Meat Quality, Blood Profile, and Fecal Ammonia Concentration of Broiler Supplemented with Liquid Smoke

Abstract

Liquid smoke is one of the feed additive that can be given to animals. The aim of the study was to determine the influence of liquid smoke given through drinking water on meat quality and production of fecal ammonia in broiler. Variables observed were meat pH, water holding capacity, cooking loss, the tensile strength of meat, cut off strength of meat, blood urea nitrogen and creatinine concentrations, and fecal ammonia. The experiment was assigned in a completely randomized design with 5 treatments, and 4 equal replicates. The treatments tested were symbolized as R0, R1, R2, R3, and R4, based on the level of liquid smoke added into drinking water (v/v) namely, 0%, 0.25%, 0.50%, 0.75%, and 1.00%, respectively. The data were subjected to analysis of variance, and continued to Duncan's multiple range test to determine the difference between treatment mean values at 5% probability. The results indicated that addition of liquid smoke up to 1% did not affect the meat pH, water holding capacity, cooking loss, the tensile strength of meat, blood urea nitrogen, and creatinine content, but it decreased the cut off strength of meat and fecal ammonia. It was concluded that an optimal dose of granting liquid smoke through drinking water was 1%.

The Physicochemical and Microbiological Qualities of Pegagan Duck Meat Preserved with Different Concentrations of Liquid Smoke and Storage Period

“…This significant effect is due to the influence of organic acids contained in the liquid smoke. These organic acids can cause a binding strips of myofibril to be looser (Abustam and Ali, 2011; Yosi et al, 2014). As a result, the ability of myofibril to bind the water decreases so that more the WHC decreases.…”

“…The increase of TN in duck meat is due to the decrease of WHC. The TN of meat has a correlation with WHC (Prayitno et al, 2010;Yosi et al, 2014), whereby the decreasing WHC will increase TN. This is in accordance with the results obtained, whereby the WHC value decreases with the greater the use of liquid smoke concentration.…”

“…Measured variables. The physical quality of the meat measured includes water holding capacity according to Hamm method (Soeparno, 2005), cooking loss according to Yosi and Sandi (2014), and tenderness according to Farida et al (2006). The chemical qualities of meat, including moisture content, protein content, and fat content, were measured in accordance with AOAC (2005).…”

“…The chemical qualities of meat, including moisture content, protein content, and fat content, were measured in accordance with AOAC (2005). Microbiological qualities include total microbes according to AOAC (1995), total acids according to Fardiaz (1989), pH according to Yosi and Sandi (2014), and total phenol according to Senter et al (1989).…”

Characteristics of Se’i (Rotenesse Smoked Meat) Treated with Coconut Shell Liquid Smoked and Citrus aurantifolia Extract

“…Several studies of the effect of liquid smoke were applied in several kinds of foods in the world such as color preservatives in raw tuna and salmon fish (Schubring, 2008), suppressed the growth of Listeria monocytogenes (Lm) for up to 130 d in frankfurters (Martin et al, 2010), reduced TBA numbers, aroma score and pH values in ground beef (Estrada-Munoz et al, 2008), increased aroma score in beef (Arizona et al, 2011), prolong shelf life of fish ball (Zuraida et al, 2011), stabilized oxidation of catfish sausage (Ernawati et al, 2012), and decreased cut off strength of broiler meat (Yosi & Sandi, 2014). Liquid smoke was also effective against various types of spoilage and pathogenic microorganisms (Milly et al, 2005).…”