TY  - JOUR
AU  - Ivanović, Snežana
AU  - Baltić, Milan
AU  - Popov-Raljić, J.
AU  - Pisinov, Boris
AU  - Maslić-Strižak, Danka
AU  - Stojanović, Zoran
AU  - Pavlović, Ivan
PY  - 2011
UR  - https://plantarum.izbis.bg.ac.rs/handle/123456789/886
AB  - Probiotics are the possibility to chouse growth stimulation by using physiological potential of
animals. The aim of this study was to evaluate the use of different probiotics on poultry meat. The
experiment was started by fattening 700 one-day-old chicks (5 groups), provenance Arbor Acres, both
sexes, initial mass 40.07 ± 0.33 g. Fattening period was 42 days. Control group was fed with complete
feeding mixture of standard raw material and chemical composition without probiotics and the same
feed was given to other 4 groups (experimental groups) but with addition of different probiotics.
Chemical parameters, pH and sensory analysis were determined according to ISO standards, color
and texture were determined instrumentally. During examination the meat quality of drumstick meat in
all five groups, we found that there was statistically very significant difference (P < 0.01), though not
all. Application of probiotics in feed increased meat quality which is in relation to chemical
composition and pH value, color, tenderness and sensory analysis of drumstick meat.
PB  - Academic Journals
T2  - African Journal of Microbiology Research
T1  - The effect of different probiotics on broiler meat quality
EP  - 943
IS  - 5
SP  - 937
VL  - 6
DO  - 10.5897/AJMR11.870
ER  - 

@article{
author = "Ivanović, Snežana and Baltić, Milan and Popov-Raljić, J. and Pisinov, Boris and Maslić-Strižak, Danka and Stojanović, Zoran and Pavlović, Ivan",
year = "2011",
abstract = "Probiotics are the possibility to chouse growth stimulation by using physiological potential of
animals. The aim of this study was to evaluate the use of different probiotics on poultry meat. The
experiment was started by fattening 700 one-day-old chicks (5 groups), provenance Arbor Acres, both
sexes, initial mass 40.07 ± 0.33 g. Fattening period was 42 days. Control group was fed with complete
feeding mixture of standard raw material and chemical composition without probiotics and the same
feed was given to other 4 groups (experimental groups) but with addition of different probiotics.
Chemical parameters, pH and sensory analysis were determined according to ISO standards, color
and texture were determined instrumentally. During examination the meat quality of drumstick meat in
all five groups, we found that there was statistically very significant difference (P < 0.01), though not
all. Application of probiotics in feed increased meat quality which is in relation to chemical
composition and pH value, color, tenderness and sensory analysis of drumstick meat.",
publisher = "Academic Journals",
journal = "African Journal of Microbiology Research",
title = "The effect of different probiotics on broiler meat quality",
pages = "943-937",
number = "5",
volume = "6",
doi = "10.5897/AJMR11.870"
}

Ivanović, S., Baltić, M., Popov-Raljić, J., Pisinov, B., Maslić-Strižak, D., Stojanović, Z.,& Pavlović, I.. (2011). The effect of different probiotics on broiler meat quality. in African Journal of Microbiology Research
Academic Journals., 6(5), 937-943.
https://doi.org/10.5897/AJMR11.870

Ivanović S, Baltić M, Popov-Raljić J, Pisinov B, Maslić-Strižak D, Stojanović Z, Pavlović I. The effect of different probiotics on broiler meat quality. in African Journal of Microbiology Research. 2011;6(5):937-943.
doi:10.5897/AJMR11.870 .

Ivanović, Snežana, Baltić, Milan, Popov-Raljić, J., Pisinov, Boris, Maslić-Strižak, Danka, Stojanović, Zoran, Pavlović, Ivan, "The effect of different probiotics on broiler meat quality" in African Journal of Microbiology Research, 6, no. 5 (2011):937-943,
https://doi.org/10.5897/AJMR11.870 . .