The effects of animal and vegetable fats added to broilers' nutrition on the chemical contents of meat and offal
2012
Jahić, Suzana J. (Biotechnical faculty, Bihać (Bosnia and Herzegovina)) | Veladžić, Mirsad A. (Biotechnical faculty, Bihać (Bosnia and Herzegovina)) | Makić, Halid H. (Biotechnical faculty, Bihać (Bosnia and Herzegovina)) | Boja, Malik A. (Argeta d.o.o., Sarajevo (Bosnia and Herzegovina))
The purpose of this experiment was to establish the effects of the addition of animal and vegetable fats to broilers‘ nutrition on the chemical contents of red, white meat, liver and gizzard after 42 days of breeding. The Cobb 500 broiler was used in this experiment, in total 240 animals, placed in four separate treatment. In chickens‘ nutrition, there was increased content of fats by 3% (treatment I – lard; treatment II – soybean oil; treatment III – tallow; and treatment IV – sunflower oil). With analysis of chemical parameters we comprised analysis of contents of water, total ash, crude protein and crude fat. Highly significant difference (p<0.01) was found in the red meat for the contents of total ash, while the other parameters of chemical contents showed no statistically significant difference (p>0.05). Highly significant difference (p<0.01) was found in the white meat for the contents of water, total ash, crude protein; for crude fat is established statistically significant difference (p<0.05). Analysis of liver showed highly significant difference (p<0.01) for the contents of crude protein and crude fat, while highly significant difference (p<0.01) was established for the all chemical parameters in gizzard. Addition of sunflower oil to broilers' nutrition resulted with higher contents of total ash in the red and white meat, as well as of crude proteins and crude fats in the white meat, liver and gizzard of broilers.
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