Kefirin Broiler Etinin Bazı Mikrobiyolojiik ve Fizikokimyasal Özelliklerine Etkisi*

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

Güler Yenice , Hayrunnisa Özlü , Sevda Urçar , Mustafa Atasever , Meryem Aydemir Atasever

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.

Keywords

Broiler, et kalitesi, kefir, probiyotik

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

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.

Keywords

Broiler, kefir, meat quality, probiotic

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