Search

In this experiment the effects of different housing systems on physical indicators of egg yolk and egg albumen quality of table eggs were studied. Hens of laying hybrid Lohmann Brown Lite were housed in two different housing systems, in enriched cage or on floor housing system. In both systems, the hens were kept under standard bioclimatic conditions. Eggs (n = 1080) were collected from the first phase of the laying cycle, at monthly intervals, at the age of laying hens 30-42 weeks. Egg weight (g), egg specific weight (g.cm-3), egg shape index (%), eggshell weight (g), eggshell percentage (%), and average eggshell thickness (µm) were evaluated. In the indicators of the whole egg quality was statistically significantly higher (P<0.001) the average weight of eggs produced by laying hens kept in enriched cage (66.3 ± 3.6) mean ± SD in comparison with the eggs from laying hens housed on litter (64.3 ± 4.0) mean ± SD. Similarly, in eggshell quality indicators (weight, proportion, average thickness) there were significantly higher differences in favor of the eggs from caged breeding. The values of the average egg shell thickness (µm) in the order of groups (392 ± 24.6; 377 ± 24.3) (mean ± SD). The results obtained show that the eggs from caged breeding achieved better results in more quality indicators compared to the eggs from litter breeding. [ABSTRACT FROM AUTHOR]

In this experiment the effects of different housing systems on physical indicators of egg yolk and egg albumen quality of table eggs were studied. Hens of laying hybrid Lohmann Brown Lite were housed in two different housing systems, in enriched cage or on floor housing system. In both systems, the hens were kept under standard bioclimatic conditions. Eggs (n = 540) were collected from the first phase of the laying cycle, at monthly intervals, at the age of laying hens 30-42 weeks. Egg albumen weight (g), egg albumen percentage (%), egg albumen index, Haugh units (HU), egg yolk weight (g), egg yolk percentage (%), egg yolk index, egg yolk color (HLR) were evaluated. The results showed that in egg albumen quality indicators the differences in egg albumen weight (40.5 ± 4.3; 41.4 ± 3.5 mean ± SD) and egg albumen percentage (62.4 ± 3.9; 63.8 ± 6.1 mean ± SD) were significantly higher (P <0.05) for hens housed on the floor. In Haugh's units and the egg albumen index, the differences were statistically insignificant (P ≥ 0.05). Yolk quality indicators, namely the percentage of yolk (27.1 ± 2.4; 25.8 ± 3.1 mean ± SD) and the yolk index (47.4 ± 3.1; 43.5 ± 5.7 mean ± SD) found statistically significant differences in favor of eggs from hens housed in enriched cages. In egg yolk weight and egg yolk color, differences between eggs from both systems were noticeable. The results obtained show that the quality indicators of the internal egg content of both housing systems were comparable. [ABSTRACT FROM AUTHOR]

Slovak smoked cow cheese "Parenica" is a traditional dairy product with a protected geographical indication. An amount of 96 samples were studied in the present study. The samples were examined for coliforms (VRBL medium at 37 °C for 24-48 h), for lactic acid bacteria (on MRS media at 30 °C for 48-72 h), microscopic filamentous fungi (MEA at 25 °C for 5 days) and total microbial counts (PCA at 30 °C for 48-72 h). Individual species of microorganisms isolated from smoked cheese "parenica" were identified with MALDI-TOF MS Biotyper. Totally, 41 species of microorganisms were identified. The most abundant species were Lactobacillus fermentum, Lactococcus lactis, Enterococcus faecium, and Escherichia coli. Microscopic filamentous fungi were represented by the genus Rhizopus spp. and yeasts by species of Yarrowia lipolytica and Kluyveromyces lactis. Of the total number of isolates 47.66% were lactic acid bacteria, 27.84% coliform bacteria, 18.66% yeasts and 5.85% of microscopic filamentous fungi. The occurrence of microorganisms increased in the summer then the highest values of coliform bacteria were detected 1.74 log cfu/g. The lactic acid bacteria counts found in summer were 2.19 log cfu/g, and the highest counts were observed in December - 2.66 log cfu/g. [ABSTRACT FROM AUTHOR]

