This research was conducted to determine to what extent variable processing methods of soybeans influence broiler rearing by using expeller soybean (EESB), full-fat soybean (FFSB), and solvent soybean meal (SBM) on the characteristics of carcass and flesh quality in Hubbard efficiency plus chicks. A total of 225 chicks (1- day -old) were allocated to five groups: (45 chicks/each). Five dietary treatments were formulated as follows: T1 (basal diet containing SBM 46%, T2 (basal diet+ EESB in the level of 7.5% starter, 15% grower, and 30% finisher), T3 (basal diet+ EESB in the level of 5% starter, 10% grower, and 20% finisher), T4 (basal diet + FFSB in the level of 7.5,% starter, 15% grower, and 30% finisher),  and T5 (basal diet + FFSB in the level of 5% starter, 10% grower, and 15% finisher). On day 35, five birds from each group were slaughtered for carcass traits. The result indicated a non-significant difference (p > 0.05) in carcass trait and return from carcass except spleen decreased significantly in T4. According to the fatty acid profile of breast meat, stearic, margaric, and octadecanoic decreased significantly in T2 compared to T3 and T5. In contrast, alpha-linolenic increased in FFSB groups. Regarding the amino acids profile, threonine, isoleucine, and histidine increased significantly in T3. Leucine, alanine, proline, and arginine significantly increased in T5. Muscle fiber diameter increased significantly in FFSB groups. In conclusion, the inclusion of EESB and FFSB does not negatively affect carcass traits nor causes any fundamental change in meat quality.

Meat industry is beginning to view meat shelf life as a serious issue. Organic acids and essential oils with antibacterial activities improve preservation of meat safety. Thus, the current study aimed to assess the preservation advantages of thyme oil, acetic acid, and a mixture of thyme oil and acetic acid (2% of each), as well as their effects on sensory characteristics, pH, total volatile basic nitrogen (TVBN), and thiobarbituric acid reactive substances (TBARS) of raw beef meat. The current study's findings demonstrated that treating raw beef meat with thyme oil, acetic acid at a concentration of 2% separately successfully lowered levels of APC, pH, TVBN, and TBARS and prolonged shelf life to 15 days when stored at 4°C. While the treatment with a combination of thyme oil and acetic acid at a concentration of 2% outperformed other treated and control groups leading to improving shelf life, and quality of raw beef meat. In conclusion, natural and organic preservatives may be utilized as an alternative to maintain meat and their products quality and extend their shelf life.

The aim of this experiment was to investigate the impacts of dietary supplementation of extracted oregano essential oils on the physical, chemical properties of meat and the carcass properties of broilers, 180 one day old chicks (Ross 308)  arranged into3 dietary groups with 3 replicates (20 birds for each replicate). The experimental groups as follows: Group 1 (G1) control (basal diet), Group 2 (G2) included basal diet + 300 μl of oregano plant extract per kg of diet,  Group 3 (G3) contained basal diet + 600 µl of oregano plant extract for kg of diet. The period of experiment was 35 days. Results revealed that the % of dressed weight as well as % weight of breast was significantly (P ˂0.05) increased in groups which feeding with essential oil of oregano compared to a control diet. In contrast, there were no significant (P ˃ 0.05) influences of essential oils of oregano on (heart, liver, kidney, spleen, pancreas, gizzard) relative weights and intestinal length. However, supplemented groups with oregano essential oils showed a significant decrease in % of pH, TVN and TBA, as well as a significant (P ˂ 0.05) reductions in % of cooking loss, % of drip loss and shear force of the pectoral muscles when compared to the group feeding control diet. A higher significant increase in WHC was found in the group supplemented with 600 μl of OEO compared to the 300µl OEO and control group. OEO had non-significant influence on breast meat color (a, b, l) compared to the group feeding control diet. In conclusion, the supplementation of essential oils of oregano plant extract can improve carcass quality, physical and chemical meat quality of broiler chickens.

Synbiotic and/or antibiotic supplementation effect on biochemical parameters, gene expression, meat quality, and antibiotic residues were evaluated in this study involving broilers challenged with Clostridium perfringens bacteria. A total of 120 one-day chicks were divided into five groups. Group A and B were control negative and control positive. Group C supplemented with synbiotic (PoultryStar®). Group D supplemented with antibiotic (Flagymox®). Group E supplemented with mixed antibiotic and synbiotic. On the 14th day, all groups except group A were inoculated with Clostridium perfringens bacteria. Supplementation of synbiotic alone or in combination with antibiotic resulted in improving the serum protein and albumin levels, glucose concentrations, liver enzymes (AST, ALT and ALP), serum creatinine, uric acid, oxidative and anti-oxidative activities (decrease MDA and increased SOD, CAT and GPx activities). The expression of IL10, CAT, SOD and GPx mRNA was upregulated. Additionally, there was an improvement in meat quality (elevated protein and low fat contents and reduced TBARS contents, with no effect on moisture or ash content). However, antibiotic supplementation revealed antibiotic residues in meats of broilers. In conclusion, synbiotic supplementation shows potential in mitigating necrotic enteritis and can play role as alternative to antibiotics for broilers infected with Clostridium perfringens.