Chemical composition, technological and organoleptic characteristics of meat from chicken broilers, fed with supplement of rose petal meal

Sashka Chobanova, Ivan G. Penchev, Alexander Atanasoff, Stefan Ribarski, Nikolay Karkelanov

Abstract: Many evidences have been accumulated about the positive influence of rose oil and rose petal meal, as well as their antioxidant, antimicrobial, anti-inflammatory, spasmolytic and other beneficial effects on health. The aim of this study to evaluated the efficacy of the rose petal meal, as one of the ingredients in pelleted feed for chickens ROSS 308 on the chemical composition, meat quality and organoleptic characteristics. A total of 60 male one-day old broilers (ROSS 308) were allocated in three dietary groups: in control group broilers received standard broiler feed (C), the first experimental group (RPM25) which were fed a standard feed supplemented with 0.25% rose petal meal (Herbacon, Gellschaft m.b.H., Germany) and second (RPM50) with 0.50% rose petal meal. Broilers were slaughtered and samples were taken from Мusculus pectoralis superficialis. There no significant effect on the proximate composition, only the lipid and ash contents of breast muscle of broiler chickens from RPM 50 was lower than control group. The results of technological quality showed meat from control group had a lower a* and b*, compared with that from RPM50 broilers. No significant difference was found in organoleptic attributes, but according of degustators the flavour, juiciness and tenderness were more pronounced in RPM50 fed broilers than in control group. Including of the rose petal meal in pelleted feed, infl uenced of broiler meat and they had higher ratings in organoleptic characteristics.

Keywords: broiler chicken; chemical composition; meal; meat; organoleptic attributes; Rose petal

Date published: 2019-12-30