Influence of propolis extract in Hubbard JV chickens nutrition on oxidative stabilty of meat
DOI: 10.15414/afz.2014.17.02.47–51 Received 12. May 2014 ǀ Accepted 3. June 2014 ǀ Available online 23. June 2014 In the experiment we evaluated the influence of propolis extract in nutrition of chickens on stability of meat in the most valuable parts of carcass that were stored by freezing at -18 °C. The hybrid combination of tested chickens was Hubbard JV. Propolis extract was added to experimental groups at a dose of 600 mg.kg -1 (group E1) and 800 mg.kg -1 (group E2). Fattening lasted 42 days. Oxidative stability of breast and thigh muscles was evaluated from the 1 st day to 6 th month of storage in regular month intervals. In the breast muscle, values of malondialdehyde (MDA) were from 0.212 to 0.313 mg.kg -1 in control group, from 0.186 to 0.264 mg.kg -1 in E1 group and from 0.175 to 0.259 mg.kg -1 in E2 group. In the thigh muscle, MDA values were from 0.255 to 0.339 mg.kg -1 (control group), from 0.196 to 0.279 mg.kg -1 (E1 group) and from 0.194 to 0.268 mg.kg -1 (E2 group). Application of propolis extract in Hubbard JV chickens nutrition has significant influence (P≤0.05) on decreasing of oxidative processes in breast and thigh muscles during the whole period of storage. Keywords : chickens, nutrition, feed supplements, propolis, chicken meat, oxidative stability, malondialdehyde