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THE USEFULNESS OF DIETARY ESSENTIAL OILS MIXTURE SUPPLEMENTATION ON QUALITY ASPECT OF POULTRY MEAT
Puvača, Nikola
Popović, Sanja
Peulić, Tatjana
Ikonić, Predrag
Spasevski, Nedeljka
Kostadinović, Ljiljana
Đuragić, Olivera
ABSTRACT: The main objective of this research was to determine the effects of dietary essential oils mixture of thyme (Thymus vulgaris), oregano (Origanum vulgare) and rosemary (Rosmarinus officinalis), on breast and thigh with drumstick composition, technological and sensory quality of poultry meat. In order to realize the tasks set, biological trial was carried out with 840 Ross 308 strain broiler chickens equally distributed into three dietary treatments. The diets were supplemented with no essential oils mixture (T1), essential oils mixture at 0.05% (T2) and essential oils mixture at 0.10% (T3). On the basis of gained results, it can be concluded that in breast and thigh with drumstick of experimental treatments protein content was statistically significantly (p<0.05) higher compared to control treatment. Additionally, in thigh with drumstick fat content was significantly lower in treatments T2 and T3 relative to those reared on control (without supplementation) diet, while in breast this difference was only numerically different. Ca content, hydroxyproline and collagen contents, as well as relative content of connective tissue proteins were also improved in treatments with addition of essential oils mixture. Based on the technological property parameters of meat such as pH, colour, water holding capacity and cook loss it is proved that essential oils mixture improved breast and thigh with drumstick quality. Moreover, regarding the sensory quality attributes a higher overall score for the breast and thigh with drumstick supplemented with essential oils mixture than for those of the control group was recorded. The findings obtained in this study highlight the potential of phytogenic feed additives as a tool to improve poultry meat quality and meet consumer expectations.
engleski
2019
Ovo delo je licencirano pod uslovima licence
Creative Commons CC BY 4.0 - Creative Commons Autorstvo 4.0 International License.
http://creativecommons.org/licenses/by/4.0/legalcode
Key words: phytobiotics, essential oil, broiler, poultry meat, meat quality
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o:1600 | Radovi profesora i saradnika Fakulteta za ekonomiju i inženjerski menadžment |