Effect of different feed supplements on selected quality indicators of chicken meat

Abstract

The aim of the study was to evaluate the effect of different feed additives (bee pollen extract, propolis extract, and probiotic) on meat quality of broiler chickens. A total of 180 one day-old broiler chicks of mixed sex (Ross 308) were randomly divided into 3 groups. Dietary treatments were as follows: basal diet, free of supplements (control group; C); basal diet plus 400 mg bee pollen extract per 1 kg of feed mixtures and 3.3 g probiotic preparation added to drinking water (group E1); basal diet plus 400 mg propolis extract per 1 kg of feed mixtures and 3.3 g probiotic preparation added to drinking water (group E2). In the experiment, the probiotic preparation based on Lactobacillus fermentum (1.10 9 CFU.g -1 of bearing medium) was used. Fattening period lasted for 42 days. Feed mixtures were produced without any antibiotic preparations and coccidiostatics. Meat quality was evaluated by following technological properties: cooling, freezing and roasting loss; colour parameters based on CIELab system; and shear force. Both dietary supplementations led to decrease in cooling (p ≤0.05) and freezing (p ≥0.05) losses compared with control. On the contrary, the supplemented diet tended to increase roasting losses (p ≤0.05) and shear force values in thigh muscle (p ≤0.05). Significantly higher L* values (p ≤0.05) in breast and thigh muscles, as well as the b* values in thigh muscle, were found when broiler chickens were fed the supplements, especially bee pollen extract and probiotics. In addition, the supplements improve redness (a*) of meat. The redness of breast muscle appeared to be the most affected (p ≥0.05) by propolis extract plus probiotics supplementation, while thigh muscle had the highest value (p ≤0.05) in bee pollen extract plus probiotics supplemented group. These findings suggested that the supplements have a beneficial effect on quality of chicken meat due to positive changes in most of quality indicators investigated in the study.

Growth, carcass characteristics, meat quality, and microbial aspects of growing quail fed diets enriched with two different types of probiotics (Bacillus toyonensis and Bifidobacterium bifidum)

“…Meat color (measured by redness [ a∗ ], yellowness [ b∗ ], and lightness [ L∗ ]) is important for consumers' perception of the freshness and quality of meat. Haščík et al. (2015a) mentioned that redness in breast muscle was increased, whereas the values of L∗ and b∗ for broiler breast meat were not altered because of probiotic ( Lactobacillus fermentum ) supplementation to drinking water.…”

Effects of Supplementing Grape Pomace to Broilers Fed Polyunsaturated Fatty Acids Enriched Diets on Meat Quality

“…The fact that the breast meat is mainly composed of white muscle fibers (low in myoglobin), while the thigh meat is composed of red fibers (richer in myoglobin) justifies why the breast meat samples appear to be darker [ 51 ]. Literature studies [ 52 , 53 ] have shown that the redness positively influences the consumer’s perception of meat [ 54 ]. It has been reported that 1% phenols from grapes addition in meat increases the redness value but this is not perceived as negative [ 55 ].…”

Use of Additives and Evaluation of the Quality of Broiler Meat

“…Some studies suggest that the glucose level in skeletal muscles may be influenced by heat stress, causing an accumulation of lactic acid in muscle tissue [144], and a rapid decline in pH with low pH values final [5,144,160]. Tavaniello et al [147] and Maiorano et al [187] no reported influenced pH 24 (5.76 and 5.87) fully fit within the pH range accepted for commercial poultry meat [178,179]. Already lower values of pH 24 h postmortem were observed under heat stress conditions with and without the use of symbiotic compared to the control.…”

“…Haščík et al [178] observed an increase in a* and b* values of the thigh and an increase in the L* values of breast and thigh cuts in birds fed probiotics alone or in combination with pollen. In contrast, Haščík et al [179] reported that a* values in breast muscle were increased, whereas the values of L* and b* for broiler breast meat were not altered because of Lactobacillus fermentum supplementation. The L* values change has been previously correlated with low ultimate pH and poor WHC [55].…”