标题：VPLYV PROBIOTICKÉHO PREPARÁTU S MULTIKMEŇOVÝM ZLOŽENÍM NA POSTMORTÁLNE ZMENY V PRSNEJ A STEHENNEJ SVALOVINE KURČIAT HYBRO EFFECT OF MULTISTRAIN PROBIOTIC APLICATION ON CHANGES IN BREAST AND THIGH MUSCLE OF HYBRO BROILER CHICKENS POST MORTEM
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：2010
卷号：4
页码：143-151
出版社：Association HACCP Consulting
摘要：The aim of the experiment was to determine the influence of probiotic preparations on post mortem changes in the breast and thigh muscle of Hybro broiler chickens. The probiotic preparations contained the strains of Lb. delbrueckii spp. bulgaris LAT187, LAT180 Lb. acidophilus, Lb. helveticus LAT179, Lb. delbrueckii spp. lactis LAT182, Str. thermophilus LAT205 and E. faecium E-253 with 2.0.109 KTJ.g-1 nutrient medium and were applied through a water source. The application of the probiotics was 6.0 ml per day in the 1st experimental group and 3.0 ml per day in the 2nd experimental group. The probiotics were applicated from the beginning to the end of fattening (40 days). The composition of feed mixtures was the same in all groups. Basing on our results, we did not detect any significant differences in pH values of chicken breast muscle 45 minutes, 2 hours and 24 hours after slaughtering the broiler chickens. Statistical differences (P≤0.05) were detected in the thigh muscle 2 hours and 24 hours post mortem between the trial groups (pH2 6,513:6,372, and pH24 6,440:6,320, respectively). We found statistical differences in pH value of thigh muscle (P≤0.01) 45 min after slaughtering between the control (6.462) and the second experimental group (6.657). The application of tested probiotic preparation through the water source did not have a profound effect on the post-mortem changes in the most valuable chicken parts in muscles of Hybro broiler chickens. The pH values and changes observed in the breast muscle (muscle with a PSE character) were probably induced by physical condition of the chickens, pre-slaughter stress or the slaughter technique used.i
