They also have a positive effect on the functioning of the immune system and the safety and quality of slaughtered meat (Mountzouris et al., 2010). Papaya leaves have also been observed to improve carcass quality, digestibility and health of broilers (Oloruntola et al., 2018).
Objectives
They also produce vitamins, balance intestinal microbes through competitive exclusion, maintain intestinal integrity, enhance immunity, improve feed intake and digestion, and act as a growth stimulator (Jin et al., 1997; Simon et al., 2001). Probiotics have been observed to increase meat quality by reducing fat and cholesterol, thereby improving pH, color, fatty acid profile, chemical composition, water retention capacity and oxidative stability (Popova, 2017; Abdurrahman et al., 2016).
Research Hypothesis
Therefore, this study was conducted to investigate the effects of Carica papaya leaf meal with or without probiotics on growth, serum biochemical parameters, meat quality and oxidative stability of broiler meat. The rationale of the experiment is the assimilation of the effects of Carica papaya and probiotics in broilers.
Carica papaya
Compositions
The leaves of papaya have been shown to contain many active components, such as papain, chymopapain, cystatin, tocopherol, ascorbic acid, cyanogenic glucosides and glucosinolates (Seigler et al., 2002). These components can increase the total antioxidant power in blood and decrease lipid peroxidation level (Otsuki et al., 2010).
Medicinal use of papaya leaf
- Digestive health and celiac disease elimination
- Antimicrobial property
- Antioxidant potential
- Antidiabetic activity
- Anti-inflammatory and immunemodulatory effects
- Dengue and malaria treatment
Reports revealed that fermented papaya preparation has natural antioxidant activity which is able to prevent lipid oxidation (Rimbach et al., 2000). Dengue fever, which is the most upcoming viral disease, has been reported to be effectively treated using papaya leaves (Ahmad et al., 2011).
Probiotics
Lactobacillus
It has been shown that lactic acid bacteria in vitro produced lactic acid used by the strictly anaerobic butyrate-producing bacteria such as Clostridium and produced large concentrations of butyric acid (Duncan et al., 2004). This mechanism is called cross-feeding and therefore the administration of lactic acid bacteria can have a beneficial effect on performance that facilitates butyric acid production (Huyghebaert et al., 2011).
Saccharomyces
An experiment by Yoon and Stern (1996) on the in vitro effects of strains of Saccharomyces cerevisiae on the activity of anaerobic microorganisms in the rumen revealed that they stimulate the growth of some anaerobic bacteria, including the cellulolytic and lactic acid-utilizing bacteria. The beneficial effect of Saccharomyces cerevisiae is that it is a naturally rich source of proteins, minerals and B-complex vitamins (Hassanein and Soliman, 2010).
Effects of probiotics in broiler nutrition
Evaluating probiotic effects on growth performance
Evaluating probiotic effects on meat quality
Evaluating probiotic effects on immune response
Effects of papaya on broiler
Summary
Study area
Study period and climatic condition
Preparation of leaf meal
Collection of leaves
Grinding and storage of leaves
Preparation of probiotic
- Collection of yoghurt sample
- Isolation of Lactobacillus
- Isolation of Saccharomyces
- Determination of Lactobacillus and Saccharomyces concentration in
- Culture of Lactobacillus and Saccharomyces for probiotic
- Determining concentration of microorganisms in probiotic culture
- Stocking of probiotic culture
To determine the concentration of bacteria in the yogurt, we performed a tenfold serial dilution and the plate counting technique. 100 µl of the mixture solution from each tube was poured into MRS agar plates for Lactobacillus and PDA agar plates for Saccharomyces and incubated for 24 and 48 hours, respectively. Growth on agar plates was counted in a colony counter (model: SC6+, Stuart® Equipment, UK) and the concentration was expressed as colony forming units (CFU) per ml of yogurt.
