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All Journal Health & Medical Sciences Indonesian Journal of Microbiology
Al-Shatty, Sabah M.
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Dentistry Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health

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Effect of postbiotics on the productive traits and economic efficiency of broiler chickens Al-Salhi, Ahmed A.; Al-Shatty, Sabah M.; Al-Imara, Eman A.; Al-Saeedi, Nawar K.
Indonesian Journal of Microbiology Vol. 1 No. 2 (2024): July
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/ijm.v1i2.3126

Abstract

The metabolized substance was produced in the laboratory (postbiotics), according to three successive stages. The first stage included: isolating and identifying lactic acid bacteria from the ileum area in the small intestine of poultry, while the second stage included: activating the isolated bacteria on sterilized sorted milk media for three consecutive times. The third stage included: producing the biologically metabolized substance or biologically active compounds, in the form of a fine powder. This substance was added to the diets of broilers at a level of (0, 1, and 2) g /kg feed, for three experimental treatments, T0, T1, and T2, respectively, during the rearing period of 35 days. To study its effect on the productive traits and economic efficiency of broilers. The results of the statistical analysis showed: a significant improvement (P≤0.05) in the rates of body weight and weight gain, in addition to a significant improvement (P≤0.05) in the food conversion rate and in the economic efficiency measure in favor of the postbiotics T1 and T2 treatments compared to the control treatment. T0, while there are no significant differences in the rate of feed consumption between all the treatments studied.
Development of Functional Collagen Cubes From Chicken Legs and Mint Leaves J. Naser, Mokhtar; A. Mjed, Hussam; A.Shkeir, Zainab; ALmaamori, Teeb A.; Huwaidi, Heba B.; Alshemari, Nada A.; Al-Salhi, Ahmed A.; Al-Shatty, Sabah M.
Health & Medical Sciences Vol. 3 No. 1 (2025): November
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/phms.v3i1.502

Abstract

This study aimed to investigate the effect of adding aqueous Mentha sp. (mint) leaf extract at different concentrations (1%, 2%, and 3%) on the properties of collagen cubes extracted from chicken feet. Collagen was obtained from chicken feet and used to produce functional cubes enriched with natural mint extract. The results revealed that the addition of mint extract significantly improved the sensory attributes of the collagen cubes, particularly flavor, juiciness, texture, and overall acceptability. Among all treatments, the sample containing 2% mint extract (T3) achieved the highest scores (p < 0.05), indicating that this concentration provided the most desirable balance between firmness, flavor intensity, and consumer preference. The improvement is mainly attributed to the phenolic and antioxidant compounds present in Mentha sp., which enhance water retention, stabilize the collagen network, and minimize undesirable odors that may develop during processing or storage. However, increasing the extract concentration to 3% slightly reduced acceptability due to the strong herbal flavor dominating the product. These findings suggest that moderate incorporation of Mentha sp. extract (2%) into chicken feet collagen cubes can enhance product quality and sensory appeal, providing a promising approach for developing innovative, natural, and health-promoting collagen-based functional foods.
Co-Authors A. Mjed, Hussam A.Shkeir, Zainab Al-Imara, Eman A. Al-Saeedi, Nawar K. Al-Salhi, Ahmed A. ALmaamori, Teeb A. Alshemari, Nada A. Huwaidi, Heba B. J. Naser, Mokhtar