Effect of dietary humate on the pH, TBARS and microbiological properties of vacuum‐ and aerobic‐packed breast and drumstick meats of broilers

Abstract

The current trial determined the influence of dietary humate, including humic, fulvic and ulmic acids and some microminerals on the pH, TBARS and microbiological properties of vacuum-packed and aerobic-packed breast fillets and drumsticks of broilers. A total of 240 male broiler chicks (Ross-308) were randomly allocated into four dietary treatments (H 0 , H 1 , H 2 and H 3 groups). A basal diet (H 0 ), basal diet plus 0.1 (H 1 ), 0.2 (H 2 ) and 0.3% (H 3 ) humate (Farmagulator DRY  , Humate, Farmavet International Inc, Kocaeli 41 400, Turkey) were offered during the experimental feeding period. At the end of the trial all chicks were slaughtered. After standard dissection of carcasses, the breasts and drumsticks were divided into two groups for vacuum packaging or aerobic packaging. Packed breasts and drumsticks were stored at 3 • C for 12 days. The breasts and drumsticks were analyzed for pH, TBARS, total mesophilic, total psychrotrophic, lactic acid bacteria and Enterobacteriacea counts at 0, 2, 4, 6, 8, 10 and 12 days of storage. The feeding of humate decreased pH values of breast fillets and drumstick muscles (p < 0.01), especially at the 0.1% level. The TBARS value decreased (p < 0.01) when compared with the without-humate group (H 0 ). Total aerobic mesophilic (p < 0.01), total aerobic psychrotrophic (p < 0.01) and lactic acid bacteria (p < 0.05) counts were lower in the H 3 group than the other groups. The effect of meat type on pH, TBARS, total aerobic mesophilic (p < 0.01) and lactic acid bacteria (p < 0.05) and Enterobacteriacea counts was significant. While the pH and TBARS values of breast fillets were lower than those of drumstick meats, the total mesophilic, total psychrotrophic, lactic acid bacteria and Enterobacteriacea counts of drumstick meats were higher than those of breast fillets. The effect of packaging type on pH (p < 0.01), TBARS (p < 0.01), total aerobic psychrotrophic bacteria (p < 0.01) and Enterobacteriacea counts (p < 0.01) was found statistically significant and the maximum values were determined in the aerobic-packed samples. In addition, investigated parameters were also affected by storage period. While the total aerobic mesophilic count decreased, the other parameters increased when compared with zero day of storage.

Effects of heat stress and probiotic supplementation on protein functionality and oxidative stability of ground chicken leg meat during display storage

“…After 3 days of display storage, the pH of ground leg meat was significantly increased from 6.15 to 6.25, regardless of diet with or without probiotic ( P < 0.0001). An increase in the pH of chicken leg during postmortem storage has been reported in other studies . Kakouri and Nychas reported that an increased ammonia generation as microbial metabolites was observed from vacuum‐packaged chicken thigh meat during storage.…”

“…also reported that a greater increase in the pH value was found in aerobic packaged chicken drumsticks compared to vacuum‐packaged ones during chilled storage. Thus, the increased pH value after display storage could be likely related to the predominant growth of psycrotrophic bacteria producing nitrogenous metabolites, including ammonia …”

Effects of sodium humate and zinc oxide used in prophylaxis of post-weaning diarrhoea on the health, oxidative stress status and fatty acid profile in weaned piglets

“…Weber et al (2014) suggested that HS in the diet of young pigs (0.25% for 35 days) may play a role in negating the effects of oxidative stress within the body. The inclusion of HS in the diets of broilers and growing pigs was found to reduce lipid peroxidation in muscle tissues during storage which had a positive effect on meat quality (Aksu et al 2005;Bai et al 2013). The in vitro study of Vaskova et al (2011) showed a decrease in the activity of superoxide dismutase; however, activities of other antioxidant enzymes were not influenced after HS treatment and HS-supported generation of ROS was not observed.…”

“…This oxidative imbalance can result in immunosuppression with increased susceptibility to various diseases and in negative alterations in the growth performance of animals. Oxidative stress may also have a negative effect on meat quality and the shelf life of meat (Aksu et al 2005;Bai et al 2013).…”

The effect of humic acid on mercury accumulation in chicken organs and muscle tissues

“…Recently, humic substances have been proposed as feed supplements to stimulate the growth of animals, to increase the nutritive value of feeds and as a potential replacement for antibiotic growth stimulators (Bailey et al, 1996;Shermer et al, 1998;Kocabagli et al, 2002;Yoruk et al, 2004;Aksu et al, 2005;Islam et al, 2005).…”