermentation products. Poultry Science, 66: 480-486.
Guo FC. 2003. Mushroom and herb polysaccharides as alternatives for antimicrobial growth promoters in poultry. PhD Dissertation. Wageningen Universiteit. Wageningen, Netherlands. 281 Pages.
Guo FC, Williams BA, Kwakkel RP, Li HS, Li XP, Luo JY, Li WK & Verstegen MW. 2004. Effects of mushroom and herb polysaccharides, as alternatives for an antibiotic, on the cecal microbial ecosystem in broiler chickens. Poultry Science. 83: 175–182.
Hosseini Z, Moghadam H & Kermanshahi H. 2013. Effect of probiotic supplementation on broiler performance at starter phase. International Journal of Agriculture and Crop Science, 5: 1221-1223.
Huang RL, Yin YL, Wu GY, Zhang YG, Li TJ, Li LL, Li MX, Tang ZR, Zhang J, Wang B, He JH & Nie XZ. 2005. Effect of dietary oligochitosan suplemebtation on ileal nutrient digestibility and performance in broiler. Poultry Science, 84: 1221-1223.
Huff-Lonergan E & Lonergan SM. 2005. Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes. Meat Science, 71: 194-204.
Iji PA, Saki AA & Tivey DR. 2001. Intestinal structure and function of broiler chickens on diets supplemented with a mannan oligosaccharide. Journal of the Science of Food and Agriculture, 81: 1186-1192.
Ivanovic S, Pisinov B, Maslic-Strizak D, Savic B & Stojanovic Z. 2012. Influence of probiotics on quality of chicken meat. African Journal of Agricultural Research. 7: 2191-2196.
Jensen C, Engberg R, Jakobsen K, Skibsted LH & Bertelsen G. 1998. Influence of the oxidative quality of dietary oil on broiler meat storage stability. Meat Science, 47: 211-222.
Kavyani A, Zare Shahne A, PorReza J, Jalali Hajiabadi SMA, & Landy N. 2012. Evaluation of dried powder of mushroom (Agaricus bisporus) as an antibiotic growth promoter substitution on performance, carcass traits and humoral immune responses in broiler chickens. Journal of Medicinal Plants Research. 6: 94-100.
Kot E, Furmanov S & Bezkorovainy A. 1995. Accumulation of iron in lactic acid bacteria and bifidobacteria. Journal of Food Science, 60: 547–550.
Lan PT, Binh LT & Benno Y. 2003. Impact of two probiotic Lactobacillus strains feeding on fecal lactobacilli and weight gains in chicken. Journal of General and Applied Microbiology, 49: 29-36.
Lin MY & Yen CL. 1999. Inhibition of lipid peroxidation by Lactobacillus acidophilus and Bifidobacterium longum. Journal of Agricultural and Food Chemistry,47: 3661-3664.
Midilli M & Tuncer SD. 2001. The effects of enzyme and probiotic supplementation to diets on broiler performance. Turkish Journal of Veterinary and Animal Science, 25: 895-903.
Mohan B, Kadirvel R, Natarajan A & Bhaskaran M. 1996. Effect of probiotic supplementation on growth, nitrogen utilization and serum cholesterol in broilers. British Poultry Science, 37: 395-401.
Mosenthin R & Bauer E. 2000. The potential use of prebiotics in pig nutrition. Asian Australian Journal of Animal Science, 13: 315-325.
Murry AC, Hinton A & Buhr RJ. 2006. Effect of botanical probiotic containing lactobacilli on growth performance and populations of bacteria in the ceca, cloaca, and carcass rinse of broiler chickens. International Journal of Poultry Science, 5: 344-350.
Mutus R, Kocabagh N, Alp M, Acar N, Erens M & Gezens SS. 2006. The effect of dietary probiotic supplementation on tibial bone characteristics and strength in broilers. Poultry Science, 85: 1621-1625.
Naveena BM, Muthukumar M, Sen AR, Babji Y & Murtby TR. 2006. Improvement of shelf-life of buffalo meat using lactic acid, clove oil and vitamin C during retail display. Meat Science, 74: 409-415.
Patterson JA & Burkholder KM. 2003. Application of prebiotics and probiotics in poultry production. Poultry Science. 82: 627–631.
Pelicano ERL, de Souza PA, de Souza HBA, Leonel FR, Zeola NMBL & Boiago MM. 2004. Productive traits of broiler chickens fed diets containing different growth promoters. Revista Brasileira de Zootecnia, 6: 177–182.
Rahman AU, Sultan S & Ahmad N. 2007. Effect of dietary probiotic supplementation on performance of broiler. Sarhad Journal of Agriculture, 23: 481-484.
Rodriguez-Carpena JG, Morcuende D & Estevez M. 2011. Avoca by product as inhibitors of color deterioration and lipid and protein oxidation in raw porcine patties subjected to chilled storage. Meat Science, 89: 166-173.
SAS (Statistical Analysis System). 2002. SAS/STAT® 8.1. User’s Guide. SAS Institute Inc. Cary, North Carolina.
Savage DC, Dubos R & Schaedler RW. 1968. The gastrointestinal epithelium and its autochthonous bacterial flora. The Journal of Experimental Medicine, 127: 67-76.
Sazedul K, So-Ri P, Gwi-Man K & Chul-Ju Y. 2010. Hamcho (Salicornia herbacea) with probiotics as alternative to antibiotic for broiler production. Journal of Medicinal Plants Research, 4: 415-420.
Silva EN, Teixeira AS, Bertechini AG, Ferreira CL & Ventura BG. 2000. Performance of broiler chickens using diets with probiotics, antibiotics and two diferent phosphorus sources. Ciencia e Agrotecnologia, 24: 224-232.
Tarladgis BG, Watts BM, Younathan MT & Dudan LJ. 1960. A distillation method for the quantitive determination of malonaldehyde in rancid foods. Journal of American Oil Chemistry, 37: 44-48.
Timms L. 1968. Observations on the bacterial flora of the alimentary tract in three groups of normal chickens. British Veterinary Journal, 124: 470-477.
Willis WL, Isikhuemhen OS & Ibrahim SA. 2007. Performance assessment of broiler chickens given mushroom extrat alone or in combination with probiotics. Poultry Science, 86: 1856–1860.
Yalcinkayal H, Gungori T, Bafialani M & Erdem E. 2008. Mannan oligosaccharides (MOS) from Saccharomyces cerevisiae in broilers: Effects of performance and blood biochemisty. Turkish Journal of Veterinary and Animal Science, 32, 43-48.
Yang JH, Lin HC & Mau JL. 2002. Antioxidant properties of several commercial mushrooms. Journal of Food Chemistry, 77: 229–235.
Please cite this article as: Mazaheri A, Shams Shargh M, Dastar B & Zerehdaran S. 2014. Effect of different levels of mushroom waste (Agaricus bisporus) with or without probiotic on growth performance, carcass characteristics, and breast meat quality in broiler chickens. Poult. Sci. J. 2 (2): 125-138.