Evaluation of meat quality after application of different feed additives in diet of broiler chickens

The present study was conducted to investigate the effect of natural feed additives, namely bee pollen extract, propolis extract and probiotic preparation, on technological properties of meat in order to evaluate the meat quality of Ross 308 broiler chickens.  The feeding of chickens (180 pcs) lasted for a period of 42 days. The experiment was carried out without segregation between the genders. The chickens were randomly divided into 4 groups. The control group was fed a basal diet, whereas the other three groups were fed diets supplemented with natural additives, i.e. bee pollen extract at level of 400 mg.kg-1 of feed mixture, propolis extract at level of 400 mg.kg-1 of feed mixture, and probiotic preparation based on Lactobacillus fermentum (1.109 CFU per 1 g of bearing medium) in an amount of 3.3 g added to water (for 30 pcs chickens until 21 days of age, for 20 pcs chickens from 22nd to 42nd day of age) given to group E1, group E2 and group E3, respectively. The feed mixtures were produced without any antibiotic preparations and coccidiostatics. During the whole period of experiment, the broiler chickens had ad libitum access to feed and water. The following technological properties were examined: cooling loss (after 24 h of storage at 4 °C), freezing loss (after 3 months of storage at -18 °C), roasting loss (performed on roasted meat that was stored at -18 °C for 3 months before thawing), colour parameters based on CIELab system (the L*, a*, b* values of raw breast and thigh muscle), and tenderness (as shear force of roasted breast and thigh muscle). We have made a finding, that the examined additives had only little impact on meat quality in most of the investigated parameters, except the significant increase (p ≤0.05) in redness (a*) values and the slight decrease in roasting loss and shear force determination after propolis extract supplementation. Therefore, it may be inferred that propolis extract has been shown as the most appropriate feed additive among the applied supplements

Relation between selected nutrients in the chicken meat depending on phytogenic feed additives

The aim of study was to evaluate the relation between selected nutrients in the breast and thigh muscles after the application of different phytogenic additives in the diet of broiler chickens and between same indicators of meat disregarding additive and parts of carcass, from which muscles originate. We realized an in vivo experiment on the Zámostie Company poultry test station with deep litter breeding system. The experiment included 100 pcs of one-day-old hybrid chickens Cobb 500 divided into 2 groups (n = 50): the 1st experimental group with an application of feed additive from chestnut tree and lemon fruit extracts and the 2nd experimental group with an application of feed additive from citrus fruits extract. We used a cereal and soybean basal diet and we divided the fattening period into four phases: starter (1 - 10 days), grower I (11 - 20 days), grower II (21 - 28 days) and finisher (29 - 42 days). We applied a powder form feed mixtures. Nutritive value of feed mixtures was the same in each experimental group during the whole experiment and in accordance with the physiological needs of broiler chickens. We fed the 1st experimental group with a basal diet enriched by feed additive from chestnut tree and lemon fruit extracts (50 g/100 kg). As for the 2nd experimental group, we applied feed additive from citrus fruits extracts through the drinking water (100 mL/100 L). In the 2nd part of our experiment, we compared results obtained from two experimental groups with other four groups of diet. We applied other phytogenic additives to these four groups and we did not take into account the origin of the meat sample. We measured indicators of the chemical composition of protein, fat, water and cholesterol on a sample (50 g) of breast and thigh muscle without skin by the method of FT IR by use of the apparatus Nicolet 6700. Detected relations between nutrients of breast and thigh muscles were defined by correlation coefficient of -0.6 ≤ r ≥ +0.6. When additive with chestnut tree and lemon fruit extracts was used, we detected a negative correlation (p ≤0.01) between protein and cholesterol of breast muscle. In thigh muscle, the negative correlation was observed between protein and energy (p ≤0.05), protein and fat (p ≤0.01) as well as fat and water. The only positive correlation was detected between protein and cholesterol of breast muscle (p ≤0.01), with additive citrus fruits extract. When nutrition and parts of carcass, from which muscles originate, were disregarded, protein of meat increased, energy and fat decreased (p ≤0.001). When fat of meat increased, energy increased (p >0.05) as well, but water decreased (p ≤0.05; p ≤0.001)

Protein quality chicken meat after feeding with active substances of citrus fruits and diclazuril and salinomycin sodium

The purpose of this study was an experimental investigation of the influence of active substances obtained mainly from citrus fruits in the experimental feed mixtures, and diclazuril and salinomycin sodium in the control feed mixtures of broiler chickens on productive efficiency and protein quality of the breast and thigh muscles. In vivo experiment was carried out with hybrid chickens Cobb 500. Basic feed mixtures were equal a soy cereal type for experimental and control group. Indicators of productive efficiency were measured and calculated, and protein, lysine and methionine contents in the breast and thigh muscles were measured by the method of FT IR, Nicolet 6700. Active substances obtained mainly from citrus fruits confirmed a statistically significant (p ˂0.05) positive effect on the body weight gain; tended to slightly increase feed intake per bird, protein, energy, lysine and methionine intake per bird; slightly decrease feed intake per 1 kg of body weight gain, protein, energy, lysine and methionine intake per 1 kg of body weight gain; slightly increase protein efficiency ratio and energy efficiency ratio. Additive substances used in the feed mixtures did not have a statistically significant effect on protein, lysine and methionine contents in the breast and thigh muscles but displayed a strong positive, statistically significant relation between lysine and methionine in them

