APLIKáCIA PROBIOTICKéHO PREPARáTU VO VY?IVE KUR?IAT HYBRO NA SENZORICKé VLASTNOSTI M?SAINFLUENCE OF PROBIOTIC PREPARATION USED IN BROILER CHICKENFEEDING ON MEAT SENSORY QUALITY

摘要

The aim of the experiment was to study the influence of a probiotic preparation on the sensory characteristics of Hybro broiler chicken meat. The probiotics had a multistrain composition containing 2.0.109 KTJ.g-1 of the nutrient medium. The probiotic preparation was applied through a water source during the fattening period (40 days) in quantity of 6.0 and 3.0 ml per day per group. The results show that the probiotic only slightly improved (P≥0.05) the total breast muscle sensory properties (+0.48 points for P1 and +0.31 points for P2, respectively). It was also found that application of a higher dose of the probiotics positively influenced the sensory characteristics of the tight muscle (P≥0.05), while the negative effect was lower (P≥0.05), compared to the control group. Application of the tested probiotic had a slightly positive impact (P≥0.05) on the breast and thigh muscle sensory properties (+0.125 points for P2 and +0.335 points for P1, respectively) as compared to the control group. The sensory characteristics of chicken and other livestock meat are very important signs for the consumer. The possible total application of the tested probiotic preparation in practical conditions of chicken nutrition can be realized only when this preparation accomplishes two requirements: no negative effect on the sensory properties of meat and a positive influence on the economy of chicken meat production. This is essential because quality chicken meat production is closely linked with required safety and health status of animals, accurate meat performance, proper feed utilization and last but not the least, use of correct technological meat quality.