Effect of different feed supplements on selected quality indicators of chicken meat


  • 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 Trembecká Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra
  • Marek Bobko Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra
  • Miroslava Kačániová Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra
  • Ondřej Bučko Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra
  • Jana Tkáčová Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra
  • Simona Kunová Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra




chicken, loss, colour, shear force, bee pollen, propolis, probiotic


The aim of the study was to evaluate the effect of different feed additives (bee pollen extract, propolis extract, and probiotic) on meat quality of broiler chickens. A total of 180 one day-old broiler chicks of mixed sex (Ross 308) were randomly divided into 3 groups. Dietary treatments were as follows: basal diet, free of supplements (control group; C);  basal diet  plus 400 mg bee pollen extract per 1 kg of feed mixtures and 3.3 g probiotic preparation added to drinking water (group E1); basal diet  plus 400 mg propolis extract per 1 kg of feed mixtures and 3.3 g probiotic preparation added to drinking water (group E2). In the experiment, the probiotic preparation based on Lactobacillus fermentum (1.109 CFU.g-1 of bearing medium) was used. Fattening period lasted for 42 days. Feed mixtures were produced without any antibiotic preparations and coccidiostatics. Meat quality was evaluated by following technological properties: cooling, freezing and roasting loss; colour parameters based on CIELab system; and shear force. Both dietary supplementations led to decrease in cooling (p ≤0.05) and freezing (p ≥0.05) losses compared with control. On the contrary, the supplemented diet tended to increase roasting losses (p ≤0.05) and shear force values in thigh muscle (p ≤0.05). Significantly higher L* values (p ≤0.05) in breast and thigh muscles, as well as the b* values in thigh muscle, were found when broiler chickens were fed the supplements, especially bee pollen extract and probiotics. In addition, the supplements improve redness (a*) of meat. The redness of breast muscle appeared to be the most affected (p ≥0.05) by propolis extract plus probiotics supplementation, while thigh muscle had the highest value (p ≤0.05) in bee pollen extract plus probiotics supplemented group. These findings suggested that the supplements have a beneficial effect on quality of chicken meat due to positive changes in most of quality indicators investigated in the study.


Download data is not yet available.


Metrics Loading ...


Akiba, Y., Sato, K., Takahashi, K., Matsushita, K., Komiyama, H., Tsunekawa, H., Nagao, H. 2001. Meat color modification in broiler chickens by feeding yeast Phaffia rhodozyma containing high concentrations of astaxanthin. Journal of Applied Poultry Research, vol. 10, no. 2,

p. 154-161. https://doi.org/10.1093/japr/10.2.154 DOI: https://doi.org/10.1093/japr/10.2.154

Alvarado, C. Z., Sams, A. R. 2002. The role of carcass chilling rate in the development ofpale, exudative turkey pectoralis. Poultry Science, vol. 81, no. 9, p. 1365-1370. https://doi.org/10.1093/ps/81.9.1365P PMid:12269618 DOI: https://doi.org/10.1093/ps/81.9.1365

An, F., Kang, X., Zhang, L., Leilei, Wang, J., Shao, B., Wang, J. 2013. Comparison of muscle properties and meat quality between Jing Ning chicken and Ling Nan Huang Yu meat chicken. Journal of Food, Agriculture and Environment, vol. 11, no. 1, p. 54-58.

Angelovičová, M., Alfaig, E., Král, M., Tkáčová, J. 2013. The effect of the probiotics Bacillus Subtilis (PB6) on the selected indicators of the table eggs quality, fat and cholesterol. Potravinarstvo, vol. 7, no. 1, p. 80-84. https://doi.org/10.5219/271 DOI: https://doi.org/10.5219/271

Attia, Y. A., Abd Al-Hamid, A. E., Ibrahim, M. S., Al-Harthi, M. A., Bovera, F., Elnaggar, A. S. 2014. Productive performance, biochemical and hematological traits of broiler chickens supplemented with propolis, bee pollen, and mannan oligosaccharides continuously or intermittently. Livestock Science, vol. 164, p. 87-95. https://doi.org/10.1016/j.livsci.2014.03.005 DOI: https://doi.org/10.1016/j.livsci.2014.03.005

