The Influence of Propolis as Supplement Diet on Broiler Meat Growth Performance, Carcass Body Weight, Chemical Composition and Lipid Oxidation Stability

Abstract

The present experiment was aimed to study the effect of the propolis extract as supplement diet on the broiler chickens growth performance, breast and thigh weights, meat chemical composition and lipid oxidation stability. A total of 120 chicks in one day old, which were divided into 4 groups (n = 30) for 42 days.To the experimental groups were added propolis extract in doses of 200 mg.kg−1 (II), 300 mg.kg−1 (III) and 400 mg.kg−1 (IV). At the end of the experiment the results were shown that the body weight gain after 21 and 42 days has been increased and there were found significant differences (P ≤ 0.05) between control and experimental groups also the feed intake has been increased and there were (P ≤ 0.05). The FCR was higher in the control group. The carcass body weight breast and thigh weights were increased and there were no significant differences while, the abdominal fat and liver weights were decreased. No significant difference was occurred on chemical composition of breast and thigh muscles, whereasthe muscle moisture tends to increase and fat content and energy value were decreased. Interestingly, thelipid oxidation stability measured as TBARS during the freezing storage for 6 months has been decreasedmalondialdehyde (MDA) in the experimental groups and there were found significant (P ≤ 0.05) in the breast musclesbetween control group and experimental groups. From the present study were concluded after administration the propolis extract that broilergrowth performance has been increased and the lipid oxidation (MDA) during the freezing storage (−18 °C) have been decreased.

Keywords

• propolis
• broiler
• growth performance
• chemical composition
• lipid oxidation