Aetheroleum and fat oxidation of chicken meat

Jana Tkáčová; Mária Angelovičová

<div style="mso-element: frame; mso-element-frame-width: 498.1pt; mso-element-frame-height: 306.05pt; mso-element-frame-vspace: 3.1pt; mso-element-wrap: around; mso-element-anchor-vertical: page; mso-element-anchor-horizontal: page; mso-element-left: 50.3pt; mso-element-top: 57.8pt; mso-height-rule: exactly;"><table style="height: 416px;" border="0" cellspacing="0" cellpadding="0" width="664" align="left"><tbody><tr><td style="padding-top: 3.1pt; padding-right: 0cm; padding-bottom: 3.1pt; padding-left: 0cm;" height="416" align="left" valign="top"><div style="mso-element: para-border-div; border: none; border-bottom: solid windowtext 2.25pt; padding: 0cm 0cm 1.0pt 0cm;"><p class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph; border: none; mso-border-bottom-alt: solid windowtext 2.25pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm; mso-element: frame; mso-element-frame-width: 498.1pt; mso-element-frame-height: 306.05pt; mso-element-frame-vspace: 3.1pt; mso-element-wrap: around; mso-element-anchor-vertical: page; mso-element-anchor-horizontal: page; mso-element-left: 50.3pt; mso-element-top: 57.8pt; mso-height-rule: exactly;">The quality of meat changges during storage. The experiment was performed on the final fattening type of chickens COBB 500. Chickens were fed by feed mixture with aetheroleum. Premix of aetheroleum contained aetheroleum from Origanum vulgare L.) (30 g), Thymus vulgaris L. (10 g) and Cinnamomum zeylanicum (10 g). The carcass was stored at -18 °C in a freezer box. Acid number of fat in chicken meat was ranged from 4.74 to 14.57 mg KOH/g fat after 9 months and after 12 months was ranged from 5.75 to 9.11 mg KOH/g fat. doi:10.5219/267 <p class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph; border: none; mso-border-bottom-alt: solid windowtext 2.25pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm; mso-element: frame; mso-element-frame-width: 498.1pt; mso-element-frame-height: 306.05pt; mso-element-frame-vspace: 3.1pt; mso-element-wrap: around; mso-element-anchor-vertical: page; mso-element-anchor-horizontal: page; mso-element-left: 50.3pt; mso-element-top: 57.8pt; mso-height-rule: exactly;"> </div></td></tr></tbody></table></div>

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أجريس - النظام الدولي للعلوم الزراعية والتكنولوجيا

Aetheroleum and fat oxidation of chicken meat

2013

الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)

المعلومات البيبليوغرافية

أجريس - النظام الدولي للعلوم الزراعية والتكنولوجيا

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Aetheroleum and fat oxidation of chicken meat

2013

الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)

المعلومات البيبليوغرافية