The effect of different level of mushroom (Agaricus bisporus) and probiotics (Saccharomyces cerevisiae) on sensory evaluation of broiler meat

A study was conducted to evaluate the effect of the optimum level of incorporation of mushroom (Agaricus bisporus) and probiotics (Saccharomyces cerevisiae) as feed additives on sensory evaluation of broiler meat. Three hundred and sixty, day-old broiler chicks of strain (Cobb 400) were divided randomly into eight groups. Each represented a treatment (45 birds/ treatment) with 3 replicates in a completely randomized design. Chicks were reared for 42 days. The aim of this study was to evaluate the use of different levels of mushroom and probiotics on poultry meat. The experimental diets were designed as- T1: control, T2: T1+ 0.4% mushroom powder, T3: T1 + 0.8% mushroom powder, T4: T1+ 1.2% mushroom powder, T5: T1 + 0.1% probiotics, T6: T1+ 0. 2% probiotics, T7: T1 + 0.3% probiotics and T8: T1 + 0.8% mushroom powder + 0.2% probiotics levels. Results of the present study showed that broilers receiving the mushroom and probiotics supplemented diet had a significant improvement in meat Color/appearance, juiciness, taste, odor and overall acceptability were used as the sensory parameters of all groups; we found that there was statistically significant difference (P<0.05) within treatment group. Application of mushroom in group (T4) and probiotics in group (T7) in feed improved the meat quality. The overall acceptability and best meat quality was observed in group (T7) contain 0.3% probiotics.