Fungi as a group are some of the most resilient spoilage microorganisms and are capable of overcoming the control strategies utilized by the food industry. Various fungal propagules are rapidly dispersed by water and air, survive under extreme conditions, and sustainably increase in biomass. The aim of this study were isolation and identification of microscopic filamentous fungi from traditional cow cheese. Altogether, 40 samples of Slovak traditional cheese "Parenica" were examined. The samples included non-smoked and smoked cheese samples. Microscopic fungi were cultivated on Malt extract agar. Microscopic fungi count was from 1.89 log cfu.g-1 to 2.65 log cfu.g-1. A total of 129 isolates of microscopic fungi were identified in our study. Alternaria and Penicillium (50%) were the most abundant microscopic fungi. Also Aspergillus (45%) and Cladosporium (45%) were frequently identified. Alternaria sp., Aspergillus niger, Aspergillus sp., Cladosporium sp., Mucor sp., Penicillium sp. and Rhizopus sp. were isolated from non-smoked and smoked cheese. [ABSTRACT FROM AUTHOR]

Different strains of lactic acid bacteria (LAB) could be identified in cheeses made in accordance with national recipes. This strains of LAB are not within the starter cultures used in the dairy industry. The aim of the present study was to identify LAB in traditional cow's milk cheeses of Slovakia. An amount of 40 samples of cheese were produced in the four regions of the Slovakia. LAB were cultured on de Man, Rogosa and Sharpe media for 48 h at 37 °C microaerophilically. The of LAB were confirmed with MALDI-TOF. LAB colonies were subcultured on TSA and 166 cultures were used for further confirmation. The following genera and species were identied with mass spectrometry method: Lactococcus spp., including L. lactis and L. garvieae; Lactobacillus spp., including L. curvatus, L. delbrueckii, L. fermentum, L. papacasei, L. paraplantarum, L. plantarum and L. sakei; Enterococcus spp., including E. durans, E. faecalis, E. faecium and E. italicus; Leuconostoc spp., including L. mesenteroides; Pediococcus spp. with P. pentosaceus and Streptococcus spp. with S. salivarius ssp. thermophilus. [ABSTRACT FROM AUTHOR]

The aim of the present study was to analyze the antimicrobial effect of garlic to the various groups of microorganisms during storage of ground pork. In the experiment, samples of ground pork were used. The total viable counts (TVC), Pseudomonas spp. and coliform bacteria (CB) after application of fresh garlic, garlic oil and dried garlic and vacuum packaging were evaluated. The samples were analyzed at 0., 2nd., 4th., 6th and 8th day of storage of meat at temperature 4°C. There were analyzed 120 samples of ground meat (60 samples aerobically packed, 60 samples vacuum packed). Dried and fresh garlic were added to the ground pork in the amount 1 g per 5 g of sample and 1 mL of garlic oil per 5 g of sample. Plate dilution method was used to microbiological analysis of ground pork. The average values of total viable counts (TVC) after 8th day of storage were 4.98 log CFU.g-1 in the samples treated with fresh garlic in the samples with vacuum packaging, 5.36 log CFU.g-1 in control group with vacuum packaging and in samples treated with dried garlic in vacuum packaging, 5.59 log CFU.g-1 in the samples treated with garlic oil with vacuum packaging, 6.16 log CFU.g-1 in the samples treated with fresh garlic in air condition, 6.31 log CFU.g-1 in samples treated with dried garlic in air condition, 6.50 log CFU.g-1 in samples treated with garlic oil in air condition, 8.45 log CFU.g-1 in control group without treatment in air condition. The average values of coliform bacteria (CB) were after 8th day of storage 4.13 log CFU.g-1 in the control group without treatment in air condition, 2.82 log CFU.g-1 in the samples treated with garlic oil, 2.22 log CFU.g-1 in the samples treated with dried garlic in air condition, 1.82 log CFU.g-1 in samples treated with garlic oil in vacuum condition, 1.78 log CFU.g-1 in the samples treated with fresh garlic in air condition. The presence of coliform bacteria was not detected in control groups without treatment in vacuum packaging, in the samples treated with fresh garlic in vacuum packaging and in the samples treated with dried garlic in vacuum packaging. The average values of Pseudomonas spp. after 8 days were 1.78 log KTJ.g-1 in control group without treatment in air condition and in the samples treated with dried garlic in air condition. Pseudomonas spp. was not detected in another samples. [ABSTRACT FROM AUTHOR]

