PowerPoint Presentation

[Virtual Presenter] Today, Piash Sikder presents a thesis defense that investigates the impact of antibiotics, probiotics, and medicinal herbs on the quality of broiler meat. Through a comparative study, this thesis seeks to answer the question: How do antibiotics, probiotics, and medicinal herbs affect the quality of broiler meat? To answer this question, Piash has conducted a comprehensive study, within the Department of Animal Nutrition at Bangladesh Agricultural University, Mymensingh-2202, supervised by Dr. Mohammad Al-Mamun. We eagerly await hearing more about Piash's findings in this important research..

[Audio] We investigated the impact of antibiotics, probiotics, and medicinal herbs on the quality of broiler meat. A variety of materials and methods were used to assess the effect of these elements on the quality of the meat. Results showed that the use of antibiotics, probiotics, and medicinal herbs had a significant effect on the quality of the meat. Moreover, these elements had a positive effect on the overall taste and texture of the meat. Consequently, these elements can be used safely and effectively to improve the quality of broiler meat..

[Audio] The objective of this research was to determine if natural ingredients such as herbs, probiotics, and spices can be used as an alternative to antibiotics in broiler chicken feed. To answer this, experiments were conducted to assess the impact of different ingredients on the health and growth of broiler chickens and the resulting effect on the quality of their meat. The findings of these trials have provided insight into the potential of medicinal herbs, probiotics, and spices as an effective substitute for antibiotics in broiler chicken feed..

[Audio] Moringa oleifera is a plant that is highly valued for its medicinal uses and its high nutritional value. We will examine how its presence affects the quality of broiler meat..

[Audio] I am researching the impact of antibiotic alternatives, such as probiotics and medicinal herbs, on the quality of broiler meat. In order to assess this, I will compare carcass characteristics and meat quality of broilers, and explore the most cost-effective and effective antibiotic substitutes for broiler production to produce safe and nutritionally enriched meat..

[Audio] This research focused on the effect of antibiotics, probiotics, and medicinal herbs on the quality of broiler meat. The Indian River broiler chicks were studied at the Shahjalal Animal Nutrition Field Laboratory, Bangladesh Agricultural University. The ration given to the experiment was the Hand Mix Diet provided by Kazi Farms Group. The outcomes of this research will enable us to have a clearer picture of how these diverse components affect the quality of broiler meat..

[Audio] During the research, we investigated the impact of antibiotics, probiotics, and medicinal herbs on the quality of broiler meat. Our approach takes a comprehensive look at house preparation and brooding, as well as activities like feed preparation, weekly weighing, and adding multi-vitamin. With our findings, we hope to offer more effective and efficient production of high-quality broiler meat..

[Audio] Slide 8 shows the details of the feed preparation. Three different diets, or treatments, were used in this study. Treatment 0 was a Formulated Hand Mix Diet only, Treatment 1 included 2.5% Moringa Leaf Powder, Treatment 2 included 2.5% Yeast, and Treatment 3 included 0.015% Antibiotic. These treatments were used to investigate the impact of different feed components on the quality of broiler meat..

9. Materials and Methods. Figure 3: The layout of the experimental treatments.

[Audio] The next slide compares the feed intake of the birds to their processing after slaughter. We can see that birds with the highest feed intake had the lowest mortality rate and highest yield of processed meat. This research suggests that feed intake has a significant impact on the quality of processed meat..

[Audio] Our research team performed a weighing of the sample and a digestion chamber experiment to measure the effect of the various treatments on the quality of the broiler meat. Figures 8 and 9 show the results of these tests. The results presented later in the defense enable us to gain insights into which treatments have the most significant impact on improving the quality of the meat..

[Audio] The raw data for this thesis defense was gathered and analyzed extensively utilizing complex computer programs and statistical techniques. Specifically, an ANOVA applied to a Completely Randomized Design (CRD) was used along with the Duncan test to evaluate and contrast the mean. Statistical analysis revealed the findings to be significant with a 5% confidence level (p<0.05)..

[Audio] This study examined the impact of antibiotics, probiotics, and medicinal herbs on the quality of broiler meat. The results, detailed in Table 1, suggest that these treatments had a positive effect on body weight, dressing yield, neck weight, shank weight, liver weight, breast weight, thigh weight, drumstick weight, and spleen weight. The most impressive result was the improvement of breast weight observed in treatments T1 and T2 when compared to the control group, T0. These treatments also reported a higher yield than the control. In conclusion, supplementation of broiler diets with antibiotics, probiotics, and medicinal herbs can lead to an improvement in meat quality..

[Audio] Research conducted by Piash Sikder examined how three food supplements, moringa, yeast, and antibiotics, influence the quality of broiler meat. Results from Table 2 show all supplements had an effect on the quality. Mean percentage of cook loss was notably lower in treatments 1 and 2 than treatment 0 or 3. Likewise, mean value of drip loss was lower in treatment 1 than other three. Treatment 1 had the highest mean value for water holding capacity while lowest was in treatment 0. Interestingly, pH of meat in treatment 2 was notably higher than other groups. Thiobarbituric acid reactive substances (TBARS) value was significantly lower in treatment 3 compared to other groups. Clearly, all tested supplements had some effect on the quality of the broiler meat..

[Audio] This study assessed the effects of three different supplements – antibiotics, probiotics, and medicinal herbs – on the color of broiler breast and thigh meat. The results were striking: after being supplemented with either moringa, yeast, or antibiotics, the chemical composition and color of both the breast and thigh meat were significantly altered. It appears that the combination of probiotics and medicinal herbs had the greatest impact on the color of the meat. This research provides valuable insight into the use of these supplements in broiler production..

[Audio] Results of this study indicate that adding moringa, yeast, and antibiotics to chicken feed had a substantial effect on the quality of broiler meat. DM, CP, EE, and Ash values all exhibited a large increase, while the CF value stayed the same. T2, which was supplemented with moringa, had the highest value for those parameters, followed by T1 and T3. Conversely, T0 had the lowest values for all the parameters. It is thus plausible to conclude that supplementation of moringa, yeast, and antibiotics can improve the quality of broiler meat..

[Audio] We have observed how diversified supplementation to broilers has impacted the quality of the meat. Moringa and yeast supplementation displayed lower drip and cook losses and increased water holding capacities respectively. Utilizing antibiotics led to amplified live weights and fat concentrations. Furthermore, Moringa supplementation caused increased protein levels and reduced fat levels. The meat with Moringa supplementation also presented better color. Additionally, antibiotic supplementation produced higher TBARS values..

[Audio] I investigated the effects of antibiotics, probiotics, and medicinal herbs on the carcass characteristics, meat quality, and fatty acid composition of broiler meat as part of the research conducted at Bangladesh Agricultural University. My findings suggest that antibiotics and medicinal herbs can improve the fatty acid composition of broiler meat without compromising its quality, and that probiotics had a positive effect on the meat's sensory characteristics. This research provides valuable information for poultry producers and contributes to the field of animal nutrition..

Thank You. 19.