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SENSORY QUALITY OF POULTRY MEAT AFTER PROPOLIS APPLICATION

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Author(s): Peter Haščík | Jozef Garlík | Ibrahim Omer Elamin Elimam | Miroslava Kačániová | Jaroslav Pochop | Marek Bobko | Miroslav Kročko | Emília Benczová

Journal: Journal of Microbiology, Biotechnology and Food Sciences
ISSN 1338-5178

Volume: 1;
Issue: 2;
Start page: 172;
Date: 2011;
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Keywords: Ross 308 chickens | propolis extract | sensory evaluation | breast and thigh

ABSTRACT
In the experiment, we verify the effect of propolis extract in Ross 308 broiler on the sensory quality of breast and thigh muscle modified by baking at 200 ºC for 60 minutes. The experiment enrolled 360 one day old chickens of hybrid combination Ross 308 and was formed into 4 groups: control group (C) and three experimental groups (EG: I, II, III) of 90 pcs chickens. Custom feeding insisted 42 days. Chickens were fed to 21th day of age an ad libitum with the same starter feed mixture HYD-01 (powdery form) and from 22nd to 42nd day of age were fed with the growth feed mixture HYD-02 (powdery form) in the monitored groups. The fed feed mixture HYD-01 and HYD-02 have been produced without antibiotic preparations and coccidiostats. Experimental groups were added to the feed compound of propolis extract in a dose of 200, 300 and 400 mg.kg-1. After heat treatment of breast and thigh muscle of 60 pieces chicken of each group samples were anonymously assessed sensory six-member committee (smell, taste, juiciness, tenderness) 5-point scale. Significant differences (P≤0.05) between control group and experimental groups (I, II, III) were found in the evaluation of breast muscle in the aroma (+0.15 to +0.23 points), taste between control group and EG I and III (+0.19 to +0.26 points) in juiciness between control group and EG I (+0.37 points) and the fineness of the control group and EG I and II (+0.35 to +0.45 points). In the thigh muscle were found significant differences (P≤0.05) between control group and EG (I, II, III) in the evaluation of smell compared with group I (+0.25 points), the taste of EG I and III (+0.20 to +0.24 points), the juiciness of EG I and III (+0.34 to +0.48 points) and the fineness of the EG I and III (+0.30 to +0.43 points). The overall sensory valuation of the most valuable parts of the carcass Ross 308 chickens, were found positive effects of propolis extract on the sensory properties after baking and recommend it to use in the diet of broiler chickens, and as the most important from a sensory point of view seems to be the application in amount of 200 mg.kg-1 throughout the feeding period.
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