Find in Library

<div><table style="height: 518px;" border="0" cellspacing="0" cellpadding="0" width="664" align="left"><tbody><tr><td style="padding-top:3.1pt;padding-right: 0cm;padding-bottom:3.1pt;padding-left:0cm" height="518" align="left" valign="top"><div style="mso-element:para-border-div;border:none;border-bottom:solid windowtext 2.25pt; padding:0cm 0cm 1.0pt 0cm"><p class="sta" style="border:none;mso-border-bottom-alt:solid windowtext 2.25pt; padding:0cm;mso-padding-alt:0cm 0cm 1.0pt 0cm;mso-element:frame;mso-element-frame-width: 498.1pt;mso-element-frame-height:382.55pt;mso-element-frame-vspace:3.1pt; mso-element-wrap:around;mso-element-anchor-vertical:page;mso-element-anchor-horizontal: page;mso-element-left:50.3pt;mso-element-top:57.8pt;mso-height-rule:exactly"><span style="font-size:12.0pt;font-family: "Times New Roman","serif";mso-fareast-font-family:"Times New Roman";mso-ansi-language: EN-US;mso-fareast-language:SK;mso-bidi-language:AR-SA;mso-no-proof:yes" lang="EN-US">The study aimed to investigate the impact of  Slovak bee pollen as supplement dietary in different doses (1000, 1500, 2500, 3500 and 4500 mg.kg^-1of feed mixture) on the sensory quality of broiler chickens. The study was carried out  <span class="longtext">180 one day-old  chickens, which were divided into 6 groups (n=30). </span>From each halves were separately sensory evaluated part from a thigh and breast. </span><span style="font-size:12.0pt;font-family:"Times New Roman","serif";mso-fareast-font-family: "Times New Roman";mso-ansi-language:SK;mso-fareast-language:SK;mso-bidi-language: AR-SA;mso-bidi-font-weight:bold;mso-no-proof:yes">Samples of heat treated meat were evaluated by a 6 member semi-trained panel of laboratory co-workers. Panelist</span><span style="font-size:12.0pt;font-family:"Times New Roman","serif"; mso-fareast-font-family:"Times New Roman";mso-ansi-language:SK;mso-fareast-language: SK;mso-bidi-language:AR-SA;mso-no-proof:yes">s evaluate aroma, juiciness, taste and tenderness on 5 point hedonic scale where 1 (the worst) and 5 (the best) were the extremes of each characteristic. The values of</span><span style="font-size:12.0pt;font-family:"Times New Roman","serif";mso-fareast-font-family: "Times New Roman";mso-ansi-language:EN-US;mso-fareast-language:SK;mso-bidi-language: AR-SA;mso-no-proof:yes"> <span class="longtext"><span lang="EN-US">aroma, taste, juiciness and tenderness in breast and thigh muscles were higher in experimental groups in compare to control. </span></span><span lang="EN-US">The bee pollen has a positive impact on the taste, aroma, juiciness and tenderness of chickens thighs and breasts. Although the value of shear force in chicken thigh was significantly highest in E2 samples, addition of bee pollen to the diet for broiler chickens had no significatly negative effect on the thigh tenderness. Baking losses, as the second technological parameter, were also not significantly affected by nutrition with bee pollen supplement.</span></span></p></div></td></tr></tbody></table></div><p class="MsoNormal" style="margin-bottom: .0001pt; text-align: justify; text-justify: inter-ideograph; line-height: 150%; mso-layout-grid-align: none; text-autospace: none;"> </p>