Use of propolis as a supplement in the diet of broiler chickens to increase shelf-life of breast muscle

Abstract

Total antioxidant capacity (TAC) and physicochemical characteristics of meat were evaluated after supplementing different doses of propolis in broiler chickens’ diets at: 15, 30, 45 and 0 mg propolis/kg feed for Pr15, Pr30, Pr45 and Pr0, respectively. Two hundred one-day-old chickens were fed for 42 d and sacrificed. Breast meat samples were used for physicochemical determinations. Oxidative capacity was measured on days 0, 1, 3, 5, 7 and 9 of storage. There were no differences (P > 0.05) between the supplementation systems in either pH, luminosity index (L*), red (a*), yellow (b*), drip loss, cooking yield, protein, ash or moisture. Meat from chickens fed the highest propolis dose (Pr45) presented the lowest oxidative capacity (P < 0.01) throughout the study, whereas the control group (Pr0) showed the highest (P < 0.01) values until day 5. In conclusion, propolis in the chickens’ diet may decrease oxidative compounds and has no influence on the physicochemical characteristics of meat.

Keywords

• chicken meat
• nutritional composition
• propolis
• storage