Lipid oxidation in chicken meat after application of bee pollen extract, propolis extract and probiotic in their diets

Authors

  • Marek Bobko Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Science, Tr. A. Hlinku 2, 949 76 Nitra, Department of Animal Products Evaluation and Processing, Tr. A. Hlinku 2, 949 76 Nitra
  • Peter Haščí­k Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Science, Tr. A. Hlinku 2, 949 76 Nitra, Department of Animal Products Evaluation and Processing, Tr. A. Hlinku 2, 949 76 Nitra
  • Alica Bobková Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Science, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra
  • Adriana Pavelková Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Science, Tr. A. Hlinku 2, 949 76 Nitra, Department of Animal Products Evaluation and Processing, Tr. A. Hlinku 2, 949 76 Nitra
  • Jana Tkáčová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Science, Tr. A. Hlinku 2, 949 76 Nitra, Department of Animal Products Evaluation and Processing, Tr. A. Hlinku 2, 949 76 Nitra
  • Lenka Trembecká Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Science, Tr. A. Hlinku 2, 949 76 Nitra, Department of Animal Products Evaluation and Processing, Tr. A. Hlinku 2, 949 76 Nitra

DOI:

https://doi.org/10.5219/495

Keywords:

oxidative stability, meat, broiler chicken, propolis, bee pollen, probiotic

Abstract

In the experiment, the effect of the addition of bee pollen, propolis extract and probiotic in a feed mixture for chicken broilers Ross 308 on oxidative stability of breast and thigh muscles during chilled storage was investigated. In the experiment were included 180 pieces of one day-old chicks, which were divided into 4 groups (control, E1, E2 and E3). Chickens were fed by ad libitum system until the age of 42 days. These feed mixtures were made without antibiotics preparation and coccidiostats. Bee pollen extract in amount of 400 mg.kg-1 (E1), propolis extract in an amount of 400 mg.kg-1 (E2) was added into feed mixtures and probiotic (Lactobacillus fermentum) (E3) in an amount 3.3 g added daily to the water given the experimental group. During whole period of chilled storage were higher values of MDA determined in control group compare to experimental groups. The higher average MDA value determined in breast muscels of broiler chicken hybrid combination Ross 308 was in samples of control group (0.129 mg.kg-1) compared to experimental groups E1, E3 (0.125 mg.kg-1) and E2 (0.115 mg.kg-1) after 7-day of chilled storage. Significantly higher values of MDA were determined in control group compare to second experimental group on the end of storage. Trend of thigh muscle oxidation stability of chicken hybrid combination Ross 308 was during 7 days of chilled storage similar than in breast muscle. The higher average MDA value determined in thigh muscels was in samples of control group (0.142 mg.kg-1) compared to experimental groups E1 (0.137 mg.kg-1), E2 (0.125 mg.kg-1) and E3 (0.138 mg.kg-1) after 7-day of chilled storage. We have not determined statistically significant differences between testing groups on the end of storage. Higher amount of MDA in thigh muscle compare to breast muscle is due to by higher amount of fat occurred in thigh muscle.

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References

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Published

2015-07-24

How to Cite

Bobko, M. ., Haščí­k, P. ., Bobková, A. ., Pavelková, A. ., Tkáčová, J. ., & Trembecká, L. . (2015). Lipid oxidation in chicken meat after application of bee pollen extract, propolis extract and probiotic in their diets. Potravinarstvo Slovak Journal of Food Sciences, 9(1), 342–346. https://doi.org/10.5219/495

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