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INFLUENCE OF DIFFERENT PLANT SUPPLEMENTS APPLIED IN CHICKEN NUTRITION ON QUALITY OF THEIR MEAT

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Author(s): Marek Bobko | Peter Haščík | Alica Bobková | Vladimíra Kňazovická | Tomáš Tóth | Mária Angelovičová

Journal: Journal of Microbiology, Biotechnology and Food Sciences
ISSN 1338-5178

Volume: 1;
Issue: Special issue;
Start page: 1020;
Date: 2012;
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Keywords: alfalfa meal | plant oils | poultry meat | technological and sensorial quality

ABSTRACT
Within the experiment, three groups were created (one control and two experimental groups). We studied the influence of following supplements: alfalfa (Medicago sativa) meal (4% - experimental group I) and origanum (Origanum vulgare), thyme (Thymus vulgaris) and cinnamon (Cinnamomum sp.) oils together (0.05% - experimental group II) in mutual rate of 3:2:1, on technological and sensorial parameters of poultry meat in nutrition of chickens of Ross 308. Broilers were fattening for 36 days. Chickens were fed by the system ad libitum by the feed mixture HYD-01 from the 1st to the 18th day of age, by the feed mixture HYD-02 from the 19th to the 31st day of age and by the feed mixture HYD-03 from the 32nd day of age to the end of fattening (36th day of age) in loose form. By application of plant oils into the feed mixture, we recorded slightly positive influence on decrease of losses of cooling after 24 and 48 h, on decrease of losses of freezing and on shear force in mammary muscle and on overall sensorial evaluation of breast and thigh muscle (P≥0.05). Conversely, slightly negative influence was recorded on baking losses and on shear force in thigh muscle (P≥0.05) in compare with control group. In application of alfalfa meal, positive influence (P≥0.05) on losses of cooling (24 and 48 h), losses of freezing, baking losses, on shear force of breast muscle and on overall sensorial evaluation of thigh muscle was found. Conversely, shear force of thigh muscle and overall sensorial evaluation of breast muscle after application of alfalfa meal showed slightly negative values (P≥0.05) in compare with control group.

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