Chemical composition of chicken meat after application of humic acid and probiotic Lactobacillus fermentum

The aim of the present study was analysed and evaluated chemical parameters of chicken breast and thigh muscles after addition of humic acids and probiotic into diet for broiler chicken. A total of 200 pcs Ross 308 broiler chickens were divided into 4 groups (n=50). The control group of chickens was fed with complete feed mixtures without any additives. Chickens in experiment groups were fed a diet containing: P1 (1% of humic acid), P2 (1% of humic acid and probiotic supplement Lactobacillus fermentum) and P3 were fed with complete feed mixture containing combination of starter feed mixture (1. - 21. day) with coccidiostaticum Diclazuril and growth feed mixture (21. - 35. day) containing Salinomycinum sodium. Besides, the groups were kept under the same conditions. Fattening period lasted for 42 days. Chicken meat was analyzed for content of water, crude protein, fat and cholesterol. Based on the results, we can state that the application of humic acids or the combination of Humac Natur with probiotic did not affect the chemical composition of the breast muscle. In the breast muscle, the protein content in the experimental group P3 with the coccidiostat (22.98 g.100 g-1) was reduced (p &le;0.05) compared to control group (23.42 g.100 g-1). In the case of thigh muscle was significantly higher content of fat and cholesterol (p &le;0.05) in chickens feeding with addition of Humac Natur (fat - 9.08 g.100g-1; cholesterol - 0.86 mg.100g-1) and similar results were recorded in experimental group with combination of Humac Natur and probiotic (fat - 9.15 g.100g-1; cholesterol - 0.86 mg.100g-1) compared to control group (fat - 7.15 g.100g-1; cholesterol - 0.70 mg.100g-1). From a general point of view, we can recommend the application of Humac Natur, respectively combination Humac Natur with probiotics in feeding of broiler chickens Ross 308.&nbsp; 14.00 Normal 0 21 false false false EN-GB X-NONE X-NONE <!--[endif] --

Technology of resurfacing Mn-steels used to manufacture rails

The track components that are the most heavily loaded from the axles of train units are the switch components and rail crossing parts. These parts can be refurbished by welding on suitable types of additional materials. Parts made of high alloyed Mn-steel (Hadfield steels) need to meet specific conditions for their welding. For the experiment, ESAB OK Tubrodur 14.71 and ESAB OK Tubrodur 15.65 materials were used. The results show the feasibility of appropriate procedures under specific conditions due to the occurrence of metallurgical defects affecting the safety of operation on railway and tram lines. The aim of the experiment was to perform and assess the properties of two types of austenitic welds of different chemical composition on the rail head and rail grooves with the same welding parameters.Web of Science20236384638

Polyelectrolyte Complex Beads by Novel Two-Step Process for Improved Performance of Viable Whole-Cell Baeyer-Villiger Monoxygenase by Immobilization.

A novel immobilization matrix for the entrapment of viable whole-cell Baeyer–Villiger monooxygenase was developed. Viable recombinant Escherichia coli cells overexpressing cyclohexanone monooxygenase were entrapped in polyelectrolyte complex beads prepared by a two-step reaction of oppositely-charged polymers including highly defined cellulose sulphate. Immobilized cells exhibited higher operational stability than free cells during 10 repeated cycles of Baeyer–Villiger biooxidations of rac-bicyclo[3.2.0]hept-2-en-6-one to the corresponding lactones (1R,5S)-3-oxabicyclo-[3.3.0]oct-6-en-3-one and (1S,5R)-2-oxabicyclo-[3.3.0]oct-6-en-3-one. The morphology of polyelectrolyte complex beads was characterised by environmental scanning electron microscopy; the spatial distribution of polymers in the beads and cell viability were examined using confocal laser scanning microscopy, and the texture was characterised by the mechanical resistance measurements

Microbial monooxygenase amperometric biosensor for monitoring of Baeyer-Villiger biotransformation

