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The objective of the present experiment was to determine the effects of slaughtering at different ages and the use of a commercial probiotic (115-Biogallinox) in broiler diets on the color properties of carcasses, during the first 24 h following slaughter. Ross 308 male broiler chickens obtained from a commercial hatchery were raised to either 35 or 42 days of age. Chickens were fed with different levels of probiotic (P0: 0.0%, P1: 0.1% and P2: 0.2%) containing Saccharomyces cerevisiae during the experimental period. At the end of the trial all birds were slaughtered and then stored at 3°C for 24 h. The pH and skin colour of carcasses were determined 1, 3, 7, 10, 13, 17 and 24 h after slaughter. Although the use of probiotic and post-mortem ageing time affected the pH (p 0.05). The highest pH values occurred in carcasses of broilers fed 0.2% probiotic. The pH values of carcasses decreased with post-mortem ageing time (p<0.01). Main factors (treatment, slaughter age and post-mortem ageing time) had an effect on colour (L*, a* and b*) values (p<0.01). L* values of 42d-old slaughter and P2 group were lower than those of 35d-old slaughter and other probiotic groups. The a* and b* values of 35d-old slaughter were lower than those of 42d-old slauhgter. The a* and b* values increased during post-mortem ageing (p<0.01). It was determined that changing of the colour traits of broiler carcasses was correlated with probiotic, pH and post-mortem ageing time. Also, it was observed that darkness of carcass colour increased as time progressed. (Asian-Aust. J. Anim. Sci. 2006. Vol 19, No. 4 : 605-610)

pH and Colour Characteristics of Carcasses of Broilers Fed with Dietary Probiotics and Slaughtered at Different Ages