Herbs as the addition to broiler's nutrition and sensoric quality of broiler's meat | Začinsko bilje kao dodatak u ishrani brojlera i senzorni kvalitet mesa
2008
Savković, T., Institut za hranu za životinje, Novi Sad (Serbia) | Džinić, N., Tehnološki fakultet, Novi Sad (Serbia) | Tojagić, S., Tehnološki fakultet, Novi Sad (Serbia)
The paper describes influence of addition certain herbs on sensoric properties of meat of broilers. Herbs as a commercial product is the concentrate of etheric oils of following plants: clove, Rtanj tea and thyme. Concentrate of these herbs has been added to the nutrition of broilers during the entire fattening period. On the basic of obtained results we come to the conclusion that addition of etheric oils of herbs in feed of broilers has positive influence on sensoric properties of meat. At the same time it has been proved that addition of these herbs in laboratory condition facilitates the control of pathogen microorganisms although feed portions did not contain antibiotics.
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