OXIDATIVE STABILITY OF CHICKEN MEAT AFTER POLLEN EXTRACT APPLICATION IN THEIR DIET
Keywords:broiler chicken, meat, oxidative stability, frozen storage, malondialdehyd
AbstractIn the experiment were evaluated the effect of feeding the pollen extract (group I - 400 mg and group II - 800 mg) in feed mixtures for feeding Ross 308 chickens for 42 days on the oxidative stability of breast and thigh muscles stored for 6 months at -18 Â°C. Malondialdehyd (MDA) values were in the breast muscle in the control group from 0.065 to 0.137 in Ist group 0.61 to 0.111 and in IInd group 0.075 to 0.96 mg.kg-1 respectivelyfrom 1stday to 6thmonth of storage. In the thigh muscle were noted MDA values from 0.105 to 0.137 mg.kg-1 (control group), from 0.083 to 0.111 mg.kg-1 (Ist group) and 0.114 to 0.120 mg.kg-1 (IInd group). We observed lower levels of MDA mg.kg-1 (0.095 to 0.099 - IInd EG, 0.103 to 0.111 - Ist EG) than in the control group (0.120 to 0.137). Feeding with pollen extract had a significant effect (P â‰¤ 0.05 to P â‰¤ 0.001) to reduce oxidation processes in the breast muscle from 5th month of storage (freezing). In the thigh muscle, were release the oxidation processes (P â‰¤ 0.01) recorded after 6th months of storage and freezing in the Ist group (MDA 0.111 mg.kg-1) with the addition of 400 mg pollen nutrition extract in Ross 308 chickens compared to control (MDA 0.137 mg.kg-1). The results show that pollen extract has a positive effect on shelf life and oxidative stability of the most valuable parts of the carcass Ross 308 chickens, but statistically significant (P â‰¤ 0.05 to P â‰¤ 0.001) after 5th, 6th months of storage, freezing at -18 Â°C, respectively.
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Copyright (c) 2011 Peter HaÅ¡ÄÃk, Ibrahim Omer Elamin Elimam, Marek Bobko, Miroslava KaÄÃ¡niovÃ¡, Jaroslav Pochop, Jozef GarlÃk, Miroslav KroÄko, Juraj ÄŒuboÅˆ, KlÃ¡ra VavriÅ¡inovÃ¡, Henrieta ArpÃ¡Å¡ovÃ¡, Marcela CapcarovÃ¡, EmÃlia BenczovÃ¡
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Online Published 2021-03-11