Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

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Rusinek-Prystupa E. , Szkucik K. , Pisarski R. , Gondek M. 2014. EFFECT OF EXTRACT OF GRAPEFRUIT SEEDS AND BAIKAL SKULLCAP ROOT ON CHEMICAL COMPOSITION AND SENSORY TRAITS OF FEMALE TURKEY MEAT, EJPAU 17(1), #03.
Available Online: http://www.ejpau.media.pl/volume17/issue1/abs-03.html

ABSTRACT

The objective of the research was to determine the effect of grapefruit seeds extract (Citrosept) and Baikal skullcap root on chemical composition and sensory attributes of turkey meat. The research material comprised pectoral, thigh and shank muscles of BIG 6 heavy-type female turkeys maintained from 6 till 15 week of age and fed standard complete pelleted diets. The turkey hens were assigned into control and 6 experimental groups, the latter ones had different doses of the studied preparations added to drinking water. The muscles of the left-side half carcass were examined for a content of crude ash, crude protein and ether extract, whereas the muscles in the right-side were evaluated for sensory characteristics, i.e. flavor intensity and desirability, tenderness and juiciness were assessed. The studies have shown that neither of the evaluated preparations changed significantly a content of protein and ether extract, the essential meat components – determinants of its nutritional and biological value. Only the maximum dose of grapefruit extract and skullcap extract (irrespective of a dose) has changed significantly the crude ash level in pectoral muscles. Alike, muscle tissue sensory characteristics were not positively modified through the investigated preparations, while their maximum doses decreased flavor intensity and desirability.

Key words: turkey hen meat, meat quality, feed additives, chemical and sensory analysis, nutritional value, antibiotic growth promoters.

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Elżbieta Rusinek-Prystupa
Department of Biochemistry and Toxicology, Faculty of Biology and Animal Breeding, University of Life Sciences in Lublin, Poland
Akademicka 13 St.
20–950 Lublin, Poland

Krzysztof Szkucik
Department of Food Hygiene of Animal Origin, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, Poland
Akademicka 12 St.
20–950 Lublin, Poland

Ryszard K. Pisarski
Institute of Animal Nutrition and Bromatology Faculty of Biology and Animal Breeding, University of Life Sciences in Lublin, Poland
Akademicka 13 St.
20–950 Lublin, Poland

Michał Gondek
Department of Food Hygiene of Animal Origin, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, Poland
Akademicka 12 St.
20–950 Lublin, Poland

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