Synergism between Saccharomyces cerevisiae probiotic and rosemary nano-emulsion: Effect on broiler chicken meat quality and shelf life

Abstract

Although several studies have investigated the effect of either probiotic feed additives or postmortem meat treatment on the quality of obtained chicken meat, the impact of combined treatment with probiotic feed additives along with meat dipping in essential oil nano-emulsion on meat shelf-life is barely examined. Therefore, this study investigated the effect of combined treatment with Saccharomyces cerevisiae yeast (SCY) and rosemary oil nano-emulsion (RNE) on the quality and shelf-life of chilled broiler meat. The experimental part consisted of adding SCY as a feed additive to broiler ration and/or dipping the resulting chicken meat in RNE 10% for 24 hours. Afterward, chicken meat from different treated groups, as well as the control one was refrigerated (4 ± 1 °C) and periodically examined on 0, 3^rd, 7^th, and 9^th days of storage. The obtained results revealed significant reductions in total colony, Total Enterobacteriaceae, total staphylococci, and total fungal counts of the SCY+RNE-treated group were reduced by about 79.4 %, 34 %, 72.8 % and 32.5% as compared to control, respectively (p<0.001). While of RNE-treated group, they were decreased by about 71.6 %, 16.5 %,14.4 % and 26 % as compared to control, respectively (p˂0.001). Whereas of the SCY-treated group, they were reduced about 57.2 %, 59 %, 28.5 % and 24.7 % as compared to control, respectively (p˂0.001). Additionally, meat spoilage indicators (pH, TBA-RS, TVBN) came in harmony with the microbiological results. As control group samples had the highest values of pH, TBA-RS, and TVBN, followed by the RNE-treated group and the SCY-treated group. On the other hand, the SCY+RNE-treated group showed the lowest pH, TBA-RS, and TVBN levels (p<0.001). These results confirm that treatment with SCY alone, RNE alone, and SCY+RNE prolonged the shelf-life of broiler chicken meat. To conclude, the addition of SCY as a probiotic additive to chicken feed in combination with meat dipping in RNE has a potential synergistic favorable effect on chicken meat quality and shelf-life.