EVALUATION OF MICROBIOLOGICAL SAFETY, QUALITY, AND ORGANOLEPTIC PROPERTIES OF BROILER CHICKEN MEAT WITH INCLUSION OF GRAPE SEED MEAL IN THE DIET

The study aimed to evaluate the microbiological safety, quality, and organoleptic properties of broiler chicken meat when grape seed meal was included in the diet. The research was conducted on two groups of broilers: a control group fed a standard balanced diet, and an experimental group whose diet was supplemented with grape seed meal as a source of natural polyphenolic compounds and antioxidants. Microbiological analysis of whole carcasses and livers, collected on the day of slaughter after cooling, showed lower microbial counts in the experimental group. The total count of mesophilic aerobic and facultative anaerobic microorganisms in whole carcasses was less than 4×10¹ CFU/g compared to 1.1×10² CFU/g in the control, while in livers, TAMC was 1.1×10³ CFU/g versus 2.1×10⁴ CFU/g, well below established limits. Listeria monocytogenes and pathogenic microorganisms, including Salmonella spp., were not detected in either group. Analysis of toxic elements (lead, arsenic, cadmium, and mercury) revealed values below detection limits, confirming the toxicological safety of the meat. Shelf-life evaluation demonstrated that meat from the experimental group remained acceptable 2 days longer than control meat, with delayed changes in odor and spoilage. Organoleptic assessment of boiled breast and thigh fillets showed slightly higher scores in the experimental group, particularly for aroma, juiciness, tenderness, and overall quality (breast fillets: 9.1 vs. 8.9, thigh fillets: 9.4 vs. 9.2). The results indicate that the inclusion of grape seed meal in broiler diets improves microbiological safety, extends shelf life, and enhances sensory quality without negatively affecting organoleptic characteristics. These findings support the use of grape seed meal as a functional feed additive in poultry production, including products intended for children.

1. Feeding broiler chickens with grape seed and skin meals to enhance α and γ tocopherol content and meat oxidative stability / C. Romero et al // Antioxidants. – 2021. – № 10(5). – Р. 699. https://doi.org/10.3390/antiox10050699.

2. Use of polyphenol-rich grape by-products in monogastric nutrition / A. Brenes et al // A review. Anim. Feed. Sci. Technol. – 2016. – № 211. – Р. 1-17. https://doi.org/10.1016/j.anifeedsci.2015.09.016.

3. Consumption of oxidised oil increases oxidative stress in broilers and affects the quality of breast meat / W. Zhang et al // J. Agric. Food Chem. – 2011. – № 59. – Р. 969-974. https://doi.org/10.1021/jf102918z.

4. Efficacy of dietary antioxidants on broiler oxidative stress, performance and meat quality: Science and market / S.A. Salami et al // Avian Boil. Res. – 2015. – № 8. – Р. 65-78. https://doi.org/10.3184/175815515X14291701859483.

5. Antioxidant Supplementation Minimizes the Negative Impact of Dietary Oxidised Oil on Chicken Broiler Breast and Thigh Meat Quality / R.M. Delles et al // In Proceedings of the 59th International Congress of Meat Science and Technology, Izmir, Turkey, 18-23 August 2013.

6. Effect of dietary Salvia officinalis essential oil and sodium selenite supplementation on antioxidative status and blood phagocytic activity in broiler chickens / M. Ryzner et al // Acta Vet. Brno. – 2013. – № 82. – Р. 43-48. https://doi.org/10.2754/avb201382010043.

7. Iuga M. Antioxidant activity and total phenolic content of grape seeds and peels from romanian varieties / M. Iuga, S. Ropciuc, S. Mironeasa // Food Environ. Safety J. – 2017. – № 16. – Р. 276- 282.

8. Grape pomace polyphenols improve insulin response to a standard meal in healthy individuals: A pilot study / G. Costabile et al // Clin. Nutr. – 2019. – № 38. – Р. 2727-2734. https://doi.org/10.1016/j.clnu.2018.11.028.

9. Sebranek J. Natural and Organic Cured Meat Products: Regulatory Manufacturing / J. Sebranek, J. Bacus // Marketing, Quality and Safety Issues. AMSA. White Paper Series 1. 2007.

10. Khodayari F. The effect of red grape pomace on performance, lipid peroxidation (MDA) and some serum biochemical parameters in broiler / F. Khodayari, H.A. Shahria // Adv. Biores. – 2014. – № 5. – Р. 82-87.

11. Bioproductive parameters and fatty acids profile of the meat from broilers treated with flax meal and grape seeds meal / M. Olteanu et al // Sci. Pap. Anim. Sci. Biotechno. – 2017. – № 50. – Р. 15- 21.

12. Supplementation of grape pomace (Vitis vinifera) in broiler diets and its effect on growth performance, apparent total tract digestibility of nutrients, blood profile, and meat quality / S. Aditya et al // Anim. Nutr. – 2018. – № 4. – Р. 210-214 https://doi.org/10.1016/j.aninu.2018.01.004.

13. Descriptive sensory and instrumental texture profile analysis of woody breast in marinated chicken / M.E. Aguirre et al // Poult. Sci. – 2018. – № 97. – Р. 1456-1461. https://doi.org/10.3382/ps/pex428.

14. Rigor development and meat quality of large and small broilers and the use of Allo-Kramer shear, needle puncture, and razor blade shear to measure texture / L.C. Cavitt et al // Poult. Sci. – 2005. – № 84. – Р. 113-118. https://doi.org/10.1093/ps/84.1.113.

15. Fletcher D.L. Poultry meat quality / D.L. Fletcher // World's Poult. Sci. J. – 2002. – № 58. – Р. 131-145. https://doi.org/10.1079/WPS20020013.

16. Color variation and characterization of broiler breast meat during processing in Italy / M. Petracci et al // Poult. Sci. – 2004. – № 83. – Р. 2086-2092. https://doi.org/10.1093/ps/83.12.2086.

17. Goni I. Effect of dietary grape pomace and grape seed extract on poultry meat quality and oxidative stability / I. Goni, A. Brenes, C. Centeno // Foods. – 2022. – № 11. – Р. 1456. https://doi.org/10.3390/foods11101456.

18. Ahmed S.T. Dietary polyphenols and poultry meat quality: A review / S.T. Ahmed, M.M. Islam, A.B.M.R. Bostami // Poultry Science. – 2023. – № 102(4). – Р. 102512. https://doi.org/10.1016/j.psj.2023.102512.

19. Kara K. Natural antioxidants in broiler nutrition and their effects on meat shelf life / K. Kara, B.K. Guclu, E. Baytok // Animals. – 2021. – № 11. – Р. 3025. https://doi.org/10.3390/ani11113025.

20. Abdel-Wareth A.A.A. Grape by-products in poultry nutrition: impacts on productivity and meat quality / A.A.A. Abdel-Wareth, J. Lohakare // Frontiers in Veterinary Science. – 2024. – № 11. – Р. 1287412. https://doi.org/10.3389/fvets.2024.1287412.