Effect of diet supplemented with propolis extract and probiotic additives on performance, carcass characteristics and meat composition of broiler chickens

Authors

  • Peter Haščí­k Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Animal Products Evaluation and Processing, Tr. A. Hlinku 2, 949 76 Nitra
  • Lenka Trenbecká Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Animal Products Evaluation and Processing, Tr. A. Hlinku 2, 949 76 Nitra
  • Marek Bobko Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Animal Products Evaluation and Processing, Tr. A. Hlinku 2, 949 76 Nitra
  • Miroslava Kačániová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Microbiology, Tr. A. Hlinku 2, 949 76 Nitra
  • Juraj Čuboň Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Animal Products Evaluation and Processing, Tr. A. Hlinku 2, 949 76 Nitra
  • Simona Kunová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra
  • Ondřej Bučko Slovak University of Agriculture in Nitra, Faculty of Agrobiology and Food Resources, Department of Animal Husbandry, Tr. A. Hlinku 2, 949 76 Nitra

DOI:

https://doi.org/10.5219/581

Keywords:

performance, meat, chicken, propolis, probiotic

Abstract

The present research focused on the effects of propolis extract and probiotic preparation based on Lactobacillus fermentum (1 × 10CFU per 1 g of bearing medium) on performance, carcass characteristics and meat composition of broiler chickens. The experiment was performed with 360 one day-old Ross 308 broiler chicks of mixed sex. The chicks were randomly allocated into 3 groups (n = 120 pcs chicks per group), namely, control (C) and experimental (E1, E2). Each group consisted of 3 replicated pens with 40 broiler chickens per pen. The experiment employed a randomized design, and dietary treatments were as follows: 1. basal diet with no supplementation as control (group C), 2. basal diet plus 400 mg propolis extract per 1 kg of feed mixture (group E1), 3. basal diet plus 3.3 g probiotic preparation added to drinking water (group E2). Besides, the groups were kept under the same conditions. Fattening period lasted for 42 days. Feed mixtures were produced without any antibiotic preparations and coccidiostats. As regards performance of broilers, all the investigated parameters were improved after addition of the supplements, especially after probiotic supplementation. However, neither propolis extract nor probiotic in diet of broiler chickens had any significant effect (≥0.05) on performance. Meat composition was evaluated as proximate composition (dry matter, crude protein, fat and ash), cholesterol content and energy value in the most valuable parts of chicken meat (breast and thigh muscles). The statistically significant results (≤0.05) were attained in fat, ash and cholesterol content, as well as energy value in both breast and thigh muscles after the propolis supplementation. To sum up, the present study demonstrated the promising potential of propolis extract and probiotic to enhance the performance, carcass characteristics and meat composition under conditions of the experiment with, however, statistical significance of results in a few parameters.

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References

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Published

2016-05-02

How to Cite

Haščí­k, P. ., Trenbecká, L. ., Bobko, M. ., Kačániová, M. ., Čuboň, J. ., Kunová, S. ., & Bučko, O. . (2016). Effect of diet supplemented with propolis extract and probiotic additives on performance, carcass characteristics and meat composition of broiler chickens. Potravinarstvo Slovak Journal of Food Sciences, 10(1), 223–231. https://doi.org/10.5219/581

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