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Kefirin Broiler Etinin Bazı Mikrobiyolojiik ve Fizikokimyasal Özelliklerine Etkisi*

Year 2016, Volume: 13 Issue: 3, 195 - 200, 18.12.2016

Abstract

Çalışmada, broiler içme suyuna farklı oranlarda ilave edilen kefirin, kanatlı etinin bazı mikrobiyolojik ve fizikokim-yasal özelliklerine etkisi araştırıldı. Ross 308 erkek broiler civciv 45 gün süreyle basal rasyonla beslendi. Hayvanlar, K (kontrol), K5 (5 mL kefir/L su), K10 (10 mL kefir/L su) olmak üzere üç gruba ayrıldı. Çalışmanın 35-45 günleri arasında K5 ve K10 gruplarına farklı oranlarda kefir ilave edilmiş içme suyu ad libitum olarak verildi. Beslenme periyodu sonunda kesilen broilerlerin göğüs ve baget etleri paketlenerek 2oC’de 24 saat depolandı. Süre sonunda toplam mezofil aerob bakteri (TMAB), toplam psikrofil aerob bakteri (TPAB), koliform bakteri, Lactobacillus spp. ve Staphylococcus/Micrococcus spp. sayısı ile pH, su aktivitesi (aw) ve renk parametreleri (L*, a*, b*) araştırıldı. Göğüs et örneklerinde Lactobacillus spp. yükü gruplar arasında istatistiksel açıdan farklı bulunmuştur (p<0.001). Ayrıca göğüs ve but et ör-neklerinde TMAB, TPAB, koliform bakteri, Lactobacillus spp. ve Staphylococcus/Micrococcus spp. sayısının gruplar arasında istatitiki olarak farklılık gösterdiği belirlenmiştir (p<0.05). İçme suyuna %10 oranında kefir ilavesinin broiler etinin bakteriyel yükünü, %5 ve kontol grubuna göre azalttığı belirlenmiştir. Fizikokimyasal özelliklerden ise sadece renk parametrelerinde sınırlı bir etkisi görülmüştür.

