The use of non-traditional additives in broiler chickens nutrition and their effect on the nutrition value of meat | Využitie netradičných aditív vo výžive brojlerových kurčiat a ich vplyv na nutričnú hodnotu mäsa
2010
Horniaková, E., Slovenská poľnohospodárska univerzita v Nitre (Slovak Republic), Fakulta agrobiológie a potravinových zdrojov, Katedra výživy zvierat | Ruzsíková, E., Slovenská poľnohospodárska univerzita v Nitre (Slovak Republic) | Abas, A. K., Slovenská poľnohospodárska univerzita v Nitre (Slovak Republic)
In the experiment we tested herbal preparations from Lactuca serriola L. and from Rhus coriaria L. on the nutritional value of chicken meat. The experiment consisted of two control (C1, C2) and three experimental groups (E1, E2, E3). The control was fed a commercial feed mixture without additive (negative control, C1) or with the addition of APC (in the positive control, C2). In the experimental groups we applied the product from the fruit (Sumac) of Rhus coriaria plants at 1% (E1) or 2% (E2). The third group was fed a combination of plant (2%) of the Sumac and Lactuca serriola in a 1 : 1 ratio. Product from the fruit of Rhus coriaria at 2% positively affected (Pless than0.01) the total mineral content (5.86%) in thigh meat compared to a commercial feed mixture (4.8%) and mixture with the addition of APC (4.41%). Fat reduction (15.77%) in the thigh muscle and fat storage (6.16%) caused an increase in breast muscle (P less than 0.05). The combination of spices (Sumac) with the preparation of the Lactuca serriola statistically significantly increased dry matter content in breast muscle (26.11%), but the concentration of minerals (4.98%) in the thigh muscle was negatively affected (P less than 0.05).
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