Broiler Meat Sensory Influence after using Bee Pollen as Alternative Supplemental Diet on their Feed Mixture
Ibrahim Omer Elimam*, Sadettin Çelik2and Khalid Khalifa Elhaj
ABSTRACT
The study aimed to investigate the effect of pollen as a natural supplement diet on broiler chicken meat sensory. The study was tested 180-day-old chickens, divided into 6 groups (n=30). Sensory evaluation of the thigh and breast meat samples was tested after have been heat-treated and were evaluated by a six-member, trained meat sensory evaluation panel. Participants rated aroma, juiciness, taste, and tenderness on a 5-point hedonic scale where 1 (worst) and 5 (best) were the maximums for each attribute. The aroma, taste, juiciness, and tenderness values of the pectoral beast muscles and thigh in the experimental groups were higher than the control. The pollen has a positive effect on the of chicken sensory with significant impact. The shear strength value of chicken thigh and breast were higher in experimental group compered to control and they found significant in thigh. The broiler carcass baking losses, as technological parameter, were higher without significantly impact by nutrition with pollen supplement.
