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Evaluation of some thigh and breast meat quality and consumer preference traits in broiler chickens under dietary thyme essence and microencapsulated form treatments | ||
| علوم و فنون دامپروری | ||
| Volume 9, Issue 37, March 2021, Pages 17-30 PDF (1.22 M) | ||
| DOI: 10.22092/aasrj.2021.353070.1214 | ||
| Authors | ||
| mohammad reza bahrami1; iman hajkhodadadi* 2; HOSSEINALI GHASEMI3 | ||
| 1animal science | ||
| 2arak | ||
| 3ARAK UNIVERSITY | ||
| Abstract | ||
| This experiment was conducted to evaluate the effect of thyme essential oil and capsulated form on fresh or freeze thigh and breast meat quality and consumer comments, in broiler chicks. The experimental treatments include: 1) control 2) control + 200 ppm thyme essence 3) control + 200 ppm encapsulated thyme essence 4) control + 100ppm encapsulated thyme essence. At end of experiment, thigh and breast meat was sampled after slaughtering of 4 birds in each treatment, and meat quality traits such as PH, water holding capacity, drip loss, cooking loss was evaluated in fresh and freeze ones. Organoleptic and consumer preference tested by panel test method. Result showed that dietary encapsulated thyme essence result high water holding capacity in freeze thigh fresh and freeze breast meat significantly. Experimental treatments had no significant effect on meat color, appearance, tender, texture and taste, but improved thigh acceptability and consumer tend to buy. Based on our results, nowadays by consumer concern about chemical agent in meat quality improvement, it can be concluded that 200 ppm encapsulated thyme essence group had better panel test parameters in compared to control group and encapsulation can increase efficiency so this amount of thyme essence can use as natural antioxidant that improved meat quality. | ||
| Keywords | ||
| Meat Quality; Water Holding Capacity; thyme; encapsulated thyme | ||
| References | ||
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