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.
Highlights
The high consumption of poultry, leads to concern that the products marketed should be safe, have a low spoilage rate and high quality, and show the right composition, packaging, colour, taste and appearance (Ntzimani et al, 2010)
The objective of the present study was to examine the effect of different dietary supplements on sensory quality of chicken breast muscle
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)
Summary
The high consumption of poultry, leads to concern that the products marketed should be safe, have a low spoilage rate and high quality, and show the right composition, packaging, colour, taste and appearance (Ntzimani et al, 2010). Consumer evaluation of eating quality is the major determinant of meat quality and is primarily associated with tenderness, juiciness and flavour (Markus et al, 2011; Font-i-Furnols and Guerrero, 2014; Choe et al, 2016). Options for measuring meat quality included consumer or trained taste panels and objective measurements. Whilst objective measurements (such as shear force and compression) have the advantage of being relatively cheap, they are rather simplistic, onedimensional measures of a complex set of interactions which occur when cooked meat is chewed and masticated in the mouth (Watson et al, 2008). Human subjects can go beyond the physical components to describe a wide range of factors involved in mastication and afterfeel/aftertaste sensations, such as appearance, flavour, juiciness, and texture. Sensory panels provide complementary information to instrumental method, and neither can be replaced (Liu et al, 2004)
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