Effect of organic chromium content on broilers meat quality. [Master thesis]
2006
Keleman, S.
There were examined the effect of supplementation with the three different preparations of organic chromium complexes: the ethylenediaminetetraacetic acid complex with chromiumchromium (III)-lysine and chromium picolinate, on broilers meat quality. In every preparation supplementing broilers diet the three different chromium levels were used: 0.2, 0.4, and 0.6 mg/kg so that the meat quality was monitored with aspect to the following parameters: the contents of fat, cholesterol, protein, minerals and water. Also, the productive characteristic values of fattening and yield were examined. It was observed that the fat content in broilers white meat was significantly lower if their diet was supplemented with 0.4 mg/kg chromium in the form of the chromium (III)-lysine. Water content in white and red meat was lower in all experimental groups in relation to the control one. However, the protein content in white and red meat was higher in experimental groups than in the control one. The best results in all examined preparations were obtained with chromium (III)-lysine since its supplementation resulted in the highest fat and cholesterol content reduction values in white and red meat. From the aspect of technology it is useful if the percent of distal parts (head, neck, wings, and legs) in the carcass is lower than percent of breast and drumstick. This can be reached by supplementation of chromium (III)-lysine, as well.
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