Juraj Čuboň

In vitro and In vivo antimicrobial activity of propolis on the microbiota from gastrointestinal tract of chickens

The aim of this study was to examine the effect of propolis extracts on the microbial colonization of chicken gastrointestinal tract in vivo. The propolis was administered to both feed mixtures in various amounts except of the control group. The addition of 150 mg propolis to 1 kg of feed was included in the first experimental group, the addition of 450 mg.kg−1 in the second experimental group, the addition of 600 mg.kg−1 the third experimental group and 800 mg kg−1 in the fourth one. The highest count of faecal enterococci was found in the third group (8.6 cfu.g−1) where 600 mg of propolis to 1 kg was added to the feed mixture. The highest count of lactobacilli was detected in the fourth experimental group (8.83 cfu.g−1) where was 800 mg of propolis added to 1 kg of feed mixture and number of Enterobacteriaceae genera count was found in control group (8.73 cfu.g−1). With RTQ PCR detected species from the genus Enterococcus were: E. avium, E. casseliflavus, E cecorum, E. faecalis, E. faecium, E. gallinarum, E. hirae and E. malodoratus and from genus Lactobacillus were: Lactobacillus crispatus, L. acidophilus and L. salivarius. With MALDI TOF MS Biotyper from Enterobacteriaceae genera were identified Citrobacter braakii, Raoultella ornithinolytica, Serratia fonticola, Escherichia coli and Klebsiella oxytoca. Antimicrobial activities In vitro of six species of bacteria isolated from gastrointestinal tract of chickens were also tested. The best antimicrobial effect of Citrobacter braakii on ethanolic propolis extract in all concentrations were found.

The effects of bee pollen extracts on the broiler chicken's gastrointestinal microflora

The aim of this study was to investigate the effects of bee pollen ethanolic extracts on the in vivo gastrointestinal tract microflora colonization of broiler chickens. A completely randomized experiment based on six treatments (different concentrations of bee pollen - 0, 5, 15, 25, 35 and 45 g kg(-1) diet) was used during 7 weeks. The highest count of faecal Enterococci was found in the experimental group with the addition of 15 g of pollen (8.85 ± 0.87 log CFU g(-1)) per 1 kg of feed mixture. The highest count of Lactobacilli was detected in the experimental group with 35 g of pollen per 1 kg of feed mixture and the highest number of the Enterobacteriaceae genera count was found in the control group (8.43 ± 0.15 log CFU g(-1)). Moreover, the MALDI TOF MS Biotyper identified the following genera: Escherichia coli, Proteus mirabilis, Klebsiella oxytoca, as well as Lactobacillus acidophilus, L. crispatus, L. fermentum and L. salivarius from the Lactobacilli group and Enterococcus avium, E. casseliflavus, E. cecorum, E. faecalis, E. faecium, E. gallinarum, E. hirae and E. malodoratus from the Enterococci group. Additionally, the in vitro antimicrobial activities of pollen against five bacteria species isolated from gastrointestinal tracts of chickens were tested. The best antimicrobial effect of the pollen extract was detected against K. oxytoca.

Effect of diet supplemented with propolis extract and probiotic additives on performance, carcass characteristics and meat composition of broiler chickens

The present research focused on the effects of propolis extract and probiotic preparation based on Lactobacillus fermentum (1 × 10 9 CFU per 1 g of bearing medium) on performance, carcass characteristics and meat composition of broiler chickens. The experiment was performed with 360 one day-old Ross 308 broiler chicks of mixed sex. The chicks were randomly allocated into 3 groups (n = 120 pcs chicks per group), namely, control (C) and experimental (E1, E2). Each group consisted of 3 replicated pens with 40 broiler chickens per pen. The experiment employed a randomized design, and dietary treatments were as follows: 1. basal diet with no supplementation as control (group C), 2. basal diet plus 400 mg propolis extract per 1 kg of feed mixture (group E1), 3. basal diet plus 3.3 g probiotic preparation added to drinking water (group E2). Besides, the groups were kept under the same conditions. Fattening period lasted for 42 days. Feed mixtures were produced without any antibiotic preparations and coccidiostats. As regards performance of broilers, all the investigated parameters were improved after addition of the supplements, especially after probiotic supplementation. However, neither propolis extract nor probiotic in diet of broiler chickens had any significant effect ( p ≥0.05) on performance. Meat composition was evaluated as proximate composition (dry matter, crude protein, fat and ash), cholesterol content and energy value in the most valuable parts of chicken meat (breast and thigh muscles). The statistically significant results ( p ≤0.05) were attained in fat, ash and cholesterol content, as well as energy value in both breast and thigh muscles after the propolis supplementation. To sum up, the present study demonstrated the promising potential of propolis extract and probiotic to enhance the performance, carcass characteristics and meat composition under conditions of the experiment with, however, statistical significance of results in a few parameters. Normal 0 21 false false false SK X-NONE X-NONE

