Effects of a probiotic preparation in complete diets for ROSS 308 broiler chickens on chemical composition of meat
Hascik, P.(Slovenska polnohospodarska univ. v Nitre (Slovak Republic). Fakulta biotechnologie a potravinarstva, Katedra hodnotenia a spracovania zivocisnych produktov, Tr. A. Hlinku 2, 949 76 Nitra | Weiss, J. | Cubon, J. | Kulisek, V. | Makovicky, P. | Kacaniova, M.
An experiment was conducted to evaluate the chemical composition of breast muscles and thigh meat in broiler chickens (ROSS 308 hybrids). Broilers were fed a vegetable complete diet supplemented with a probiotic preparation containing cultures Bacillus subtilis and Bacillus licheniformis at an amount of 1.28 x 106 cfu per t (experimental group) and a diet without probiotic application (control group). The results showed no basic differences in the chemical composition of breast muscles (P more than 0.05) between the experiment and the control. Statistically significant differences (P less than 0.05) were only found in dry matter content, fat content and energetic value of thigh meat, these values being higher in favour of the experimental group (29.44% vs. 27.68,11.34 vs. 9.75, and 713.0 vs. 642.13 kJ per 100, respectively). The fat content of thigh meat increased due to a greater formation of subcutaneous fat. For consuments it is important to know that after removing skin with fat in thigh meat, they would find more dietetic meat in the experimental chicks. The effect of the above-mentioned probiotic additive was reflected in a slight increase in protein content in both analysed parts, but.on the other hand, it also increased nonsignificantly the cholesterol content.
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