Recently, the Matrix assisted laser desorption/ionization time of flight mass spectrometry (MALDI-TOF MS) has been developed as vigorous method for the identification of microorganisms. In this study, the culturable population of lactic acid bacteria (LAB) from nonpasteurized milk and milk products was identified using the MALDI-TOF MS. Altogether, 20 samples of Slovak milk and milk products were tested, including 10 samples of milk and 10 samples of dairy products. The LAB were cultured on MRS agar at 30 °C. Gram-positive and catalase-negative strains were subjected to identification by the MALDI-TOF MS profiling. MALDI-TOF MS identification allowed the identification of three genera belonging to the LAB - Lactobacillus, Lactococcus and Leuconostoc. Presence of Lactobacillus was found in 17, Leuconostoc in three and Lactococcus only in one sample. Lactobacillus spp. was the most abundant genus and comprised 84% of all strains were isolated. Lactobacillus was mostly represented with four species: Lactobacillus plantarum, L. acidophilus, L. ultunensis, L. casei. Our study shows that the MALDITOF MS could serve an important method in identidication of microorganisms for dairy industry needs. [ABSTRACT FROM AUTHOR]

In this study, oxidative stability of frozen chicken breast and thigh muscle after application of feed mixtures enriched by phytogenic additives was investigated. The 150 pieces one-day-old chicks of Cobb 500 hybrid combination were divided into three groups: C - control group, G1 - experimental group with addition 1000 mg kg-1 Biostrong 510 + FortiBac and G2 - experimental group with addition 1000 mg kg-1 Agolin Acid. The broiler chickens were fed during 42 days by ad libitum. Samples of chicken breast and thigh muscle were analysed in the 1st day and after 1st, 2nd, 3rd, 4th, 5th and 6th month of frozen storage at -18 °C. During testing period we recorded positive influence of phytogenic additives on oxidative stability of chicken meat in experimental groups (G1, G2). After 6th month of frozen storage, we found higher malondialdehyde (MDA) values and lower oxidative stability of breast muscle in control group (0.167 mg.kg-1) compared to experimental groups G1 (0.149 mg.kg-1) and G2 (0.145 mg.kg-1). Similar tendency of oxidative changes as in the breast muscle was recorded in the thigh muscle. At the end of frozen storage MDA average values of thigh muscle were higher in control group (0.181 mg.kg-1) compared to experimental groups (G1 - 0.163 mg.kg-1 and G2 - 0.160 mg.kg-1). Based on the obtained results we can stated, that phytogenic additives applied in chicken nutrition had positive influence of, namely on oxidation stability of fatty substances. [ABSTRACT FROM AUTHOR]

The aim of our experiment was to evaluate the influence of propolis extract on internal egg quality parameters of laying hens' hybrid Hy-Line Brown. For housing hens (n=40) three storey enriched battery cage was used in which hens were divided in groups (n=10). In the control group of hens complete feed mixtures without any additions were fed. In the first experimental group complete feed mixture was enriched with propolis extract in a dose of 0.1 g.kg-1. In the second experimental group propolis extract was added to the feed mixture at a dose of 0.25 g.kg-1. The third experimental group was enriched with propolis extract in a dose of 0.4 g.kg-1. All groups were fed ad libitum. Complete analysis of the table egg quality was used to evaluate quality parameters: egg weight (g), albumen weight (g), albumen index, Haugh Units (HU), yolk weight (g), yolk index, yolk colour (HLR). The results show that supplementation of feed mixture with propolis extract in a doses 0.25 g.kg-1 and 0.4 g.kg-1 significantly increased egg albumen index and Haugh Units (p≤0.05) (values of Haugh Units of albumen in the order of the groups (mean±S.D): 79.87±7.23, 80.58±7.60, 82.11±8.36, and 81.66±9.16 HU). However, the addition of propolis extract in a same doses significantly decreased yolk weight (p≤0.05). The values of the other eggs quality indicators were comparable with the control group (p>0.05). [ABSTRACT FROM AUTHOR]

The purpose of this study was to examine the polyphenol and flavonoid content, electrical conductivity and color measurement of 15 natural honeys. Honey samples were collected from different locations of Slovakia (6 samples), Poland (5 samples) and Serbia (4 samples) and were obtained directly from local beekeepers. The mean content of polyphenolic substances ranged from 611.2 to 2962.24 mg.kg-1. Multifloral honeys were shown to be a good source of TPC, they ranged from 611 to 1257.12 mg.kg-1, those of the samples originated from Poland showed 611 to 990 mg.kg-1, and from Slovakia 703.7 to 1257.12 mg.kg-1 TPC. Forest honeys were found to be also good source of TPC, they ranged from 769 to 1052 mg. kg-1. High correlation was found between TPC and flavonoid content (r=0.92). Mean content of flavonoids in the honeys expressed as rutin content ranged from 112.46 to 846.58 mg.kg-1. Multifloral honeys ranged from 112.49 to 592.35 mg.kg-1, those of the samples originated from Poland proved 112.49 to 189.13 mg.kg-1 flavonoids, and from Slovakia 127.48 to 592.35 mg.kg-1. Forest honeys as a source of flavonoids were proved to be from 136.48 to 266.79 mg.kg-1. Objective measurement of honey color was performed by the L*a*b* system. [ABSTRACT FROM AUTHOR]

