The impact of phytoadditives addition on the chicken meat quality

The aim of our experiment was to verify the effect of different phyto additives (oregano, cinnamon and thymus essential oils 0.05 %) and their impact on the losses in freezing, roasting, shear force and total sensory evaluation in broiler type of chickens hybrid mix COBB 500. In experiment realize by us using of oregano and cinnamon essential oils (1.42 resp. 1.53 %) had a positive influence on reduction of losses by freezing in comparison with the control group (1.82 %). The losses by roasting we recorded in the lowest experiment group with additive of oregano essential oil (17.06 ) in the other monitored groups were those losses more than 2 %. We recorded lower shear force and therefore higher fragility in all groups with additive of essential oils. In the course of total sensory evaluation we did not recorded expressive influence in replacing antibiotic mount of essential oils. Our scores suggest on a possibility of replacing antibiotic mount of essential oils without negative effect on the quality of chicken meat.