Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Košice, Košice 041 81, Slovak Republic.
Department of Pharmacology and Toxicology, University of Veterinary Medicine and Pharmacy, Košice, Slovak Republic.
Poult Sci. 2020 Mar;99(3):1750-1760. doi: 10.1016/j.psj.2019.11.012. Epub 2020 Jan 22.
Multiple factor analysis was used for the examination of meat quality of broilers, the diet of which was supplemented with 0.8 and 1.0% addition of humic substances (HS). One hundred fifty COBB 500 one-day-old male broilers chicks were randomly divided into 3 different groups: one control and 2 experimental (n = 50), and they were fattened for 35 D. Subsequently, the meat quality was analyzed and defined by physicochemical and sensory quality, supplemented with analysis by instrumental methods. We observed changes in dry matter, fat, water, and protein content in experimental samples of breast and thigh meat (P < 0.001). In both experimental groups, the concentration of phosphates and pH decreased in breast meat (P < 0.001) and in thigh meat (P < 0.05). The smell of experimental chicken breast meat samples after cooking was evaluated by a sensory panel, which scored a higher point score than that of the control group (P < 0.05). Sensory evaluation of taste indicated a positive response with respect to the perception of meat quality in relation to a greater supplementation of HS in the diet. Thigh meat samples showed a variable extent of water loss after cooking, but lower values of water loss were generally obtained from thigh meat samples of poultry fed with higher HS supplementation, than in chicken breast meat samples. Significant differences in evaluated variables between both experimental groups were not observed. The color of breast meat samples changed, when considering the variables of lightness and redness, with the addition of 1% HS (P < 0.05). The main advantage of the breast meat of broilers fed a diet supplemented with HS was observed in the final meat quality, which was positively affected by increased protein and decreased fat content. Because of its nutritional composition, it can be considered to be rather a valuable type of meat in human nutrition than ordinarily.
采用多因素分析法研究了添加 0.8%和 1.0%腐殖酸（HS）的日粮对肉鸡肉质的影响。将 150 只 1 日龄科宝 500 雄性肉鸡随机分为 3 个不同组：1 个对照组和 2 个实验组（n=50），育肥 35 天。随后，通过理化和感官质量分析，并结合仪器方法进行分析，定义了肉质。我们观察到实验鸡胸肉和大腿肉的干物质、脂肪、水和蛋白质含量的变化（P<0.001）。在两个实验组中，胸肉（P<0.001）和大腿肉（P<0.05）中的磷酸盐和 pH 值浓度降低。烹饪后，实验鸡胸肉样本的气味由感官小组进行评估，得分高于对照组（P<0.05）。感官评估味道表明，与对照组相比，饮食中 HS 补充量较大时，对肉质的感知有积极的反应。大腿肉样本在烹饪后会有不同程度的水分流失，但从 HS 补充量较高的家禽的大腿肉样本中通常获得较低的水分流失值，而鸡胸肉样本则不然。两个实验组之间评估变量的差异不显著。考虑到亮度和红色度变量，添加 1% HS 会改变胸肉样本的颜色（P<0.05）。添加 HS 的日粮喂养的肉鸡胸肉的主要优势在于最终肉质，其蛋白质含量增加，脂肪含量降低，对肉质产生积极影响。由于其营养成分，它在人类营养中可以被认为是一种比普通肉类更有价值的肉类。
