The effects of the addition of organic acid and sucrose tothe drinking water of broiler chickens in the pre-slaughter period on intestinal microbiota and slaughter characteristics

This study aimed to determine the effects of adding organic acids and sucrose to the drinking water of broiler chickens during the pre-slaughter feed withdrawal period on the total coliform bacteria count in the small intestine and meat and liver color. Individually housed broiler chickens were divided into 4 groups before slaughter. Water was given ad libitum to all groups during the 10-hour feeding period before slaughter. Experimental groups were given water with a pH of 7.5 (K), water with a pH of 7.5 and 1.0% sucrose added (SS), pH of 4.0 by adding organic acid to the drinking water (OA), and after adding 1.0% sucrose to the drinking water. It was then formed as pH 4.0 (OAS) by adding organic acids. A mixture of formic acid and citric acid was used as organic acid, and granulated sugar was used to add sucrose. At the end of the experiment, carcass weight, live weight loss, abdominal fat, edible internal organs and small intestine weights and their ratios to live weight before slaughter were stated. Small intestine length, ratio to live weight before slaughter, and water consumption were measured. Breast, thigh and liver color and pH measurements were made, and the pH of the small intestine, duodenum, jejunum and ileum were measured. Cold carcass and edible internal organ weights were measured 24 hours after slaughter. Breast, thigh and liver color and pH measurements were taken. At the end of the experiment, total coliform bacteria were counted in the small intestine content. As a result of the experiment, it was found that adding organic acids and sucrose to the drinking water of broiler chickens before slaughter increased the loss of live weight and carcass weight, heart, liver and small intestine weight without affecting(P>0.05), gizzard weight and the proportional value of gizzard to live weight(P<0.05). The addition of organic acids and sucrose decreased the breast meat b* value, increased the leg meat L* and b* values, and liver L* value increased. It reduced the pH of drumstick and liver. In the data examined 24 hours after slaughter, it was determined that the addition of organic acids and sucrose increased liver L* and b* color values. The addition of a mixture of organic acids and sucrose (pH 4.0 and 1.0% sucrose) significantly reduced the total coliform bacteria count in the small intestine (P<0.001). It has been determined that the combination of organic acids and sucrose addition increases meat quality by reducing pathogen load.