TY - JOUR AU - Haščík, Peter AU - Garlík, Jozef AU - Elimam, Ibrahim Omer Elamin AU - Kačániová, Miroslava AU - Pochop, Jaroslav AU - Bobko, Marek AU - Kročko, Miroslav AU - Benczová, Emília PY - 2021/03/11 Y2 - 2024/03/28 TI - SENSORY QUALITY OF POULTRY MEAT AFTER PROPOLIS APPLICATION JF - Journal of microbiology, biotechnology and food sciences JA - J microb biotech food sci VL - 1 IS - 2 SE - Food Sciences DO - UR - https://office2.jmbfs.org/index.php/JMBFS/article/view/4478 SP - 172-186 AB - In the experiment, we verify the effect of propolis extract in Ross 308 broiler on thesensory quality of breast and thigh muscle modified by baking at 200 ºC for 60 minutes. Theexperiment enrolled 360 one day old chickens of hybrid combination Ross 308 and wasformed into 4 groups: control group (C) and three experimental groups (EG: I, II, III) of 90pcs chickens. Custom feeding insisted 42 days. Chickens were fed to 21th day of age an adlibitum with the same starter feed mixture HYD-01 (powdery form) and from 22nd to 42nd dayof age were fed with the growth feed mixture HYD-02 (powdery form) in the monitoredgroups. The fed feed mixture HYD-01 and HYD-02 have been produced without antibioticpreparations and coccidiostats. Experimental groups were added to the feed compound ofpropolis extract in a dose of 200, 300 and 400 mg.kg-1. After heat treatment of breast andthigh muscle of 60 pieces chicken of each group samples were anonymously assessed sensorysix-member committee (smell, taste, juiciness, tenderness) 5-point scale. Significantdifferences (P≤0.05) between control group and experimental groups (I, II, III) were found inthe evaluation of breast muscle in the aroma (+0.15 to +0.23 points), taste between controlgroup and EG I and III (+0.19 to +0.26 points) in juiciness between control group and EG I(+0.37 points) and the fineness of the control group and EG I and II (+0.35 to +0.45 points).In the thigh muscle were found significant differences (P≤0.05) between control group andEG (I, II, III) in the evaluation of smell compared with group I (+0.25 points), the taste of EGI and III (+0.20 to +0.24 points), the juiciness of EG I and III (+0.34 to +0.48 points) and thefineness of the EG I and III (+0.30 to +0.43 points). The overall sensory valuation of the mostvaluable parts of the carcass Ross 308 chickens, were found positive effects of propolisextract on the sensory properties after baking and recommend it to use in the diet of broilerchickens, and as the most important from a sensory point of view seems to be the applicationin amount of 200 mg.kg-1 throughout the feeding period. ER -