OXIDATIVE STABILITY OF CHICKEN MEAT AFTER POLLEN EXTRACT APPLICATION IN THEIR DIET

Authors

  • Peter Haščík
  • Ibrahim Omer Elamin Elimam
  • Marek Bobko
  • Miroslava Kačániová
  • Jaroslav Pochop
  • Jozef Garlík
  • Miroslav Kročko
  • Juraj Čuboň
  • Klára Vavrišinová
  • Henrieta Arpášová
  • Marcela Capcarová
  • Emília Benczová

Keywords:

broiler chicken, meat, oxidative stability, frozen storage, malondialdehyd

Abstract

In 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 °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 ≤ 0.05 to P ≤ 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 ≤ 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 ≤ 0.05 to P ≤ 0.001) after 5th, 6th months of storage, freezing at -18 °C, respectively.

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Published

2021-03-11

How to Cite

Haščík, P. ., Elimam, I. O. E. ., Bobko, M. ., Kačániová, M. ., Pochop, J. ., Garlík, J. ., Kročko, M. ., Čuboň, J. ., Vavrišinová, K. ., Arpášová, H. ., Capcarová, M. ., & Benczová, E. . (2021). OXIDATIVE STABILITY OF CHICKEN MEAT AFTER POLLEN EXTRACT APPLICATION IN THEIR DIET. Journal of Microbiology, Biotechnology and Food Sciences, 1(1), 70–82. Retrieved from https://office2.jmbfs.org/index.php/JMBFS/article/view/4455

Issue

Section

Food Sciences
Received 2021-03-11
Online Published 2021-03-11

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