Dietary probiotic supplementation is a promising alternative to antibiotics in the poultry industry, and some studies have found its positive impacts on meat quality attributes. The objective of this study was to evaluate the effects of dietary treatments on oxidative stability of postmortem chicken fillet (M. Pectoralis major) muscles during 7 d of storage under either high oxygen (HIOX) or vacuum (VAC) conditions. A total of 264 Hy-Line Brown laying hens (11 birds per cage) were assigned to 2 different dietary treatments (regular diet or 300 ppm probiotic, Sporulin enhanced diet) before being sacrificed. At 17 wk, one bird per cage from 6 cages per treatment was randomly selected and slaughtered (n = 12). Chicken fillets from both sides were collected and randomly assigned to HIOX or VAC conditions. Within each fillet side, the muscle was divided into 3 portions, assigned to 1 or 7 d storage period, while the caudal portion was allocated as the 0 d samples for proximate composition and fatty acid profiling. Results revealed that the muscle crude compositions were not altered in laying hens that were fed probiotic supplementary diet compared to controls (P > 0.05). However, the muscle samples from probiotic fed laying hens had higher proportions of unsaturated fatty acid (74.76 vs. 71.65%, P < 0.05) and 2-thiobarbituric acid reactive substances (0.79 vs. 0.67 mg malondialdehyde/kg meat, P < 0.05) than the samples from the control. In addition, the probiotic fed laying hens, but not controls, had higher levels of conjugated dienes (3.32 vs. 2.63 μg/g meat) and peroxides (0.40 vs. 0.30 milliequivalent O2/kg fat) in the muscle samples after 7 d of storage (P < 0.05). The results from the present study indicated that postmortem fillet muscles obtained from the laying hens fed with probiotic supplementation would be more prone to be oxidized, especially under more oxidizing conditions (HIOX and extended storage time).

中文翻译：

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益生菌补充和宰后贮藏条件对蛋鸡胸大肌氧化稳定性的影响。

膳食益生菌补充剂是家禽业抗生素的一种有前途的替代品，一些研究发现它对肉质属性有积极影响。本研究的目的是评估日粮处理对死后鸡片（M. Pectoralis major）肌肉在高氧（HIOX）或真空（VAC）条件下储存 7 天期间氧化稳定性的影响。在处死之前，将总共 264 只 Hy-Line Brown 蛋鸡（每笼 11 只鸡）分配到 2 种不同的日粮处理（常规日粮或 300 ppm 益生菌、Sporulin 增强日粮）。在 17 周时，从每个处理的 6 个笼子中随机选择每笼一只鸟并屠宰（n = 12）。收集两侧的鸡片并随机分配到 HIOX 或 VAC 条件下。在每个圆角边内，将肌肉分为 3 部分，分配 1 或 7 d 储存期，而尾部部分分配为 0 d 样本，用于近似成分和脂肪酸分析。结果显示，与对照组相比，饲喂益生菌补充日粮的蛋鸡的肌肉粗组成没有改变（P > 0.05）。然而，益生菌喂养的蛋鸡肌肉样本中不饱和脂肪酸的比例较高（74.76 vs. 71.65%，P < 0.05）和 2-硫代巴比妥酸活性物质（0.79 vs. 0.67 mg丙二醛/kg肉，P < 0.05）比来自对照的样品。此外，饲喂蛋鸡而非对照组的益生菌具有更高水平的共轭二烯（3.32 vs. 2.63 μg/g 肉）和过氧化物（0.40 vs. 0. 储存 7 d 后肌肉样品中的 30 毫当量 O2/kg 脂肪（P < 0.05）。本研究的结果表明，从饲喂益生菌补充剂的蛋鸡中获得的死后鱼片肌肉更容易被氧化，尤其是在更多氧化条件下（HIOX 和延长储存时间）。