Production Performance and meat quality of broiler chickens (Gallus gallus domesticus L.) fed diets supplemented with either aloha-tocopherol acetate or oregano (Origanum vulgare L.) extract
2004
Oliveros, M.C. R.
The effects of dietary supplementation with either alpha-tocopherol acetate or oregano extract on the production performance of broilers and meat quality were investigated. Dietary supplementation did not sisgnificantly affect body weight gain, mortality and carcass recovery of broilers. Feed consumption and feed efficiency were significantly influenced by dietary supplementation. Proximate composition, pH, water holding capacity, emulsion xapacity and stability were not significantly influenced by dietary supplementation. Oxidative quality was not significantly affected by dietary supplementation from starter to finisher stage. Storage conditions had a significant influence on the oxidative quality of broiler meat. Frozen meat had significantly higher TBA [thiobarbituric acid] values than meat stored at 4 deg C for 12 hours and pre-chilled meat held at room temperature for 8 hours. Oxidative quality of meat from broilers fed supplemented diets during finisher stage was significantly affected by dietary treatments and storage at 20 degC for 30 and 45 days. Broiler meat from birds fed vitamin E-supplemented diets had generally lower TBA values than the control and the oregano-supplemented groups. Dietary supplementation of broiler diets did not significantly influence sensory quality of broiler meat. Storage conditions significantly influenced sensory quality except for flavor and off-flavor. Results showed that vitamin E or oregano supplementation at levels used in the study did not significantly affect the production performance and meat quality of broilers.
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