References

  • 1. Aksu MI, Karaoğlu M, Esenbuğa N, Kaya M, Macit M, Ockerman H. Effect of a dietary probi-otic on some quality characteristics of raw broi-ler drumsticks and breast meat. J Muscle Fo-ods 2005; 16(4): 306-17.
  • 2. Allen CD, Russell SM, Fletcher DL. The relati-onship of broiler breast meat color and pH to shelf-life and odor development. Poult Sci 1997; 76(7): 1042-6.
  • 3. Allen CD, Fletcher DL, Northcutt JK, Russell SM. The relationship of broiler breast color to meat quality and shelf-life. Poult Sci 1998; 77(2): 361-6.
  • 4. Barbut S. Poultry Product Processing. Florida: CRC Press LLC, 2001; pp. 55-60.
  • 5. Baumgart J, Firnhaber J, Spcher G. Mikrobiolo-gische Untersuchung von Lebensmitteln. Ham-burg: Behr’s Verlag, 1993; pp.1-36.
  • 6. Chen W, Wang JP, Yan L, Huang YQ. Evalua-tion of probiotics in diets with different nutrient densities on growth performance, blood cha-racteristics, relative organ weight and breast meat characteristics in broilers. Br Poult Sci 2013; 54(5): 635-41.
  • 7. Cho JH, Zhang ZF, Kim IH. Effects of single or combined dietary supplementation of β-glucan and kefir on growth performance, blood charac-teristics and meat quality in broilers. Br Poult Sci 2013; 54(2): 216-21.
  • 8. Dokuzlu S, Barış O, Hecer C, Güldaş M. Türki-ye'de tavuk eti tüketim alışkanlıkları ve marka tercihleri. Ulud Üniv Zir Fak Derg 2013; 27(2): 83-92.
  • 9. Ertaş AH. Pigmentler ve et rengi. Gıda Derg 1983; 8(6): 265-73.
  • 10. FAO/WHO. Probiotics in Food. Health and Nut-ritional Properties and Guidelines for Evalua-tion. Rome: FAO Food and Nutrition Paper 85, 2006; p. 2-4
  • 11. Farnworth E. Kefir–a complex probiotic. Food Sci Tech Bull Funct Foods 2006; 2(1): 1-17.
  • 12. Gökalp HY, Kaya M, Tülek Y, Zorba O. Et ve Et Ürünlerinde Kalite Kontrolü ve Laboratuar Uy-gulama Klavuzu. Üçüncü Baskı. Erzurum: Ata-türk Üniversitesi Ziraat Fakültesi Yayınları, 1999; p. 121.
  • 13. Huff-Lonergan E, Lonergan SM. Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural chan-ges. Meat Sci 2005; 71(1): 194-204.
  • 14. Karabacak A, Direk M. Tarımda küreselleşme ve Türkiye. J Azerb Stud 2007; 10(3): 486-99.
  • 15. Karademir G, Ünal Y. The use of kefir as probi-otic in broiler. Lalahan Hay Araşt Enst Derg 2009; 49(1): 47-54.
  • 16. Karaoğlu M, Aksu MI, Esenbuga N, Macit M, Durdağ, H. pH and colour characteristics of carcasses of broilers fed with dietary probiotics and slaughtered at different ages. AJAS 2006; 19(4): 605-10.
  • 17. Nardone A, Valfrè F. Effects of changing pro-duction methods on quality of meat, milk and eggs. Livest Prod Sci 1999; 59(2): 165-82.
  • 18. Patterson JA, Burkholder KM. Application of prebiotics and probiotics in poultry produc-tion. Poult Sci 2003; 82(4): 627-31.
  • 19. Pelicano ERL, De Souza PA, De Souza HBA, Oba A, Norkus EA, Kodawara LM, De Lima TMA. Effect of different probiotics on broiler carcass and meat quality. Rev Bras Cienc Avic 2003; 5(3): 207-14.
  • 20. Pelicano ERL, Souza PA, Souza HBA, Oba A, Boiago MM, Zeola NMBL, Scatolini AM, Ber-tanha VA, Lima TMA. Carcass and cut yields and meat qualitative traits of broilers fed diets containing probiotics and prebiotics. Rev Bras Cienc Avic 2005; 7(3): 169-75.
  • 21. Pincus DH. Microbial identification using the bioMerieux VITEK® 2 System. Bethesda MD. eds. In: Encyclopedia of Rapid Microbiological Methods. Hazelwood, MO: Parenteral Drug Association, 2006; pp. 1-32.
  • 22. Özhan N, Şimşek ÜG. Kafes sisteminde yetişti-rilen etlik piliçlerde sürü büyüklüğünün perfor-mans, bazı kan ve kemik parametreleri, muscu-lus pectoralis pH düzeyi ve karkas kusurları üzerine etkisi. FÜ Sağ Bil Vet Derg 2015; 29 (1): 1-8.
  • 23. Salminen S, Bouley C, Boutron-Ruault MC, Cummings JH, Franck A, Gibson GR, Isolauri E, Moreau MC, Roberfroid M, Rowland I. Func-tional food science and gastrointestinal physio-logy and function. Br J Nutr 1998; 80(S1): 147-71.
  • 24. Seker I, Ozen A, Guler H, Seker P, Ozden I. Red meat consumption behavior in Elazig and consumers' opinion in animal welfare. Kafkas Üniv Vet Fak Derg 2011; 17(4): 543-50.
  • 25. Takahashi SE, Mendes AA, Saldanha ESPB, Pizzolante CC, Pelícia K, Quinteiro RR, Komi-yama CM, Garcia RG, Almeida Paz ICL. Effici-ency of prebiotics and probiotics on the perfor-mance, yield, meat quality and presence of Salmonella spp. in carcasses of free-range broiler chickens. Rev Bras Cienc Avic 2005; 7(3): 151-7.
  • 26. Toghyani M, kazem Mosavi S, Modaresi M, Landy N. Evaluation of kefir as a potential pro-biotic on growth performance, serum bioche-mistry and immune responses in broiler chicks. Anim Nutr 2015; 1(4): 305-9.
  • 27. Ulusoy BH, Çolak H, Hampikyan H, Erkan ME. An in vitro study on the antibacterial effect of kefir against some food-borne pathogens. Turk Mikrobiyol Cem Derg 2007; 37(2): 103-7.
  • 28. Wang Y, Gu Q. Effect of probiotic on growth performance and digestive enzyme activity of Arbor Acres broilers. Res Vet Sci 2010; 89(2): 163-7.
  • 29. Warriss PD, Wilkins LJ, Knowles TG. The influ-ence of ante-mortem handling on poultry meat quality. Richardson RI. Mead GC. eds. In: Po-ultry Meat Science. Oxon: CABI Publishing, 1999; pp. 217-30.
  • 30. Yenice G, Celebi D, Yoruk MA, Ucar O, Sa-glam YS, Tunc MA, Altun S. Effect of kefir upon the performance, intestinal microflora and his-topathology of certain organs in laying hens. Kafkas Üniv Vet Fak Derg 2014; 20: 363-70.

