Effect of the Feeding Probiotics, Illite, Activated Carbon, and Hardwood Vinegar on the Meat Quality and Shelf-Life in Chicken Thigh

In this experiment, 5 treatments consisted of control, probiotics (0.2%: T1). illite ( 1.0% T2). activated carbon (1.0% T3), and hardwood vinegar (1.0%: T4) as diets of chicken were evaluated for 35 days, through feeding of 200 male chickens (Arbor Acre Broiler). Thigh muscle from slaughtered chickens were analyzed on pH. volatile basic nitrogen (VBN), thiobarbituric acid reactive substance (TBARS). shear force, and meat color during 10 d of cold storage at 4 +/- 1 degrees. Groups of T3 and T4 showed higher I)H levels compared to the control group, and T4 showed significantly higher value. Over the storage period, all treatment groups Showed increase in pH (p<0.05). Values of VBN of T1 T3, and T4 were lower than those Of the Control group and T2 up to 7 d of storage (p<0.05), but there was no significance at 10 Cl of storage. Values of TBARS of T3 and T4 were lower than the control group, T1, and T2, while all treated groups)S showed rapid increase of TBARS values over storage period (p<0.05). Shear force did not show significant difference among, treated groups, but it was decreased over storage. Lightness of meat color (L) in treated (groups Was higher than the control. and T4 showed the highest value during entire storage period (p<0.05). Yellowness levels (b) of T3 and T4 were higher than the control group. These results May suggest the improvement of chicken meat quality and shelf life via the addition 1% activated carbon and 1% hardwood vinegar into feed.