Effects of probiotic (live and inactive <i>Saccharomyces cerevisiae</i>) on meat and intestinal microbial properties of Japanese quails

Abstract

The present work evaluated the effect of probiotic (live and inactive Saccharomyces cerevisiae) on meat and intestinal microbial properties of Japanese quails. Twenty-four (24) 1-day-old Japanese quails were obtained from a commercial hatchery. The birds were randomly divided into 2 groups. The dietary treatments were: 1) basal diet (control), 2) basal diet plus 0.1% live S. cerevisiae and 0.05% inactive S. cerevisiae. The Japanese quails were fed with the diets from day 1 to day 72. At the end of the experiment, 12 Japanese quails per experimental group were slaughtered, and meat and intestinal samples were taken. Collected meat and intestinal samples were transported at 4°C to the laboratory of food hygiene in Islamic Azad University, Tabriz branch. In this study, each sample of 25 g was prepared according to the standard methods of Institute of Standards and Industrial Research of Iran; No: 356, 1810, 2197, 2946, 1194 and 437 for preparation, culture and detection of bacterial total count, Lactobacilli bacteria, Coliforms bacteria, Clostridium perfringens, Staphylococcus aureus and Streptococcus sp. According to the results of effects of probiotic (active and inactive S. cerevisiae) on intestinal and meat microbial properties of Japanese quails, in the probiotic cases, a significant reduction in the properties of total bacterial count (p = 0.007), Streptococcus sp. (p = 0.046), Coliform (p = 0.041) and Lactobacillus (p = 0.032) in intestinal microbial properties and only significant reduction on properties of total bacterial count was observed (p = 0.01). Probiotics may help in reducing the microbial properties of meat and intestine, and the present study had provided evidences that supplementation of probiotics in the diet of Japanese quails had a significant effect on microbial properties reduction, especially on intestinal microbial flora.

Keywords: Probiotic, Saccharomyces cerevisiae, microbial properties, Japanese quails