Effects of probiotic (Saccharomyces cerevisiae), prebiotics (Mannan oligosaccharides and beta-Glucan) and antibiotic Neomycin on performance, some characteristics of physical and chemical meat quality

This investigation was conducted to study the effect of Saccharomyces cerevisiae، Mannan oligosaccharides and beta-Glucan on performance، meat quality and blood parameters of broiler chicks. The experiment was performed on 180 one day old male broiler chicks of Ross 308 strain in a completely randomized design with 5 treatments consisting of 3 replicates with 12 broiler chicks per each. The treatments included a control treatment (basal diet)، beta Glucan (Mycosorb) (0. 05 percent of diet)، Bio-Mos (0. 1 percent of diet)، Neomycin (0. 02 percent of diet)، Saccharomyces cerevisiae live yeast (0. 1 percent of diet). Results showed that conversion ratio in grower period had significant effect in Mannan oligosaccharides treatment (2. 13±0. 05) (P<0. 05)، but treatments had not significant effect on body weight gain، feed intake، and feed conversion ratio in experimental period. Among the physical characteristics of the drumstick، Mannan oligosaccharides treatment had most adhesiveness (0. 35±0. 18 mj) and springiness index (0. 55±0. 04) (P<0. 05). Beta-glucan had maximum adhesiveness (0. 26±0. 10 mj) (P<0. 05) in breast meat. In chemical composition of the drumstick meat، percent of protein influenced by adding of yeast Saccharomyces cerevisiae compared to other additives (24. 37±1. 34) (P<0. 05) and percent of fat composition of drumstick meat significantly decreased (3. 62±0. 79) in beta-glucan treatment (P<0. 05). Percent of protein in breast meat increased (27. 74±1. 39) by adding of yeast Saccharomyces cerevisiae (P<0. 05) and percent of dry matter (25. 81±0. 34) of breast meat significantly decreased in Mannan oligosaccharides treatment (P<0. 05). The serum cholesterol، glucose، triglycerides and LDL concentrations had decreased in the treatment with beta-glucan (P<0. 05). In conclusion، the results of this study showed that use of Saccharomyces cerevisiae، Mannan oligosaccharides and beta-Glucan can improve the physical and chemical characteristics of meat and blood parameters.