Saccharomyces cerevisiae-derived prebiotic as a sustainable bioactive substance for improving broiler meat quality

  • Ameni Askri National Agronomic Institute of Tunisia
  • Aziza Raach-Moujahed
  • Naceur M’Hamdi
  • Zied Maalaoui
  • Hajer Debbabi
Keywords: prebiotic, pH, color, sensory characteristics, meat, broiler


This study aimed to investigate the effect of Saccharomyces cerevisiae-derived prebiotic supplementation on meat quality traits of broiler chicken. A total of 192 male chicks Arbor Acres were divided into four groups housed in cages (8 birds/ cage). The first group (T0) was unsupplemented and considered as a positive control. The experimental groups supplemented with three increasing levels of prebiotic (T1=1; T2=1.5 and T3=2g of prebiotic per Kg of basal diet) and the prebiotic was removed from the diet one week. At the end of the 6th week, the birds were slaughtered, dressed, and subjected to quality analyses. The pH, color, and sensory analysis were determined. The pH of the breast muscle of the birds fed with prebiotics at 0 and 2 hours was higher, compared with others (p<0.05). However, there was no significant difference in pH at 6 hours and ultimate pH among all samples (p>0.05). Inclusion prebiotics induced significant decreases in the breast “lightness L*” compared to the control group. However, no significant changes (P>0.05) were observed in the skin breast and thigh. An increase in a* (redness) values in thigh and breast samples were observed in all supplemented groups. A significant decrease in b* (yellowness) values were observed in all parts of supplemented samples (skin, thigh, and breast). Sensory analysis showed that supplementation with prebiotic at a higher dose (2g/Kg) has significantly improved global hedonic acceptance (P <0.05). The overall acceptability and best meat quality were observed in group T3. This study highlighted that using Saccharomyces cerevisiae-derived prebiotic in the broiler diet may be a beneficial and natural tool for improving meat quality.

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