Performance, carcass yield, and meat quality of broilers supplemented with organic or inorganic zinc / Desempenho, rendimento e qualidade da carne de frangos de corte suplementados com zinco orgânico ou inorgânico

A total of 640 one-day-old Cobb broiler chicks, half male and half female, were reared up to 49 days of age. A completely randomized 2 × 4 factorial design was used. Experimental treatments consisted of four levels of organic zinc supplementation and one control (inorganic zinc supplementation) and two levels of sex (female and male), with four replicates of 16 birds per experimental plot. Animal performance, carcass and cut yields, and meat quality were evaluated. Feed intake increased with zinc supplementation. Broilers that received the lowest level of organic zinc showed better feed conversion than those fed an equivalent level of inorganic zinc. Increased levels of organic zinc reduced the abdominal fat content in females but impaired the oxidative stability of meat. The results showed that male broilers have better performance, carcass yield, and meat quality than females and that organic zinc improves broiler feed conversion and reduces abdominal fat but increases lipid oxidation in meat.(AU)

Foram alojados 640 pintainhos de corte, sendo metade de machos e metade de fêmeas, da linhagem Cobb, de um a 49 dias de idade. Foi adotado um delineamento inteiramente ao acaso, em esquema fatorial 2 × 4. Os tratamentos experimentais consistiram em quatro níveis de suplementação de zinco orgânico e um controle inorgânico, e diferentes sexos, com quatro repetições de 16 aves por parcela experimental. Foram avaliados o desempenho, a característica da carcaça e dos cortes, bem como a qualidade de carne dos frangos. O aumento dos níveis de zinco elevou o consumo de ração dos frangos. Os frangos que receberam zinco orgânico na exigência mínima apresentaram melhor conversão alimentar comparados àqueles que receberam ração de fonte inorgânica. O aumento nos níveis de zinco orgânico proporcionou redução no teor de gordura abdominal para fêmeas, mas níveis de zinco orgânico prejudicaram a estabilidade oxidativa da carne. Conclui-se que frangos machos apresentam melhor desempenho, carcaça e qualidade de carne em relação às fêmeas, e que o zinco orgânico melhora a conversão alimentar dos frangos, reduz a gordura abdominal, porém eleva a oxidação lipídica da carne.(AU)

Performance, carcass yield, and meat quality of broilers supplemented with organic or inorganic zinc / Desempenho, rendimento e qualidade da carne de frangos de corte suplementados com zinco orgânico ou inorgânico

A total of 640 one-day-old Cobb broiler chicks, half male and half female, were reared up to 49 days of age. A completely randomized 2 × 4 factorial design was used. Experimental treatments consisted of four levels of organic zinc supplementation and one control (inorganic zinc supplementation) and two levels of sex (female and male), with four replicates of 16 birds per experimental plot. Animal performance, carcass and cut yields, and meat quality were evaluated. Feed intake increased with zinc supplementation. Broilers that received the lowest level of organic zinc showed better feed conversion than those fed an equivalent level of inorganic zinc. Increased levels of organic zinc reduced the abdominal fat content in females but impaired the oxidative stability of meat. The results showed that male broilers have better performance, carcass yield, and meat quality than females and that organic zinc improves broiler feed conversion and reduces abdominal fat but increases lipid oxidation in meat.(AU)

Foram alojados 640 pintainhos de corte, sendo metade de machos e metade de fêmeas, da linhagem Cobb, de um a 49 dias de idade. Foi adotado um delineamento inteiramente ao acaso, em esquema fatorial 2 × 4. Os tratamentos experimentais consistiram em quatro níveis de suplementação de zinco orgânico e um controle inorgânico, e diferentes sexos, com quatro repetições de 16 aves por parcela experimental. Foram avaliados o desempenho, a característica da carcaça e dos cortes, bem como a qualidade de carne dos frangos. O aumento dos níveis de zinco elevou o consumo de ração dos frangos. Os frangos que receberam zinco orgânico na exigência mínima apresentaram melhor conversão alimentar comparados àqueles que receberam ração de fonte inorgânica. O aumento nos níveis de zinco orgânico proporcionou redução no teor de gordura abdominal para fêmeas, mas níveis de zinco orgânico prejudicaram a estabilidade oxidativa da carne. Conclui-se que frangos machos apresentam melhor desempenho, carcaça e qualidade de carne em relação às fêmeas, e que o zinco orgânico melhora a conversão alimentar dos frangos, reduz a gordura abdominal, porém eleva a oxidação lipídica da carne.(AU)