The media was prepared by dissolving 55.15 grams of media in 1000 ml of distilled water and then heating to boiling point. Then the broth was autoclaved at 15 lbs pressure with 121°C temperature for a period of 15 minutes. The broth was then incubated for 24 hours at 37°C in the shaking incubator (Model: LBSI-100A, Labnics® Equipment, USA) to feed the growth of the bacteria.
It was detected whether there is a desired amount of microorganisms in the cultures probiotics or not.
Probiotic incorporated with papaya leaf
To stock Saccharomyces spp. we again used 50% glycerol in cultured YM broth at a ratio of 3:7.
Layout of the experiment
After gentle mixing, the vials were stored at -80 °C in a freezer (Esco®, model: UUs-4398-1, USA). probiotic fermented leaf supplement) and F2 (basal diet with 1.0% probiotic fermented leaf supplement).
Preparation of the shed
Collection of birds
Management
- Brooding
- Housing
- Feeding and watering
- Vaccination and medication
The birds were supplied with ready-made feed from a well-known feed company (C.P. Bangladesh Co. Ltd., Bangladesh). Two different diets for two different growth stages to meet the body needs of the birds. Starter ration was offered from day 0 to day 14 and growth ration was offered from day 15 to day 28.
In the treated groups, 0.5% supplement from dry leaves (D1), 1.0% supplement from dry leaves (D2), 0.5% probiotic supplement from fermented leaves (F1) and 1.0% probiotic supplement from fermented leaves (F2) based on dry matter mixed with basic diet. . For the first two weeks, feed was offered in a round feeder, which was replaced by a feeder for the following two weeks. Fresh drinking water was supplied to the birds in a round drinker with a volume of 1.5 liters.
The probiotic fermented supplement has a higher amount of fiber because it contains DDGS and DFRB.
Determination of growth parameters
Live weight gain
The live weight gain is calculated from the difference between live weight and initial weight.
Feed intake
Feed conversion ratio (FCR)
Evaluation of carcass characteristics
Biochemical analysis
Proximate Analysis of meat
The sum of total crude protein, ether extract, crude fiber and total ash was subtracted from 100. The total ash content was determined by heating the ground material in a dry crucible on a low flame and then heating it in a muffle furnace at 600C for 3 - 4 hours.
Oxidative rancidity of meat
2 ml of the filtrate was taken and mixed with 2 ml of solution-2 consisting of 0.005 M 4,6-dihydroxy-2-mercaptopyridine in distilled water. The test tubes are then placed in a water bath (Digital Price Water bath®, Model: WB-22, Witeg, Germany) of 80°C for 30 minutes. The absorbance of the solution was then measured by spectrophotometer (Model: U-2900, Hitachi® Ltd, Japan) at a wavelength of 530 nm.
Cost benefit analysis
Data collection
The oxidative stability of meat was calculated in 4 consecutive weeks and the results were recorded.
Statistical analysis
The aim of this chapter is to present the findings of the evaluation of the dietary effects of dried Carica papaya leaves treated with probiotics on growth performance, carcass characteristics, biochemical parameters, meat quality and oxidative stability in Ross-308 broilers. .
Concentration of organisms in probiotics
Effects on growth performance
- Live weight
- Average daily gain
- Average daily feed intake
- Feed conversion ratio (FCR)
The live weight results shown in Table 8 indicated a significant (P<0.001) increase in final live weight in all treatment groups compared to the control group, where the highest (1679.24) weight was observed in the D1 group . Weekly mean live weight increased in the treatment groups as compared to the control group each week, with a significant increase observed in the third (P<0.01) and fourth weeks (P<0.001). The data in Table 8 show a significant (P<0.001) increase in overall average daily gain (ADG) in all treatment groups compared to that of the control group.
The weekly ADG first three weeks showed numerical increase in all diet groups in contrast to control, whereas in week 4 ADG differed significantly (P<0.01) in all treatment groups compared to control. The overall average daily feed intake (ADFI) presented in Table 8 showed no significant (P>0.05) variation among all diet groups throughout the study period. The highest weekly ADFI in weeks 1 and 2 was observed in the F1 and F2 groups, respectively, although in weeks 3 and 4 it was higher in the control group, which was not statistically significant (P>0.05).
