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

  • Karaoglu, Mevulut (Departments of Animal Sciences, College of Agric. Ataturk University) ;
  • Aksu, M.I. (Departments of Food Engineering of College of Agric. Ataturk University) ;
  • Esenbuga, N. (Departments of Animal Sciences, College of Agric. Ataturk University) ;
  • Macit, M. (Departments of Animal Sciences, College of Agric. Ataturk University) ;
  • Durdag, H. (Departments of Animal Sciences, College of Agric. Ataturk University)
  • Received : 2005.05.03
  • Accepted : 2005.11.23
  • Published : 2006.04.01


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 ($P_0$: 0.0%, $P_1$: 0.1% and $P_2$: 0.2%) containing Saccharomyces cerevisiae during the experimental period. At the end of the trial all birds were slaughtered and then stored at $3^{\circ}C$ 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<0.01), it was not affected by slaughter age (35 and 42 days) (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 $P_2$ 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.


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