Chemical composition of chicken meat after application of humic acid and probiotic Lactobacillus fermentum

Authors

  • Peter Haščí­k Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Evaluation and Processing of Animal Products, Trieda A. Hlinku 2, 949 76 Nitra
  • Henrieta Arpášová Department of Poultry and Small Animal Husbandry, Faculty of Agrobiology and Food Resources, Slovak University of Agriculure in Nitra, Trieda A. Hlinku 2, 949 76 Nitra
  • Adriana Pavelková Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Evaluation and Processing of Animal Products, Trieda A. Hlinku 2, 949 76 Nitra
  • Marek Bobko Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Evaluation and Processing of Animal Products, Trieda A. Hlinku 2, 949 76 Nitra
  • Juraj Čuboň Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Evaluation and Processing of Animal Products, Trieda 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/10.5219/943

Keywords:

chemical composition, chicken meat, humic acids, dietery supplemation

Abstract

The aim of the present study was analysed and evaluated chemical parameters of chicken breast and thigh muscles after addition of humic acids and probiotic into diet for broiler chicken. A total of 200 pcs Ross 308 broiler chickens were divided into 4 groups (n=50). The control group of chickens was fed with complete feed mixtures without any additives. Chickens in experiment groups were fed a diet containing: P1 (1% of humic acid), P2 (1% of humic acid and probiotic supplement Lactobacillus fermentum) and P3 were fed with complete feed mixture containing combination of starter feed mixture (1. - 21. day) with coccidiostaticum Diclazuril and growth feed mixture (21. - 35. day) containing Salinomycinum sodium. Besides, the groups were kept under the same conditions. Fattening period lasted for 42 days. Chicken meat was analyzed for content of water, crude protein, fat and cholesterol. Based on the results, we can state that the application of humic acids or the combination of Humac Natur with probiotic did not affect the chemical composition of the breast muscle. In the breast muscle, the protein content in the experimental group P3 with the coccidiostat (22.98 g.100 g-1) was reduced (p ≤0.05) compared to control group (23.42 g.100 g-1). In the case of thigh muscle was significantly higher content of fat and cholesterol (≤0.05) in chickens feeding with addition of Humac Natur (fat - 9.08 g.100g-1; cholesterol - 0.86 mg.100g-1) and similar results were recorded in experimental group with combination of Humac Natur and probiotic (fat - 9.15 g.100g-1; cholesterol - 0.86 mg.100g-1) compared to control group (fat - 7.15 g.100g-1; cholesterol - 0.70 mg.100g-1). From a general point of view, we can recommend the application of Humac Natur, respectively combination Humac Natur with probiotics in feeding of broiler chickens Ross 308.

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Published

2018-10-23

How to Cite

Haščí­k, P. ., Arpášová, H. ., Pavelková, A. ., Bobko, M. ., Čuboň, J. ., & Bučko, O. . (2018). Chemical composition of chicken meat after application of humic acid and probiotic Lactobacillus fermentum. Potravinarstvo Slovak Journal of Food Sciences, 12(1), 694–700. https://doi.org/10.5219/943

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