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HAŠČÍK PETER, ELIMAM IBRAHIM OMER ELAMIN, GARLÍK JOZEF, KAČÁNIOVÁ MIROSLAVA, ČUBOŇ JURAJ, BOBKO MAREK, VAVRIŠINOVÁ KLÁRA, ARPÁŠOVÁ HENRIETA: The eff ect of bee pollen as dietary supplement on meat chemical composition for broiler Ross 308. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2013, LXI, No. 1, pp. 71–76 The present experiment was aimed to study the eff ect of bee pollen on the meat chemical composition of broiler’s Ross 308 breast and thigh muscles. In the experimental groups were added bee pollen in an amount (group E1 – 2 500 mg.kg−1, group E2 – 3 500 mg.kg−1 and E3 – 4 500 mg.kg−1) to the feed mixtures for 42 days. At the end of the study the water content was higher in experimental groups than the control group and on breasts there were a signifi cant diff erence (P ≤ 0.05) between control groups and experimental groups (E1, E2 and E3) also there was a signifi cant diff erence (P ≤ 0.05) between the experimental E3 and experimental E1, E2 groups. In protein content, the control group was higher than experimental groups and there no signifi cant diff erences (P ≥ 0.05) among the groups. In fat content, the control group (2.04%, 13.2%) was higher than experimental groups E1 group (1.59%, except thigh 14.11%), E2 group (1.70%, 13.00%) and E3 group (1.51%, 10.96%) and on breast there were signifi cant diff erences (P ≤ 0.05) between control group and experimental groups E1, E3 and on thigh there were signifi cant diff erences (P ≤ 0.05) between experimental E3 and experimental E1, E2 groups. In energy value (kJ.100 g−1) of the breast and thigh muscles in control was higher than experimental groups and on the breasts there were a signifi cant diff erences (P ≤ 0.05) between control group and experimental groups (E1, E3) and on the thigh there were signifi cant diff erences (P ≤ 0.05) between experimental E1 and experimental E3 groups. From the study we concluded that the bee pollen has a positive eff ect of the breast’s meat chemical composition of broiler, which led to increase the water contact and reduce the fat content and energy value, but he had a normal eff ect on thigh, also bee pollen has normal eff ect on the protein content of the breast and thigh muscles. bee pollen, broiler Ross 308, meat, chemical composition Nutritional value of meat can be assessed on the basis of parameters such as content and composition of proteins, contents of amino acids, content of fat and also from the content of saccharides, mineral substances and vitamins (Suchý et al., 2002). Poultry meat is a highly valued source of nutritional facts for human consumers, both healthy of ill, knowing that this animal origin product is rich in proteins, low in lipids and caloricity (Bălău and Vacaru, 2010). Some infl uencing factors could aff ect meat yield and its quality. One of them is represented by the technological system applied in broilers husbandry, knowing that certain issues emphasizes on rearing technology impact on production and poultry welfare (Jones et al., 2007). Many poultry producers moved to alternative organic systems in chickens broiler husbandry, in order to provide better confi dence products 72 P. Haščík, I. O. E. Elimam, J. Garlík, M. Kačániová, J. Čuboň, M. Bobko, K. Vavrišinová, H. Arpášová (Ristic, 2004; Tuyttens et al., 2008). The chemical composition of poultry meat diff ers signifi cantly, the diff erences in chemical composition were found between white and red muscle tissues (Matušovičová, 1986). According to Simeonovová (1999) breast muscles contain approximately 22% protein, while in the thigh muscles, which contain more fat, approximately 17.20% of protein was found. Diet composition and feed consumption can aff ect the chemical composition of muscle tissue to a greater or lesser extent. Particular importance has been attached to a broiler rearing system in the last years (Holcman et al., 2003; Ristić, 2004; Bogosavljević et al., 2006, 2011). The bee pollen is created in the male sexual organ of the fl ower – anthers with the purpose of fertilizing the stigma. It is the main source of proteins for bees (Brožek, 2012). Pollen grains, a fi ne powder-like material, are the male seeds of a fl ower blossom which has been gathered by the bees and to which special elements from the bees has been added. Honeybee collects pollen and mixes it with its own digestive enzymes. Bee pollen is a rich source of protein (25%); essential amino acids; oil (6%), containing more than 51% PUFA of which 39% linolenic, 20% palmitic and 13% linoleic acids; more than 12 vitamins; 28 minerals; 11 enzymes or co-enzymes; 11 carbohydrates (35–61%) which are mainly glucose, fructose and sucrose; fl avonoids and carotenoids; phytosterols (Crane, 1990; Abreu, 1992; Xu et al., 2009). The present study was conducted to determine the eff ects of bee pollen as dietary supplemental on broiler’s Ross 308 breast and thigh muscles chemical composition. MATERIAL AND METHODS The experiment was implemented in the test poultry station of