Microbiological quality of chicken thighs meat after four essential oils combination, EDTA and vaccum packing

Normal 0 false false false CS JA X-NONE The aim of the present work to monitoring chicken the microbiological quality of vaccum packaged thighs after treatment by ethylenediaminetetraacetate (EDTA), anise ( Pimpinella anisum ), spearmint ( Mentha spicata var. crispa ), thyme ( Thymus vulgaris L.) oregano ( Origanum vulgare L.) essential oils and stored in at 4 ±0.5 °C for a period of 16 days. The following treatments of chicken thighs were used: air-packaged control samples, control vacuum-packaged samples, vacuum-packaging with EDTA solution 1.5% w/w, control samples, vacuum-packaging after treatment with Pimpinella anisum, Mentha spicata var. crispa essential oil at concentrations 0.2% v/w, vacuum-packaging after treatment with Thymus vulgaris L., Origanum vulgare L. essential oil at concentration 0.2% v/w. The quality assessment of all samples was done microbiologically and following microbiological parameters were detected: the anaerobic plate count, Enterobacteraceae counts, lactic acid bacteria and Pseudomonas spp. counts. The number of anaerobic plate count ranged from 3.69 log CFU.g -1 in all tested group on 0 day to 5.68 log CFU.g -1 on 16 day in control group stored in air condition. The number of lactic acid bacteria ranged from 2.00 log CFU.g -1 in all tested group on 0 day to 4.82 log CFU.g -1 on 16 day in group with oregano, thyme essential oils combination. Enterobacteriacea counts in chicken thighs was 0.68 log CFU.g -1 on 0 day to 7.58 CFU.g -1 on 16 day in air-packed meat samples . The Pseudomonas spp. was not found in all tested samples. Among the antimicrobial combination treatments examined in this work, the as application of vacuum packaging, EDTA and essential oils treatment was the most effective against the growth of Enterobactericeae , inhibitory effect on anaerobic plate count also was observed. The results of this present study suggest the possibility of application the Pimpinella anisum, Mentha spicata var. crispa , Thymus vulgaris L., Origanum vulgare L. essential oil of as natural food preservatives and potential sources of antimicrobial ingredients for food industry for chicken thighs meat treatment.

Application of lavender and rosemary essential oils improvement of the microbiological quality of chicken quarters