Aygun, A., Sert, D., Copur, G. 2010. Effects of propolis on eggshell microbial activity, hatchability, and chick performance in Japanese quail (Coturnix coturnix japonica) eggs. Poultry Science, vol. 91, no. 4, p. 1018-1025. https://doi.org/10.3382/ps.2013-03291 DOI: https://doi.org/10.3382/ps.2011-01944

Blajman, J., Gaziano, C., Zbrun, M. V., Soto, L., Astesana, D., Berisvil, A., Scharpen, Signorini, M., Frizzo, L. 2015. In vitro and in vivo screening of native lactic acid bacteria toward their selection as a probiotic in broiler chickens. Research in Veterinary Science, vol. 101, p. 50-56. https://doi.org/10.1016/j.rvsc.2015.05.017 DOI: https://doi.org/10.1016/j.rvsc.2015.05.017

Bobko, M., Haščík, P., Bobková, A., Pavelková, A., Tkáčová, J., Trembecká, L. 2015. Lipid oxidation in chicken meat after application of bee pollen extract, propolis extract and probiotic in their diets. Potravinarstvo, vol. 9, no. 1, p. 342-346. https://doi.org/10.5219/495 DOI: https://doi.org/10.5219/495

Bowker, B, C., Zhuang, H., Buhr, R. J. 2014. Impact of carcass scalding and chilling on muscle proteins and meat quality of broiler breast fillets. LWT - Food Science and Technology, vol. 59, no. 1, p. 156-162. https://doi.org/10.1016/j.lwt.2014.05.008 DOI: https://doi.org/10.1016/j.lwt.2014.05.008

Brewer, S., Novakofski, J. 2008. Consumer sensory evaluations of aging effects on beef quality. Journal of Food Science, vol. 73, no. 1, p. S78-S82. https://doi.org/10.1111/j.1750-3841.2007.00575.x DOI: https://doi.org/10.1111/j.1750-3841.2007.00575.x

Brewer, S. 2010. Technological Quality of Meat for Processing. In Toldrá, F. Handbook of Meat Processing. Oxford, UK: Wiley-Blackwell. p. 25-42. ISBN 978-0-8138-2182-5. https://doi.org/10.1002/9780813820897.ch2 DOI: https://doi.org/10.1002/9780813820897.ch2

Cai, L., Park, Y. S., Seong, S. I., Yoo, S. W., Kim, I. H. 2015. Effects of rare earth elements-enriched yeast on growth performance, nutrient digestibility, meat quality, relative organ weight, and excreta microflora in broiler chickens. Livestock Science, vol. 172, p. 43-49. https://doi.org/10.1016/j.livsci.2014.11.013 DOI: https://doi.org/10.1016/j.livsci.2014.11.013

Castellini, C., Mugnai, C., Dal Bosco, A. 2002. Effect of organic production system on broiler carcass and meat quality. Meat Science, vol. 60, no. 3, p. 219-225. https://doi.org/10.1016/s0309-1740(01)00124-3 DOI: https://doi.org/10.1016/S0309-1740(01)00124-3

Chen, X. D., Ma, Q. G., Tang, M. Y., Ji, C. 2007. Development of breast muscle and meat quality in Arbor Acres broilers, Jingxing 100 crossbred chickens and Beijing fatty chickens. Meat Science, vol. 77, no. 2, p. 220-227. https://doi.org/10.1016/j.meatsci.2007.03.008 DOI: https://doi.org/10.1016/j.meatsci.2007.03.008

Da Silva Frozza, C. O., Garcia, C. S. C., Gambato, G., de Souza, M. D. O., Salvador, M., Moura, S., Padilha, F. F., Seixas, F. K., Collares, T., Borsuk, S., Dellagostin, O. A., Henriques, J. A. P., Roesch-Ely, M. 2013. Chemical characterization, antioxidant and cytotoxic activities of Brazilian red propolis. Food and Chemical Toxicology, vol. 52, p. 137-152. https://doi.org/10.1016/j.fct.2012.11.013 DOI: https://doi.org/10.1016/j.fct.2012.11.013

