期刊名称：Potravinarstvo : Scientific Journal for Food Industry
印刷版ISSN：1338-0230
电子版ISSN：1337-0960
出版年度：2013
卷号：7
期号：1
页码：107-110
DOI：10.5219/280
语种：English
出版社：Association HACCP Consulting
摘要：The study aimed to investigate the impact of Slovak bee pollen as supplement dietary in different doses (1000, 1500, 2500, 3500 and 4500 mg.kg-1 of feed mixture) on the sensory quality of broiler chickens. The study was carried out 180 one day-old chickens, which were divided into 6 groups (n=30). From each halves were separately sensory evaluated part from a thigh and breast. Samples of heat treated meat were evaluated by a 6 member semi-trained panel of laboratory co-workers. Panelists evaluate aroma, juiciness, taste and tenderness on 5 point hedonic scale where 1 (the worst) and 5 (the best) were the extremes of each characteristic. The values of aroma, taste, juiciness and tenderness in breast and thigh muscles were higher in experimental groups in compare to control. The bee pollen has a positive impact on the taste, aroma, juiciness and tenderness of chickens thighs and breasts. Although the value of shear force in chicken thigh was significantly highest in E2 samples, addition of bee pollen to the diet for broiler chickens had no significatly negative effect on the thigh tenderness. Baking losses, as the second technological parameter, were also not significantly affected by nutrition with bee pollen supplement.
其他摘要：The study aimed to investigate the impact of Slovak bee pollen as supplement dietary in different doses (1000, 1500, 2500, 3500 and 4500 mg.kg-1 of feed mixture) on the sensory quality of broiler chickens. The study was carried out 180 one day-old chickens, which were divided into 6 groups (n=30). From each halves were separately sensory evaluated part from a thigh and breast. Samples of heat treated meat were evaluated by a 6 member semi-trained panel of laboratory co-workers. Panelists evaluate aroma, juiciness, taste and tenderness on 5 point hedonic scale where 1 (the worst) and 5 (the best) were the extremes of each characteristic. The values of aroma, taste, juiciness and tenderness in breast and thigh muscles were higher in experimental groups in compare to control. The bee pollen has a positive impact on the taste, aroma, juiciness and tenderness of chickens thighs and breasts. Although the value of shear force in chicken thigh was significantly highest in E2 samples, addition of bee pollen to the diet for broiler chickens had no significatly negative effect on the thigh tenderness. Baking losses, as the second technological parameter, were also not significantly affected by nutrition with bee pollen supplement.
关键词：broiler; bee pollen; sensory; smell; juiciness; shear force
其他关键词：broiler;bee pollen;sensory;smell;juiciness;shear force
