%0 Journal Article
%T SENSORY EVALUATION OF MEAT CHICKENS ROSS 308 AFTER APPLICATION OF PROPOLIS IN THEIR NUTRITION
%A Peter Ha£¿£¿¨ªk
%A Jozef Garl¨ªk ml.
%A Miroslava Ka£¿¨¢niov¨¢
%A Juraj £¿ubo¨¾
%J Potravinarstvo : Scientific Journal for Food Industry
%D 2012
%I Association HACCP Consulting
%R 10.5219/158
%X The objective of the experiment was to verify the effect of propolis extract in Ross 308 broiler on the sensory quality of breast and thigh muscle modified by baking at temperature 200 oC for 60 minutes and finish baking for a period of 10-15 minutes. In the experiment were used 180 chickens divided into 2 groups (control and experimental group) with 90 chickens (45 ¡á and 45 ¡â). Fattening lasted 40 days. The chickens were fed  ad libitum with the same starter feed mixtures to 21 days and from 22 days of age through 40 days of age with the grower feed mixtures in the both followed groups. Feed mixtures were made without antibiotics and coccidiostatics. The feed mixtures used in experimental group were enriched with the feed extract of propolis in a dose of 0.2 g.kg-1. After heat treatment of breast and thigh muscle 60 pieces chickens (30 pieces ¡â, ¡á 30 pieces) of each group samples were sensory analyzed (smell, taste, juiciness, softness). Statistically significant differences were found by sex (P¡Ü0.05 to 0.001) in aroma and taste of cocks in the thigh muscle (+0.290 points, +0.300 points) and hens (P¡Ü0.01) in flavor (+0.250 points) and softness (+0.372 points) in breast muscle. Sensory assessment of the individual characters of eith
%K Ross 308 chicken
%K propolis extract
%K sensory evaluation
%K breast and thigh muscle
%U http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/158