Características produtivas e qualitativas de frangos de corte alimentados com diferentes complexos enzimáticos / Performance and qualitative traits of broilers fed different enzymatic complexes

The aim of this work was to evaluate the effectiveness of different enzymatic complexes in productive and qualitative traits of broilers. A total of 936 male Hubbard chicks were allocated in a randomized block design with six treatments, six replicates, and 26 birds per plot. The treatments consisted of a positive control, a negative control and the addition of four enzymatic complexes to the rations, with energy devaluation according to the energy matrix of the enzymes. Performance and carcass and meat quality traits were analyzed. The use of the different enzymatic complexes (CE1 and CE2) and their devaluations provided higher feed and energy intake compared to treatments CP, CN, CE3 and CE4, but did not affect weight gain, feed conversion ratio or productive efficiency index, nor did it influence carcass, cut or meat quality traits. It is concluded that the use of enzymatic complexes changes the performance of birds without altering carcass and meat traits.

O objetivo desse trabalho foi avaliar a efetividade de diferentes complexos enzimáticos nas características produtivas e qualitativas em frangos de corte. Foram utilizados 936 pintainhos de corte macho, da linhagem Hubbard, distribuídos em um delineamento em blocos ao acaso, com seis tratamentos, seis repetições e 26 aves por parcela. Os tratamentos consistiram em controle positivo, controle negativo e utilização de quatro complexos enzimáticos utilizados em rações com desvalorização energética de acordo com a matriz energética das enzimas. Foi analisado o desempenho, características de carcaça e qualidade de carne. O uso dos diferentes complexos enzimáticos (CE1 e CE2) e suas desvalorizações proporcionaram maior consumo de ração e de energia em relação aos tratamentos CP, CN, CE3 e CE4, porém isto não refletiu no ganho de peso, conversão alimentar, índice de eficiência produtiva, além das características de carcaça, cortes e qualidade de carne. Conclui-se que a utilização de componentes enzimáticos altera desempenho das aves, sem alterar as características de carcaça e carne.

Características produtivas e qualitativas de frangos de corte alimentados com diferentes complexos enzimáticos / Performance and qualitative traits of broilers fed different enzymatic complexes

The aim of this work was to evaluate the effectiveness of different enzymatic complexes in productive and qualitative traits of broilers. A total of 936 male Hubbard chicks were allocated in a randomized block design with six treatments, six replicates, and 26 birds per plot. The treatments consisted of a positive control, a negative control and the addition of four enzymatic complexes to the rations, with energy devaluation according to the energy matrix of the enzymes. Performance and carcass and meat quality traits were analyzed. The use of the different enzymatic complexes (CE1 and CE2) and their devaluations provided higher feed and energy intake compared to treatments CP, CN, CE3 and CE4, but did not affect weight gain, feed conversion ratio or productive efficiency index, nor did it influence carcass, cut or meat quality traits. It is concluded that the use of enzymatic complexes changes the performance of birds without altering carcass and meat traits.(AU)

O objetivo desse trabalho foi avaliar a efetividade de diferentes complexos enzimáticos nas características produtivas e qualitativas em frangos de corte. Foram utilizados 936 pintainhos de corte macho, da linhagem Hubbard, distribuídos em um delineamento em blocos ao acaso, com seis tratamentos, seis repetições e 26 aves por parcela. Os tratamentos consistiram em controle positivo, controle negativo e utilização de quatro complexos enzimáticos utilizados em rações com desvalorização energética de acordo com a matriz energética das enzimas. Foi analisado o desempenho, características de carcaça e qualidade de carne. O uso dos diferentes complexos enzimáticos (CE1 e CE2) e suas desvalorizações proporcionaram maior consumo de ração e de energia em relação aos tratamentos CP, CN, CE3 e CE4, porém isto não refletiu no ganho de peso, conversão alimentar, índice de eficiência produtiva, além das características de carcaça, cortes e qualidade de carne. Conclui-se que a utilização de componentes enzimáticos altera desempenho das aves, sem alterar as características de carcaça e carne.(AU)

Características produtivas, carcaça, cortes e resposta imune humoral de frangos de corte alimentados com diferentes fontes de óleo e vitamina E / Productive and humoral immune response of broilers fed with different sources of oil and vitamin E