Effects of Kefir on Some Microbiological and Physicochemical Characteristic of Broiler Meat

Year 2016, Volume: 13 Issue: 3, 195 - 200, 18.12.2016

Abstract

In this study, the effects of kefir, added in different amounts to the drinking water of broilers on some micro-biological and physico-chemical properties of poultry meat were investigated. Male Ross-308 broiler chicks were fed on the basal ration for 45 days. Broilers were separated into three groups including K (control), K5 (5 mL kefir / liter of water), K10 (10 mL kefir / liter of water). Between 35 and 45 days of study water with added in different amount of kefir ad libitum was given to K5 and K10 groups. After the feeding period the breast and drumstick meats derived from slaughtered broilers were packed and stored 24 h at 2 oC. After end of period the count of total mesophilic aerobic bac-teria (TMAB), total psychrotrophic aerobic bacteria (TPAB), coliform bacteria, Lactobacillus spp. and Staphylococcus/Micrococcus spp., and pH, water activity (aw) and colour parameters (L*, a*, b*) were investigated. The count of Lacto-bacillus spp. of breast meat samples were found statistically important differences between the groups (p<0.001). Fur-thermore the count of TMAB, TPAB, coliform bacteria, Lactobacillus spp. and Staphylococcus/Micrococcus spp. of breast and drumstick meat samples were found statistically important differences between the groups (p<0.05). Ten percentage of kefir addition to the drinking water reduced the bacterial count of broiler meat compared to the 5% and control groups. It was observed that kefir applications had a limited effect on the color parameters among the other physicochemical properties.

