Effect of Antibiotics on Intestinal Microflora and Flavor of Broiler Meat

Variations in broiler meat broth flavor, intestinal microflora, and bacterial metabolites resulting from the administration of dietary antibiotics were investigated. Hubbard × Hubbard cross chicks were divided into four groups and presented one of the following acidified aqueous solutions for 7 weeks: 1) combination of 1.0 mg/ml streptomycin and bacitracin and .1 mg/ml mycostatin; 2) 1.0 mg/ml penicillin G; 3) .0011 mg/ml flavomycin; 4) acidified water. Treatments were evaluated by sensory panels, gas chromatographic analyses of flavor volatiles and organic acids, and intestinal bacterial cultures. Significant differences in flavor scores, organic acids, flavor profiles, and bacterial populations were noted between the experimental treatments and broilers receiving acidified water without antibiotics. Birds that received the penicillin and combination antibiotics exhibited several germ-free-like characteristics including distended ceca, fluid cecal contents, and thinner intestinal walls. Results of this study demonstrated that dietary antibiotics significantly modified the intestinal microflora and metabolites which resulted in a significant change in broiler meat broth flavor.