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The aim of this study was to verify influence of pollen and propolis added to the feeding mixture in the diet of broiler chickens Ross 308 to colour breast and thigh muscles in relation to pH values. A total of 198 units 1 day-old Ross 308 hybrid combinations divided into 6 groups according to the feeding mixtures were investigated on meat quality characteristics changes. Muscle colour of breasts and thighs was measured and compared with pH in three times, pH1, pH2 and pHult. Feeding with various additions to feeding mixtures for chicken showed small impact of low content (200 or 300 mg.kg−1) propolis to meat quality characteristics. Higher effect on breast quality was found in group with 400 mg.kg−1 pollen addition to feed, there was faster and deeper postmortal process level found, although without negative impact on meat quality. Meat colour and muscle pH of chicken in this experiment was pale and had low ultimate pH. In these parameters were found correlation. Chicken meat of this experimental animals was paler and had the lowest ultimate pH, altough in group with higher addition it wasn’t confirmed. Raw meat breast pH was significantly lower than thigh muscles in all measurement time. Various feeding especially pollen had significant impact on breast colour which was paler although without negative displays attended of pH decline. Significant relationships are between breast and thigh L*a*b* values and pH1 respectively.

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The objective of the experiment was to verify the effect of propolis extract in Ross 308 broiler on the sensory quality of breast and thigh muscle modified by baking at temperature 200 ºC for 60 minutes and finish baking for a period of 10-15 minutes. In the experiment were used 180 chickens divided into 2 groups (control and experimental group) with 90 chickens (45 ♂ and 45 ♀). Fattening lasted 40 days. The chickens were fed  ad libitum with the same starter feed mixtures to 21 days and from 22 days of age through 40 days of age with the grower feed mixtures in the both followed groups. Feed mixtures were made without antibiotics and coccidiostatics. The feed mixtures used in experimental group were enriched with the feed extract of propolis in a dose of 0.2 g.kg^-1. After heat treatment of breast and thigh muscle 60 pieces chickens (30 pieces ♀, ♂ 30 pieces) of each group samples were sensory analyzed (smell, taste, juiciness, softness). Statistically significant differences were found by sex (P≤0.05 to 0.001) in aroma and taste of cocks in the thigh muscle (+0.290 points, +0.300 points) and hens (P≤0.01) in flavor (+0.250 points

The aim of the experiment was to monitor the impact of propolis extract (experimental group) for meat utility of the Ross 308 chicken. The dosage of propolis was 0.2 g.kg KKZ-1 throught the fattening (40 days). Application of propolis increased (P≤0.01) slaughter weight (+76.80 g) and carcass weight (+67.90 g) in hens compared to the control group (1790.60 g, resp. 1266.54 g). In group with roosters slaughter weight (+70.80 g) and carcass weight (+56.00 g) were also increased (P≥0.05) in the experimental group compared to control (2086.20 g, resp. 1475.20 g). Offal weight in both sexes was lower (P≥0.05) in the experimental group (135.55 g - ♀, 158.21 g - ♂) compared to control (140.75 g - ♀, 168.55 g - ♂). Carcass yield was higher in hens (P≥0.05) in the experimental group (78.71 %) versus control (78.60 %).The evaluation of meat utility Ross 308 chickens  without distinction of sex did not show significant differences (P≥0.05), but a slight increase in slaughter weight and in the carcass weight in group with application of propolis extract in their fattening. Contrary slightly lower offal weight (-7.77 g) and carcass yield (-0.21 %) were found in the experimental group of chickens without distinction of sex (P≥0.05) compared to control group (weight of offal - 154.65 g, carcass yield - 78.69 %). We recommend the application of propolis as a possible supplement in the fattening of chickens, as it increases the performance parameters of meat and may also positively affect the economy of production.

doi:10.5219/48