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

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


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 (group E1) and 800 (group E2). Fattening lasted 42 days. Oxidative stability of breast and thigh muscles was evaluated from the 1st day to 6th month of storage in regular month intervals. In the breast muscle, values of malondialdehyde (MDA) were from 0.212 to 0.313 in control group, from 0.186 to 0.264 in E1 group and from 0.175 to 0.259 in E2 group. In the thigh muscle, MDA values were from 0.255 to 0.339 (control group), from 0.196 to 0.279 (E1 group) and from 0.194 to 0.268 (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

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