References

  • 1. Aksu MI, Karaoğlu M, Esenbuğa N, Kaya M, Macit M, Ockerman H. Effect of a dietary probi-otic on some quality characteristics of raw broi-ler drumsticks and breast meat. J Muscle Fo-ods 2005; 16(4): 306-17.
  • 2. Allen CD, Russell SM, Fletcher DL. The relati-onship of broiler breast meat color and pH to shelf-life and odor development. Poult Sci 1997; 76(7): 1042-6.
  • 3. Allen CD, Fletcher DL, Northcutt JK, Russell SM. The relationship of broiler breast color to meat quality and shelf-life. Poult Sci 1998; 77(2): 361-6.
  • 4. Barbut S. Poultry Product Processing. Florida: CRC Press LLC, 2001; pp. 55-60.
  • 5. Baumgart J, Firnhaber J, Spcher G. Mikrobiolo-gische Untersuchung von Lebensmitteln. Ham-burg: Behr’s Verlag, 1993; pp.1-36.
  • 6. Chen W, Wang JP, Yan L, Huang YQ. Evalua-tion of probiotics in diets with different nutrient densities on growth performance, blood cha-racteristics, relative organ weight and breast meat characteristics in broilers. Br Poult Sci 2013; 54(5): 635-41.
  • 7. Cho JH, Zhang ZF, Kim IH. Effects of single or combined dietary supplementation of β-glucan and kefir on growth performance, blood charac-teristics and meat quality in broilers. Br Poult Sci 2013; 54(2): 216-21.
  • 8. Dokuzlu S, Barış O, Hecer C, Güldaş M. Türki-ye'de tavuk eti tüketim alışkanlıkları ve marka tercihleri. Ulud Üniv Zir Fak Derg 2013; 27(2): 83-92.
  • 9. Ertaş AH. Pigmentler ve et rengi. Gıda Derg 1983; 8(6): 265-73.
  • 10. FAO/WHO. Probiotics in Food. Health and Nut-ritional Properties and Guidelines for Evalua-tion. Rome: FAO Food and Nutrition Paper 85, 2006; p. 2-4
  • 11. Farnworth E. Kefir–a complex probiotic. Food Sci Tech Bull Funct Foods 2006; 2(1): 1-17.
  • 12. Gökalp HY, Kaya M, Tülek Y, Zorba O. Et ve Et Ürünlerinde Kalite Kontrolü ve Laboratuar Uy-gulama Klavuzu. Üçüncü Baskı. Erzurum: Ata-türk Üniversitesi Ziraat Fakültesi Yayınları, 1999; p. 121.
  • 13. Huff-Lonergan E, Lonergan SM. Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural chan-ges. Meat Sci 2005; 71(1): 194-204.
  • 14. Karabacak A, Direk M. Tarımda küreselleşme ve Türkiye. J Azerb Stud 2007; 10(3): 486-99.
  • 15. Karademir G, Ünal Y. The use of kefir as probi-otic in broiler. Lalahan Hay Araşt Enst Derg 2009; 49(1): 47-54.
  • 16. Karaoğlu M, Aksu MI, Esenbuga N, Macit M, Durdağ, H. pH and colour characteristics of carcasses of broilers fed with dietary probiotics and slaughtered at different ages. AJAS 2006; 19(4): 605-10.
  • 17. Nardone A, Valfrè F. Effects of changing pro-duction methods on quality of meat, milk and eggs. Livest Prod Sci 1999; 59(2): 165-82.
  • 18. Patterson JA, Burkholder KM. Application of prebiotics and probiotics in poultry produc-tion. Poult Sci 2003; 82(4): 627-31.
  • 19. Pelicano ERL, De Souza PA, De Souza HBA, Oba A, Norkus EA, Kodawara LM, De Lima TMA. Effect of different probiotics on broiler carcass and meat quality. Rev Bras Cienc Avic 2003; 5(3): 207-14.
  • 20. Pelicano ERL, Souza PA, Souza HBA, Oba A, Boiago MM, Zeola NMBL, Scatolini AM, Ber-tanha VA, Lima TMA. Carcass and cut yields and meat qualitative traits of broilers fed diets containing probiotics and prebiotics. Rev Bras Cienc Avic 2005; 7(3): 169-75.
  • 21. Pincus DH. Microbial identification using the bioMerieux VITEK® 2 System. Bethesda MD. eds. In: Encyclopedia of Rapid Microbiological Methods. Hazelwood, MO: Parenteral Drug Association, 2006; pp. 1-32.
  • 22. Özhan N, Şimşek ÜG. Kafes sisteminde yetişti-rilen etlik piliçlerde sürü büyüklüğünün perfor-mans, bazı kan ve kemik parametreleri, muscu-lus pectoralis pH düzeyi ve karkas kusurları üzerine etkisi. FÜ Sağ Bil Vet Derg 2015; 29 (1): 1-8.
  • 23. Salminen S, Bouley C, Boutron-Ruault MC, Cummings JH, Franck A, Gibson GR, Isolauri E, Moreau MC, Roberfroid M, Rowland I. Func-tional food science and gastrointestinal physio-logy and function. Br J Nutr 1998; 80(S1): 147-71.
  • 24. Seker I, Ozen A, Guler H, Seker P, Ozden I. Red meat consumption behavior in Elazig and consumers' opinion in animal welfare. Kafkas Üniv Vet Fak Derg 2011; 17(4): 543-50.
  • 25. Takahashi SE, Mendes AA, Saldanha ESPB, Pizzolante CC, Pelícia K, Quinteiro RR, Komi-yama CM, Garcia RG, Almeida Paz ICL. Effici-ency of prebiotics and probiotics on the perfor-mance, yield, meat quality and presence of Salmonella spp. in carcasses of free-range broiler chickens. Rev Bras Cienc Avic 2005; 7(3): 151-7.
  • 26. Toghyani M, kazem Mosavi S, Modaresi M, Landy N. Evaluation of kefir as a potential pro-biotic on growth performance, serum bioche-mistry and immune responses in broiler chicks. Anim Nutr 2015; 1(4): 305-9.
  • 27. Ulusoy BH, Çolak H, Hampikyan H, Erkan ME. An in vitro study on the antibacterial effect of kefir against some food-borne pathogens. Turk Mikrobiyol Cem Derg 2007; 37(2): 103-7.
  • 28. Wang Y, Gu Q. Effect of probiotic on growth performance and digestive enzyme activity of Arbor Acres broilers. Res Vet Sci 2010; 89(2): 163-7.
  • 29. Warriss PD, Wilkins LJ, Knowles TG. The influ-ence of ante-mortem handling on poultry meat quality. Richardson RI. Mead GC. eds. In: Po-ultry Meat Science. Oxon: CABI Publishing, 1999; pp. 217-30.
  • 30. Yenice G, Celebi D, Yoruk MA, Ucar O, Sa-glam YS, Tunc MA, Altun S. Effect of kefir upon the performance, intestinal microflora and his-topathology of certain organs in laying hens. Kafkas Üniv Vet Fak Derg 2014; 20: 363-70.
There are 30 citations in total.

