[Influence of specific feed additives on the biological value of broilers' meat]
2001
Vitina, I. | Krastina, V. (Latvia Univ. of Agriculture, Sigulda (Latvia). Research Centre "Sigra")
To evaluate the biological meat value of the cross broilers Hibro-N, the indices of meat quality and meat energy values determined. Therefore dry matter, total protein, fat and total ash content in broilers' muscle tissue mass were analysed. It was ascertained that the average values of the broilers meat quality index was 16.10 and meat energy value was 99.26 kcal/100 g. Complex enzyme additives, feed acidifiers, antioxidant and botanical feed additives in mixed broilers feed increased meat quality by 8.7 to 16.3 % (P0.05-0.001) and decreased meat energy value by 1.8 to 7.3 % (P0.05-0.001) in comparison with the control group. Using additives in the mixed feed the amount of total proteins increased by 1.8 to 7.7 %, and total ash by 2.8 to 10.6 % in the broilers muscular tissues, and the total fat content in the muscle tissue mass decreased by 13.7 to 32.4 % (P0.05-0.001).
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