THE INFLUENCE OF BEE PRODUCTS IN COMBINATION WITH PROBIOTIC IN CHICKEN DIET ON OXIDATIVE STABILITY OF CHICKEN MEAT

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June – July, 2016, vol. 5, no. 6
pages: 633-635
Article type: Food Sciences of Food Sciences
DOI: 10.15414/jmbfs.2016.5.6.633-635
Abstract: In the experiment, the effect of the addition bee pollen extract in combination of with probiotic and propolis extract in combination with probiotic in diet of chicken broilers Ross 308 on oxidative stability of breast and thigh muscles during 7 days storage by chilling was investigated. In the experiment were included 120 pieces of one day-old chicks, which were divided into 3 groups (control, E1 and E2). Feed mixtures and drinking water were given to chickens by ad libitum system until the age of 42 days. Bee pollen extract in amount of 400 mg.kg-1 added to feed mixtures plus 3.3 g probiotic preparation (Lactobacillus fermentum) added to drinking water (E1), propolis extract in amount of 400 mg.kg-1 added to feed mixtures plus 3.3 g probiotic preparation (Lactobacillus fermentum) added to drinking water (E2). During whole period of chilled storage (7 days) were higher values of MDA determined in control group (C) compared with experimental groups (E1 and E2). The higher average MDA values determined in breast muscle was in samples of control group (0.128 mg.kg-1) compared with experimental groups E1 (P0.05) and E2 (P≤0.05) (0.127 and 0.119 mg.kg-1, respectively) after 7-day of chilled storage. The higher average MDA values (P0.05) were also determined in thigh muscles in control group (0.141 mg.kg-1) compared with experimental groups E1 (0.139 mg.kg-1) and E2 (0.128 mg.kg-1) after 7-day of chilled storage. Higher amount of MDA in thigh muscle compared to breast muscle is due to by higher amount of fat occurred in thigh muscle.
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