Sensory evaluation for broiler meat after addition Slovak bee pollen in their feed mixture

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
  • Ibrahim Omer Elamin Elimam 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, Slovak Republic
  • Jozef Garlí­k 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
  • Miroslav Kročko 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

DOI:

https://doi.org/10.5219/280

Keywords:

broiler, bee pollen, sensory, smell, juiciness, shear force

Abstract

The study aimed to investigate the impact of  Slovak bee pollen as supplement dietary in different doses (1000, 1500, 2500, 3500 and 4500 mg.kg-1 of feed mixture) on the sensory quality of broiler chickens. The study was carried out  180 one day-old  chickens, which were divided into 6 groups (n=30). From each halves were separately sensory evaluated part from a thigh and breast. Samples of heat treated meat were evaluated by a 6 member semi-trained panel of laboratory co-workers. Panelists evaluate aroma, juiciness, taste and tenderness on 5 point hedonic scale where 1 (the worst) and 5 (the best) were the extremes of each characteristic. The values of aroma, taste, juiciness and tenderness in breast and thigh muscles were higher in experimental groups in compare to control. The bee pollen has a positive impact on the taste, aroma, juiciness and tenderness of chickens thighs and breasts. Although the value of shear force in chicken thigh was significantly highest in E2 samples, addition of bee pollen to the diet for broiler chickens had no significatly negative effect on the thigh tenderness. Baking losses, as the second technological parameter, were also not significantly affected by nutrition with bee pollen supplement.

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Published

2013-07-03

How to Cite

Haščí­k, P. ., Elimam, I. O. E., Garlí­k, J. ., Bobko, M. ., & Kročko, M. . (2013). Sensory evaluation for broiler meat after addition Slovak bee pollen in their feed mixture. Potravinarstvo Slovak Journal of Food Sciences, 7(1), 107–110. https://doi.org/10.5219/280

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