Paper Title
Organoleptic Parameters Of The Produced Broiler Meat As Affected By Different Supplementary Probiotics And Prebiotics

Abstract
Probiotics and prebiotics claimed to serve as effective alternatives to antibiotics in the poultry. This study aims to investigate the effect of different probiotics and prebiotics on the organoleptic study of the produced meat. The probiotics were Bacillus coagulans (1 g/kg dried culture), Lactobacillus (1 g/kg dried culture of 12 commercial strains). The prebiotics included Fructo-oligosaccharides (FOS) (5 g/kg) and mannan-oligosaccharide (MOS) derived from Saccharomyces cerevisiae (5 g/kg). The panelists indicated that the smell, color, taste, and texture of the cooked meat were acceptable, and that there were no significant differences between the different groups. It was concluded that probiotics and prebiotics can be used in chicken feed safely and without any adverse effects on the organoleptic characteristics of the produced meat. Keywords - Antibiotic, prebiotic, probiotic, broiler, organoleptic.