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.

Highlights

  • In the last 20 years, we have experienced a significant increase of chicken meat consumption worldwide and in Europe, primarily due to dietary properties, favourable price and relatively quick kitchen processing

  • When comparing samples ROSS 308 hybrid control (C) and ROSS 308 with the addition of post -extraction rapeseed meal (PRM) in the feed we found that the addition of PRM did not affect significantly descriptors of smell and taste (Table 1)

  • From the results obtained, we can state that the sensory quality in thigh muscle of COBB 500 hybrid was not affected by the addition of PRM to the feed

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Summary

Introduction

In the last 20 years, we have experienced a significant increase of chicken meat consumption worldwide and in Europe, primarily due to dietary properties, favourable price and relatively quick kitchen processing. The World Health Organization (WHO) recommends reducing the intact of fat to maximum 30% of the total daily intake, saturated fatty acids 10%, 10 – 15% MUFA, 6 – 10% PUFA, maximum 300 g of cholesterol per day and less than 1% trans fatty acids (Jiménez-Colmenero, 2007). The nutritional value of poultry, compared with other animal products, is characterised by a higher content and higher digestibility of proteins and lower content of energy. Compared with lard and beef tallow, poultry fat has a substantially lower content of adversely acting saturated fatty acids and contains two times higher amount of linoleic acid than beef tallow (Adeymo et al, 2010; Guèye, 2009; Vandendriessche, 2008; Duclos et al, 2007). Compared with lard and beef tallow, poultry fat has a substantially lower content of adversely acting saturated fatty acids and contains two times higher amount of linoleic acid than beef tallow (Adeymo et al, 2010; Guèye, 2009; Vandendriessche, 2008; Duclos et al, 2007). Onyimonyi et al (2009) suggest a tendency that the poultry holding plays an important role when bridging the protein gap in developing countries where the average daily protein consumption is significantly lower than the recommended standards

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