EVALUATION OF DIETARY SUPPLEMENTATION WITH PROBIOTIC AND PREBIOTIC SUBSTANCES AND THEIR EFFECT ON THIGH AND SIRLOIN MEAT QUALITY OF ÎLE-DE-FRANCE LAMBS
DOI:
https://doi.org/10.15547/tjs.2026.03.004Keywords:
Île-de-France lambs, Zoovit probiotic, Immunobeta prebiotic, meat quality, semimembranosus, iliopsoasAbstract
PURPOSE: We observed the effect of the dietary addition of 8 g of the prebiotic Immunobeta and the combination of 8 g prebiotic Immunobeta and 4 g of the probiotic Zoovit on the quality of the meat in Île-de-France lambs. METHODS: The technological properties and chemical composition of meat samples from Île-de-France lambs were analysed 24 hours after slaughter. The data were statistically processed using IBM SPSS software, version 19. RESULTS: We observed a less pronounced water-holding capacity (WHC) and higher cooking losses in musculus semimembranosus samples from lambs receiving the symbiotic, compared to the control group (P > 0.05). We found that lambs receiving the synbiotic showed a less pronounced WHC and lower cooking losses in musculus iliopsoas samples compared to the control group (P > 0.05). No significant differences in the chemical composition of the samples were observed among the three groups of animals. CONCLUSIONS: Following supplementation with probiotic and prebiotic in Île-de-France lambs, variations were observed in the water-holding capacity (WHC) and cooking losses of both musculus semimembranosus and musculus iliopsoas, although these differences were not statistically significant. No significant differences in the chemical composition of samples among the three groups were detected.
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