The objective of the present study was to evaluate the impact of dietary supplementation of formic acid, butyric acid or their combination on carcass and meat characteristics of broiler chicks. A number of 288 day-old-chicks (Lohmann MB-202 meat broilers) were distributed to four groups, including CONT (basal diet with no additive as a control), FORM (basal diet containing 0.1% formic acid), BUTR (basal diet with 0.03% butyric acid) and FORM+BUTR (basal diet with 0.1% formic and 0.03% butyric acid). At day 35 the birds were slaughtered and eviscerated, and from which the breast meat was obtained. Carcass and cut yields of broilers were not different (P>0.05) among CONT, FORM and BUTR birds. The combination of formic and butyric acids increased (P<0.05) the relative weight of back of broilers. Meat pH value was higher (P<0.05) in organic acids treated than in non-treated birds. Organic acids lowered (P<0.05) drip loss of broiler meat. Butyric acid increased (P<0.05) moisture and decreased (P<0.05) the content of meat protein. Formic acid increased (P<0.05), whereas butyric acid and combination of formic and butyric acids decreased (P<0.05) lightness values of breast meat. Yellowness values of meat increased (P<0.05) with organic acid administration. Intense bands of 25 kDa (phosphoglycerate mutase) was observed in most of meat samples from the treated birds, but not in meat from the control birds. In conclusion, dietary supplementation of organic acids was capable of improving the meat quality of broiler meats. The treatments may prevent the pale, soft and exudative (PSE)-like condition in broiler meats.

Hypothiocyanite (OSCN -), produced by lactoperoxidase (LPO) in the presence of SCN -and H 2 O 2 , inhibits the growth of bacteria. This inhibition is called by LPO system (LPOS). Our laboratory scale study in previous experiment showed that whey immobilized on SP-Sepharose Fast Flow (SP-FF) could produce OSCN -continuously. Then, the purpose of this study is to scale up continuous production of OSCN -using immobilized whey. Immobilized whey was generated by circulating various amounts of whey through SP-FF. To generate OSCN -, 10 ml of the substrate solution containing 0.5 mM SCN -and 0.5 mM H 2 O 2 , was circulated through immobilized whey and followed by washing with pure water. The next cycle was done by circulating a fresh 10 ml of substrate solution at the same concentration. The result indicated that a stable immobilization efficiency of more than 90% was achieved in the SP-FF circulated with 300 ml or less of whey per gram of SP-FF. When stored at 4˚C, immobilized whey retained 80% LPO activity until 3 weeks storage. The reaction solution discharged from immobilized whey was observed to contain approximately 0.4 mM OSCN -. The experiment using 1.0 g of immobilized whey produced a stable 0.4 mM OSCN -production and antimicrobial activity for at least 6 cycles. The increase in resin volume accompanied by the increase in whey volume resulted the extension of a stable OSCN -production. The experiment using recycled SP-FF did not affect to the stability of OSCN -production and antimicrobial activity. These results may open the way for the large-scale production of OSCN − .

Kombucha is a fermented drink made from liquid tea. The fermentation is involving bacteria and yeast called Symbiotic Culture of Bacteria and Yeast (SCOBY) The current study aims to investigate the possibility of young Robusta coffee leaf tea as a raw material for kombucha, by optimizing its antioxidant activity and applying withering pre-treatment. The Response Surface Methodology (RSM) was applied to design the observation up to 21 days. Within the duration of fermentation, the optimum IC50 was observed on the third days of fermentation. The results showed that withering treatment significantly affect the pH values, total sugar, total phenolic content, and IC50 of young coffee leaf kombucha. The sensory quality also shows that 5 out of 19 attributes, including brown color, sour taste, bitter taste, alcoholic aroma, sour aroma were also affected by the treatment (p-value<0.05). Regardless the chemical and sensory qualities, the kombucha was still significantly accepted (p-value<0.05) by the respondents.

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