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

Abstract

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.