The effect of different probiotics on broiler meat quality
Аутори
Ivanović, SnežanaBaltić, Milan
Popov-Raljić, J.
Pisinov, Boris
Maslić-Strižak, Danka
Stojanović, Zoran
Pavlović, Ivan
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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.
Кључне речи:
Probiotics / meat quality / sensory analysis / color / textureИзвор:
African Journal of Microbiology Research, 2011, 6, 5, 937-943Издавач:
- Academic Journals
Институција/група
IZBISTY - 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 . .