SENSORY EVALUATION OF HUBBARD JV CHICKENS MEAT AFTER PROPOLIS APPLICATION IN THEIR DIET

Back to full issue:
February 2014, vol. 3, special issue 3 (Food Sciences)
pages: 14-17
Article type: Food Sciences of Food Sciences
Abstract: In this experiment, propolis extract was applied in the diet of Hubbard JV broiler chickens and we tested its influence on the sensory quality of breast and thigh muscles prepared by baking at 200 °C for 60 minutes, followed by final baking for 10-15 minutes. Five groups were created: one control (C) and four experimental (I, II, III, IV) groups. Each group consisted of 100 chickens. Fattening lasted 42 days. Chickens were fed by ad libitum system. The identical starter feed mixture were administered till the 21st day of age. From the 22nd to 42nd day of age, chickens were fed by growth feed mixture in all groups. Feed mixtures were made without antibiotics and coccidiostats. Propolis extract was added to experimental groups at doses of 150 mg.kg-1 (I), 450 mg.kg-1 (II), 600 mg.kg-1 (III) and 800 mg.kg-1 (IV). Breast and thigh muscles of 60 chickens from each group were prepared by baking and were anonymously assessed by six-member committee, which evaluated the smell, taste, juiciness and tenderness of meat in five-point scale. No significant differences (P ≥ 0.05) were found in smell, taste, juiciness and tenderness of breast and thigh muscles between the control and experimental groups. Sensory quality of chicken meat is one of the most important links for its use in food chain. The results of experiment confirmed, that propolis extract in those quantities can be applied in chicken nutrition, because sensory quality of chicken meat has not been worsen after its application.
XMLs: | NLM DTD xml | Copernicus xml |
Full text pdf download link: Issue navigation: February 2014, vol. 3, special issue 3 (Food Sciences):
prev. article |p. 11-13| next article |p. 18-21|
Embed fulltext PDF: