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Influence of Effective Microorganisms® on the Quality of Poultry Products

S. Chantsavang1 and P. Watcharangkul2
Department of Animal Science, Kasetsart University, Bangkok, Thailand1 and
Nutrition Division, Department of Health, Ministry of Public Health, Nonthaburi, Thailand2

Experimental results from 4 different types of poultry were summarized to reveal the application of EM for production of quality and healthy animal products. In low production animal as Muscovy duck, a battery cage trial was conducted. Results of 16 week experiment showed that EM added in feed and/or in drinking water had no significant effect on production performance but significantly increased breast percentage, significantly reduced breast ash content and tended to increase protein content of breast meat and polyunsaturated fatty acids content in duck oil.

In high production animal, Arbor Acres broiler chickens were used to evaluate the effect of EM. Results of 7 weeks experiment showed that EM added in feed and/or in drinking water had no effect on production and carcass characteristics but tended to decrease ash content of breast meat. Other quality traits included in the study were fatty acid and cholesterol composition, E. coli and Salmonella contamination. In laying chickens, EM added in feed had no significant influence on all traits studied except for such an important quality trait as yolk color. Layers received EM in feed gave darker color yolk. Similar results were also obtained in a 12 week experiments in Japanese quail.