Effects of alfa-tocopheryl acetate addition to the chicken feed on the sensory characteristics and alfa-tocopherol content in meat | Uticaj dodatka alfa-tokoferil acetata hrani za pilice na senzorne karakteristike i sadrzaj alfa-tokoferola u mesu
2003
Mandic, A., Univerzitet u Novom Sadu, Novi Sad (Serbia). Tehnoloski fakultet | Pavlovic, A., Univerzitet u Novom Sadu, Novi Sad (Serbia). Tehnoloski fakultet | Dzinic, N., Univerzitet u Novom Sadu, Novi Sad (Serbia). Tehnoloski fakultet | Popov-Raljic, J., Univerzitet u Novom Sadu, Novi Sad (Serbia). Tehnoloski fakultet | Kelemen-Masic, Dj., Univerzitet u Novom Sadu, Novi Sad (Serbia). Tehnoloski fakultet
Effects of alfa-tocopheryl acetate addition to the chicken feed (A-control group: common broiler feed, B and C groups: feed supplemented with alfa-tocopheryl acetate at 50 mg/kg and 75 mg/kg of feed, respectively) on sensory characteristics of meat of chicken breasts have been investigated as well as the content of vitamin E, expressed as alfa-tocopherol, in liver, thigh muscle, and meat of chicken breasts. Regarding all the results, the best final score for sensory evaluation of appearance, texture and flavour has been given to group B (28.25), and very similar scores, slightly lower, for group A (27.50) and group C (27.80). HPCL results clearly indicate that alfa-tocopherol content is elevated by dietary supplementation in all investigated chicken organs and is always greater in liver than in thigh muscle and in meat of chicken breasts, which improves it efficient absorption in investigated range.
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