The aim of the present work was monitoring of chicken quarters microbiological indicators after treatment by ethylenediaminetetraacetate (EDTA), lavender ( Lavandula angustifolia L.) and rosemary ( Rosmarinus officinalis L.) essential oil, stored under vacuum packaging, at 4 ±0.5°C for a period of 16 days. The following treatments of chicken quarters were used: Air-packaging control samples, control vacuum-packaging samples, vacuum-packaging with EDTA solution 1.50% w/w, control samples, vacuum-packaging with Lavandula angustifolia essential oil at concentrations 0.2% v/w and vacuum-packaging with Rosmarinus officinalis essential oil at concentration 0.2% v/w. The quality assessment of all samples was established by microbiological analysis. Sampling was carried out after certain time intervals: 0, 4, 8, 12 and 16 days. Chicken quarters were stored under vacuum packaging, at 4 ±0.5°C during experiment. Microbiological analyses were conducted by using standard microbiological methods. Anaerobic plate count were determined using Plate Count Agar, after incubation for 2 days at 35°C under anaerobic condition. Pseudomonas spp. were determined on Pseudomonas Isolation agar after incubation at 48 h at 25°C. For lactic acid bacteria were inoculated into Rogosa and Sharpe agar after incubation 48-78 h at 37°C in an aerobic atmosphere supplemented with carbon dioxide (5% CO 2 ). For members of the family Enterobacteriaceae violet red bile glucose agar were used and samples were incubated at 37°C for 24 h. The initial APC value of chicken quarter was 3.00 log CFU.g -1 on 0 day. The number of anaerobic plate count ranged from 3.00 log CFU.g -1 in all tested group on 0 day to 6.11 log CFU.g -1 on 16 day in control group stored in air condition. The initial LAC value of chicken quarter was 3.00 log CFU.g -1 on 0 day. The number of lactic acid bacteria ranged from 3.00 log CFU.g -1 in all tested group on 0 day to 3.58 log CFU.g -1 on 16 day in control group stored in air condition. The initial Enterobacteriacea genera value of chicken quarter was 2.00 log CFU.g -1 on 0 day. Presences of these bacteria were found on all groups at 16 days. The results of this present study suggest the possibility of application the Lavandula angustifolia and Rosmarinus officinalis essential oil as natural food preservatives and potential sources of antimicrobial ingredients for food industry.

THE INFLUENCE OF PROPOLIS APPLICATION TO MEAT UTILITY ON ROSS 308 BROILER CHICKENS

The aim of the experiment was to monitor the impact of propolis extract (experimental group) for meat utility of the Ross 308 chicken. The dosage of propolis was 0.2 g.kg KKZ-1 throught the fattening (40 days). Application of propolis increased (P≤0.01) slaughter weight (+76.80 g) and carcass weight (+67.90 g) in hens compared to the control group (1790.60 g, resp. 1266.54 g). In group with roosters slaughter weight (+70.80 g) and carcass weight (+56.00 g) were also increased (P≥0.05) in the experimental group compared to control (2086.20 g, resp. 1475.20 g). Offal weight in both sexes was lower (P≥0.05) in the experimental group (135.55 g - ♀, 158.21 g - ♂) compared to control (140.75 g - ♀, 168.55 g - ♂). Carcass yield was higher in hens (P≥0.05) in the experimental group (78.71 %) versus control (78.60 %).The evaluation of meat utility Ross 308 chickens without distinction of sex did not show significant differences (P≥0.05), but a slight increase in slaughter weight and in the carcass weight in group with application of propolis extract in their fattening. Contrary slightly lower offal weight (-7.77 g) and carcass yield (-0.21 %) were found in the experimental group of chickens without distinction of sex (P≥0.05) compared to control group (weight of offal - 154.65 g, carcass yield - 78.69 %). We recommend the application of propolis as a possible supplement in the fattening of chickens, as it increases the performance parameters of meat and may also positively affect the economy of production. doi:10.5219/48

Chemical composition of chicken meat after application of humic acid and probiotic Lactobacillus fermentum

The aim of the present study was analysed and evaluated chemical parameters of chicken breast and thigh muscles after addition of humic acids and probiotic into diet for broiler chicken. A total of 200 pcs Ross 308 broiler chickens were divided into 4 groups (n=50). The control group of chickens was fed with complete feed mixtures without any additives. Chickens in experiment groups were fed a diet containing: P1 (1% of humic acid), P2 (1% of humic acid and probiotic supplement Lactobacillus fermentum ) and P3 were fed with complete feed mixture containing combination of starter feed mixture (1. - 21. day) with coccidiostaticum Diclazuril and growth feed mixture (21. - 35. day) containing Salinomycinum sodium. Besides, the groups were kept under the same conditions. Fattening period lasted for 42 days. Chicken meat was analyzed for content of water, crude protein, fat and cholesterol. Based on the results, we can state that the application of humic acids or the combination of Humac Natur with probiotic did not affect the chemical composition of the breast muscle. In the breast muscle, the protein content in the experimental group P3 with the coccidiostat (22.98 g.100 g -1 ) was reduced ( p ≤0.05) compared to control group (23.42 g.100 g -1 ). In the case of thigh muscle was significantly higher content of fat and cholesterol ( p ≤0.05) in chickens feeding with addition of Humac Natur (fat - 9.08 g.100g -1 ; cholesterol - 0.86 mg.100g -1 ) and similar results were recorded in experimental group with combination of Humac Natur and probiotic (fat - 9.15 g.100g -1 ; cholesterol - 0.86 mg.100g -1 ) compared to control group (fat - 7.15 g.100g -1 ; cholesterol - 0.70 mg.100g -1 ). From a general point of view, we can recommend the application of Humac Natur, respectively combination Humac Natur with probiotics in feeding of broiler chickens Ross 308. 14.00 Normal 0 21 false false false EN-GB X-NONE X-NONE