A adição de óleos na dieta de frangos de corte proporciona muitas vantagens, visto que, dependendo do perfil de ácidos graxos, pode melhorar o desempenho e atuar como estimulante do sistema imune. Assim, este estudo teve como objetivo avaliar as características produtivas, o rendimento de carcaça, os cortes e a resposta imune humoral de frangos de corte alimentados com diferentes fontes de óleos e vitamina E. Foram utilizados 312 pintainhos de corte machos da linhagem Cobb com um dia de idade, distribuídos em delineamento inteiramente ao acaso, com oito repetições compostas de 13 aves por parcela experimental. Os tratamentos experimentais consistiram em óleo de soja, óleo de canola e óleo de canola mais adição de vitamina E. As variáveis analisadas foram ganho de peso, consumo de ração, conversão alimentar, rendimento de carcaça, cortes comerciais e resposta imune humoral. Os resultados obtidos mostram que houve diferença significativa no desempenho somente na fase pré-inicial, quando as aves que receberam o tratamento com óleo de canola e vitamina E apresentaram piores ganhos de peso. Não foram observadas diferenças significativas para as outras variáveis analisadas. Conclui-se que a utilização de diferentes fontes lipídicas associadas ou não à vitamina E não afeta as características produtivas de carcaça, cortes e resposta imune humoral em frangos de corte em relação ao uso de óleo de soja.(AU)

Oil inclusion in poultry diets provides many advantages and according to the fatty acid profile it is possible to achieve performance improvement as well as immune system stimulation. Thus, the study aimed to evaluate productive performance, carcass and cuts yields and also the humoral immune response of broilers consuming diets formulated with different oil sources and vitamin E. A total of 312 one-day old male Cobb was distributed, in a completely randomized design, in three treatments with eight replications of 13 birds. The experimental treatments were the diets that had different oil source as follows: soybean oil, canola oil and canola oils with vitamin E. The analyzed parameters were weight gain, feed intake, feed conversion ratio, carcass and cut yields and humoral immune response. For the treatment with canola oil and vitamin E a reduction on weight gain during the pre-starter stage was observed. For the other evaluated parameters, no significant differences were observed. In conclusion, the use of canola oil or canola oil with added vitamin E does not affect the productive performance, carcass and cut yields and humoral immune response in broiler chicken in relation soybean oil use.(AU)

Características produtivas, carcaça, cortes e resposta imune humoral de frangos de corte alimentados com diferentes fontes de óleo e vitamina E / Productive and humoral immune response of broilers fed with different sources of oil and vitamin E

A adição de óleos na dieta de frangos de corte proporciona muitas vantagens, visto que, dependendo do perfil de ácidos graxos, pode melhorar o desempenho e atuar como estimulante do sistema imune. Assim, este estudo teve como objetivo avaliar as características produtivas, o rendimento de carcaça, os cortes e a resposta imune humoral de frangos de corte alimentados com diferentes fontes de óleos e vitamina E. Foram utilizados 312 pintainhos de corte machos da linhagem Cobb com um dia de idade, distribuídos em delineamento inteiramente ao acaso, com oito repetições compostas de 13 aves por parcela experimental. Os tratamentos experimentais consistiram em óleo de soja, óleo de canola e óleo de canola mais adição de vitamina E. As variáveis analisadas foram ganho de peso, consumo de ração, conversão alimentar, rendimento de carcaça, cortes comerciais e resposta imune humoral. Os resultados obtidos mostram que houve diferença significativa no desempenho somente na fase pré-inicial, quando as aves que receberam o tratamento com óleo de canola e vitamina E apresentaram piores ganhos de peso. Não foram observadas diferenças significativas para as outras variáveis analisadas. Conclui-se que a utilização de diferentes fontes lipídicas associadas ou não à vitamina E não afeta as características produtivas de carcaça, cortes e resposta imune humoral em frangos de corte em relação ao uso de óleo de soja.(AU)

Oil inclusion in poultry diets provides many advantages and according to the fatty acid profile it is possible to achieve performance improvement as well as immune system stimulation. Thus, the study aimed to evaluate productive performance, carcass and cuts yields and also the humoral immune response of broilers consuming diets formulated with different oil sources and vitamin E. A total of 312 one-day old male Cobb was distributed, in a completely randomized design, in three treatments with eight replications of 13 birds. The experimental treatments were the diets that had different oil source as follows: soybean oil, canola oil and canola oils with vitamin E. The analyzed parameters were weight gain, feed intake, feed conversion ratio, carcass and cut yields and humoral immune response. For the treatment with canola oil and vitamin E a reduction on weight gain during the pre-starter stage was observed. For the other evaluated parameters, no significant differences were observed. In conclusion, the use of canola oil or canola oil with added vitamin E does not affect the productive performance, carcass and cut yields and humoral immune response in broiler chicken in relation soybean oil use.(AU)

