EFFECT OF SUPPLEMENTAL RED GRAPE POMACE ON TECHNOLOGICAL PROPERTIES OF ROSS 308 BROILER CHICKENS MEAT

Matej Čech; Peter Haščík; Peter Herc; Juraj Čuboň; Lukáš Jurčaga; Andrea Mesárošová; Ondřej Bučko; Miroslav Kročko

doi:10.55251/jmbfs.9915

Authors

Matej Čech Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, SK
Peter Haščík Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, SK
Peter Herc Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, SK https://orcid.org/0000-0002-2366-8324
Juraj Čuboň Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, SK https://orcid.org/0000-0002-1388-1527
Lukáš Jurčaga Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, SK https://orcid.org/0000-0001-9693-4796
Andrea Mesárošová Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, SK https://orcid.org/0000-0003-2657-4582
Ondřej Bučko Institute of Animal Husbandry, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture, Nitra, SK
Miroslav Kročko Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, SK https://orcid.org/0000-0002-4561-5573

DOI:

https://doi.org/10.55251/jmbfs.9915

Keywords:

feed supplements, meat colour, weight losses, pH, shear force

Abstract

The purpose of this study was to ascertain the effects of adding red grape pomace (RGP) of variety Alibernet to the diet of broiler chickens Ross 308 on the technological properties of their meat. 200 one-day Ross 308 broiler chicks of mixed gender were initially split into 4 groups at random (n = 50). The control group (Group C) did not get any extra supplements. The feed for experimental group E1 was enhanced with 1% RGP per 1 kg of feed mixture (FM), 2% RGP per 1 kg of FM in group E2, and 3% RGP per 1 kg of FM in group E3, respectively. The 42-day fattening period was conducted without the use of any coccidiostats or antibiotics in FMs. After slaughter and processing, chicken halves were tested for weight losses by cooling, freezing, respectively defreezing and cooking. Breast and thigh meat was subjected for analysis – pH of fresh meat 45 and 120 minutes postmortem, its color by CIEL*a*b* system and shear force after cooking. Based on the results, we can conclude that the addition of GPA negatively affected weight loss after freezing, as these were the lowest (P≤0.05) in the control group – 2.74% compared to groups E1 – 3.64 and E2 – 3.94%. Losses by cooling and baking were similar in all groups (P≥0.05). pH values in breast muscle were not significantly affected by selected feed supplement, what is in the contrary with pH of thigh muscle, where we detected significant differences after 45 and also 120 minutes postmortem (P≤0.05). The highest shear force (P≤0.05) was recorded in control group (breast – 4.40, thigh – 3.68 kg.cm-²), while the lowest and therefore softest meat was found after application of 2% RGP (breast – 3.63, thigh – 2.52 kg.cm^-2). Color characteristics were the most influenced by selected feed supplement, as we did not detect significant differences (P≤0.05) only in L* of thigh meat. The highest differences were observed in a* and b* in both breast and thigh muscle (P≤0.05) – highest values were found in group with 3% of supplemental RGP (breast – -0.88 and 9.78, respectively; thigh – 4.09 and 13.42, respectively).