Effect of dietary probiotic on the pH and colour characteristics of carcasses, breast fillets and drumsticks of broilers

Title : Effect of dietary probiotic on the pH and colour characteristics of carcasses, breast fillets and drumsticks of broilers

Abstract:

The aim of this study was to determine the effect of probiotics on the color characteristics of carcasses and dissected products in broiler chickens. For this purpose, Ross-308 male chicks were fed with probiotic-supplemented diets containing Saccharomyces cerevisiae at levels of 0 g/kg (P0), 1 g/kg (P1) and 2 g/kg (P2) for 49 days. At the end of the experiment, all birds were slaughtered and the pH and skin color of the carcasses were determined at various times during the first 24 h (1, 3, 7, 12, 17 and 24 h). After dissection, breasts and drumsticks were stored at 3 ± 0.5°C for 12 days. During the storage period, the pH and colors of breast meat, drumstick meat and drumstick skin were determined.

Keywords: Probiotics, broilers, meat characteristics

Biography:

Nurinisa Esenbuga is a Professor at the Department of Animal Science of Ataturk University in Turkey. She has M.Sc. (1995) and Ph.D. (2000) degrees from the Department of Animal Science. Since 1992 she has continued her research and teaching activities. She is the author of more than 106 scientific papers. She had studied at the Department of Animal Science of Ohio State University as post-doctorate. She has contributed different project and had some grants from National Institutions. Prof. Dr. Esenbuga has gained major experience in project development; implementation and management by means of the various roles. She has undertaken in several national (e.g. TUBİTAK, KUDAKA and BAP) research projects throughout her research career.