Phytogenic and prebiotic feed additives as antibiotic substitutes: effects on broiler meat quality, organ properties, and production efficiency when fed standard and reduced energy and protein diets

Phytogenic and prebiotic feed additives as antibiotic substitutes: effects on broiler meat quality, organ properties, and production efficiency when fed standard and reduced energy and protein diets

This study investigated the impact of reduced dietary metabolizable energy (ME) and crude protein (CP) levels on broiler breast meat quality, internal organ yields, feed efficiency (FE), and the European production efficiency factor (EPEF), with or without phytogenic feed additive (PFA) or prebiotic...

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Main Authors: Maged A. Al-Garadi, Rashed A. Alhotan, Elsayed O. Hussein, Mohammed M. Qaid, Gamaleldin M. Suliman, Mohammed A. Al-Badwi, Esam H. Fazea, Isiaka O. Olarinre
Format: Article
Language:English
Published: Taylor & Francis Group 2025-07-01
Series:Cogent Food & Agriculture
Subjects:
Broilers meat quality
consumer perception
feed efficiency
nutrient requirements
phytogenic feed additives
production efficiency
Online Access:https://www.tandfonline.com/doi/10.1080/23311932.2025.2531964
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Summary:This study investigated the impact of reduced dietary metabolizable energy (ME) and crude protein (CP) levels on broiler breast meat quality, internal organ yields, feed efficiency (FE), and the European production efficiency factor (EPEF), with or without phytogenic feed additive (PFA) or prebiotic supplementation. Two base diets were used: a reduced-energy and protein diet (−1.5% ME, −5% amino acid density) as the negative control (NC1) and a standard corn–soybean diet as the positive control (PC1). Each was supplemented with PFA (0.15% or 0.25%) or 0.10% prebiotic, resulting in eight treatments. A total of 576 Ross 308 chicks were allocated to these treatments and reared for 35 days. The results showed that reduced ME and CP diets impaired meat quality and performance, with NC1 showing the poorest results. Supplementation with 0.25% PFA in the PC1 diet improved water holding capacity (+6.32%), reduced drip loss (−25.38%) and cooking loss (−27.29%), enhanced tenderness of breast meat, and improved FE (+4.7%) and EPEF (+12.9%). Organ weights improved under NC1 with 0.25% PFA, and prebiotics improved meat color. In conclusion, while ME and CP reduction impaired broiler performance and meat quality, PFA-especially at 0.25% in a standard diet-effectively mitigated these effects.
ISSN:2331-1932

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