Influence of feeding colored wheat varieties on selected quality parameters of broiler chicken”™s meat

Authors

  • Ondřej Šťastní­k endel University in Brno, Faculty of AgriSciences, Department of Animal Nutrition and Forage Production, Zemědělská 1, 613 00 Brno
  • Eva Mrkvicová Mendel University in Brno, Faculty of AgriSciences, Department of Animal Nutrition and Forage Production, Zemědělská 1, 613 00 Brno
  • Leoš Pavlata Mendel University in Brno, Faculty of AgriSciences, Department of Animal Nutrition and Forage Production, Zemědělská 1, 613 00 Brno
  • Andrea Roztočilová Mendel University in Brno, Faculty of AgriSciences, Department of Animal Nutrition and Forage Production, Zemědělská 1, 613 00 Brno
  • Miroslav Jůzl Mendel University in Brno, Faculty of AgriSciences, Department of Food Technology, Zemědělská 1, 613 00 Brno
  • Roman Pytel Mendel University in Brno, Faculty of AgriSciences, Department of Food Technology, Zemědělská 1, 613 00 Brno
  • Tomáš Vyhnánek Mendel University in Brno, Faculty of AgriSciences, Department of Plant Biology, Zemědělská 1, 613 00 Brno
  • Petr Martinek Agrotest fyto, s.r.o., Havlí­čkova 2787/121, 767 01 Kroměří­ž

DOI:

https://doi.org/10.5219/986

Keywords:

poultry nutrition, purple pericarp, blue aleurone, meat quality, sensory traits

Abstract

The effect of feeding colored wheat varieties (PS Karkulka and Skorpion) on chicken´s performance and texture, color and sensory characteristics of broiler chicken´s meat were evaluated in this study. The experiment was performed with 66 of Ross 308 cockerels. Cockerels were divided into three equal groups. The two experimental groups received feed mixtures containing 40% of wheats with different grain colour: groups PS Karkulka (n = 22) with PS Karkulka wheat cultivar and Skorpion (n = 22) with Skorpion cultivar. The third group (n = 22) had 40% of common wheat Vánek cultivar (Control). The live weight of broilers between all three groups was not significant different, as well as carcass yield and chemical composition of breast and thigh meat of chickens. In the parameter Razor Shear Force was found statistically significant higher breast meat tenderness in PS Karkulka against Control and Skorpion groups. In parameters L* and b* of colour of the meat samples was found statistically significant higher value in L* parameter in Skorpion group and b* parameter was higher in Control group. The total colour change was 2.25 and 2.53 for PS Karkulka and Skorpion group, respectively. In sensory analysis of broilers breast muscle was found statistically significant differences in odour, colour, fibreness, chewiness, juiciness and flavour parameter. The fatty taste parameter was non-significant. The odour parameter of chicken´s breast muscle was significantly lower in Skorpion group against PS Karkulka and Control groups. The significantly most intense colour of breast muscle was found in Control group versus Skorpion and PS Karkulka groups (91.71 mm, 79.71 mm and 71.15 mm, respectively). The fibreness parameter was significantly higher for Control group, as well. Significantly higher chewiness of breast meat was in Control (68.49 mm) than PS Karkulka (52.02 mm) and Skorpion (43.32 mm) group. The feeding of wheat cultivars with different grain pigmentation had no effect on performance parameters of broiler chicken´s as well as to it´s body and chemical composition of breast and thigh meat in this study.

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Published

2018-11-26

How to Cite

Šťastní­k, O. ., Mrkvicová, E. ., Pavlata, L. ., Roztočilová, A. ., Jůzl, M. ., Pytel, R. ., Vyhnánek, T. ., & Martinek, P. . (2018). Influence of feeding colored wheat varieties on selected quality parameters of broiler chicken”™s meat. Potravinarstvo Slovak Journal of Food Sciences, 12(1), 729–734. https://doi.org/10.5219/986

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