Bacillus -based probiotic supplementation effect on performance, bone health, and meat quality of Muscovy ducks

This study aimed to evaluate the impact of two probiotic-based dietary formulations, Amnil^®, containing Bacillus subtilis and Bacillus licheniformis, and M-Mobilize^®, composed of yeast extract, Bacillus subtilis, Lactobacillus plantarum, and Pediococcus acidilactici, as well as their potential combined effect when administered sequentially (Amnil^® from day 1 to 30, followed by M-Mobilize^® from day 31 to 60), on growth performance, bone health, and meat quality in Muscovy ducks. In total, 120 male Muscovy ducklings (one day old) were randomly allocated to four dietary groups: a control group (G-C) receiving no probiotics; (G-A), provided with Amnil^® at 0.4 kg/ton; (G-M), receiving M-Mobilize^® at 0.5 kg/ton; and (G-A-M), given Amnil^® (0.4 kg/ton) during days 1-30 and M-Mobilize^® (0.5 kg/ton) during days 31-60. The (G-A) group had improved body weight at 14 and 60 days, water-holding capacity % (WHC%), and cooking loss (CL) of thigh muscle (P < 0.05) compared to G-C. Furthermore, the G-A-M probiotic program increased tibial phosphorus concentration and thigh muscle weight (P < 0.05) compared to the control group (G-C). All probiotic-treated groups had increased tibial calcium concentrations and medial and lateral wall thickness but decrease gait score (2) (P < 0.05) compared to the control group. The G-M birds had increased tibial length, thigh muscle color, and sensory parameters (P < 0.05) compared to the control group. The G-A and G-M birds had an increased diameter of the tibial medullary canal and their ability to walk, but decreased tibiotarsal index (P < 0.05) compared to the control birds. There were no statistical treatment effects on the latency to lie test, foot pad dermatitis, hock burn, or thigh muscle pH (P > 0.05). The use of probiotics as dietary supplements may offer an effective nutritional strategy to improve productivity, welfare, and meat quality in Muscovy ducks.