February 2015, vol. 4, special issue 3 (Food Sciences)
Peter Haščík, Ibrahim Omer Elamin Elimam, Marek Bobko, Miroslava Kačániová, Juraj Čuboň, Jana Tkáčová, Lenka Trembecká
Food Sciences of Food Sciences
The present experiment was conducted to evaluate the broiler´s Ross 308 breast and thigh muscles pH value after addition probiotic, bee pollen and propolis as supplemental diet. A total of 180 chicks in one day old, which were divided into 6 groups (30): control group T1 (2 g probiotic), T2 (4 g probiotic), T3 (500 mg. kg-1 natural bee pollen), T4 (500 mg. kg-1 propolis extract) and T5 (600 mg. kg-1 propolis extract). At the end of the experimental period (42 days) the broiler has been slaughtered to determinate the pH value by using pH meter equipped with an electrode calibrated (Grif 209L apparatus). The results show that the pH value after 45 minutes was lower in the experimental groups compared to control group and there were found significant differences (P≤0.05) between the control group with experimental groups, similarly the pH value after 2 hours in breast muscles was higher in the control group compared to experimental groups, but in the thigh the experimental groups (T1, T2, T3 and T5) were higher than control group except (T4) group. Otherwise, the pH value after 24 hours was higher in the experimental groups compared to the control except (T4, T5) in the thigh. From the present study, we conclude that the pH value after 24 hours was higher value in the experimental groups compared to the control group and the bee pollen in the amount (500 mg. kg-1) was given the highest value of pH value.
Broiler Ross 308, probiotic, bee pollen, propolis, pH value