Effect of probiotics on microbial level in Azerbaijan native duck (Anas platyrhynchos) meat
Probiotics are products of microbial cells that have useful effect on health and tranquility of human. According to several studies, valuable properties such as anti-carcinogenic, anti-mutagenic, increasing body immunity and resistance against entero-pathogens have been related to probiotics. Hence, the aim of this study was to specify the effect of probiotics usage in duck diet on microbial hazards of meat. In order to achieve this aim, two groups of 40 ducks each were used as treatment and control groups kept in the same condition. For the experiment, a 42-day period were chosen. Edible probiotic was given to treatment groups, then both groups were slaughtered in the slaughter house and about 100 g of skin and meat samples were taken from each carcass aseptically and then taken to food Hygiene laboratory of Veterinary Faculty and using the standard methods of 8923-1, 1194, 2198, 2197, 437, 1810, 2946, the total microbial count, Staphylococcus aureus count, fecal Streptococci count, Clostridium perfringens count, coliform count and detection of Salmonella and Escherichia coli were studied in the samples. The results were analyzed with the statistic test of Independent T-test and Chi-square test. The comparison of the means of microbial count in the control and treatment groups showed a significant reduction (P<0.005). Furthermore, detection of E. coli showed a significant reduction in the treatment group, but reductions of Salmonella and Clostridium had no significant difference. Consequently, it seems that using oral probiotics in diet causes reduction in bacterial entero-pathogens of duck meat. Therefore, if the frequency and contamination level of these microorganisms could be reduced in duck meat, it will be an effective step in the reduction of food born disease, meat hygienic quality and shelf life of duck meat.
Keywords: Probiotic, hazards, duck, meat