The investigation of alfaalfa effect on the activity of superoxide dismutase in chicken meat in dependence on time storage

This study was conducted in order to monitor the effect of adding lucerne meal to chicken feed mixtures. The experiment was conducted at the Department Food Hygiene and Safety, Faculty of Biotechnology and Food Science, Slovak University of Agriculture in Nitra. Chickens for meat production - final type Cobb 500 were used in the experiment. Chickens were placed in boxes all together for one group at the beginning of the experiment and from 14 days of age chickens were divided individually into floor enriched cages. Feeding of chickens lasted 38 days. The experiment was carried out without sex segregation. For the production of a feed composition was used alfalfa ( Medicago sativa ) as lucerne meal, which was added to the feed at a rate of 4%, namely: starter (HYD-01), growth (HYD-02) and final (HYD-03). The control group did not include the addition of lucerne meal. Chickens were fed ad libitum . Chickens were slaughtered after completion of feeding and the meat samples were taken for analysis. The collected samples were stored at -18 °C. Collected samples of meat were analyzed after slaughter chickens at time intervals of 6, 12 and 18 months. In the experiment was monitored the content of supeoxid dismutase in the chicken meat depending on the length of storage time. Superoxide dismutase content was increasing by storage time, while there were some statistically significant differences between groups. Normal 0 21 false false false SK X-NONE X-NONE

Principal component analysis of sensory properties of chicken breast muscle supplemented with different feed additives

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 Tukeys 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. Normal 0 21 false false false SK X-NONE X-NONE

The extension of shelf-life of chicken meat after application of caraway and anise essential oils and vacuum packaging.

The effect of caraway (CEO) and anise (AEO) essential oils as well as vacuum packaging (VP) in extending of the shelf life of fresh chicken breast meat stored at 4 °C was investigated. CEO and AEO were used at concentrations 0.2% v/w with and without VP. Microbiological properties of chicken breast meat were monitored over a 16 day period. The microbiological parameters as the anaerobic plate count (AC), Enterobacteraceae, lactic acid bacteria and Pseudomonas spp. counts were detected. The anaerobic plate counts ranged from 2.77 log cfu.g-1 in all tested group on 0 day to 5.45 log cfu.g-1 on 16 day in control group stored in air condition. The number of lactic acid bacteria ranged from 3.20 log cfu.g-1 in all tested group on 0 day to 4.75 log cfu.g-1 on 16 day in control group stored in air condition. Enterobacteriaceae counts ranged from 0.00 to 4.25 log cfu.g-1 on 16 day in control group stored in air condition. The number of Pseudomonas spp. ranged from 0.00 log cfu.g-1 in all tested group on 0 day to 2.65 log cfu.g-1 on 16 day in control group stored in air condition. Statistically significant differences (P≤0.001) were found among tested group in all tested microorganisms. Among the antimicrobial combination treatments were examined in the study, the as application of vacuum packaging, EDTA, and essential oils were the most effective against the growth of lactic acid bacteria and Enterobactericeae and to a less extent on anaerobic plate count. The results of this present study suggest the possibility of using the essential oil of caraway and anise as natural food preservatives and potential source of antimicrobial ingredients for chicken breast meat.