Chemical and Sensory Characteristics of Chicken Breast Meat After Dietary Supplementation With Probiotic Given in Combination With Bee Pollen and Propolis

Abstract

The present study evaluated the effect of probiotic in combination with bee pollen and propolis in diet of broilers on chemical and sensory characteristics of chicken breast meat. A total of 180 one-d-old chicks of mixed sex were randomly assigned to three dietary groups as follows: 1. control group (C); 2. basal diet supplemented with 400 mg bee pollen (ethanol extract) per 1 kg of feed and 3.3 g probiotic (Lactobacillus fermentum) per day in water (E1); 3. basal diet supplemented with 400 mg propolis (ethanol extract) per 1 kg of feed and 3.3 g probiotic (Lactobacillus fermentum) per day in water (E2). Chicken meat was analyzed for dry matter, crude protein, fat, ash, cholesterol, and energy value. Diet did not affect the chemical characteristics of chicken meat, except for supplementation with bee pollen and probiotic which resulted in increased fat content. As for sensory characteristics, dietary groups differ from each other in terms of aroma and overall acceptability. In addition, there was significant difference between the E1 group and groups C and E2 in terms of taste and tenderness. Significant differences were also detected between group E2 and groups C and E1 group in terms of juiciness. In conclusion, propolis + probiotic-supplemented group manifested the best results in terms of sensory characteristics. Propolis extract can be thus recommended as a potential supplement providing rich nutrients and biological active substances in chicken diet that is (together with probiotic) capable of improving the sensory quality of chicken breast meat.

Comparison of some meat quality and liver characteristics in Muscovy and mule ducks

“…Breast muscles of Muscovy ducks with the lowest fat content received the lowest scores for tenderness, juiciness, and aroma, which was not confirmed in our study. Conversely, Trembecká et al (2017) reported the lowest scores for juiciness, tenderness, taste, and aroma of breast muscles from 42 d old Ross 308 broilers with the highest fat content. Baéza et al (1998) stated lower juiciness and tenderness of breast meat from female compared to male Muscovy ducks, which is in agreement with our findings for this duck genotype.…”

Cholesterol-lowering activity of lactic acid bacteria and yeast when used as probiotics in laying quail (Coturnix coturnix Japonica)

“…In contrary with this study, Istiqomah et al (2013) reported that broilers fed probiotic (multi culture, 10 12 cfu/g) produced meat with lower cholesterol content (58.40 mg/100 g) than control (85.74 mg/100 g). Trembecká et al (2020) also stated that the breast meat of chickens fed with propolis and probiotic (L. fermentum) had the lowest cholesterol content (77.94 mg/100 g) compare than other treatments (87.06 and 90.14 mg/100 g).…”

Honeybee and Plant Products as Natural Antimicrobials in Enhancement of Poultry Health and Production

“…The dietary addition of bee pollen in the concentration of 400 mg/kg have improved the amino acid profile of breast and thigh muscles, with significantly increased concentrations of tyrosine in the breast and significantly decreased concentrations of proline in breast and thigh muscles, respectively [131]. Trembecká et al [132] have investigated the influence of bee pollen on the chemical and sensory characteristics of chicken breast meat. Results have shown that diet did not affect the chemical characteristics of chicken meat, except for supplementation with bee pollen and probiotics, which resulted in increased fat content.…”