Slovak University of Agriculture in Nitra. The tested chickens were Ross 308. The experiment included 120 one day-old chicks, which were divided into 4 groups: control (C) and experimental (E1, E2, E3) groups, each group have 30 pieces (15 ♂, 15 ♀) of chickens; the fattening duration was 42 days. The chickens were sponsored in a cage conditions, each cage was equipped with feed dispenser and water intake was ensured ad libitum through a self feed-pump. The temperature was controlled during the fattening period and it was 33 °C at the fi rst day and every week was reduced about 2 °C. The lighting regime during the feeding period was continuous. Each group was fed by same starter complete feed mixture (CFM) HYD-01 (loose structure) from 1st day to 21st day of their age, and from the 22nd to 42nd day of their age, chickens were fed by grower fatting (CFM) HYD-02 (loose structure), in all investigated groups of experiments (Table I.). However, they were added Slovakia mixed bee pollen in an amount (2 500 mg.kg−1, 3 500 mg. kg−1, 4 500 mg.kg−1) to experimental groups (E1, E2, E3) in their feed diet, the pollen which was used was natural bee pollen. The complete feed mixture HYD-01 and HYD-02 had been produced without antibiotic preparations and coccidiostatics. Bee pollen was added to feed mixture in an amount of 250 g (E1), 350 g (E2) and 450 g (E3) for 100 kg of feed mixture. At the end of the fattening period (day 42) were in each group experimental selected from 30 pieces of chickens for slaughter analysis (15 ♀pieces and 15 pieces ♂). To evaluate the chemical composition was taken breast muscle (musculus pectoralis major) without skin and subcutaneous fat, but the thigh muscle (musculus biceps femoris), was taken with skin and subcutaneous fat of each group experiment. Chemical composition of meat was rated device INFRATEC 1265 (NSR), where we followed water content, fat content and protein (g.100 g−1). The energy value of (kJ.100 g−1), we investigated the calculation through conversion factors for fat and protein (Strmiska et al., 1988). The experimental analyses were evaluated at Experimental Centre for Livestock in Slovak University of Agriculture in Nitra. It was calculated the basic variation-statistical values (arithmetic mean, standard deviation) with data from the statistical program Statgraphics Plus version 5.1 (AV Trading Umex, Dresden, Germany) and to determine the diff erences between groups, analysis of variance with followed by Scheff e test was used. RESULTS AND DISCUSSION Table (II) shows the chemical composition (water, protein, fat (g.100 g−1)) and energy value (kJ.100 g−1), the results of breast and thigh muscles for broiler Ross 308. However the water content in the control group for the breast and thigh muscles (73.82%, 66.69%) were lower than E1 group (74.53%, 66.05%), E2 group (74.35%, 66.52%) and E3 group (74.68%, 68.86%) and on breasts there were a signifi cant diff erence (P ≤ 0.05) between control groups and experimental groups (E1, E2 and E3) also there was a signifi cant diff erence (P ≤ 0.05) between the experimental E3 and experimental E1, E2 groups. The protein content in the control group (23.09%, 19.22%) was higher than experimental groups E1 group (22.83%, 18.99%); E2 group (22.94%, 19.25%) and E3 group (22.79%, 19.23%) and there no signifi cant diff erences (P ≥ 0.05) among the groups. In the other hand the fat content in control group (2.04%, 13.2%) were higher than experimental groups E1 group (1.59%, except thigh 14.11%); E2 group (1.70%, 13.00%) and E3 group (1.51%, 10.96%) and on breast there were signifi cant diff erences (P ≤ 0.05) between control group and experimental groups (E1, E3) and on the thigh there was a signifi cant diff erences (P ≤ 0.05) between experimental E3 and experimental E1, E2 groups. The energy value in (100 g−1) of the breast and thigh muscles in control (462.6 kJ, 819.1 kJ) were higher than E1 group (442.41 kJ, 849.50 kJ); E2 The eff ect of bee pollen as dietary supplement on meat chemical composition for broiler Ross 308 73 group (448.29 kJ, 812.35 kJ) and E3 group (438.70 kJ, 735.09 kJ) and on the breasts there were a signifi cant diff erences (P ≤ 0.05) between control group and experimental groups (E1, E3) and on the thigh there were a signifi cant diff erences (P ≤ 0.05) between experimental E1 and experimental E3 groups. The present results confi rmed Haščík et al. (2012) results, who they were tested chemical composition of breast and thigh muscular part (100 g−1) for broiler Ross 308 to verify the diff erences due to use of bee pollen extract in feed mixture at a dose of (E1 – 400 mg.kg−1 and E2 – 800 mg.kg−1) they were found that the water content (73.97%, 68.49% C; 74.32%, 69.79% E1 and 74.01%, 70.12% E2) and protein content (23.96%, 18.98% C; 23.28%, 18.82% E1 and 23.65%, 18.92% E2) similar of our results, but the fat content (1.07%, 11.53% C; 1.40%, 10.39% E1 and 1.34%, 9.96% E2) and energy value (

The effect of bee pollen as dietary supplement on meat chemical composition for broiler Ross 308