The fatty acid composition of broilers from free range rearing | Maščobnokislinska sestava mesa piščancev iz proste reje

anglais. The study aimed to investigate the effect of rearing method on the fatty acid composition of broiler meat. The subjects were chickens of two genotypes (Ross 208 and Prelux-bro). Experiment went on for 56 days, chickens were kept in a standard deep litter house and fed the same diet. After 28 days chickens were divided into two groups of 50 birds, the first grup had a 12-hours daily access to a grassy surface (free range), the second remaining indoors. At the end of experiment, 8 broilers per group (total of 32) were randomly chosen for fatty acid composition analysis. After slaughter, breasts and legs with skin were excised, homogenised and freeze-stored. Analyses of fatty acid composition was preformed by gas-liquid chromatography (in situ transesterification). The results were processed with statistical computer program SAS. From the perspective of human nutrition, free range broilers gave meat with better fatty acid composition (increased content of w-3 and w-6 fatty acids) compared to indoor raised chickens. Fatty acid composition was more favourable for breast then leg, and for Prelux-bro than Ross 208 genotype.

slovène. Namen naše raziskave je bil ugotoviti vpliv načina reje na maščobnokislinsko sestavo mesa pitovnih piščancev. V poskus sta bila vključena 2 genotipa piščancev (50 ross 208 in 50 prelux-bro). Prvih 28 dni so bili vsi piščanci v pitališču s talno rejo na nastilju, nato je polovica piščancev imela 12 ur dnevno dostop na travne površine (prosta reja). Na koncu poskusa smo naključno izbrali 8 piščancev iz vsake skupine (skupaj 32) za določitev maščobnokislinske sestave. Po zakolu smo odvzeli mišičnino prsi in beder skupaj s pripadajočo kožo in vzorce homogenizirali ter jih zmrznili do analiz. Analize maščobnokislinske sestave so bile opravljene z in situ transesterifikacijo in plinsko-tekočinsko kromatografijo. Rezultate smo statistično obdelali z računalniškim programom SAS. S prehranskega stališča imajo piščanci v prosti reji boljšo maščobnokislinsko sestavo (povečana vsebnost w-3 in w-6), kot tisti v zaprti reji. Maščobnokislinska sestava prsi je boljša od beder, in genotip prelux-bro je ugodnejši kot ross 208.