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The objective of this study was to study the effects of synbiotic product (DS-1) supplementation in broilers diets on retail cut percentage and meat quality. A total of 240 broilers chicks was arranged in completely randomized design with allocated into 5 dietary treatments with 8 replications. The dietary treatments were commercial feed (control diet), commercial feed supplemented with 0.5, 1.0, 1.5 and 2.0 % of synbiotic product (DS-1), respectively. The results showed that retail cut percentage, meat quality, proximate analysis, cooking loss, shear force, juiciness and total plate count of broilers were not significantly different (p > 0.05), whereas the increased color values of breast meat (L*, a* and b*) were significantly different (p < 0.05). The synbiotic product (DS-1) at 0.5, 1.0 and 2.0 levels decreased the TBARS value (p < 0.05). The results of the experiment concluded that synbiotic product (DS-1) supplemented in diets had not effects on the retail cut percentage, meat quality and proximate analysis of broilers. However, synbiotic product (DS-1) at 1.5 level is effective to increase the color values (L*, a* and b*) in raw chicken meats during a period of storage.
Keywords: antioxidant; antimicrobial; period of storage
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