The effective role of trace elements on broiler meat characteristics and its impact on the quality of processed chicken burger

Authors:
Engy F. Zaki, Amal M. Hassan

Volume 25, Issue 4;
Pages: 195-201; 2019
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551

The objective of this study was to investigate the effect of trace elements and vitamins supplementation on broiler chicken meat and the quality characteristics of chicken burger. A total of ninety one-day-old chicks of cob 500 were used for this study, the chicks were randomly assigned to three treatment groups. The experimental treatments were (T1) control (basal diet – without additives), (T2) 0.8 mg sodium selenite / liter of drinking water and (T3) 1 gm zinc oxide/ liter of water. Results showed that significant differences were found in pH values chicken meat. No significant differences were found in shear force values of chicken meat fed on diet supplemented with selenium and zinc. Meat from (T2) treatment had the higher a* value than the other dietary groups. Chicken burger of (T2) treatment had the highest WHC value. No significant differences were found in sensory attributes and overall acceptability of chicken burger samples