The effects of organic acid and Origanum onites supplementations on some physical and microbial characteristics of broiler meat obtained from broilers kept under seasonal heat stres

This study was conducted to determine the effects of dietary organic acid combination or Origanum onites supplementations on the microbiological quality and some meat quality parameters of broiler meat obtained from heat stressed broilers. 540 broiler chicks (Ross 308) were divided into three groups as control, organic acid (OA) supplemented group and Origanum onites supplemented group (OO). After the period of 0-3 weeks, chickens were raised under seasonal heat stress. On the 42nd day, 10 birds were randomly chosen from each group and slaughtered then some meat quality parameters, colour, drip and cooking loss were determined on the breast muscles. The microbiological quality and some meat quality parameters of breast muscles and skins were analysed at the 0, 3rd, 8th and 15th days of storage period at 4°C. Coliforms in faces samples taken from gastrointestinal tract were counted. Control group had the lowest pH ultimate value, whereas the values of drip loss (18.28±0.99%) and cooking loss (31.15±0.99%) of this group were the highest (P< 0.05). Chickens in control group had the highest L* value (62.23±1.53) whereas the OO supplemented group had the lowest L* value (54.93±1.53) (P< 0.05). OA supplementation affected broiler meat microbiological quality significantly (P< 0.05). OA supplemented group had significantly lower coliform count (P< 0.05). OO supplementation improved the meat quality parameters, such as drip loss, cooking loss and lightness, in broilers under seasonal heat stress. Organic acid supplementations improved microbiological quality of chicken meat during storage. Bu çalışma mevsimsel sıcak stresine maruz kalıp organic asit veya esansiyel yağ asidi ile beslenilmiş olan broilerlerden elde edilen kanatlı etinin bazı et kalitesi özellikleri ve raf ömrünün belirlenmesi amacıyla yapılmıştır. 540 broiler tavuk (Ross 308) kontrol, organik asit ilave edilmiş (OA) veya Origaum onites ilave edilmiş (OO) grup olmak üzere 3 ayrı gruba ayrıldı. İlk 3 haftanın takibinde broilerler mevsimsel sıcak stresine maruz bırakıldılar. 42. günde kesilen broilelerden her bir gruptan 10'ar tane rastgele seçilerek göğüs kaslarında renk, pişme ve soğutma kaybı gibi bazı et kalitesi parametreleri incelendi. Göğüs etlerinin raf ömürleri özellikleri soğuk muhafazanın 0, 3., 8. ve 15. günlerinde mikrobiyolojik yöntemlerle incelendi ve bazı et kalitesi özellikleri kontrol edildi. Broilerlerin barsak sisteminden alınan dışkı örnekleri de 0. günde coliform sayısı açısından