The feed conversion ratio shown in Table 8 shows that there was a significant (P<0.0001) reduction in total FCR in all treatment groups compared to the control.
Carcass characteristics
Serum parameters
- Serum cholesterol level
- Serum HDL level
- Serum LDL level
- Triglyceride level in serum
F1=0.5% probiotic fermented leaves+basal diet; F2=1.0% probiotic fermented leaves+basal diet; HDL= High density lipoprotein, LDL= Low density lipoprotein, TG= Triglyceride, SEM= Standard error of the mean. The result reveals a figurative reduction in total serum cholesterol level from almost all treatment groups except D1. The serum HDL level in different diet levels in comparison with control shows statistically significant differences between treatment groups with control group (P<0.001).
The level of HDL increased in all treatment groups compared to the control with the highest value in F1. Comparison of the serum LDL concentration of the treatment group with that of the control shows that treatment D1 had the lowest serum LDL level. It was found that LDL level was significantly decreased in all treatment groups except D2 compared to control (P<0.01).
Serum triglyceride levels were dramatically reduced in all treatment groups in contrast to the control group, which was statistically significant (P<0.001).
Chemical composition of meat
F1=0.5% probiotic fermented leaves + basal diet; F2=1.0% probiotic fermented leaves + basal diet; CP = crude protein, EE = ether extract; SEM=Standard error of the means.
Oxidative stability of meat
F1=0.5% fermented probiotic leaves+basal diet; F2=1.0% fermented probiotic leaves+basal diet; TBARS= Thiobarbituric acid reactive substances; MDA= Malondialdehyde;.
Cost benefit analysis
DISCUSSION
- Weight gain
- Feed intake
- Feed conversion ratio (FCR)
- Serum biochemical parameters
- Carcass characteristics
- Proximate analysis of thigh and breast meat
- Oxidative stability of meat
- Cost benefit analysis
It was found that there was a numerical decrease in feed intake among treatment groups compared to control, which was consistent with Oloruntola et al. 2018), where only a numerical reduction in feed intake was observed. Different scenarios were observed regarding the effects of papaya leaf meal on feed intake in other experiments where feeding papaya leaf increased feed intake (Mahejabin et al., 2015; Onyimonyi and Ernest, 2009). Similar results were also recorded in many studies on broilers fed papaya leaf meal, where FCR was significantly reduced in treatment groups compared to control (Onyimonyi and Ernest, 2009; Adeyemo and Akanmu, 2012; . Mahejabin et al., 2015; Sorwar et al. ., 2016).
Another study showed significant reduction in TBARS value when feeding citrus peels compared to control due to the phenolic compounds in the peel (Tumbas et al., 2010). Antioxidant properties of phenolic compounds were also evident in a study by Rice-Evans et al. It was clear that probiotics act as antioxidant which would explain the reduction of TBARS value of meat (Wang et al., 2017).
The result is consistent with another study by Sorwar et al. 2016) where supplementation of papaya leaves and kalo jeera seeds were more profitable compared to control.
CONCLUSION
RECOMMENDATIONS
Effect of probiotic (Saccharomyces cerevisiae) addition to diets on gut microflora and performance of Hy-Line layer chickens. Effect of probiotics and antibiotic supplementation on body weight and hemato-biochemical parameters in broilers. Effect of the use of probiotics and antibiotics on broiler performance, yield and carcass quality.
Effect of potepaw (Carica papaya) leaf meal and dietary enzymes on broiler performance, digestibility, carcass and blood composition. Effect of a Lactobacillus spp-based probiotic culture product on broiler performance under commercial conditions. Effect of feeding diets containing an antibiotic, a probiotic, or yucca extract on growth and intestinal urease activity in broilers.
