Sensory evaluation of coob 500 chicken meat after application of different additives in their nutrition


  • Martin Mellen Hydina Slovensko s.r.o., Nová Ľubovňa, 065 11,
  • 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
  • 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
  • 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



sensory analysis, chicken meat, broiler chicken, feed additives


The objective of the experiment was to verify the effect of different feed additives in nutrition of Cobb 500 broiler chickens  on the sensory quality of breast and thigh muscle modified by baking at temperature 200 ºC for 60 minutes. The experiment included 250 one-day-old Cobb 500 hybrid chickens, which were divided into 5 groups (n=50): control (I) and experimental groups (E1 with Agolin Poultry at doses of 100, E2 with Agolin Tannin Plus at doses of 500, E3 with Biostrong 510+FortiBac at doses of 1000 and E4 with Agolin Acid at doses of 1000 The chickens were fed during 42 days of age by ad libitum system with feed mixtures: BR1 starter feed mixture (until the of 10th day of age), BR2 growth feed mixture (from 11th to 20th day of age), BR3 growth feed mixture (from 21st to 35th days of age) and BR4 final feed mixture (from 36th to 42nd days of age). Feed mixtures were produced with coccidiostats in powder form. Panellists 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. Significant differences were found between control and experimental group E3 in juiciness and tenderness of breast muscles and between control and experimental group E2 in smell of thigh muscles. Sensory evaluation of breast and thigh muscles in Cobb 500 chickens after application of different feed additives indicated that these additives have not worsened the quality of meat. The highest sensory score was obtained in experimental group E4 (with addition of Agolin Acid at the dose of 1000


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How to Cite

Mellen, M. ., Pavelková, A. ., Haščí­k, P. ., Bobko, M. ., & Čuboň, J. . (2014). Sensory evaluation of coob 500 chicken meat after application of different additives in their nutrition. Potravinarstvo Slovak Journal of Food Sciences, 8(1), 184–189.

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