Influence of propolis extract in Hubbard JV chickens nutrition on oxidative stabilty of meat

Peter Haščík,Vladimíra Kňazovická,Marek Bobko,Jozef Garlík,Ibrahim Eliman,Miroslava Kačániová

doi:10.15414/afz.2014.17.02.47-51

Abstract

DOI: 10.15414/afz.2014.17.02.47–51 Received 12. May 2014 ǀ Accepted 3. June 2014 ǀ Available online 23. June 2014 In the experiment we evaluated the influence of propolis extract in nutrition of chickens on stability of meat in the most valuable parts of carcass that were stored by freezing at -18 °C. The hybrid combination of tested chickens was Hubbard JV. Propolis extract was added to experimental groups at a dose of 600 mg.kg -1 (group E1) and 800 mg.kg -1 (group E2). Fattening lasted 42 days. Oxidative stability of breast and thigh muscles was evaluated from the 1 st day to 6 th month of storage in regular month intervals. In the breast muscle, values of malondialdehyde (MDA) were from 0.212 to 0.313 mg.kg -1 in control group, from 0.186 to 0.264 mg.kg -1 in E1 group and from 0.175 to 0.259 mg.kg -1 in E2 group. In the thigh muscle, MDA values were from 0.255 to 0.339 mg.kg -1 (control group), from 0.196 to 0.279 mg.kg -1 (E1 group) and from 0.194 to 0.268 mg.kg -1 (E2 group). Application of propolis extract in Hubbard JV chickens nutrition has significant influence (P≤0.05) on decreasing of oxidative processes in breast and thigh muscles during the whole period of storage. Keywords : chickens, nutrition, feed supplements, propolis, chicken meat, oxidative stability, malondialdehyde

Highlights

In recent years, poultry industry has grown very fast because of relatively low production costs, shortening of fattening period in particular poultry species, high nutritional value of meat and the large number of products offered to consumers (Barbut, 2002)
Results of oxidative stability in breast and thigh muscles of Hubbard JV chickens during the storage at -18 °C for 6 months are in the table 2
After the 1st month of thigh muscle storage, we found followed MDA values: 0.271 mg kg-1 in control group, 0.223 mg kg-1 in E1 and 0.214 mg kg-1 in E2

Summary

Introduction

Poultry industry has grown very fast because of relatively low production costs, shortening of fattening period in particular poultry species, high nutritional value of meat and the large number of products offered to consumers (Barbut, 2002). After the ban of antibiotics and coccidiostats in poultry nutrition in EU, different alternative supplements, e. Banková et al (2002) and Moura et al (2009) warned that propolis samples differ in content of these substances and result in different biological effects. Some research studies confirm that propolis has always antimicrobial properties regardless to its source and composition, different chemical substances are mostly responsible for antimicrobial activity (Trusheva et al, 2006). Namgoong et al (2004) warn, that effects of propolis are related to inhibition of prostaglandins synthesis

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