Effect of probiotic preparation for chemical composition of meat cocks different combinations of hybrid chicks

Haščí­k, Peter; Kačániová, Miroslava; Bobko, Marek; Pochop, Jaroslav; Mihok, Michal; Arpášová, Henrieta

doi:10.11118/actaun201159050083

Cited by 6 publications

(2 citation statements)

References 19 publications

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“…Pietrzak et al (2009) reported similar results where feeding with Enterococcus faecium NCIMB 10415 resulted in high fat content in chicken breast meat. Hascik et al (2011) reported that the supplementation with Lactobacillus fermentum in hybrid chicks (Ross 308, Hubbard JV, Cobb 500) thigh meat tended to increase protein and fat content in the probiotic group compared to the control, although it was not statistically significant, which aligns with the pattern observed in this study.…”

Section: Proximate Compositionsupporting

confidence: 89%

Bayang Ducks Supplemented with Probiotic Bacillus subtilis FNCC 0059: its Effects on the Physicochemical Characteristics of Meat

Dwi Setiawan,

Zurmiati,

Wizna

et al. 2023

AAVS

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The use of probiotics as supplements for ducks to improve meat quality has been extensively studied. This study aimed to determine the effects of probiotic administration (Bacillus subtilis FNCC 0059) on the proximate composition and physical characteristics (color, water-holding capacity, cooking loss, and hardness) of Bayang duck meat. This study used five treatments, with four replicates for each treatment. Probiotic supplementation at four different concentrations (76 × 10 6 , 69 × 10 8 , 65 × 10 10 , and 53 × 10 12 CFU/mL) was performed using drinking water. Probiotic supplementation resulted in a significant difference (P<0.05) in meat lightness (L*) from 35.21 (control) to 40.91 (treatment group) and water-holding capacity from 64.31% (control) to 72.70% (group treatment), but had no effect (P>0.05) on a*, b*, cooking loss, and meat hardness. The administration of probiotics (Bacillus subtilis FNCC 0059) also did not have a significant effect (P>0.05) on the moisture, ash, crude protein, and crude fat content of the meat. Administration of probiotics (Bacillus subtilis FNCC 0059) up to 53 × 10 12 CFU/mL affected the lightness and water-holding capacity of bayang duck meat.

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Section: Proximate Compositionsupporting

confidence: 89%

Bayang Ducks Supplemented with Probiotic Bacillus subtilis FNCC 0059: its Effects on the Physicochemical Characteristics of Meat

Dwi Setiawan,

Zurmiati,

Wizna

et al. 2023

AAVS

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“…Long chain omega-3 polyunsaturated fatty acids (PUFA) eicosapentaenoic and docosahexaenoic were observed only in dark chicken meat 23 mg/100 g (Carnevale de Almeida et al, 2006). Haščík et al (2011) found out fat content from 0.98 to 1.50% in the chicken breast muscle and in the range from 9.4 to 11.37%. Foltyn et al (2013) found out fat content in the breast muscles 1.63% at the carcass weight 1840 g. Protein content varied in the breast muscle from 22.79 to 23.09% and in the thigh muscle from 18.99 to 19.25% (Haščík et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Feeding Effect of the Addition of Linoleic Acid on Meat Quality of Chickens

Kunová

Čuboň

Bebejová

et al. 2016

Acta Univ. Agric. Silvic. Mendelianae Brun.

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The aim of this study was to analyse the infl uence of linoleic acid which was added in the broiler chickens feed mixtures in relation to chemical composition of meat, content of fatty acids and composition of blood serum. There were compared the characteristics of two groups of ROSS 308 chickens in the experiment (the experimental group with 5% addition of linoleic acid and the control group). The protein content of breast was signifi cantly lower (P ≤ 0.05) in the experimental group than in the control group. There were found signifi cant diff erences (P ≤ 0.05) in the protein content between sexes. There was found statistically signifi cant (P ≤ 0.01) higher fat content in the breast of experimental group in comparison with control group. Statistically signifi cant diff erences (P ≤ 0.05) were found in fat from the thigh meat of experimental group than the control group. The analysis of the chemical composition showed higher content of fat in the breast (1.9 g.100 g −1 ) than in the thigh (11.66 g.100 g −1 ) of chickens which were fed with the addition of linoleic acid to feed mixture. This resulted in lower share of the other components. The addition of linoleic acid in the chickens feed mixture showed signifi cantly higher proportion of polyunsaturated fatty acids to saturated fatty acids (0.76). Analysis of blood serum showed higher concentration of chlorides (P ≤ 0.01) in the group with the addition of linoleic acid than the control group. Proportion of monounsaturated fatty acids was 47.06% in the experimental group and signifi cantly higher one (53.77%) was found in the control group.

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The effect of bee pollen as dietary supplement on meat chemical composition for broiler Ross 308

Haščík¹,

Elimam²,

Garlík³

et al. 2013

Acta Univ. Agric. Silvic. Mendelianae Brun.

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The present experiment was aimed to study the effect of bee pollen on the meat chemical composition of broiler’s Ross 308 breast and thigh muscles. In the experimental groups were added bee pollen in an amount (group E1 – 2 500 mg.kg−1, group E2 – 3 500 mg.kg−1 and E3 – 4 500 mg.kg−1) to the feed mixtures for 42 days. At the end of the study the water content was higher in experimental groups than the control group and on breasts there were a significant difference (P ≤ 0.05) between control groups and experimental groups (E1, E2 and E3) also there was a significant difference (P ≤ 0.05) between the experimental E3 and experimental E1, E2 groups. In protein content, the control group was higher than experimental groups and there no significant differences (P ≥ 0.05) among the groups. In fat content, the control group (2.04%, 13.2%) was higher than experimental groups E1 group (1.59%, except thigh 14.11%), E2 group (1.70%, 13.00%) and E3 group (1.51%, 10.96%) and on breast there were significant differences (P ≤ 0.05) between control group and experimental groups E1, E3 and on thigh there were significant differences (P ≤ 0.05) between experimental E3 and experimental E1, E2 groups. In energy value (kJ.100 g−1) of the breast and thigh muscles in control was higher than experimental groups and on the breasts there were a significant differences (P ≤ 0.05) between control group and experimental groups (E1, E3) and on the thigh there were significant differences (P ≤ 0.05) between experimental E1 and experimental E3 groups. From the study we concluded that the bee pollen has a positive effect of the breast’s meat chemical composition of broiler, which led to increase the water contact and reduce the fat content and energy value, but he had a normal effect on thigh, also bee pollen has normal effect on the protein content of the breast and thigh muscles.

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Effect of probiotic preparation for chemical composition of meat cocks different combinations of hybrid chicks

Cited by 6 publications

References 19 publications

Bayang Ducks Supplemented with Probiotic Bacillus subtilis FNCC 0059: its Effects on the Physicochemical Characteristics of Meat

Bayang Ducks Supplemented with Probiotic Bacillus subtilis FNCC 0059: its Effects on the Physicochemical Characteristics of Meat

Feeding Effect of the Addition of Linoleic Acid on Meat Quality of Chickens

The effect of bee pollen as dietary supplement on meat chemical composition for broiler Ross 308

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