Effects of Dietary Supplementation with Indigenous Probiotic Bacteria on Meat Composition, Carcass Traits, and Economic Efficiency in Broiler Chickens

Abstract

The chemical composition of broiler chicken meat is one of the most reliable indicators of its nutritional and biological value. Improving meat quality while reducing the use of antibiotic growth promoters has become a major objective in modern poultry production. This study investigated the effects of an indigenous probiotic feed additive, containing Lactobacillus and Bifidobacterium strains, on the chemical composition of broiler chicken meat. Broilers were assigned to one control group and two experimental groups receiving different levels of probiotic supplementation. The chemical composition of thigh and breast muscles—including moisture, dry matter, crude protein, fat, and ash contents—was analyzed. Birds supplemented with probiotics showed increased crude protein and dry matter contents, accompanied by reduced fat deposition compared with the control group. The highest protein concentration was observed in birds receiving 5 mL of probiotic supplementation. Moreover, probiotic supplementation improved slaughter yield and economic profitability. The findings demonstrate that indigenous probiotic bacteria can serve as an effective alternative to antibiotic growth promoters, improving both meat quality and production efficiency in broiler chickens.