The effect of chromium on fattening, carcass value and chick meat quality
1991
Paul, A. (Vysoka Skola Zemedelska, Brno (CSFR)) | Mikova, K. | Cerny, K. | Vamberova, O.
The effect of trivalent chromium on parameters of chick fattening of the hybrid Ross combination was tested. Chromium was added into drinking water either in the form of organic complex with concentration of 10 microg per l or as an inorganic salt of the concentration 20 and 30 micro per l. A random sample was taken from each experimental and control group of chickens. This was evaluated for the carcass quality, chromium, fat and cholesterol content and proportion of fatty acids. It followed from the results that chromium in organic form alone exhibited some positive influence on the chick carcass value where as the occurrence of livers of green colour was recorded. Chicks with inorganic form of chromium added exhibited significantly higher content of abdominal fat (41.4 g vers. 36.6 g) as well as higher fatness of edible portion (21.9 per cent versus 18.4 per cent) than control chicks. Cholesterol content was significantly higher in the trial group of chicks with organic form of chromium added in comparison with the control (188.7 versus 142.7 mg per 100 g). A representation and proportion of fatty acids were not affected by chromium presented in water. Chromium residues content in edible portion of the chicks grew significantly with its concentration in water, therefore the highest values were found in the chicken group supplemented with inorganic form of chromium in comparison with the control (106.9 versus 57.8 microg per kg).
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