Multiple factorial analysis of physicochemical and organoleptic properties of breast and thigh meat of broilers fed a diet supplemented with humic substances
Multiple factor analysis was used for the examination of meat quality of broilers, the diet of which was supplemented with 0.8 and 1.0% addition of humic substances (HS). One hundred fifty COBB 500 one-day-old male broilers chicks were randomly divided into 3 different groups: one control and 2 expe...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2020-03-01
|
| Series: | Poultry Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0032579119578063 |
| _version_ | 1819227309852327936 |
|---|---|
| author | Boris Semjon Dana Marcinčáková Beáta Koréneková Martin Bartkovský Jozef Nagy Peter Turek Slavomír Marcinčák |
| author_facet | Boris Semjon Dana Marcinčáková Beáta Koréneková Martin Bartkovský Jozef Nagy Peter Turek Slavomír Marcinčák |
| author_sort | Boris Semjon |
| collection | DOAJ |
| description | Multiple factor analysis was used for the examination of meat quality of broilers, the diet of which was supplemented with 0.8 and 1.0% addition of humic substances (HS). One hundred fifty COBB 500 one-day-old male broilers chicks were randomly divided into 3 different groups: one control and 2 experimental (n = 50), and they were fattened for 35 D. Subsequently, the meat quality was analyzed and defined by physicochemical and sensory quality, supplemented with analysis by instrumental methods. We observed changes in dry matter, fat, water, and protein content in experimental samples of breast and thigh meat (P < 0.001). In both experimental groups, the concentration of phosphates and pH decreased in breast meat (P < 0.001) and in thigh meat (P < 0.05). The smell of experimental chicken breast meat samples after cooking was evaluated by a sensory panel, which scored a higher point score than that of the control group (P < 0.05). Sensory evaluation of taste indicated a positive response with respect to the perception of meat quality in relation to a greater supplementation of HS in the diet. Thigh meat samples showed a variable extent of water loss after cooking, but lower values of water loss were generally obtained from thigh meat samples of poultry fed with higher HS supplementation, than in chicken breast meat samples. Significant differences in evaluated variables between both experimental groups were not observed. The color of breast meat samples changed, when considering the variables of lightness and redness, with the addition of 1% HS (P < 0.05). The main advantage of the breast meat of broilers fed a diet supplemented with HS was observed in the final meat quality, which was positively affected by increased protein and decreased fat content. Because of its nutritional composition, it can be considered to be rather a valuable type of meat in human nutrition than ordinarily. |
| first_indexed | 2024-12-23T10:39:21Z |
| format | Article |
| id | doaj.art-d9c723e06da84cf2a3ca7f8852b5d550 |
| institution | Directory Open Access Journal |
| issn | 0032-5791 |
| language | English |
| last_indexed | 2024-12-23T10:39:21Z |
| publishDate | 2020-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Poultry Science |
| spelling | doaj.art-d9c723e06da84cf2a3ca7f8852b5d5502022-12-21T17:50:13ZengElsevierPoultry Science0032-57912020-03-0199317501760Multiple factorial analysis of physicochemical and organoleptic properties of breast and thigh meat of broilers fed a diet supplemented with humic substancesBoris Semjon0Dana Marcinčáková1Beáta Koréneková2Martin Bartkovský3Jozef Nagy4Peter Turek5Slavomír Marcinčák6Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Košice, Košice 041 81, Slovak RepublicDepartment of Pharmacology and Toxicology, University of Veterinary Medicine and Pharmacy, Košice, Slovak Republic; Corresponding author:Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Košice, Košice 041 81, Slovak RepublicDepartment of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Košice, Košice 041 81, Slovak RepublicDepartment of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Košice, Košice 041 81, Slovak RepublicDepartment of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Košice, Košice 041 81, Slovak RepublicDepartment of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Košice, Košice 041 81, Slovak RepublicMultiple factor analysis was used for the examination of meat quality of broilers, the diet of which was supplemented with 0.8 and 1.0% addition