Exploring possible benefits of <i>Amomum tsaoko Crevost et Lemaire</i> on growth, meat quality and gut flora in white-feather broilers

This study investigated the effects of Amomum tsao-ko (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. Amomum tsao-ko supplementation decreased yellowness (b*) (p < 0.05) and shear force (p < 0.05), increased the levels of flavor-related free amino acids (threonine, glutamic acid, aspartic acid, and proline) (p < 0.01), and elevated free fatty acid (p < 0.05) content in breast muscle. At the phylum level, Bacteroidetes increased whereas Firmicutes (and Tenericutes) decreased (p < 0.01); at the genus level, the relative abundances of Blautia, Bacteroides, and Lactobacillus increased (p < 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.