Effect of dietary probiotic on the pH and colour characteristics of carcasses, breast fillets and drumsticks of broilers

Karaoglu M., Aksu M. İ., Esenbuga N., Kaya M., Macit M., Durdag H.

ANIMAL SCIENCE, vol.78, pp.253-259, 2004 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 78
  • Publication Date: 2004
  • Doi Number: 10.1017/s1357729800054047
  • Journal Name: ANIMAL SCIENCE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.253-259
  • Keywords: broilers, meat characteristics, packaging, probiotics, storage, MEAT COLOR, PERFORMANCE, QUALITY, CHICKEN
  • Eskisehir Osmangazi University Affiliated: No


This research was carried out to determine the effects of commercial probiotic (115-Biogallinox) on the colour properties of carcasses and dissected products in broilers. Ross-308 male chicks were given probiotic (P-0:0 g/kg, P-1:1 g/kg and P-2:2 g/kg) containing Saccharomyces cerevisiae for 49 days. At the end of the trial all birds were slaughtered, and pH and skin colour of the carcasses were determined at various times during the first 24 h (1, 3, 7, 12, 17 and 24 h). After dissection, breasts and drumsticks were divided into two groups for vacuum packaging and aerobic packaging. Packaged breasts and drumsticks were stored at 3 +/-0.5degreesC for 12 days. During the storage period, the colours of breast meat, drumstick meat and drumstick skin were determined.