In the present work, the effect of the fennel and savory essential oils on oxidative stability of chicken thigh muscles during chilled storage was investigated. In the experiment were used chickens of hybrid combination Cobb 500 after 42 days of the fattening period. The obtained fresh chicken thigh with skin from left half-carcass were divided into five groups (n = 5): C - control air-packaged group; A1 - vacuum-packaged experimental group; A2 - vacuum- packaged experimental group with EDTA solution 1.50% w/w; A3 - vacuum-packaged experimental group with fennel (Foeniculum vulgare) essential oil at concentrations 0.2% v/w and A4 - vacuum-packaged experimental group with savory (Satureja hortensis) essential oil at concentration 0.2% v/w. The essential oils were applicate on surface chicken thighs. The chicken thighs were packaged using a vacuum packaging machine and stored in refrigerate at 4±0.5 °C. The value of thiobarbituric acid (TBA) expressed as amount of malondialdehyde (MDA) in 1 kg sample was measured during storage in 1st, 4th, 8th, 12th and 16th day. The treatments of chicken thighs with fennel and savory essential oils show statistically significant differences between all testing groups and control group, where higher average value of MDA measured in thigh muscle of broiler chickens was in samples of control group (0.359 mg.kg-1) compared to experimental groups A1 (0.129 mg.kg-1), A2 (0.091 mg.kg-1), A3 (0.084 mg.kg-1 ) and A4 (0.089 mg.kg-1 ) after 16-day of chilled storage. Experiment results show that the treatment of chicken thigh with fennel and savory essential oils had positive influence on the reduction of oxidative processes in thigh muscles during chilling storage and use of essential oil is one of the options increase shelf life of fresh chicken meat. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the microbiological quality of chicken's thighs meat after application of Thymus serpyllum and Ocimum basilicum essential oils with combination of vacuum packaging and EDTA treatment. The microbiological quality of control samples without vacuum packaging, vacuum packed with and without EDTA treatment, vacuum packed and treated with EDTA and samples treated with the essential oils of basil and breckland thyme were followed for 16 days. Microbiological analyses were conducted with standard microbiological methods. For anaerobic plate count, PCA agar was inoculated and incubated for 2 days at 35°C anaerobically. Pseudomonas spp. count was determined on Pseudomonas Isolation agar after incubation at 48 h at 25°C. For lactic acid bacteria (LAB), MRS agar was inoculated and incubated for 48-78 h at 37°C microaerophilly. For Enterobacteriaceae, VRBG agar was inoculated and incubated at 37°C for 24 h. Anaerobic plate count ranged from 2.89 log CFU/g in all tested group on 0 day to 5.19 log CFU/g on 16 day in control group stored in air. LAB count ranged from 3.01 log CFU/g in all tested group on 0 day to 4.08 log CFU/g on 16 day in control group stored in air. Enterobacteriacea counts were from 1.33 log CFU/g on 0 day to 5.11 on 16 day in control group stored in air. Pseudomonas spp. were found only in control group stored in air on 12 and 16 day. The results of the present study suggest the possibility of application of Thymus serpyllum and Ocimum basilicum essential oils as natural food preservatives and potential sources of antimicrobial ingredients for food industry. [ABSTRACT FROM AUTHOR]

The aim of the present work was monitoring chicken thighs microbiological quality after treatment by ethylenediaminetetraacetate (EDTA), coriander (Coriandri aetheroleum) and spearmint (Menthae spicata aetheroleum) essential oil, stored under vacuum packaging, at 4±0.5°C for a period of 16 days. The following treatments of chicken thighs were used: Air-packaging control samples, control vacuum-packaging samples, vacuum-packaging with EDTA solution 1.50% w/w, control samples, vacuum-packaging with Menthae crispae aetheroleum essential oil at concentrations 0.2% v/w and vacuum-packaging with Coriandri aetheroleum essential oil at concentration 0.2% v/w. The quality assessment of all samples was established by microbiological analysis. The microbiological parameters as the total viable count, Enterobacteraceae genera counts, lactic acid bacteria and Pseudomonas spp. were detected. The results of this present study suggest the possibility of application the essential oil of Coriandri aetheroleum and Menthae spicata aetheroleum as natural food preservatives and potential sources of antimicrobial ingredients for food industry. [ABSTRACT FROM AUTHOR]

