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TECHNOLOGICAL PROPERTIES OF CHICKENS MEAT AFTER APPLICATION OF PROPOLIS EXTRACT IN THEIR DIET

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Author(s): Peter Haščík | Jozef Garlík | Vladimíra Kňazovická | Miroslava Kačániová | Ibrahim Omer Elamin Elimam | Jaroslav Pochop | Emília Benczová | Klára Vavrišinová

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

Volume: 1;
Issue: 5;
Start page: 1295;
Date: 2012;
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Keywords: broiler chicken | meat | propolis extract | technological properties

ABSTRACT
In the experiment, we used propolis extract (200 mg.kg-1) in feed mixture during 40 days of feeding (experimental group) of Ross 308 chickens. Then, we evaluated technological properties of poultry meat stored by freezing at -18 °C for 3 months. In the breast muscle, pH was 6.04 for control group and significantly lower (P≤0.01) 5.86 for experimental group but without negative influence on meat quality. In the thigh muscle, pH values between the groups (control – 6.12; experimental – 6.15) were not significant (P≥0.05). In the breast muscle, colour of meat was 26.17% R (control group) and 25.85% R (experimental group). Paler colour of meat was insignificantly recorded in control group. In thigh muscle, we found (P≥0.05) a higher value 18.78% R in experimental group compared with control group (18.57% R). In the breast muscle, shear force was slightly higher (P≥0.05) in experimental group (1.59 kg.cm-2) compared with control group (1.58 kg.cm-2). In the thigh muscle, higher value of shear force (P≥0.05) was recorded in control group (1.35 kg.cm-2) compared with experimental group (1.29 kg.cm-2). Baking losses were higher by 1.19% (P≥0.05) in experimental group (30.59%) compared with control group (29.40%). Results of the experiment confirm that propolis extract (200 mg.kg-1) can be applied in nutrition of Ross 308 chickens, because it has not negative effects and has not significant influence on selected technological indicators of poultry meat quality.
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