a b s t r a c t A whole-cell amperometric biosensor consisting of genetically engineered Escherichia coli immobilised in polyelectrolyte membrane onto a miniaturised oxygen electrode was developed and used for monitoring of biotransformation based on Baeyer-Villiger oxidation. Baeyer-Villiger oxidation is commonly performed using microorganisms overexpressing Baeyer-Villiger monooxygenase enabling the production of enantiopure lactones or esters used in pharmaceutical industry. The biorecognition element, genetically modified E. coli overexpressing either cyclopentanone monooxygenase or cyclohexanone monooxygenase was immobilised in the form of solid polyelectrolyte complex gel membrane made of cellulose sulphate, sodium alginate and poly(methylene-co-guanidine) and attached to the surface of miniaturised oxygen electrode. The time response of the biosensor was 30 s, the linear range of the calibration curve (R 2 ¼ 0.9993) was 8-130 μM and the sensitivity was 1.8 nA μM À 1 (RSD ¼5.0%) for substrate of Baeyer-Villiger oxidation ( 7)-cis-bicyclo[3.2.0]hept-2-en-6-one as analyte. The biosensor sensitivity was assessed for two other commercially available substrates, 4-methylcyclohexanone and 3-methylcyclohexanone. No interferences from ampicillin, citric acid, acetic acid, ethanol, methanol, glucose and products of Baeyer-Villiger oxidation (1R, 5S)-3-oxabicyclo[3.3.0]oct-6-en-2-one and (1S, 5R)-2-oxabicyclo[3.3.0]oct-6-en-3-one were detected. After 1 week of storage at 4 1C the biosensor sensitivity was without changes. The biosensor was employed for monitoring of Baeyer-Villiger biotransformation and the results were correlated with gas chromatography. Till now, this is the first described biosensor based on Baeyer-Villiger monooxygenase and the first reported application of biosensor for monitoring of biotransformation based on Baeyer-Villiger oxidation

Epoxide Hydrolases: Multipotential Biocatalysts

Epoxide hydrolases are attractive and industrially important biocatalysts. They can catalyze the enantioselective hydrolysis of epoxides to the corresponding diols as chiral building blocks for bioactive compounds and drugs. In this review article, we discuss the state of the art and development potential of epoxide hydrolases as biocatalysts based on the most recent approaches and techniques. The review covers new approaches to discover epoxide hydrolases using genome mining and enzyme metagenomics, as well as improving enzyme activity, enantioselectivity, enantioconvergence, and thermostability by directed evolution and a rational design. Further improvements in operational and storage stabilization, reusability, pH stabilization, and thermal stabilization by immobilization techniques are discussed in this study. New possibilities for expanding the synthetic capabilities of epoxide hydrolases by their involvement in non-natural enzyme cascade reactions are described

Sensory quality, colour and oxidative stability of cured cooked ham with propolis extract

<!--[if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:AllowPNG /> </o:OfficeDocumentSettings> </xml><![endif]--> <div style="mso-element: frame; mso-element-frame-width: 498.1pt; mso-element-frame-height: 423.1pt; mso-element-frame-vspace: 3.1pt; mso-element-wrap: around; mso-element-anchor-vertical: page; mso-element-anchor-horizontal: page; mso-element-left: 49.65pt; mso-element-top: 56.75pt; mso-height-rule: exactly;">The effect of 0.06% propolis ethanol extract on the sensory quality, colour and oxidative stability of cured cooked ham was evaluated. Half of the experimentally processed hams treated with 0.06% ethanolic extract of propolis with ascorbic acid (EEP), only with ascorbic acid (AA) and control samples (C) were sliced and vacuum packaged. Samples were kept at 4 &deg;C 21 days (sliced) respectively 20, 50 and 100 days (unsliced). The results revealed that all samples were characterized without any significant colour discrepancies. In general, the thiobarbituric acid value (mg malondialdehyde/kg) increased gradually in all samples examined, with a significantly lower (P &lt;0.05) level for treated samples than for controls. The significantly lowest (P &lt;0.05) sensory parameters in comparison to unsliced hams were observed in sliced hams packaged in vacuum. Sliced hams with EEP were characterized with significantly lowest (P &lt;0.05) intensity of characteristic aroma. Undesirable taste was detected in control sliced hams after storage period. Significantly (P &lt;0.05) more desirable taste of sliced hams was observed in those with only ascorbic acid in comparison with EEP. 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Name="Medium Shading 1 Accent 6" /> <w:LsdException Locked="false" Priority="64" SemiHidden="false" UnhideWhenUsed="false" Name="Medium Shading 2 Accent 6" /> <w:LsdException Locked="false" Priority="65" SemiHidden="false" UnhideWhenUsed="false" Name="Medium List 1 Accent 6" /> <w:LsdException Locked="false" Priority="66" SemiHidden="false" UnhideWhenUsed="false" Name="Medium List 2 Accent 6" /> <w:LsdException Locked="false" Priority="67" SemiHidden="false" UnhideWhenUsed="false" Name="Medium Grid 1 Accent 6" /> <w:LsdException Locked="false" Priority="68" SemiHidden="false" UnhideWhenUsed="false" Name="Medium Grid 2 Accent 6" /> <w:LsdException Locked="false" Priority="69" SemiHidden="false" UnhideWhenUsed="false" Name="Medium Grid 3 Accent 6" /> <w:LsdException Locked="false" Priority="70" SemiHidden="false" UnhideWhenUsed="false" Name="Dark List Accent 6" /> <w:LsdException Locked="false" Priority="71" SemiHidden="false" UnhideWhenUsed="false" Name="Colorful Shading Accent 6" /> 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