Impact of novel probiotic strains isolated from Algerian fermented butter and green tea waste on broilers’ production quality

Probiotics have emerged as a promising alternative to antibiotic growth promoters, with increasing interest in strains isolated from traditional and agro-industrial sources due to their natural adaptation and functional potential in animal feeds. This study investigated the effect of four probiotic strains on the growth performance and meat quality of broiler chicken. The selected strains included Levilactobacillus brevis DC01-A and Lactiplantibacillus plantarum DC04 isolated from traditional Algerian fermented foods (Dhan), as well as Levilactobacillus brevis TF03 and Levilactobacillus brevis TF13 isolated from fermented green tea waste. A total of 150 Arbor Acres chicks were randomly allocated into five groups, including a non-supplemented control, and raised until 42 days of age. Probiotic administration significantly enhanced final body weight, with TF03 and TF13 groups reaching 2787.5 g and 2750.0 g, respectively, compared to 2356.8 g in the control (p < 0.05). Feed conversion ratio (FCR) was significantly improved for the TF groups while no significant effect exert for the DC and the control groups. Meat from probiotic-treated broilers showed increased dry matter (TF03: 28.50%), protein (TF03: 22.50%), and lipid content (TF03: 4.15%) compared to the control (DM: 26.53%, protein: 21.36%, lipids: 3.45%). Mineral content also improved significantly in TF03 (1.20%) and TF13 (1.19%) groups. Lipid oxidation, assessed by TBARS, was lowest in TF03 (0.59 mg MDA/kg) and TF13 (0.60 mg MDA/kg) versus 0.82 mg MDA/kg in the control. The dietary supplementation of broilers with selected Lactobacillus strains resulted in notable modifications in the fatty acid composition. The control group exhibited a typical fatty acid profile dominated by palmitic acid (C16:0), stearic acid (C18:0), and oleic acid (C18:1). Among the treated groups, the TF03 and TF13 strains induced significant shifts toward healthier lipid profiles, characterized by a reduction in saturated fatty acids (SFA) and an enrichment in polyunsaturated fatty acids (PUFA). These results confirm that probiotics derived from traditional and sustainable sources can significantly improve broiler performance, carcass quality, and meat oxidative stability, supporting their application as natural feed additives.