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Šulcerová H, Jarošová A. Influence of the addition of post-extraction rapeseed meal on the sensoric quality of poultry meat. POTRAVINARSTVO 2017. [DOI: 10.5219/746] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Complete feed mixtures, very often enriched by the addition of various probiotic preparations, oils, extract, essential oils, mouldings, pollards etc., that are often added as a replacement for animal meals, antibiotic preparations, coccidiostats respectively, are used for feeding of chickens. In addition to the positive effects of these supplements, the final quality of meat may be adversely affected by the accumulation of certain components. The aim of the work was to monitor the influence of adding post -extraction rapeseed meal (PRM) to a broiler feed mixture on the sensory quality of breast and thigh muscle. The experience includes two hybrid combinations of broilers, ROSS 308 and COBB 500. Samples of breast and thigh muscle of broilers fed by a feed mixture with the addition of 10% post -extraction rapeseed meal were compared, using sensory analysis, with a control sample where the broilers were fed by a standard feed mixture without the addition of PRM. It has been found that the addition of post -extraction rapeseed meal to the broilers' feed mixture had a positive effect (p <0.05) on the sensory quality of hybrid ROSS 308, both on the breast and thigh muscle. For COBB 500 hybrid, the quality of both breath and thigh muscle has not been shown to be significantly affected. The addition of 10% PRM affected positively especially the texture properties of ROSS 308, hybrid breast muscle, whereas they were deteriorated in COBB 500. In sensory evaluation, by adding 10% of PRM to the feed mixture, thigh muscle was affected less than breath muscle. Adding 10% PRM to the feed has almost no effect on descriptors of the intensity and pleasantness of smell and the intensity and pleasantness of taste, both in the negative and positive sense, both in breath and thigh muscle. The evaluation of the overall quality of both breath and thigh muscle has turned out more positive for ROSS 308 hybrid, although only slightly. The addition of rapeseed extracted meal to feed hybrids ROSS COBB 308 and 500 had no significant effect on the sensory quality of breast and thigh muscle.
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Haščík P, Trembecká L, Fekete T, Čuboň J, Bobko M, Kročko M. Principal component analysis of sensory properties of chicken breast muscle supplemented with different feed additives. POTRAVINARSTVO 2017. [DOI: 10.5219/750] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The objective of the present study was to examine the effect of different dietary supplements (bee pollen, propolis, and probiotic) on sensory quality of chicken breast muscle. The experiment was performed with 180 one day-old Ross 308 broiler chicks of mixed sex. The dietary treatments were as follows: 1. basal diet with no supplementation as control (C); 2. basal diet plus 400 mg bee pollen extract per 1 kg of feed mixture (E1); 3. basal diet plus 400 mg propolis extract per 1 kg of feed mixture (E2); 4. basal diet plus 3.3 g probiotic preparation based on Lactobacillus fermentum added to drinking water (E3). Sensory properties of chicken breast muscle were assessed by a five-member panel that rated the meat for aroma, taste, juiciness, tenderness and overall acceptability. The ANOVA results for each attribute showed that at least one mean score for any group differs significantly (p ≤0.05). Subsequent Tukey's HSD revealed that only C group had significantly higher mean score (p ≤0.05) for each attribute compared with E2 group. As regards the E1 and E3 groups, there were not significant differences (p >0.05) in aroma, taste and tenderness when compared to C group, with the significantly lowest juiciness value (p ≤0.05) found in E3 group and significantly lower values of overall acceptability in both groups (p ≤0.05). In addition, it is noteworthy that control group received the highest raking scores for each sensory attribute, i.e. the supplements did not influence positively the sensory quality of chicken breast meat. Principal component analysis (PCA) of the sensory data showed that the first 3 principal components (PCs) explained 69.82% of the total variation in 5 variables. Visualisation of extracted PCs has shown that groups were very well represented, with E2 group clearly distinguished from the others.
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