Multiple factor analysis was used for the examination of meat quality of broilers, the diet of which was supplemented with 0.8 and 1.0% addition of humic substances (HS). One hundred fifty COBB 500 one-day-old male broilers chicks were randomly divided into 3 different groups: one control and 2 experimental (n = 50), and they were fattened for 35 D. Subsequently, the meat quality was analyzed and defined by physicochemical and sensory quality, supplemented with analysis by instrumental methods. We observed changes in dry matter, fat, water, and protein content in experimental samples of breast and thigh meat (P < 0.001). In both experimental groups, the concentration of phosphates and pH decreased in breast meat (P < 0.001) and in thigh meat (P < 0.05). The smell of experimental chicken breast meat samples after cooking was evaluated by a sensory panel, which scored a higher point score than that of the control group (P < 0.05). Sensory evaluation of taste indicated a positive response with respect to the perception of meat quality in relation to a greater supplementation of HS in the diet. Thigh meat samples showed a variable extent of water loss after cooking, but lower values of water loss were generally obtained from thigh meat samples of poultry fed with higher HS supplementation, than in chicken breast meat samples. Significant differences in evaluated variables between both experimental groups were not observed. The color of breast meat samples changed, when considering the variables of lightness and redness, with the addition of 1% HS (P < 0.05). The main advantage of the breast meat of broilers fed a diet supplemented with HS was observed in the final meat quality, which was positively affected by increased protein and decreased fat content. Because of its nutritional composition, it can be considered to be rather a valuable type of meat in human nutrition than ordinarily.

中文翻译：

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饲喂补充腐殖质物质的肉鸡的胸肉和大腿肉的理化和感官特性的多因素分析。

多因素分析用于检验肉鸡的肉质，在肉的日粮中添加了0.8％和1.0％的腐殖质（HS）。将150只COBB 500日龄雄性肉仔鸡随机分为3组：一组为对照组，另两组为实验组（n = 50），并进行35 D育肥。随后，通过理化和感官质量，并通过仪器方法进行分析。我们观察到乳房和大腿肉实验样品中干物质，脂肪，水和蛋白质含量的变化（P <0.001）。在两个实验组中，胸肉（P <0.001）和大腿肉（P <0.05）的磷酸盐浓度和pH均降低。感官评定了烹饪后的实验鸡胸肉样品的气味，其感官得分高于对照组（P <0.05）。味觉的感官评价表明，与饮食中更多的HS补充有关的肉质感觉呈积极反应。大腿肉样品在蒸煮后显示出不同程度的失水量，但是通常从饲喂高HS的家禽的大腿肉样品中获得的失水值低于鸡胸肉样品中的失水值。在两个实验组之间未观察到评估变量的显着差异。考虑到亮度和红色的变量，添加1％的HS会改变乳房肉的颜色（P <0.05）。在添加了HS的日粮中，肉鸡的胸肉的主要优势在最终肉质中得到了观察，其最终受到蛋白质增加和脂肪含量降低的积极影响。由于其营养成分，它可以被认为是人类营养中比普通肉更有价值的一种肉。