Exploring possible benefits of <i>Amomum tsaoko Crevost et Lemaire</i> on growth, meat quality and gut flora in white-feather broilers
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This study investigated the effects of <i>Amomum tsao-ko</i> (ATK) extract, administered as a feed additive, on the meat quality of white-feathered broilers. We used 36 birds randomly assigned to three groups: a control group, a low-dose ATK group, and a high-dose ATK group (12 birds per group), fed for 42 days. After 42 days of feeding, pectoralis major (breast) muscle samples were analyzed for drip loss, instrumental color (CIE L*a*b*), shear force, moisture, cooking loss, crude fat, free amino acids, free fatty acids, and crude protein. Cecal contents were assayed for short-chain fatty acids (SCFAs) and profiled by 16S rRNA gene sequencing to determine the relative abundances of bacterial taxa. <i>Amomum tsao-ko</i> supplementation decreased yellowness (b*) (<i>p</i> < 0.05) and shear force (<i>p</i> < 0.05), increased the levels of flavor-related free amino acids (threonine, glutamic acid, aspartic acid, and proline) (<i>p</i> < 0.01), and elevated free fatty acid (<i>p</i> < 0.05) content in breast muscle. At the phylum level, Bacteroidetes increased whereas Firmicutes (and Tenericutes) decreased (<i>p</i> < 0.01); at the genus level, the relative abundances of <i>Blautia</i>, <i>Bacteroides</i>, and <i>Lactobacillus</i> increased (<i>p</i> < 0.05). Overall, dietary ATK extract improved indices related to flavor precursors and nutritional quality of white-feathered broiler meat, supporting its potential as a functional feed additive.