Growth performance, carcass characteristics and meat quality of griller-type broilers of four genetic lines

Griller-type chickens are broilers slaughtered between27and 29 days old weighing 1.3 to 1.5 kg and sold as a whole carcasses. The aim of the present study was to evaluate the growth performance, carcass traits, and meat quality of female broilers of four genetic lines reared for the production of griller-type chickens. A total of 960 broiler chicks was allotted in a randomized block design with four treatments and eight replicates of 30 birds per experimental plot. Each experimental treatment consisted of four different commercial lines, identified as A, B, C and D. The analyzed parameters were weight gain, feed intake, feed conversion ratio, livability, production efficiency index, carcass and cut yields, and meat quality according to breast meat color (L*, a*, b*), water-holding capacity (WHC), cooking losses, and shear force. Weight gain, feed intake, feed conversion ratio, and livability were different (p 0.05) among the lines; however, no differences were observed for the production efficiency index. Results show that lines presented similar performance; however, lines A, B, and C had a better carcass and breast yield, and line A, the best meat quality. Therefore, line A would be the most suitable for the production of griller-type chickens.(AU)

Growth performance, carcass characteristics and meat quality of griller-type broilers of four genetic lines

Griller-type chickens are broilers slaughtered between27and 29 days old weighing 1.3 to 1.5 kg and sold as a whole carcasses. The aim of the present study was to evaluate the growth performance, carcass traits, and meat quality of female broilers of four genetic lines reared for the production of griller-type chickens. A total of 960 broiler chicks was allotted in a randomized block design with four treatments and eight replicates of 30 birds per experimental plot. Each experimental treatment consisted of four different commercial lines, identified as A, B, C and D. The analyzed parameters were weight gain, feed intake, feed conversion ratio, livability, production efficiency index, carcass and cut yields, and meat quality according to breast meat color (L*, a*, b*), water-holding capacity (WHC), cooking losses, and shear force. Weight gain, feed intake, feed conversion ratio, and livability were different (p 0.05) among the lines; however, no differences were observed for the production efficiency index. Results show that lines presented similar performance; however, lines A, B, and C had a better carcass and breast yield, and line A, the best meat quality. Therefore, line A would be the most suitable for the production of griller-type chickens.

Performance, carcass yield, and qualitative characteristics of breast and leg muscles of broilers fed diets supplemented with vitamin E at different ages

The effects of vitamin E supplementation (300 mg/kg diet) in the diet of broiler chickens for different periods during rearing on the performance and qualitative traits of breast and leg muscles were evaluated. Seven hundred and twenty day-old chicks were distributed into six treatments: basal diet (25 mg vitamin E/kg diet), and diet supplemented with vitamin E from 1 to 15, 1 to 30, 1 to 45, 14 to 45 and 30 to 45 days of age. Vitamin E content, lipid percentage, TBARS (0 and 3 days of storage), color (*L, *a, *b), and pH were evaluated. There were no differences (p>0.05) among treatments in performance, carcass yield, and cut yields. Qualitative parameters (pH and color) presented no differences, although vitamin E positively affected TBARS values at 3 days of storage, mainly in leg muscles. Vitamin E levels in both muscles were higher in the birds supplemented throughout the experiment.

Performance, carcass yield, and qualitative characteristics of breast and leg muscles of broilers fed diets supplemented with vitamin E at different ages

The effects of vitamin E supplementation (300 mg/kg diet) in the diet of broiler chickens for different periods during rearing on the performance and qualitative traits of breast and leg muscles were evaluated. Seven hundred and twenty day-old chicks were distributed into six treatments: basal diet (25 mg vitamin E/kg diet), and diet supplemented with vitamin E from 1 to 15, 1 to 30, 1 to 45, 14 to 45 and 30 to 45 days of age. Vitamin E content, lipid percentage, TBARS (0 and 3 days of storage), color (*L, *a, *b), and pH were evaluated. There were no differences (p>0.05) among treatments in performance, carcass yield, and cut yields. Qualitative parameters (pH and color) presented no differences, although vitamin E positively affected TBARS values at 3 days of storage, mainly in leg muscles. Vitamin E levels in both muscles were higher in the birds supplemented throughout the experiment.

