The Effect of Phytogenic Additive in Broiler’s Diet on Production Results, Physicochemical Parameters, and the Composition of Volatile Organic Compounds of Broiler Meat Assessed by an Electronic Nose System
Monika Michalczuk,
Paulina Abramowicz-Pindor,
Jakub Urban,
Damian Bień,
Patrycja Ciborowska,
Arkadiusz Matuszewski,
Anna Zalewska,
Eliza Opacka,
Iwona Wojtasik-Kalinowska
Affiliations
Monika Michalczuk
Department of Animal Breeding, Institute of Animal Sciences, Warsaw University of Life Sciences, Ciszewskiego 8, 02–786 Warsaw, Poland
Paulina Abramowicz-Pindor
Department of Research and Development, AdiFeed Sp. z o.o., Chrzanowska 15, 05-825 Grodzisk Mazowiecki, Poland
Jakub Urban
Department of Animal Breeding, Institute of Animal Sciences, Warsaw University of Life Sciences, Ciszewskiego 8, 02–786 Warsaw, Poland
Damian Bień
Division of Animal Nutrition, Institute of Animal Sciences, Warsaw University of Life Sciences, Ciszewskiego 8, 02–786 Warsaw, Poland
Patrycja Ciborowska
Department of Animal Breeding, Institute of Animal Sciences, Warsaw University of Life Sciences, Ciszewskiego 8, 02–786 Warsaw, Poland
Arkadiusz Matuszewski
Department of Animal Environment Biology, Institute of Animal Sciences, Warsaw University of Life Sciences, Ciszewskiego 8, 02-786 Warsaw, Poland
Anna Zalewska
Department of Animal Breeding, Institute of Animal Sciences, Warsaw University of Life Sciences, Ciszewskiego 8, 02–786 Warsaw, Poland
Eliza Opacka
Department of Animal Breeding, Institute of Animal Sciences, Warsaw University of Life Sciences, Ciszewskiego 8, 02–786 Warsaw, Poland
Iwona Wojtasik-Kalinowska
Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159 C, 02-776 Warsaw, Poland
The primary objective of this study was to investigate the impact of a phytogenic additive (PA) in broiler chickens’ diet on production, physiochemical parameters, and the profile of volatile organic compounds present in broiler chickens’ meat. The experiment was conducted in a commercial chicken house, where Ross 308 broiler chickens were divided into two groups, each consisting of 65,000 broilers. One group was fed a diet supplemented with 100 ppm of PA throughout the rearing period. The primary chemical composition of the meat and its physicochemical parameters were determined. A visual assessment of breast muscles for defects and volatile organic compounds were evaluated using an electronic nose system. No statistically significant differences were shown in the production performance of the chickens; while summarizing all production parameters, a higher EPEF index of 31 points in the experimental group was highlighted. Breast muscle quality showed differences in drip loss and WHC (p ≤ 0.01) in favor of the experimental group, and a lower cutting force value (p ≤ 0.05) was found for breast muscles from the experimental group. The group also had a lower proportion of muscles with a white striping defect, and the results of volatile organic compound profiling showed the most aroma units.
