Sensory evaluation of meat chickens Ross 308 after application of propolis in their nutrition

Authors

  • Peter Haščí­k Department of Evaluation and Processing of Animal Products, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda A. Hlinku 2, 949 76 Nitra
  • Jozef Garlí­k ml. Department of Evaluation and Processing of Animal Products, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda A. Hlinku 2, 949 76 Nitra
  • Miroslava Kačániová Department of Microbiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda A. Hlinku 2, 949 76 Nitra
  • Juraj Čuboň Department of Evaluation and Processing of Animal Products, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda A. Hlinku 2, 949 76 Nitra
  • Martin Mellen Agrokonzult s.r.o., Branovo, 941 31
  • Michal Mihok Department of Evaluation and Processing of Animal Products, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda A. Hlinku 2, 949 76 Nitra
  • Ibrahim Omer Eliman Eliman Department of Evaluation and Processing of Animal Products, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda A. Hlinku 2, 949 76 Nitra

DOI:

https://doi.org/10.5219/158

Keywords:

Ross 308 chicken, propolis extract, sensory evaluation, breast and thigh muscle

Abstract

The objective of the experiment was to verify the effect of propolis extract in Ross 308 broiler on the sensory quality of breast and thigh muscle modified by baking at temperature 200 ºC for 60 minutes and finish baking for a period of 10-15 minutes. In the experiment were used 180 chickens divided into 2 groups (control and experimental group) with 90 chickens (45 ♂ and 45 ♀). Fattening lasted 40 days. The chickens were fed  ad libitum with the same starter feed mixtures to 21 days and from 22 days of age through 40 days of age with the grower feed mixtures in the both followed groups. Feed mixtures were made without antibiotics and coccidiostatics. The feed mixtures used in experimental group were enriched with the feed extract of propolis in a dose of 0.2 g.kg-1. After heat treatment of breast and thigh muscle 60 pieces chickens (30 pieces ♀, ♂ 30 pieces) of each group samples were sensory analyzed (smell, taste, juiciness, softness). Statistically significant differences were found by sex (P≤0.05 to 0.001) in aroma and taste of cocks in the thigh muscle (+0.290 points, +0.300 points) and hens (P≤0.01) in flavor (+0.250 points) and softness (+0.372 points) in breast muscle. Sensory assessment of the individual characters of either gender had significant differences (P≤0.05 to 0.001) in favor of the experimental group achieved only in the evaluation of the smell in the breast (+0.207 points) as well as thigh muscle (+0.207 points). In the final evaluation the most valuable parts of Ross 308 chickens carcass were found a positive effect of propolis extract on their sensory properties, but significant differences (P≤0.01) were observed only in chickens in the breast muscle (+0.917 points) compared with control group. The results have confirmed that propolis extract in a dose of 0.2 g.kg-1 feed mixture can be applied in the diet of chickens, as it positively affects the sensory quality of Ross 308 chickens meat, which is one of the most important parts of chicken meat for use in human food chain.

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Published

2012-01-21

How to Cite

Haščí­k, P. ., Garlí­k ml., J. ., Kačániová, M. ., Čuboň, J. ., Mellen, M. ., Mihok, M. ., & Eliman, I. O. E. (2012). Sensory evaluation of meat chickens Ross 308 after application of propolis in their nutrition. Potravinarstvo Slovak Journal of Food Sciences, 6(1), 14–20. https://doi.org/10.5219/158

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