Carcass and cut yields and meat qualitative traits of broilers fed diets containing probiotics and prebiotics

This study evaluated the use of different probiotics, prebiotics and symbiotics on the quality of carcasses and meat of broiler chickens. One hundred and eight day-old Cobb male broilers were used (n=108) in a completely randomized design according to a 3x3 factorial, with 3 probiotics in the diet (no probiotics, probiotics 1, probiotics 2) and 3 prebiotics in the diet (no prebiotics, prebiotics 1, prebiotics 2). There were nine treatments with 4 replicates and 3 birds per replicate. The results showed that the carcass and cut yields, color (L* - lightness, a* - redness, and b* - yellowness), pH, cooking losses, shearing force and sensory analysis were not affected by the use of different growth promoters at 42 days of age. It was concluded that growth promoters supplemented to the diet did not affect the studied quantitative and qualitative parameters of the carcass and breast meat of broiler chickens.

Effect of deboning time on the quality of broiler breast meat (Pectoralis major)

The present study evaluated the effect of different deboning times on the quality of broiler breast meat. Seventy-two broiler breasts were evaluated. They were distributed in a completely randomized experimental design, with six treatments, six repetitions and two birds per parcel. The treatments were denominated as follows: A - deboning immediately after chilling, B - deboning 1 h after chilling, C - deboning 2 h after chilling, D - deboning 3 h after chilling, E - deboning 4 h after chilling, and F - deboning 24 hours after chilling. Lowest pH values (p 0.05) were seen when deboning was performed 24 h after carcass chilling (pH=6.00) in comparison to deboning at 0 h (6.69) and 1 h (6.42) after chilling. R values were inversely proportional to pH values, i.e., R values were lower (p 0.05) in treatments A (1.05) and B (1.07) when compared to treatment F (1.44). No differences were seen in cooking loss during thermal treatment (broiling) of the muscle P. major. Higher shear forces (p 0.05) were seen in broiled muscles from carcasses with shorter storage times (A - 11.78 kgf and B - 10.75 kgf) before deboning, when compared to treatments E (6.11 kgf) and F (5.64 kgf). Higher L* values were observed in the treatment in which carcass deboning was performed 24 hours after chilling (49.26) in comparison to deboning immediately after chilling (44.68). Therefore, it was concluded that an interval of at least 4 hours is needed between chilling and deboning to obtain broiled breast fillets with tender texture. Furthermore, paler meat color (L* value) was produced with longer carcass storage before deboning.

Effect of deboning time on the quality of broiler breast meat (Pectoralis major)

The present study evaluated the effect of different deboning times on the quality of broiler breast meat. Seventy-two broiler breasts were evaluated. They were distributed in a completely randomized experimental design, with six treatments, six repetitions and two birds per parcel. The treatments were denominated as follows: A - deboning immediately after chilling, B - deboning 1 h after chilling, C - deboning 2 h after chilling, D - deboning 3 h after chilling, E - deboning 4 h after chilling, and F - deboning 24 hours after chilling. Lowest pH values (p 0.05) were seen when deboning was performed 24 h after carcass chilling (pH=6.00) in comparison to deboning at 0 h (6.69) and 1 h (6.42) after chilling. R values were inversely proportional to pH values, i.e., R values were lower (p 0.05) in treatments A (1.05) and B (1.07) when compared to treatment F (1.44). No differences were seen in cooking loss during thermal treatment (broiling) of the muscle P. major. Higher shear forces (p 0.05) were seen in broiled muscles from carcasses with shorter storage times (A - 11.78 kgf and B - 10.75 kgf) before deboning, when compared to treatments E (6.11 kgf) and F (5.64 kgf). Higher L* values were observed in the treatment in which carcass deboning was performed 24 hours after chilling (49.26) in comparison to deboning immediately after chilling (44.68). Therefore, it was concluded that an interval of at least 4 hours is needed between chilling and deboning to obtain broiled breast fillets with tender texture. Furthermore, paler meat color (L* value) was produced with longer carcass storage before deboning.

