EFFECT OF INCORPORATING PHENOLIC COMPOUNDS COMBINED WITH LACTIC ACID BACTERIA ON THE NUTRITIONAL AND ORGANOLEPTIC QUALITY OF MEAT

Abstract

This research addresses the global challenge of developing safe, antibiotic-free alternatives for meat production. The study focused on lactic acid bacteria (LAB) isolated from two ecological sources, phenolic-rich fermented green tea waste and traditional goat-milk butter (Dhan), to evaluate their probiotic potential and biopreservative functionality. A multistep screening approach was used to select robust strains through sequential in vitro tests for acid and bile tolerance, phenolic adaptation, and antimicrobial activity, followed by in vivo validation in broiler chickens. And total of 150 Arbor Acres broilers were assigned to five treatment groups: one control and four receiving distinct LAB strains (Levilactobacillus brevis DC01-A, Lactiplantibacillus plantarum DC04, Levilactobacillus brevis TF03, and TF13). Subsequently, encapsulated probiotics were administered via drinking water from day 10 to 42. Growth performance (body weight, feed intake, average daily gain [ADG], feed conversion ratio [FCR]) and meat quality (protein, lipid oxidation [TBARS], and fatty acids) were evaluated. Probiotic supplementation led to clear improvements in growth performance and meat quality ADG (+8.5%) and reduced FCR (−0.14 units, p < 0.05), enhanced intestinal morphology, and improved meat quality, notably through higher protein content (+6.3%) and lower TBARS (−0.22 mg MDA/kg). The phenolic-rich origin of some isolates enhanced tolerance, antioxidant capacity, and antimicrobial activity, contributing to superior in vivo performance. Encapsulation using sodium alginate increased probiotic viability (>90%) under simulated gastrointestinal conditions and enabled controlled intestinal release, improving stability and functionality. These findings demonstrate that LAB isolated from phenolic-rich environments possess a dual probiotic and biopreservative role, enhancing animal health, oxidative stability, and meat safety. The results support their application as natural, multifunctional additives for sustainable and clean-label poultry production, offering an eco-friendly alternative to synthetic preservatives and antibiotic growth promoters