Lenka Trembecká

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

Effect of thyme and oregano aqueous tea infusions on the microbiological characteristics of sausages

In this work the antimicrobial effect of Thymus vulgare and Origanum vulgare aqueous tea infusion on the total mesophilic bacterial count (TVC), psychrotrophic bacteria count (PBC) and enterococci count in the heat treated meat product - sausages were evaluated. To prepare 1 kg of sausage in experimental groups were used 10 cm 3 of Thymus vulgare resp. Origanum vulgare aqueous tea infusions. It was found that value of TVC and PBC in the experimental groups of sausages with Thymus vulgare addition after 7 days of storage (4 °C) were 2.78 resp. 2.14 log cfu.g -1 and with the Origanum vulgare addition were 2.49 resp. 1.90 log cfu.g -1 . The value of TVC and PBC in the control group of sausage were 3.13 resp. 2.72 log cfu.g -1 . During 10 days of storage (4 °C) the TVC and PBC in the sausages with Thymus vulgare addition increase and reached the value 4.81 resp. 3.52 log cfu.g -1 . In the sausages with the Origanum vulgare addition TVC and PBC after 10 days of storage reached the value 3.67 resp. 1.60 log cfu.g -1 . The value of TVC and PBC in the control group of sausage after 10 days of storage were 6.47 resp. 5.47 log cfu.g -1 . Counts of enterococci in control and experimental groups of sausages during 10 days of storage were not detected. Thyme and origanum aqueous tea infusions suppressed the development of TVC and PBC compare to control samples. Normal 0 21 false false false EN-GB X-NONE X-NONE

Effect of grape seed extract on quality of raw-cooked meat products

In the present study we aimed to evaluate the oxidative stability of Spis frankfurters after application of grape seeds extracts (Blauburger + Cabernet Sauvignon and Danube) in amount of 10 mL.kg -1 during 12 days of their storage at 4 °C. Sensory evaluation of Spis frankfurters was carried out after 4 days of storage by 6-point ranking system (Surface appearance and color, appearance and color when cut, texture, aroma and flavor). It was found that sensory quality of Spis frankfurters was not significantly ( p >0.05) affected by application of grape seed extracts. Oxidation stability of Spis frankfurters after 12 days of storage at 4 °C was positively influenced ( p ≤0.05) only in the group with addition of extract made from grape seed Blauburger +Cabernet Sauvignon. This may probably related with the higher antioxidant activity of extract of this variety (100.5%) compared to an extract made from grape seed variety of Danube (55.8%). Also, it was not found significant differences ( p >0.05) of antioxidant activity between extract made from grape seeds variety Danube compared with the control group. Normal 0 21 false false false SK X-NONE X-NONE

Fatty acids profile of breast and thigh muscles of broiler chickens fed diets with propolis and probiotics

The aim of the study was to assess the effect of supplying propolis extract separately and propolis extract together with probiotics based on Lactobacillus fermentum on fatty acids (FA) composition of the most valuable parts of chicken carcass. Diets enriched with 400 mg propolis extract per 1 kg of feed mixture and 400 mg propolis extract per 1 kg of feed mixture plus 3.3 g probiotic preparation added to drinking water (E1 and E2 groups, respectively) were given to broiler chickens throughout a 42-d growth period. After slaughter, the FA profiles of breast and thigh samples were determined. Both supplemented diets decreased the total amount of saturated FA (SFA), mainly because of the myristic (C14:0) and stearic (C18:0) acid contents in both breast and thigh muscles. However, a significant decrease (P ≤ 0.05) in SFA was confirmed only in thigh muscle. Supplementation with propolis together with probiotics (E2) significantly increased (P ≤ 0.05) monounsaturated FA (MUFA) contents in breast muscle. Particularly oleic acid (C18:1 cis) contributed to an overall increase in MUFA. A rise (P ≤ 0.05) in polyunsaturated FA (PUFA) in breast muscle was, however, associated with the dietary supplementation of propolis extract separately (E1). A similar trend (P  0.05) for MUFA and PUFA levels was also observed in thigh muscle. Of all PUFAs detected in breast and thigh muscles, linoleic acid (C18:2 cis) was found at the highest levels. Its levels varied from 11.34 to 12.02 g*100 g-1 and from 11.05 to 11.82 g*100 g-1 in breast and thigh muscles, respectively. The highest level (P ≤ 0.05) of linoleic acid was observed in group E1. Comparing breast with thigh muscle, the breast was demonstrated to contain more SFA and PUFA, but less MUFA proportions. Although the n-3 PUFA:n-6 PUFA ratio was similar among the treatments in both breast and thigh muscles, n-6 PUFA:n-3 PUFA ratio has been showed to be a significantly lower (P ≤ 0.05) in thigh muscle, with the lowest ratio found in E2 group. Differences in n-6 PUFA:n-3 PUFA ratio in breast were, however, not significant (P  0.05) between the treatments. On the whole, the present study indicated that propolis applied through the feed either separately or together with probiotics applied through the water had favourable effect on fatty acids profile in the most valuable parts of chicken carcass and could be thus added to diets for broiler chickens.