Daneshmand, A., Sadeghi, G. H., Karimi, A., Vaziry, A., Ibrahim, S. A. 2015. Evaluating complementary effects of ethanol extract of propolis with the probiotic on growth performance, immune response and serum metabolites in male broiler chickens. Livestock Science (in press). https://doi.org/10.1016/j.livsci.2015.04.012 DOI: https://doi.org/10.1016/j.livsci.2015.04.012

Dotas, V., Bampidis, V. A., Sinapis, E., Hatzipanagiotou, A., Papanikolaou, K. 2014. Effect of dietary field pea (Pisum sativum L.) supplementation on growth performance, and carcass and meat quality of broiler chickens. Livestock Science, vol. 164, p. 135-134. https://doi.org/10.1016/j.livsci.2014.03.024 DOI: https://doi.org/10.1016/j.livsci.2014.03.024

Duman, M., Özpolat, E. 2015. Effects of water extract of propolis on fresh shibuta (Barbus grypus) fillets during chilled storage. Food Chemistry, vol. 189, p. 80-85. https://doi.org/10.1016/j.foodchem.2014.08.091 DOI: https://doi.org/10.1016/j.foodchem.2014.08.091

El-Asely, A. M., Abbas, A. A., Austin, B. 2014. Honey bee pollen improves growth, immunity and protection of Nile tilapia (Oreochromis niloticus) against infection with Aeromonas hydrophila. Fish & Shellfish Immunology, vol. 40, no. 2, p. 500-506. https://doi.org/10.1016/j.fsi.2014.07.017 DOI: https://doi.org/10.1016/j.fsi.2014.07.017

Fasina, Y. O., Olowo Y. L. 2013. Effect of a commercial yeast-based product (Maxigen®) on intestinal villi morphology and growth performance of broiler chickens. International Journal of Poultry Science, vol. 12, no. 1, p. 9-14.https://doi.org/10.3923/ijps.2013.9.14 DOI: https://doi.org/10.3923/ijps.2013.9.14

Goodson, K. J., Morgan, W. W., Reagan, J. O. 2002. Beef customer satisfaction: Factors affecting consumer evaluation of clod steaks. Journal of Animal Science, vol. 80, no. 2, p. 401-408. PMid:11881929 DOI: https://doi.org/10.2527/2002.802401x

Haščík, P., Trembecká, L., Bobko, M., Čuboň, J., Bučko, O., Tkáčová, J. 2015. Evaluation of Meat Quality after Application of Different Feed Additives in Diet of Broiler Chickens. Potravinarstvo, vol. 9, no. 1, p. 174-182. https://doi.org/10.5219/429 DOI: https://doi.org/10.5219/429

Jiang, S., Jiang, Z., Zhou, G., Lin, Y., Zheng, C. 2014. Effects of Dietary Isoflavone Supplementation on Meat Quality and Oxidative Stability During Storage in Lingnan Yellow Broilers. Journal of Integrative Agriculture, vol. 13, no. 2, p. 387-393. https://doi.org/10.1016/s2095-3119(13)60386-x DOI: https://doi.org/10.1016/S2095-3119(13)60386-X

Krell, R. 1996. Value-added products from bee keeping. Milan, FAO agricultural services no. 124, Publications, 1996, 395 p. ISBN 92-5-103819-8.

Lázaro, C. A., Conte-Júnior, C. A., Canto, A. C., Monteiro, M. L. G., Costa-Lima, B., da Cruz, A. D., Mársico, E. T., Franco, R. A. 2015. Biogenic amines as bacterial quality indicators in different poultry meat species. LWT - Food Science and Technology, vol. 60, no. 1, p. 15-21. https://doi.org/10.1016/j.lwt.2014.09.025 DOI: https://doi.org/10.1016/j.lwt.2014.09.025

Lei, Y., Kim, I. H. 2013. Effect of whole egg powder on growth performance, blood cell counts, nutrient digestibility, relative organ weights, and meat quality in broiler chickens. Livestock Science, vol. 158, no. 1-2, p. 124-128. https://doi.org/10.1016/j.livsci.2013.10.018 DOI: https://doi.org/10.1016/j.livsci.2013.10.018

Miezeliene, A., Alencikiene, G., Gruzauskas, R., Bartys, T. 2011. The effect of dietary selenium supplementation on meat quality of broiler chickens. Biotechnologie Agronomie Societe Et Environnement, vol. 15, no. special 1, p. 61-69.

