Sensory evaluation of coob 500 chicken meat after application of different additives in their nutrition

Martin Mellen; Adriana Pavelková; Peter Haščík; Marek Bobko; Juraj Čuboň

<div style="mso-element: frame; mso-element-frame-width: 498.1pt; mso-element-frame-height: 359.35pt; mso-element-frame-vspace: 3.1pt; mso-element-wrap: around; mso-element-anchor-vertical: page; mso-element-anchor-horizontal: page; mso-element-left: 49.65pt; mso-element-top: 56.75pt; mso-height-rule: exactly;"><table style="height: 391px;" border="0" cellspacing="0" cellpadding="0" width="498" align="left"><tbody><tr><td height="391" align="left" valign="top"><p>The objective of the experiment was to verify the effect of different feed additives in nutrition of Cobb 500 broiler chickens  on the sensory quality of breast and thigh muscle modified by baking at temperature 200 ºC for 60 minutes. The experiment included 250 one-day-old Cobb 500 hybrid chickens, which were divided into 5 groups (n=50): control (I) and experimental groups (E1 with Agolin Poultry at doses of 100 mg.kg<sup>-1</sup>, E2 with Agolin Tannin Plus at doses of 500 mg.kg<sup>-1</sup>, E3 with Biostrong 510+FortiBac at doses of 1000 mg.kg<sup>-1</sup> and E4 with Agolin Acid at doses of 1000 mg.kg<sup>-1</sup>). The chickens were fed during 42 days of age by <em>ad libitum </em>system with feed mixtures: BR1 starter feed mixture (until the of 10<sup>th</sup> day of age), BR2 growth feed mixture (from 11<sup>th</sup> to 20<sup>th</sup> day of age), BR3 growth feed mixture (from 21<sup>st</sup> to 35<sup>th</sup> days of age) and BR4 final feed mixture (from 36<sup>th</sup> to 42<sup>nd</sup> days of age). Feed mixtures were produced with coccidiostats in powder form. Panellists evaluate aroma, juiciness, taste and tenderness on 5 point hedonic scale where 1 (the worst) and 5 (the best) were the extremes of each characteristic. Significant differences were found between control and experimental group E3 in juiciness and tenderness of breast muscles and between control and experimental group E2 in smell of thigh muscles. Sensory evaluation of breast and thigh muscles in Cobb 500 chickens after application of different feed additives indicated that these additives have not worsened the quality of meat. The highest sensory score was obtained in experimental group E4 (with addition of Agolin Acid at the dose of 1000 mg.kg<sup>-1</sup>).</p></td></tr></tbody></table> <br /></div>

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أجريس - النظام الدولي للعلوم الزراعية والتكنولوجيا

Sensory evaluation of coob 500 chicken meat after application of different additives in their nutrition

2014

الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)

المعلومات البيبليوغرافية

أجريس - النظام الدولي للعلوم الزراعية والتكنولوجيا

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Sensory evaluation of coob 500 chicken meat after application of different additives in their nutrition

2014

الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)

المعلومات البيبليوغرافية