Amino acid profile of broiler chickens meat fed diets supplemented with bee pollen and propolis

The objective of this study was to evaluate the effects of diets supplemented with bee pollen and propolis on the amino acid (AA) profile of chicken meat. A total of 360 one day-old Ross 308 broiler chicks were randomly assigned to three treatments: a basal diet without supplementation as control (C); a basal diet supplemented with bee pollen extract (400 mg kg−1 of feed mixture: E1); and a basal diet supplemented with propolis extract (400 mg kg−1 of feed mixture: E2). Chickens were slaughtered at 42 d of age. After slaughter, the AA profile of breast and thigh samples was determined. The data were analyzed using analysis of variance. The AA profile was not affected by dietary bee pollen supplementation (E1) in breast and thigh muscles (disregarding sex), except for higher concentration of Tyr (p ≤ 0.05) in breast and lower concentration of Pro (p > 0.05) in breast and thigh muscles compared with those in C. However, the AA profile was improved in response to propolis supplementation (E2). In breast muscle (disregarding sex), the highest concentrations of Glu (11.81 g 100 g−1), Gly (3.5 g 100 g−1), and Tyr (4.12 g 100 g−1) were found in the propolis-supplemented group (E2), Glu and Tyr were higher (p ≤ 0.05) in E2 compared with those in C, while Gly was higher (p ≤ 0.05) in E2 compared to E1. Additionally, many other AAs (Asp, Ser, Ala, Tyr, Arg, Thr, Ile, Leu, Phe, and Lys) were observed as the highest (p > 0.05) in breast muscle of broilers fed a diet with propolis extract (E2). In thigh muscle (disregarding sex), higher concentrations (p ≤ 0.05) of Tyr (2.46 g 100 g−1) and His (2.35 g 100 g−1) were found in the propolis-supplemented group (E2) compared with those in C. Many other AAs (Glu, Gly, His, Arg, Thr, Val, Ile, Leu, and Lys) in thigh muscle from propolis-supplemented group (E2) were also higher (p > 0.05) than those in the other groups. After bee pollen (E1) and propolis (E2) supplementation, no differences in amino acid concentrations between males and females, or in breast or thigh muscle were found. In general, breast was demonstrated to contain higher proportions of AAs than thigh muscle. In conclusion, dietary propolis supplementation in amount of 400 mg kg−1 of feed mixture elicited the best AA profile of chicken meat among the dietary treatments and may thus be a promising method to improve meat quality.

Effect Of Chromium Nicotinate On Oxidative Stability, Chemical Composition And Meat Quality Of Growing-Finishing Pigs

The effect of different organic sources of Cr on growth, feed efficiency and carcass value is known but there is a lack of information between chromium nicotinate (CrNic) and pork quality. Therefore, purpose of this research was to investigate the effects of CrNic on chemical composition, quality and oxidative stability of pork meat. In the study, pigs of Large White breed (40 pcs) were used. The pigs were divided into two groups, namely the control and the experimental of 20 pcs with equal number of barrows and gilts. The pigs were fed the same diet which consisted of three feed mixtures applied at the different growth phases, from 30 - 45 kg OS-03, 45 - 70 kg OS-04 and 70 - 100 kg OS-05. The pigs were allowed ad libitum access to feed and water. The diet of experimental group was supplemented with 0.75 mg.kg -1 CrNic in the form of chromium-inactivated yeast Saccharomyces cerevisiae . The fattening period in pigs lasted from 30 to 100 kg. The chromium supplementation led to a significantly higher content of chromium in longissimus thoracis muscle (LT) of experimental pigs. In addition, the results showed a statistically significant difference ( p ≤0.05) in retention of chromium in the LT, monounsaturated and omega-3 polyunsaturated fatty acids content in experimental group compared with control. Moreover, there was highly significant ( p £0.05) difference in essential fatty acids, as well as in oxidative stability in 7 days, among the groups. The highly significant differences were also observed among sexes, namely in total water, protein and intramuscular fat contents, colour CIE b* in both times, and oxidative stability. However, physical-technological parameters (pH, drip loss, shear force and meat colour) were not affected when pigs were fed the supplement. On the whole, the positive effect of chromium nicotinate in most of investigated parameters may be beneficial not only for pork industry but also for consumers. Normal 0 21 false false false CS JA X-NONE