Min, Y. N., Li, L., Waldroup, P. W., Wang, Z. P., Gao, Y. P. 2012. Effects of dietary distillers dried grains with solubles concentrations on meat quality and antioxidant status and capacity of broiler chickens. Journal of Applied Poultry Research, vol. 21, no. 3, p. 603-611. https://doi.org/10.3382/japr.2011-00503 DOI: https://doi.org/10.3382/japr.2011-00503

Padilla, S. 2010. Quality Characteristics of Poultry Products. Handbook of Poultry Science and Technology, Volume 1, Primary Processing. Guerrero-Legarreta, I. Hoboken : John Wiley & Sons. p. 453-466. ISBN 978-0-470-18552-0. https://doi.org/10.1002/9780470504451.ch24 DOI: https://doi.org/10.1002/9780470504451.ch24

Qiao, M., Fletcher, D.L., Smith, D.P., Northcutt, J. K. 2001. The Effect of Broiler Breast Meat Color on pH, Moisture, Water-Holding Capacity, and Emulsification Capacity. Poultry Science, vol. 80, no. 5, p. 676-680. https://doi.org/10.1093/ps/80.5.676 DOI: https://doi.org/10.1093/ps/80.5.676

Ros-Polski, V., Koutchma, T., Xue. J., Defelice, C., Balamurugan, S. 2015. Effects of high hydrostatic pressure processing parameters and NaCl concentration on the physical properties, texture and quality of white chicken meat. Innovative Food Science and Emerging Technologies, vol. 30, p. 31-42. https://doi.org/10.1016/j.ifset.2015.04.003 DOI: https://doi.org/10.1016/j.ifset.2015.04.003

Schilling, M. W., Battula, V., Loar., R. E., Jackson, V., Kin, S., Corzo, A. 2010. Dietary inclusion level effects of distillers dried grains with solubles on broiler meat quality. Poultry Science, vol. 89, no. 4. p. 752-760. https://doi.org/10.3382/ps.2009-00385 DOI: https://doi.org/10.3382/ps.2009-00385

Shim, Y. H., Ingale, S. L., Kim, J. S., Kim, K. H., Seo, D. K., Lee, S. C., Chae, B. J., Kwon, I. K. 2012. A multi-microbe probiotic formulation processed at low and high drying temperatures: effects on growth performance, nutrient retention and caecal microbiology of broilers. British Poultry Science, vol. 53, no. 4, p. 482-490. https://doi.org/10.1080/00071668.2012.690508 DOI: https://doi.org/10.1080/00071668.2012.690508

Soriano-Santos, J. 2010. Chemical Composition and Nutritional Content of Raw Poultry Meat. Handbook of Poultry Science and Technology, Volume 1, Primary Processing. Guerrero-Legarreta, I. Hoboken: John Wiley & Sons. p. 467-489. ISBN 978-0-470-18552-0. https://doi.org/10.1002/9780470504451.ch25 DOI: https://doi.org/10.1002/9780470504451.ch25

Vidová, M., Hronská, H., Tokošová, S., Rosenberg, M. 2013. Importance of prebiotic and probiotic: the role of galactooligosacharides as prebiotic additives: A review. Potravinarstvo, vol. 7, no. 1, p. 28-35. https://doi.org/10.5219/251 DOI: https://doi.org/10.5219/251




How to Cite

Haščí­k, P. ., Trembecká, L. ., Bobko, M. ., Kačániová, M. ., Bučko, O. ., Tkáčová, J. ., & Kunová, S. . (2015). Effect of different feed supplements on selected quality indicators of chicken meat. Potravinarstvo Slovak Journal of Food Sciences, 9(1), 427–434. https://doi.org/10.5219/517

Most read articles by the same author(s)

<< < 1 2 3 4 5 6 7 8 9 10 > >>