Improving the nutritive value of chicken meat by the addition of Kompo Omega Sun as functional component enriched with lineseed oil
2012
Vukmirović, Đuro (Institute of Food Technology, Novi Sad (Serbia)) | Ivanov, Dušica (Institute of Food Technology, Novi Sad (Serbia)) | Čolović, Radmilo (Institute of Food Technology, Novi Sad (Serbia)) | Lević, Jovanka (Institute of Food Technology, Novi Sad (Serbia)) | Jovanović, Rade (Institute for Science Application in Agriculture, Belgrade (Serbia)) | Đuragić, Olivera (Institute of Food Technology, Novi Sad (Serbia)) | Spasevski, Nedeljka (Institute of Food Technology, Novi Sad (Serbia))
The objective of this experiment was to increase the content of polyunsaturated fatty acids and to improve the ratio of ω-6 to ω-3 acids in broiler chicken meat by the addition of commercial functional component enriched with linseed oil (KOMPO OMEGA SUN). A total of 480 day-old Ross 308 Broilers were assigned to two treatments (control and experimental) with six replicates. Control and experimental diet had the same composition, but with the addition 5% of KOMPO OMEGA SUN in experimental diet. A starter diet was given until day 21, followed by a finisher diet, until slaughter at the day 35. The adverse effects of the addition of KOMPO OMEGA SUN on broiler performance were not observed. On the other hand, there were obvious positive effects on content of PUFAs, α-linolenic acid, PUFA/SFA ratio and ω-6/ω-3 ratio in chickens fed the experimental diet, which suggest better nutritive quality of chicken meat from experimental group compared to control group.
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