The general objective of this study was to examine the effect of bee product on the Enterococci colonization of chickens. Bee products were administered to both feed mixtures in various amounts in addition to the control group. First experimental group was with propolis in feed mixture with the addition of 200 mg propolis per 1 kg of compound and second group was with pollen with the addition of 250 mg pollen per 1 kg of compound. In this experiment, quantitative counts of Enterococci in ceca of 49-day-old chicken (Ross 308) using classical and MALDI TOF MS Biotyper method were investigated. Counts of Enterococci on Slanetz-Bartley agar were monitored. Enterococcus cells, isolated from gastrointestinal tract, were detected using MALDI TOF MS Biotyper. Counts of CFU of Enterococci were compared in experimental and control treatments, respectively. The lowest count was detected in the control experimental group. The highest count was detected in the first experimental group where was 200 mg of propolis added to 1 kg of feed mixture. Using MALDI TOF MS Biotyper, we identified the species range of the genera Enterococcus in the intestinal tract of broiler. Detected species from the genus Enterococcus were: E. avium, E. casseliflavus, E cecorum, E. faecalis, E. faecium, E. gallinarum, E. hirae and E. malodoratus. In the experimental groups (caecal samples) were most frequent species of E. avium E. faecium and E. gallinarum. [ABSTRACT FROM AUTHOR]

Propolis has many components that possess antibacterial and antioxidant properties. The aim of the study was to evaluate the effect of propolis as a dietary supplement added to feed mixture for broilers on oxidation stability, microbial and sensory quality of cooked ham. The one day old chickens were divided into four groups. The chickens of first, second and third group were fed by commercial feed mixtures HYD 01 and HYD 02 with propolis extract addition in amount 200, 300 respectively 400 mg/kg. The chicken cooked hams were prepared only with mixture of sodium nitrite and sodium chloride. The counts of total lactic acid bacteria, coliform bacteria and counts of enterococci were evaluated during 42 days of storage. Also the oxidative stability of hams was evaluated during 42 days storage. The count of total lactic acid bacteria, coliform bacteria and count of enterococci was not detected during the whole period of storage. It was found higher oxidative stability of experimental cooked hams in compare to control group until 35 days of storage. Propolis extract as a dietary supplement in feed mixtures for broilers had no negative sensory effect in ready-to-eat meat product-cooked ham. [ABSTRACT FROM AUTHOR]

The general objective of this study was to examine the effect of bee products on the lactobacilli colonization of chickens. Bee products were administered to both feed mixtures in various amounts in addition to the control group. First experimental group was with propolis in feed mixture with the addition of 400 mg propolis per 1 kg of compound and second group was with pollen in feed mixture with the addition of 450 mg pollen per 1 kg of compound. In this experiment, quantitative counts of lactobacilli in ceca of 49-day-old chicken (Ross 308) using classical and fluorescence in situ hybridization (FISH) method were investigated. Counts of lactobacilli on Man, Rogosa and Sharpe (MRS) agar were monitored. To check the reliability of traditional methods of cultivation samples were evaluated by fluorescence in situ hybridization (FISH). Lactobacillus cells, isolated from gastrointestinal tract, were detected after hybridization of fluorescently labeled probe with bacterial cells. Counts of colony forming units (CFU) of lactobacilli were compared in experimental and control treatments, respectively. The lowest count was detected in the control experimental group. The highest count was detected in the third experimental group where was 450 mg of pollen added to 1 kg of feed mixture. Using Real-time polymerase chain method (PCR), we identified the species range of the genera Lactobacillus in the intestinal tract of broiler. Detected species from the genus Lactobacillus were L. crispatus, L. salivarius and L. acidophilus. [ABSTRACT FROM AUTHOR]

