Oxidation is one of the most prevalent factors responsible for meat product deterioration. Due to their potential health risks, commonly used synthetic antioxidants are beginning to be frowned upon by customers. The industry is searching for a natural replacement. In our study, we incorporated blackcurrant (Ribes nigrum L.) and Kamchatka honeysuckle (Lonicera caerulea var. Kamtschatica) extracts into raw-cooked meat products (frankfurters) as natural antioxidants. We observed that both extracts at concentrations of 3 mL·kg−1 were able to significantly (α = 0.05) postpone lipid oxidation in our samples, with results comparable to vitamin C (0.5 mg·kg−1) addition. Moreover, we did not observe negative effects of the extracts on the product’s color, pH, or textural properties. Negative results were reported in the sensory evaluation of honeysuckle addition samples. This could have been caused by the natural strong and bitter taste of honeysuckle, which was transferred to the extracts and, subsequently, into the meat product.
The aim was the evaluavate meat performance of broiler chickens Ross 308 after the addition of red grape pomace (variety Alibernet) into their diet. A total of one-day 200 Ross 308 broiler chickens of males and females were randomly divided into 4 groups (n=50): the control group (C) without additional supplementation, experimental group E1 supplemented with 1% red grape pomace per 1 kg of feed mixture, experimental group E2 supplemented with 2% red grape pomace per 1 kg of feed mixture and experimental group E3 supplemented with 3% red grape pomace per 1 kg of feed mixture. The feed mixtures were produced without any antibiotics and coccidiostatics. The fattening period lasted for 42 days. The findings of the work on the meat performance and carcass characteristics of Ross 308 broiler chickens revealed that grape pomace in amount 3% (E3 group) seems to be the most suitable feed supplement. Among the most positively affected parameters (P≤0.05) by this supplementation in comparison with control may be mentioned the live weight and breast part weight (♂, ♀ and ♂+♀). Moreover, it seems likely that any supplementation with grape pomace can positively affect (P≤0.05) giblets weight (♂+♀) and necks weight (♀ and ♂+♀).
A by-product from processing of soy into drinks and tofu is the insoluble portion of soybeans, a high-fiber product called okara. With the growing interest in plant substitutes for meat and milk, which are produced mainly from soy, the amount of this by-product, which is often considered waste, is also increasing. Its processing then causes considerable financial and environmental problems. In addition to fiber, okara is rich in proteins, fats, micronutrients, and various phytochemicals. However, these are often in an unavailable form and, in addition, due to okara's high water content, it is easily perishable. Therefore, this review article aimed to gather information on the nutritional composition of the okara, possible adjustments to make unavailable nutrients available, and stabilization at the end of its new incorporation into the food chain either in the capacity of soil amendments and fertilizer to improve food quality and size or directly as a food ingredient.
The aim of the study was the evaluation of meat performance of Japanese quails after the addition of bee bread powder into their diet. A total of 80 one day-old Japanese quails were randomly divided into 4 groups (n = 20): the control group (C) without additional supplementation, the experimental group E1 supplemented with 2 mg bee bread powder per 1 kg of feed mixture; the experimental group E2 supplemented with 4 mg bee bread powder per 1 kg of feed mixture and the experimental group E3 supplemented with 6 mg bee bread powder per 1 kg of feed mixture. The groups were kept under the same conditions and the quails were slaughtered at 56 days of age. Based on the results, we can conclude that the application of bee bread powder generally has not confirmed a positive effect on the meat performance of Japanese quails, regarding to the quantities of bee bread powder in the experimental groups.
The aim of the study was analysed the effect of humic acids separately and humic acids in combination with phytobiotic as garlic and oregano powder on amino acid (AA) profile of the most valuable parts of Ross 308 chicken. A total of 200 pcs Ross 308 broiler chickens of mixed sex were randomly divided into 4 groups (n=50): control group (C) without supplementation, experiment group E1 (2% humic acids), E2 (80% humic acids and 20% garlic powder) and E3 (90% humic acids and 10% oregano powder). Fattening period lasted for 42 days and all groups were kept under the same conditions. After slaughter, the AA profiles of breast and thigh samples were determined. In comparison with control group, 6 out of 10 AA was significantly affected (p ≤0.05) by used dietary supplementation – Met, Cys and His in thigh and Leu, Phe, His and Arg in breast muscle. AA composition of breast muscle was positively affected mainly by humic acids and 10% oregano powder supplementation (E3), while thigh muscle by humic acids and 20% garlic powder (E2). The highest obtained AA in breast muscle was Leu (2.02 g.100 g-1) in E3 group and thigh muscle His (1.15 g.100 g-1) in E2 group (p ≤0.05). In conclusion, humic acids and 10% oregano powder supplementation (E3) elicited to the best AA profile of chicken breast muscle but also the worst AA profile in thigh muscle so the effect of such a supplementation is disputable. On the other hand, humic acids and 20% garlic powder supplementation resulted into slight increase of AA in both breast and thigh muscle (E2).
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