Propolis Supplementation in Broiler Breeder Chickens: Enhancing Meat Quality

Kalbiye Konanç; Ergin Öztürk

Makale detayları

Propolis Supplementation in Broiler Breeder Chickens: Enhancing Meat Quality

Yazarlar:

Kalbiye Konanç | Ergin Öztürk

Yayıncı:

Karyay Karadeniz Yayımcılık

Ana Başlıklar:

Hayvansal Üretim (Diğer)

Dergi:

Black Sea Journal of Agriculture Vol.8 Issue 3, pp.412-420

Belge Tipi:

Makale

Yayın Tarihi:

5/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001342002

pISSN:

2618-6578

Anahtar kelimeler:

Özet:

 This study aimed to evaluate the effects of dietary propolis supplementation on the meat quality of 35-week-old broiler breeder chickens. A total of 100 Ross 308 chickens were divided into five groups and supplemented with 0, 100, 200, 400, and 800 ppm of propolis in their diet. The study measured various meat quality parameters, including pH, color L, a, b, cooking loss, and drip loss over three storage periods 1, 4, and 7 days. Results showed that propolis supplementation influenced pH, with the P800 group exhibiting the highest pH value by day 7. Color parameters, particularly yellowness b, were significantly reduced in thigh meat in the 200 ppm group. Propolis supplementation, especially at 800 ppm, significantly reduced drip loss and cooking loss, improving water retention and texture in both breast and thigh meat. These findings suggest that propolis supplementation, particularly at 800 ppm, can improve meat quality by enhancing water-holding capacity and influencing color stability. The improved meat quality in terms of water retention and texture, makes propolis supplementation a promising option for enhancing the quality of processed poultry products, such as salami and sausages. Further research is needed to optimize the appropriate dosage for maximizing the benefits of propolis in poultry meat.

 This study aimed to evaluate the effects of dietary propolis supplementation on the meat quality of 35-week-old broiler breeder chickens. A total of 100 Ross 308 chickens were divided into five groups and supplemented with 0, 100, 200, 400, and 800 ppm of propolis in their diet. The study measured various meat quality parameters, including pH, color L, a, b, cooking loss, and drip loss over three storage periods 1, 4, and 7 days. Results showed that propolis supplementation influenced pH, with the P800 group exhibiting the highest pH value by day 7. Color parameters, particularly yellowness b, were significantly reduced in thigh meat in the 200 ppm group. Propolis supplementation, especially at 800 ppm, significantly reduced drip loss and cooking loss, improving water retention and texture in both breast and thigh meat. These findings suggest that propolis supplementation, particularly at 800 ppm, can improve meat quality by enhancing water-holding capacity and influencing color stability. The improved meat quality in terms of water retention and texture, makes propolis supplementation a promising option for enhancing the quality of processed poultry products, such as salami and sausages. Further research is needed to optimize the appropriate dosage for maximizing the benefits of propolis in poultry meat.

 This study aimed to evaluate the effects of dietary propolis supplementation on the meat quality of 35-week-old broiler breeder chickens. A total of 100 Ross 308 chickens were divided into five groups and supplemented with 0, 100, 200, 400, and 800 ppm of propolis in their diet. The study measured various meat quality parameters, including pH, color L, a, b, cooking loss, and drip loss over three storage periods 1, 4, and 7 days. Results showed that propolis supplementation influenced pH, with the P800 group exhibiting the highest pH value by day 7. Color parameters, particularly yellowness b, were significantly reduced in thigh meat in the 200 ppm group. Propolis supplementation, especially at 800 ppm, significantly reduced drip loss and cooking loss, improving water retention and texture in both breast and thigh meat. These findings suggest that propolis supplementation, particularly at 800 ppm, can improve meat quality by enhancing water-holding capacity and influencing color stability. The improved meat quality in terms of water retention and texture, makes propolis supplementation a promising option for enhancing the quality of processed poultry products, such as salami and sausages. Further research is needed to optimize the appropriate dosage for maximizing the benefits of propolis in poultry meat.

 This study aimed to evaluate the effects of dietary propolis supplementation on the meat quality of 35-week-old broiler breeder chickens. A total of 100 Ross 308 chickens were divided into five groups and supplemented with 0, 100, 200, 400, and 800 ppm of propolis in their diet. The study measured various meat quality parameters, including pH, color L, a, b, cooking loss, and drip loss over three storage periods 1, 4, and 7 days. Results showed that propolis supplementation influenced pH, with the P800 group exhibiting the highest pH value by day 7. Color parameters, particularly yellowness b, were significantly reduced in thigh meat in the 200 ppm group. Propolis supplementation, especially at 800 ppm, significantly reduced drip loss and cooking loss, improving water retention and texture in both breast and thigh meat. These findings suggest that propolis supplementation, particularly at 800 ppm, can improve meat quality by enhancing water-holding capacity and influencing color stability. The improved meat quality in terms of water retention and texture, makes propolis supplementation a promising option for enhancing the quality of processed poultry products, such as salami and sausages. Further research is needed to optimize the appropriate dosage for maximizing the benefits of propolis in poultry meat.

Makale detayları

Propolis Supplementation in Broiler Breeder Chickens: Enhancing Meat Quality

Yazarlar:

Kalbiye Konanç | Ergin Öztürk

Yayıncı:

Karyay Karadeniz Yayımcılık

Ana Başlıklar:

Hayvansal Üretim (Diğer)

Dergi:

Black Sea Journal of Agriculture Vol.8 Issue 3, pp.412-420

Belge Tipi:

Makale

Yayın Tarihi:

5/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001342002

pISSN:

2618-6578

Propolis

Meat quality

Drip loss

Cooking loss

PoultryPropolis

Meat quality

Drip loss

Cooking loss

Poultry

Sayı

Makale detayları

Yazarlar: Kalbiye Konanç | Ergin Öztürk

Yayıncı: Karyay Karadeniz Yayımcılık

Ana Başlıklar: Hayvansal Üretim (Diğer)

Dergi: Black Sea Journal of Agriculture Vol.8 Issue 3, pp.412-420

Belge Tipi: Makale

Yayın Tarihi: 5/2025

Belge Dili: İngilizce

Document ID (Org No.): 2001342002

pISSN: 2618-6578

Sayı

Yazarlar:

Kalbiye Konanç | Ergin Öztürk

Yayıncı:

Karyay Karadeniz Yayımcılık

Ana Başlıklar:

Hayvansal Üretim (Diğer)

Dergi:

Black Sea Journal of Agriculture Vol.8 Issue 3, pp.412-420

Belge Tipi:

Makale

Yayın Tarihi:

5/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001342002

pISSN:

2618-6578