The effects of the diet for laying hens supplemented with probiotic product with an organic form of selenium on body weight, egg production, feeed consumption and feed conversion were studied in this experiment. Isa Brown hens (n=90) were randomly divided at the age of 17 weeks into three groups (30 birds per group). Hens in all groups consumed the complete feed mixture ad libitum. In the control group water for drinking contained no additions. In the first experimental group probiotic product was added to the water, in the second experimental group the same probiotic prreparation enriched with O.8 to 1 mg of organic selenium per 1 g of the product was added to the water. The probiotic preparations were administered at the dose of 15 mg per 6 1 of water daily, in both experimental groups. Experiment lasted 48 weeks. Hen's body weight (g±SD) at the end of breeding period was within the groups as follows (in order Control-1st and 2nd experimental group): 1882.25±223.68, 1878.73±209.87 and 1860.15±190.90, P>0.05. Between the groups were recorded relatively balanced values in the consumption of food per feeding day, even in the experimental groups werelower feed consumption per eggs, as well as feed conversion recorded, no statistically significant difference (P>0.05) was achieved. Feed conversion was in the order of groups of 2.51, 2.33 and 2.24 kg. During the whole period, the number of eggs per hen was as follows: 274.36; 292.04 and 299.0 pieces. Average number of eggs per hen per month in the order of groups was 22.86±6.76; 24.33±5.93 and 24.91±6.21 pc (mean±SD). Higher egg production, but no statistically significant (P>0.05) was achieved in both experimental groups. The average laying intensity achieved values of 80.42, 81.15 and 83.30%, values of egg mass production per hen were 16.37, 18.14 and 17.61 kg. The results showed that addition of probiotic preparation and probiotic preparation enriched with organic selenium increased egg production and reduced consumption of feed per eggs, but statistically insignificantly. The other performance indicators showed no major influence of the addition compared with the results of the control group. [ABSTRACT FROM AUTHOR]

In this experiment the effects of supplementing of the diet for laying hens with sodium selenite (SS) or selenized yeast (SY) on the quality and content of some minerals of eggs were studied. Hy-Line Brown chickens were randomly divided on the day of hatching into 4 groups (12 birds per group). The birds were fed from day 1 of life till 9 months of age with diets differing in amounts and/or forms of selenium. The control group received a basal diet (BD) containing selenium naturally occurring in feeds (0.1 mg Se/kg of dry matter (DM)). The first and second experimental groups were fed by the same BD enriched with Se at a dose of 0.4 mg/kg DM from sodium selenite or selenized yeast, respectively. The feed for the third experimental group consisted of BD supplemented with selenized yeast to a final selenium content of 1.0 mg/kg DM. The results showed that supplementation of SY to the diet significantly affected egg weight and Haugh units. The Haugh units in both hybrids were higher in all experimental groups of hens fed with feed supplement of selenium in both forms, with significant differences only in the groups with addition of organic forms at both doses compared to the control group (84.52±3.87, 86.60±3.80, 87.21±4.10*, 86.93±3.56*, P<0.05), respectively. Freshness of eggs was positively influenced by the addition of selenium, but with no statistically significant difference (P>0.05). Higher values were recorded in each of the four analyzes in the groups with the addition of selenium in the form of selenized yeast. Analyzing after three weeks of storage showed an obvious decrease of Haugh units in relation to the decreasing quality of the internal contents of eggs (75.39±3.07, 76.15±2.97, 78.77±4.32, 78.24± 4.84, P>0.05) but still retained a tendency to higher values in groups with the addition of selenium, especially organic form. [ABSTRACT FROM AUTHOR]

For replace of banned antibiotics used as growth promoters in broiler chicken nutrition, the supplements as probiotics, prebiotics, antioxidants, acidifiers and enzymes, has been mainly studied. These alternative substances improved the feed conversion, performance, growth and health of broiler chickens through a mechanisms associated with gastrointestinal tract and bacteria colonization. Propolis and bee pollen belong to the group of naturally occurring substances of animal and plant origin with antioxidant and antimicrobial activity. The scope of this study was to find a counts of Enterococcus sp., Enterobacteriaceae family and lactic acid bacteria in crop, ileum and caecum of broiler chickens after propolis and bee pollen addition in their nutrition. Lower dosages of propolis and higher dosages of bee pollen in chicken nutrition significantly (P<0.05) reduced the count of Enterobacteriaceae family isolates in chicken's crops, while the number of beneficial lactic acid bacteria in chicken's crops with presence of propolis was increased. Ileum and caecum of broiler chickens in experimental group of chickens with higher amount of bee pollen had the lowest (P>0.05) number of Enterobacteriaceae family isolates. The bacteria colonization pattern in gastrointestinal tract of broiler chickens can be affected also by combination of nutrition supplements and pH value which can provide the advantage to some bacteria and influenced their competitiveness. [ABSTRACT FROM AUTHOR]