Effect of probiotics on production performance and meat quality of fattening chicks
2005
Savkovic, T., Faculty of Technology, Novi Sad (Serbia). Feed Technology Department | Tojagic, S., Faculty of Technology, Novi Sad (Serbia). Meat Technology Department | Jokanovic, M., Faculty of Technology, Novi Sad (Serbia). Feed Technology Department
Based on the studied nutritional, health and cooking properties of the fattening chicks, the following may be concluded: probiotic supplemented diets have been shown to increase growth performance at considerable saving in feed costs per a kilo of weight gain; Sensory analysis of cooked meat have shown improved juiceness and tenderness in the group receiving probiotic-supplemented diets; Probiotics use in broiler feeds have shown to provide final product of better taste, improved cooking characteristics and safer and healthier for the consumer.
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