Influence of Probiotics and Thyme Essential Oil on the Sensory Properties and Cooking Loss of Broiler Chicken Meat

Autor:	Ebrahim Alfaig, Maria Angelovičova, Martin Kral, Ondrej Bučko, Maria Walczycka
Jazyk:	angličtina
Rok vydání:	2023
Předmět:	cooking loss probiotics ross 308 sensory attributes texture thyme essential oil Agriculture Technology Science
Zdroj:	Scientific Papers Animal Science and Biotechnologies, Vol 47, Iss 1, Pp 1-1 (2023)
Druh dokumentu:	article
ISSN:	1841-9364 2344-4576
Popis:	A study was conducted to determine the effect of probiotics and thyme essential oil (TEO) as feed additives on the sensory attributes, cooking loss and the texture of broiler chicken meat. Day-old broilers Ross 308 (n=400 chicks) were randomly divided into four groups based on the feed supplement as follows: C-control, E1-probiotics 0.05%, E2-TEO 0.05% and E4-combined, probiotics 5% with TEO 5%, respectively. The fattening period was 42 days. Warner Bratzler shear force, cooking loss and the following sensory attributes (colour, odour, taste, texture, meat decomposing and overall acceptability) were tested. The obtained results of the Warner Bratzler shear force show that there was significant different (p
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/e91fd81e7b734a809b9ab8db3af2d78c Zobrazit plný text záznamu View record in DOAJ