Effects of dietary lipids and Clostridium butyricum on fat deposition and meat quality of broiler chickens

The effects of dietary lipids and Clostridium butyricum on carcass quality, fat deposition, meat quality, and fatty acid contents of breast meat in broiler chickens were investigated. One hundred sixty one-day-old broiler chicks (Arbor Acres) were divided into 4 treatment groups in a 2 x 2 factorial arrangement and fed 4 diets with 2 lipid sources (soybean oil or fish oil) and 2 levels of C. butyricum (0 or 5 g/kg of diets) were used. Abdominal fat was significantly reduced when chicks were fed the fish oil diet compared with the soybean oil diet (P < 0.01). Fish oil diets increased drip losses of the breast and thigh muscles, thawing losses of breast muscle, and boiling losses of thigh muscle (P < 0.05). Moreover, the C. butyricum diet profoundly reduced shear force of muscle (P < 0.05). The supplementation of C. butyricum increased i.m. fat, the contents of C20:5n-3 (P < 0.05), and total n-3 polyunsaturated fatty acids (P < 0.05) in breast muscle. Additionally, there were significant interactions between lipids and C. butyricum for drip losses of breast muscle (P < 0.01) and boiling losses of thigh muscle (P < 0.05) and for the contents of C20:5n-3 (P < 0.05) and n-3 polyunsaturated fatty acids (P < 0.05) of breast muscle. The results of this study indicate that dietary inclusion of C. butyricum improves meat quality and fatty acid profiles of breast meat in male broilers, particularly interacting with a fish oil diet.