Carcass and cut yields and meat qualitative traits of broilers fed diets containing probiotics and prebiotics

This study evaluated the use of different probiotics, prebiotics and symbiotics on the quality of carcasses and meat of broiler chickens. One hundred and eight day-old Cobb male broilers were used (n=108) in a completely randomized design according to a 3x3 factorial, with 3 probiotics in the diet (no probiotics, probiotics 1, probiotics 2) and 3 prebiotics in the diet (no prebiotics, prebiotics 1, prebiotics 2). There were nine treatments with 4 replicates and 3 birds per replicate. The results showed that the carcass and cut yields, color (L* - lightness, a* - redness, and b* - yellowness), pH, cooking losses, shearing force and sensory analysis were not affected by the use of different growth promoters at 42 days of age. It was concluded that growth promoters supplemented to the diet did not affect the studied quantitative and qualitative parameters of the carcass and breast meat of broiler chickens.

Performance of broilers fed diets containing natural growth promoters

The present study evaluated the effect of different probiotics on the performance of broiler chickens. A thousand and fifty one-day-old male Cobb chicks were distributed in a completely randomized design in a 3 x 2 + 1 factorial arrangement (3 probiotics sources in the diet, 2 probiotics concentrations in drinking water and 1 control group), with 5 repetitions of 30 birds per parcel. The results showed better feed conversion (p 0.01) (1-21, 22-35 and 1-45 days) and weight gain (p 0.05) (22-35 and 1-45 days) in the control group in relation to the groups receiving probiotics. The use of Bacillus subtilis in the diet improved (p 0.05) feed conversion during the growing phase, but this was not seen in the following period. Thus, it was concluded that probiotics supplementation had no beneficial effects on the performance.

Performance of broilers fed diets containing natural growth promoters

The present study evaluated the effect of different probiotics on the performance of broiler chickens. A thousand and fifty one-day-old male Cobb chicks were distributed in a completely randomized design in a 3 x 2 + 1 factorial arrangement (3 probiotics sources in the diet, 2 probiotics concentrations in drinking water and 1 control group), with 5 repetitions of 30 birds per parcel. The results showed better feed conversion (p 0.01) (1-21, 22-35 and 1-45 days) and weight gain (p 0.05) (22-35 and 1-45 days) in the control group in relation to the groups receiving probiotics. The use of Bacillus subtilis in the diet improved (p 0.05) feed conversion during the growing phase, but this was not seen in the following period. Thus, it was concluded that probiotics supplementation had no beneficial effects on the performance.

Effect of different probiotics on broiler carcass and meat quality

The present work evaluated the effect of different probiotics on carcass and meat quality of broilers. One thousand and fifty male Cobb chicks were distributed at one day of age in a randomized design with 3 x 2 + 1 factorial arrangement (3 probiotics, 2 levels of probiotics in drinking water and 1 negative control group), using 5 replications with 30 birds. Carcass yield was higher (p 0.05) in control birds. Nevertheless, the groups fed with probiotics showed higher (p 0.01) leg yield at 45 days of age. There was a significant decrease in color (lightness) and increase in pH of breast muscle 5 hours after slaughter in the probiotics treated birds. In the sensory analysis, meat flavor and general aspect 72 hours after slaughter were better when probiotics were added in both water and diet. There were no differences in water holding capacity, cooking loss and shearing force among different probiotics or between them and the control. Thus, meat quality was better when probiotics were fed in the water and diet instead of only in the diet. Nevertheless, carcass and meat quality showed no alteration when the control group was compared to birds fed with probiotics, except for leg yield improvement in the latter.

Effect of different probiotics on broiler carcass and meat quality

The present work evaluated the effect of different probiotics on carcass and meat quality of broilers. One thousand and fifty male Cobb chicks were distributed at one day of age in a randomized design with 3 x 2 + 1 factorial arrangement (3 probiotics, 2 levels of probiotics in drinking water and 1 negative control group), using 5 replications with 30 birds. Carcass yield was higher (p 0.05) in control birds. Nevertheless, the groups fed with probiotics showed higher (p 0.01) leg yield at 45 days of age. There was a significant decrease in color (lightness) and increase in pH of breast muscle 5 hours after slaughter in the probiotics treated birds. In the sensory analysis, meat flavor and general aspect 72 hours after slaughter were better when probiotics were added in both water and diet. There were no differences in water holding capacity, cooking loss and shearing force among different probiotics or between them and the control. Thus, meat quality was better when probiotics were fed in the water and diet instead of only in the diet. Nevertheless, carcass and meat quality showed no alteration when the control group was compared to birds fed with probiotics, except for leg yield improvement in the latter.