of humic substances (HS). One hundred fifty COBB 500 one-day-old male broilers chicks were randomly divided into 3 different groups: one control and 2 experimental (n = 50), and they were fattened for 35 D. Subsequently, the meat quality was analyzed and defined by physicochemical and sensory quality, supplemented with analysis by instrumental methods. We observed changes in dry matter, fat, water, and protein content in experimental samples of breast and thigh meat (P < 0.001). In both experimental groups, the concentration of phosphates and pH decreased in breast meat (P < 0.001) and in thigh meat (P < 0.05). The smell of experimental chicken breast meat samples after cooking was evaluated by a sensory panel, which scored a higher point score than that of the control group (P < 0.05). Sensory evaluation of taste indicated a positive response with respect to the perception of meat quality in relation to a greater supplementation of HS in the diet. Thigh meat samples showed a variable extent of water loss after cooking, but lower values of water loss were generally obtained from thigh meat samples of poultry fed with higher HS supplementation, than in chicken breast meat samples. Significant differences in evaluated variables between both experimental groups were not observed. The color of breast meat samples changed, when considering the variables of lightness and redness, with the addition of 1% HS (P < 0.05). The main advantage of the breast meat of broilers fed a diet supplemented with HS was observed in the final meat quality, which was positively affected by increased protein and decreased fat content. Because of its nutritional composition, it can be considered to be rather a valuable type of meat in human nutrition than ordinarily.http://www.sciencedirect.com/science/article/pii/S0032579119578063meatqualityhumic substancesstatistics |
| spellingShingle | Boris Semjon Dana Marcinčáková Beáta Koréneková Martin Bartkovský Jozef Nagy Peter Turek Slavomír Marcinčák Multiple factorial analysis of physicochemical and organoleptic properties of breast and thigh meat of broilers fed a diet supplemented with humic substances Poultry Science meat quality humic substances statistics |
| title | Multiple factorial analysis of physicochemical and organoleptic properties of breast and thigh meat of broilers fed a diet supplemented with humic substances |
| title_full | Multiple factorial analysis of physicochemical and organoleptic properties of breast and thigh meat of broilers fed a diet supplemented with humic substances |
| title_fullStr | Multiple factorial analysis of physicochemical and organoleptic properties of breast and thigh meat of broilers fed a diet supplemented with humic substances |
| title_full_unstemmed | Multiple factorial analysis of physicochemical and organoleptic properties of breast and thigh meat of broilers fed a diet supplemented with humic substances |
| title_short | Multiple factorial analysis of physicochemical and organoleptic properties of breast and thigh meat of broilers fed a diet supplemented with humic substances |
| title_sort | multiple factorial analysis of physicochemical and organoleptic properties of breast and thigh meat of broilers fed a diet supplemented with humic substances |
| topic | meat quality humic substances statistics |
| url | http://www.sciencedirect.com/science/article/pii/S0032579119578063 |
| work_keys_str_mv | AT borissemjon multiplefactorialanalysisofphysicochemicalandorganolepticpropertiesofbreastandthighmeatofbroilersfedadietsupplementedwithhumicsubstances AT danamarcincakova multiplefactorialanalysisofphysicochemicalandorganolepticpropertiesofbreastandthighmeatofbroilersfedadietsupplementedwithhumicsubstances AT beatakorenekova multiplefactorialanalysisofphysicochemicalandorganolepticpropertiesofbreastandthighmeatofbroilersfedadietsupplementedwithhumicsubstances AT martinbartkovsky multiplefactorialanalysisofphysicochemicalandorganolepticpropertiesofbreastandthighmeatofbroilersfedadietsupplementedwithhumicsubstances AT jozefnagy multiplefactorialanalysisofphysicochemicalandorganolepticpropertiesofbreastandthighmeatofbroilersfedadietsupplementedwithhumicsubstances AT peterturek multiplefactorialanalysisofphysicochemicalandorganolepticpropertiesofbreastandthighmeatofbroilersfedadietsupplementedwithhumicsubstances AT slavomirmarcincak multiplefactorialanalysisofphysicochemicalandorganolepticpropertiesofbreastandthighmeatofbroilersfedadietsupplementedwithhumicsubstances |