Marek Bobko

Antibacterial activity against Clostridium genus and antiradical activity of the essential oils from different origin.

In the present study, the antimicrobial and antiradical activities of 15 essential oils were investigated. The antimicrobial activities were determined by using agar disc diffusion and broth microdilution methods against Clostridium genus and antioxidant properties of essential oils by testing their scavenging effect on DPPH radicals activities. We determined the antibacterial activity of Clostridium butyricum, Clostridium hystoliticum, Clostridium intestinale, Clostridium perfringens and Clostridium ramosum. We obtained the original commercial essential oils samples of Lavandula angustifolia, Carum carvi, Pinus montana, Mentha piperita, Foeniculum vulgare Mill., Pinus sylvestris, Satureia montana, Origanum vulgare L. (2 samples), Pimpinella anisum, Rosmarinus officinalis L., Salvia officinalis L., Abies alba Mill., Chamomilla recutita L. Rausch and Thymus vulgaris L. produced in Slovakia (Calendula a.s., Nova Lubovna, Slovakia). The results of the disk diffusion method showed very high essential oils activity against all tested strains of microorganisms. The best antimicrobial activity against C. butyricum was found at Pimpinella anisum, against C. hystoliticum was found at Pinus sylvestris, against C. intestinale was found at Satureia hortensis L., against C. perfringens was found at Origanum vulgare L. and against C. ramosum was found at Pinus sylvestris. The results of broth microdilution assay showed that none of the essential oils was active against C. hystoliticum. The best antimicrobial activity against C. butyricum was found at Abies alba Mill., against C. intestinale was found at Abies alba Mill., against C. perfringens was found at Satureia montana and against C. ramosum was found at Abius alba and Carum carvi. Antioxidant DPPH radical scavenging activity was determined at several solutions of oil samples (50 μL.mL−1–0.39 μL.mL−1) and the best scavenging effect for the highest concentration (50 μL.mL−1) was observed. The antioxidant properties were different in particular plant species. The highest% of inhibition after 30 min. of reaction was observed at Origanum vulgare (93%), Satureia montana (90.66%) and Lavandula augustifolia (90.22%).

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

CHEMICAL COMPOSITION OF MUSCLE AFTER POLLEN APPLICATION IN NUTRITION OF BROILER CHICKENS

Principle purpose of this study was to monitor the chemical composition of breast and thigh muscular part of chickens of hybrid combination Ross 308 and to verify the differences due to use of pollen extract in feed mixture at a dose of 400 and 800 mg.kg -1 during the feeding of 42 days. We did not find significant differences (P≥0.05) in followed chemical compounds of thigh muscle with the skin and subcutaneous fat between the groups with and without application of pollen extract: in contents of water (68.49-70.12 g.100g -1 ), protein (18.82-18.98 g.100g -1 ), fat (9.96-11.53 g.100g -1 ) and in energy value (692.20-752.36 kJ.100g -1 ). Significant differences (P≤0.05) were found only in protein content of breast muscle between the control group (23.96 g.100g -1 ) and experimental group I (23.28 g.100g -1 ). Values of water content (73.97-74.32 g.100g -1 ), fat content (1.07-1.40 g.100g -1 ) and energy (441.65-446.64 kJ.100g -1 ) in breast muscle between the evaluated groups were balanced (P≥0.05). The results show that pollen extract at the concentration used in feed mixture did not effect basic chemical composition of the most valuable parts of the chicken Ross 308 carcass and we can apply it in their nutrition. Application at a dose of 800 mg.kg -1 seems to be more positive.

Sensory quality, colour and oxidative stability of cured cooked ham with propolis extract.

The effect of 0.06% propolis ethanol extract on the sensory quality, colour and oxidative stability of cured cooked ham was evaluated. Half of the experimentally processed hams treated with 0.06% ethanolic extract of propolis with ascorbic acid (EEP), only with ascorbic acid (AA) and control samples (C) were sliced and vacuum packaged. Samples were kept at 4 °C 21 days (sliced) respectively 20, 50 and 100 days (unsliced). The results revealed that all samples were characterized without any significant colour discrepancies. In general, the thiobarbituric acid value (mg malondialdehyde/kg) increased gradually in all samples examined, with a significantly lower (P <0.05) level for treated samples than for controls. The significantly lowest (P <0.05) sensory parameters in comparison to unsliced hams were observed in sliced hams packaged in vacuum. Sliced hams with EEP were characterized with significantly lowest (P <0.05) intensity of characteristic aroma. Undesirable taste was detected in control sliced hams after storage period. Significantly (P <0.05) more desirable taste of sliced hams was observed in those with only ascorbic acid in comparison with EEP. In our study was demonstrated that 0.06% ethanol extract of propolis positive affected oxidation stability and not negative affected others technological (pH, colour) and sensory characteristics of poultry meat product - cured cooked ham. Normal 0 21 false false false CS JA X-NONE

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

Effect of thyme and oregano aqueous tea infusions on the lipid oxidation and sensory characteristics of frankfurkters sausages

Lipid oxidation is one of the main limiting factors for the quality and acceptability of frankfurkter type of sausages. The antioxidant activity has been measured using a TBA assay. Dried oregano ( Origanum vulgare ) and thyme ( Thymus vulgare ) were purchased from a local store and kept in dark until the use. Aqueous extracts were prepared by one-step extraction with 3 g of each pulverized plant. Samples of freshly cooked sausages were evaluated by a 6 member semi-trained panel of laboratory co-workers. Panelists evaluate appearance overall texture, flavour, aroma and overall acceptability on a 6 point hedonic scale. In this work the antimicrobial and antioxidant effect of Thymus vulgare and Origanum vulgare significantly reduced ( p <0.05) lipid oxidation in frankfurkters sausages on 10th day of aerobic storage. The organoleptic changes in sausages had no negative effect on the sensory value of cooked sausages. Results obtained in this work indicated the technical viability of using the oregano and thyme aqueous tea infusions in relative low concentration, which is possible to enlarge the shelf-life of fresh sausages with the desired slight alteration of the original taste parameters. Results indicate that thyme and oregano aqueous tea infusions compare to essential oils can be cheaper alternative incorporate into pork frankfurkters as natural antioxidants. 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.