Chemical and physical quality of broiler meat with drinking water containing boiled and fermented water of various cooking spices as phytobiotics

Sari, T V; Hasanah, U; Harahap, Raja; Zalukhu, P; Trisna, A

doi:10.1088/1755-1315/977/1/012137

Cited by 3 publications

(1 citation statement)

References 5 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The decrease in moisture content of the control group during the first two days of storage can be attributed to the stiff state of the chicken meat, its poor water-holding capacity, and the loss of some free water during the sample preparation process. High moisture content in meat can lead to rapid putrefaction after death, as microorganisms proliferate rapidly in meat with a water content exceeding 80% [ 46 ]. From the second day of storage, the moisture contents of the thymol, carvacrol, and cinnamaldehyde treatment groups were higher than that of the control group, indicating that these three EOs inhibited the growth of microorganisms, slowed down the decomposition of chicken protein and fat, and thereby reduced the increase in moisture content.…”

Section: Resultsmentioning

confidence: 99%

Inhibition of Salmonella Enteritidis by Essential Oil Components and the Effect of Storage on the Quality of Chicken

Chen

et al. 2023

Foods

View full text Add to dashboard Cite

This research investigates the antibacterial potential of plant essential oil components including thymol, carvacrol, citral, cinnamaldehyde, limonene, and β-pinene against Salmonella Enteritidis (S. Enteritidis). Through the determination of minimum inhibitory concentration, three kinds of natural antibacterial agents with the best inhibitory effect on S. Enteritidis were determined, namely thymol (128 μg/mL), carvacrol (256 μg/mL), and cinnamaldehyde (128 μg/mL). Physical, chemical, microbial, and sensory characteristics were regularly monitored on days 0, 2, 4, and 6. The findings of this study reveal that both thymol at MIC of 128 μg/mL and carvacrol at MIC of 256 μg/mL not only maintained the sensory quality of chicken, but also decreased the pH, moisture content, and TVB-N value. Additionally, thymol, carvacrol and cinnamaldehyde successfully inhibited the formation of S. Enteritidis biofilm, thereby minimizing the number of S. Enteritidis and the total aerobic plate count in chicken. Hence, thymol, carvacrol, and cinnamaldehyde have more effective inhibitory activities against S. Enteritidis, which can effectively prevent the spoilage of chicken and reduce the loss of its functional components.

show abstract

Section: Resultsmentioning

confidence: 99%

Inhibition of Salmonella Enteritidis by Essential Oil Components and the Effect of Storage on the Quality of Chicken

Chen

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

Enhancing broiler chicken health and performance: the impact of phytobiotics on growth, gut microbiota, antioxidants, and immunity

Urban,

Kareem,

Matuszewski

et al. 2024

Phytochem Rev

View full text Add to dashboard Cite

The total ban on antibiotics as growth promoters in livestock nutrition, introduced in EU (European Union) countries on 1 January 2006, presented animal nutritionists with a considerable challenge in finding alternatives. First, the additives had to protect animals’ digestive tracts from pathogenic bacteria, and second, they should be inert in relation to the animals’ bodies. After many experiments, phytobiotics seem like they may be an effective alternative. This article aims to review key scientific articles relating to the use of phytobiotics of various origins in the feeding of chickens for fattening. The review of the available literature brings together the most important research findings on the effects of phytobiotic supplementation on growth performance, gut microbiota, antioxidant status and immune system of broiler chickens. Phytobiotics are natural plant substances produced to protect plants against pathogenic microorganisms. Phytobiotics are classified as a group of biologically active compounds with a broad chemical diversity and may include terpenes, triterpenes and flavonoids. Based on the collected information, it can be concluded that the use of phytobiotics in appropriate quantities and proportions in feed for broiler chickens influences the proper functioning of the digestive tract by, among other things, stimulating beneficial microbiota and secretion of digestive enzymes. In addition, the introduction of such feed additives has an impact on the alleviation of inflammation, supports the functioning of the immune system and has a positive influence on production results.

show abstract

The Effect of Phytogenic Additive in Broiler’s Diet on Production Results, Physicochemical Parameters, and the Composition of Volatile Organic Compounds of Broiler Meat Assessed by an Electronic Nose System

Michalczuk,

Abramowicz-Pindor,

Urban

et al. 2024

Animals

View full text Add to dashboard Cite

The primary objective of this study was to investigate the impact of a phytogenic additive (PA) in broiler chickens’ diet on production, physiochemical parameters, and the profile of volatile organic compounds present in broiler chickens’ meat. The experiment was conducted in a commercial chicken house, where Ross 308 broiler chickens were divided into two groups, each consisting of 65,000 broilers. One group was fed a diet supplemented with 100 ppm of PA throughout the rearing period. The primary chemical composition of the meat and its physicochemical parameters were determined. A visual assessment of breast muscles for defects and volatile organic compounds were evaluated using an electronic nose system. No statistically significant differences were shown in the production performance of the chickens; while summarizing all production parameters, a higher EPEF index of 31 points in the experimental group was highlighted. Breast muscle quality showed differences in drip loss and WHC (p ≤ 0.01) in favor of the experimental group, and a lower cutting force value (p ≤ 0.05) was found for breast muscles from the experimental group. The group also had a lower proportion of muscles with a white striping defect, and the results of volatile organic compound profiling showed the most aroma units.

show abstract

Chemical and physical quality of broiler meat with drinking water containing boiled and fermented water of various cooking spices as phytobiotics

Cited by 3 publications

References 5 publications

Inhibition of Salmonella Enteritidis by Essential Oil Components and the Effect of Storage on the Quality of Chicken

Inhibition of Salmonella Enteritidis by Essential Oil Components and the Effect of Storage on the Quality of Chicken

Enhancing broiler chicken health and performance: the impact of phytobiotics on growth, gut microbiota, antioxidants, and immunity

The Effect of Phytogenic Additive in Broiler’s Diet on Production Results, Physicochemical Parameters, and the Composition of Volatile Organic Compounds of Broiler Meat Assessed by an Electronic Nose System

Contact Info

Product

Resources

About