Effect of Fructo-oligosaccharides on Growth Performance and Meat Quality in Broilers

Overview

Journal Front Vet Sci

Date 2025 Jan 22

PMID 39840332

Authors

Zhihui Yan

XiaoWu Tang

RunTao Wu

Can Yang

YunMiao Jiang

Xuan Wang

QingHai Tang

YongLing Hu

Leli Wang

Zhi Jiang

Affiliations

Soon will be listed here.

Abstract

This study investigated the fructo-oligosaccharides (FOS) on growth performance and meat quality in broilers. Total 160 Xianghuang broilers aged 2 months were randomly assigned into 2 groups, CON (control), FOS (supplemented 0.5% fructo-oligosaccharides in diet). After 38 days, the breast, thigh muscle and liver samples were collected for further analysis. Results showed that no significant effect of 0.5% FOS on growth performance such as average daily gain (ADG), average daily feed intake (ADFI) or feed-to-gain ratio (F:G) were observed ( > 0.05). Broilers in FOS group had a yellower breast than that in CON group ( < 0.05). Breast pH and thigh pH value of FOS group were greater than that in CON group ( < 0.05). Max shear force and work of shear of cooked breast () muscle was lower in FOS group compared with CON group ( < 0.05). Hardness ( = 0.065), fracturability ( = 0.063), gumminess ( = 0.079), chewiness ( = 0.080) of cooked thigh meat tended to be higher in FOS group compared to the CON group. Addition of 0.5% FOS resulted in lower thigh total superoxide dismutase (T-SOD) activity compared to CON group ( < 0.05). The malonaldehyde (MDA) concentration ( = 0.066) of breast muscle tended to be lower in FOS group compared with CON group. There was an increasing trend for total antioxidant capacity (T-AOC) activity of thigh muscle in FOS group compared to CON group ( = 0.053). Relative mRNA expression of breast catalase (CAT), superoxide dismutase 1 (SOD1), thioredoxin reductase 1 (TXNRD) were up-regulated by FOS supplementation compared with CON group ( < 0.05). In conclusion, FOS can be utilized at 0.5 % to improve meat quality such as elevating pH value, yellowness and decreasing max shear force of muscle through enhancing the antioxidant activity in broilers.

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