مطالعه اثر پروبيوتيك ها در جيره غذايي طيور بر مخاطرات ميكروبي گوشت مرغ

Effect of probiotics in poultry diet on microbial hazards of poultry meat

Probiotics are products from microbial cells that have useful influence on health and tranquility of humans. According to numerous studies, many valuable properties such as anti-mutagenic, anti-carcinogenic, boosting body immunity and resistance against enteric pathogens have been attributed to probiotics. Therefore the aim of this study is to specify the effect of probiotics use in the diet of broilers on microbial hazards of poultry meat. For this purpose, two groups of treatment and control each containing 40 broiler chicks were chosen and edible probiotic were given to the treatment group throughout the whole 55 days of the rearing period under the same conditions and following slaughter 100 grams of skin and breast meat samples were collected from each carcass and transferred to food hygiene laboratory of the veterinary faculty under sterile conditions. Total microbial count, Staphylococcus aureous, fecal Streptococci, Clostridium perferingens, Coliforms counts and detection of Salmonella and E.coli were performed on the samples according to standard approaches of Iran. The results were analyzed using independent t-Test and Chi-square test. Comparison of the means of total microbial count, coliform, enteric streptococci and meat staphylococcus counts in the control and treatment group using independent t-Test showed a significant reduction (P<0.005). Also, detection of E.coli in the treatment group showed a significant reduction in comparison with the control group (p<0.05) although, Salmonella and Clostridium reductions were not statistically significant. It seems that oral consumption of probiotics is effective in the reduction of enteric pathogenic bacteria of poultry meat. Therefore, if the frequency and level of microbial contamination of food including poultry meat with these micro-organisms is reduced on effective step is undertaken towards reduction of food bom diseases and improvement of hygienic quality and shelf life of poultry meat.