The effect of bee pollen as dietary supplement on meat chemical composition for broiler Ross 308
Hascik, P., Slovak University of Agriculture, Nitra (Slovak Republic). Dept. of the Evaluation and Processing of Animal Products | Elimam, I.O.E., Slovak University of Agriculture, Nitra (Slovak Republic). Dept. of the Evaluation and Processing of Animal Products | Garlik, J., Slovak University of Agriculture, Nitra (Slovak Republic). Dept. of the Evaluation and Processing of Animal Products | Kacaniova, M., Slovak University of Agriculture, Nitra (Slovak Republic). Dept. of Microbiology | Cubon, J., Slovak University of Agriculture, Nitra (Slovak Republic). Dept. of the Evaluation and Processing of Animal Products | Bobko, M., Slovak University of Agriculture, Nitra (Slovak Republic). Dept. of the Evaluation and Processing of Animal Products | Vavrisinova, K., Slovak University of Agriculture, Nitra (Slovak Republic). Dept. of Animal Husbandry | Arpasova, H., Slovak University of Agriculture, Nitra (Slovak Republic). Dept. of Poultry and Small Livestock
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, group E2 - 3 500 mg/k and E3 - 4 500 mg/kg) 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 less or equal 0.05) between control groups and experimental groups (E1, E2 and E3) also there was a significant difference (P less or equal 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 less or equal 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 less or equal 0.05) between control group and experimental groups E1, E3 and on thigh there were significant differences (P less or equal 0.05) between experimental E3 and experimental E1, E2 groups. In energy value (kJ/100 g) of the breast and thigh muscles in control was higher than experimental groups and on the breasts there were a significant differences (P less or equal 0.05) between control group and experimental groups (E1, E3) and on the thigh there were significant differences (P less or equal 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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