Details

Journal Section Articles
Authors

Güler Yenice

Hayrunnisa Özlü

Sevda Urçar

Mustafa Atasever

Meryem Aydemir Atasever

Publication Date December 18, 2016
Submission Date December 22, 2016
Acceptance Date November 1, 2016
Published in Issue Year 2016 Volume: 13 Issue: 3

Cite

APA Yenice, G., Özlü, H., Urçar, S., Atasever, M., et al. (2016). Kefirin Broiler Etinin Bazı Mikrobiyolojiik ve Fizikokimyasal Özelliklerine Etkisi*. Erciyes Üniversitesi Veteriner Fakültesi Dergisi, 13(3), 195-200.
AMA Yenice G, Özlü H, Urçar S, Atasever M, Aydemir Atasever M. Kefirin Broiler Etinin Bazı Mikrobiyolojiik ve Fizikokimyasal Özelliklerine Etkisi*. Erciyes Üniv Vet Fak Derg. December 2016;13(3):195-200.
Chicago Yenice, Güler, Hayrunnisa Özlü, Sevda Urçar, Mustafa Atasever, and Meryem Aydemir Atasever. “Kefirin Broiler Etinin Bazı Mikrobiyolojiik Ve Fizikokimyasal Özelliklerine Etkisi*”. Erciyes Üniversitesi Veteriner Fakültesi Dergisi 13, no. 3 (December 2016): 195-200.
EndNote Yenice G, Özlü H, Urçar S, Atasever M, Aydemir Atasever M (December 1, 2016) Kefirin Broiler Etinin Bazı Mikrobiyolojiik ve Fizikokimyasal Özelliklerine Etkisi*. Erciyes Üniversitesi Veteriner Fakültesi Dergisi 13 3 195–200.
IEEE G. Yenice, H. Özlü, S. Urçar, M. Atasever, and M. Aydemir Atasever, “Kefirin Broiler Etinin Bazı Mikrobiyolojiik ve Fizikokimyasal Özelliklerine Etkisi*”, Erciyes Üniv Vet Fak Derg, vol. 13, no. 3, pp. 195–200, 2016.
ISNAD Yenice, Güler et al. “Kefirin Broiler Etinin Bazı Mikrobiyolojiik Ve Fizikokimyasal Özelliklerine Etkisi*”. Erciyes Üniversitesi Veteriner Fakültesi Dergisi 13/3 (December 2016), 195-200.
JAMA Yenice G, Özlü H, Urçar S, Atasever M, Aydemir Atasever M. Kefirin Broiler Etinin Bazı Mikrobiyolojiik ve Fizikokimyasal Özelliklerine Etkisi*. Erciyes Üniv Vet Fak Derg. 2016;13:195–200.
MLA Yenice, Güler et al. “Kefirin Broiler Etinin Bazı Mikrobiyolojiik Ve Fizikokimyasal Özelliklerine Etkisi*”. Erciyes Üniversitesi Veteriner Fakültesi Dergisi, vol. 13, no. 3, 2016, pp. 195-00.
Vancouver Yenice G, Özlü H, Urçar S, Atasever M, Aydemir Atasever M. Kefirin Broiler Etinin Bazı Mikrobiyolojiik ve Fizikokimyasal Özelliklerine Etkisi*. Erciyes Üniv Vet Fak Derg. 2016;13(3):195-200.