Probiotic potential of locally isolated strain Lactobacillus brevis MF179529 and its comparison with commercial probiotics in chicken model

Current study was designed to investigate and compare the effects of a locally isolated strain of Lactobacillus brevis MF179529 (LB) with commercial probiotic (CP), and yeast (Y) on growth performance and meat quality of chicken. One-day old Cobb broiler chicken (n=270) were randomly allocated into six groups (A-F) having 45 birds in each group. Groups, A-E were continuously given 1g of different probiotics (LB, CP, Y, LB+CP, LB+CP+Y, respectively) in 10 L of drinking water for 42 days except group F (Negative Control) which was given plain drinking water. Feed consumption and weight gain were recorded on weekly basis. Subsequently, at day 42, birds were slaughtered and breast meat samples were processed for meat quality parameters. FCR of groups A, D and E was significantly lower than group F. Similarly, group A displayed high body weight compared to B, C and F groups (p<0.05). Among color attributes, L* (groups A-E) and b* (Group A, C-E) were significantly higher than group F, while a* of group A was higher (p<0.05) than groups C and F. The results indicate that supplementation of LB alone and in combination with, commercial probiotics lead to significant improvement (p<0.05) in growth rate, total proteins, mineral and fat contents as well as color attributes and tenderness of meat. (author)