Acta Univ. Agric. Silvic. Mendelianae Brun. 2011, 59(5), 83-94 | DOI: 10.11118/actaun201159050083

Effect of probiotic preparation for chemical composition of meat cocks different combinations of hybrid chicks

Peter Haščík1, Miroslava Kačániová2, Marek Bobko1, Jaroslav Pochop2, Michal Mihok1, Henrieta Arpášová3
1 Katedra hodnotenia a spracovania živočíšnych produktov, Slovenská poľnohospodárska univerzita v Nitre, Tr. A. Hlinku 2, 949 76 Nitra, Slovenská republika
2 Katedra mikrobiológie, Slovenská poľnohospodárska univerzita v Nitre, Tr. A. Hlinku 2, 949 76 Nitra, Slovenská republika
3 Katedra hydinárstva a malých hospodárskych zvierat, Slovenská poľnohospodárska univerzita v Nitre, Tr. A. Hlinku 2, 949 76 Nitra, Slovenská republika

In the experiment were verified the application of probiotic preparation through a water supply for feeding of cock's hybrids Ross 308, Hubbard JV and Cobb 500 in the chemical composition of the most valuable parts of the carcass. Probiotic was based on the strain Lactobacillus fermentum with containing of 1.109 cfu.g-1 and potentially components of maltodextrin and oligofructose in 1% concentration. Length of feeding period was 42 days. Cocks were fed an ad libitum with the same starter mixture HYD-01 to 21th day and from 22nd to 42nd day of feeding with mixture HYD-02 in powdery form. The average of protein content of breast muscle was highest in Hubbard JV hybrid (23.93 g.100 g-1), lower in Cobb 500 hybrid (23.90 g.100 g-1) and lowest in Ross 308 hybrid (23.73 g.100 g-1), without significant differences (P ≥ 0.05) between hybrids and hybrids groups. Effect of probiotics had increased the protein content (P ≥ 0.05) in breast muscle of Ross 308 and Cobb 500 cocks and at the Hubbard JV only lower doses application during the feeding. The average of fat content in 100 g of breast muscle was lowest in Cobb 500 hybrid (1.09 g), higher in Hubbard JV hybrid (1.28 g) and highest in Ross 308 hybrid (1.35 g). Effect of probiotic to reduce fat content in breast muscle of cocks was at Ross 308 hybrid (1.33 and 1.23 g.100 g-1), Cobb 500 hybrid (0.98 and 1.02 g.100 g-1) and in second experimental group at Hubbard JV hybrid (1.03 g.100 g-1) statistically significant (P ≥ 0.05) in compared with control group, but significantly (P ≤ 0.05) between hybrids Cobb 500 and Hubbard JV in the first test groups. The average of energy value in 100 g of breast muscle was highest in Hubbard JV hybrid (449.24 kJ), lower in Ross 308 hybrid (448.40 kJ) and lowest in Cobb 500 hybrid (441.45 kJ), without significant differences (P ≥ 0.05) between hybrids and hybrids groups. The average of protein content of the femur was highest in Ross 308 hybrid (18.56 g.100 g-1), lower in Cobb 500 hybrid (18.42 g.100 g-1) and lowest in Hubbard JV (17.54 g.100 g-1) without statistical significance (P ≥ 0.05). Significant differences (P ≤ 0.05) of the femur were found at lower dose of probiotics between cock's hybrids Hubbard JV (16.95 g.100 g-1) and Ross 308 (18.48 g.100 g-1) in the protein content. The average of fat content in the femur was highest in Ross 308 hybrid (10.58 g.100 g-1), lower in Hubbard JV hybrid (10.51 g.100 g-1) and lowest in Cobb 500 hybrid (10.29 g.100 g-1) without significant differences (P ≥ 0.05) between hybrids and hybrids groups. The higher fat and protein content in 100 g of the femur in Ross 308 hybrid was ensured the highest energy value (710.88 kJ), lower in Cobb 500 hybrid (696.40 kJ) and lowest in Hubbard JV hybrid (689.77 kJ) without significant differences (P ≥ 0.05) between hybrids and hybrids groups. The verified probiotic preparation in the final analysis had not negative effect on the chemical composition of the most valuable parts of the carcase cock's hybrids Ross 308, Hubbard JV and Cobb 500.

Keywords: probiotic, broiler chicken, hybrid, meat, chemical composition
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The article is results of search project VEGA 1/0360/09, 1/0897/11.

Received: May 23, 2011; Published: March 23, 2014  Show citation

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Haščík, P., Kačániová, M., Bobko, M., Pochop, J., Mihok, M., & Arpášová, H. (2011). Effect of probiotic preparation for chemical composition of meat cocks different combinations of hybrid chicks. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 59(5), 83-94. doi: 10.11118/actaun201159050083
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