Prethodno priopćenje
Chemical evaluation of the quality of meat of broilers fed with the supplement from button mushroom, Agaricus bisporus
doc. Gordan Mršić
; Centar za forenzička ispitivanja, istraživanja i vještačenja „Ivan Vučetić“ MUP-a RH, Ilica 335, Zagreb, Hrvatska
Maja Jelena Petek
; Centar za forenzička ispitivanja, istraživanja i vještačenja „Ivan Vučetić“ MUP-a RH, Ilica 335, Zagreb, Hrvatska
Siniša Srečec, prof.
; Visoko gospodarsko učilište u Križevcima, Milislava Demerca 1, Križevci, Hrvatska
prof. Bela Njari
prof. Željka Cvrtila Fleck
; Sveučilište u Zagrebu, Veterinarski fakultet, Zavod za higijenu, tehnologiju i sigurnost hrane, Heinzelova 55, Zagreb, Hrvatska
sc .Lidija Kozačinski
; Sveučilište u Zagrebu, Veterinarski fakultet, Zavod za higijenu, tehnologiju i sigurnost hrane, Heinzelova 55, Zagreb, Hrvatska
Mario Živković, dr. med.
; Farm Živković, Kvarte 125, Perušić, Hrvatska
Katarina Špiranec
prof. Damir Mihelić
; Sveučilište u Zagrebu, Veterinarski fakultet, Zavod za anatomiju, histologiju i embriologiju, Heinzelova 55, Zagreb, Hrvatska
Daniel Špoljarić
; Sveučilište u Zagrebu, Veterinarski fakultet, Zavod za biologiju, , Heinzelova 55, Zagreb, Hrvatska
prof. Maja Popović
; Sveučilište u Zagrebu, Veterinarski fakultet, Zavod za biologiju, , Heinzelova 55, Zagreb, Hrvatska
Sažetak
The eff ect of added supplement from button mushroom, Agaricus bisporus of the quality of broilers meet was researched in this
paper. Nutritional content of an animal feed is infl uenced not only by nutrient content but also by many other aspects such as, feed
presentation, hygiene, digestibility, and eff ect on health. Usage of antibiotic growth promotors is abandoned in poultry production as
well, it is neccesery to fi nd alternative strategies for control and prevention of infections. Broilers buttlock and white meat from seven
broilers from each experimental group were taken in order to examine the eff ect of addition of the supplement of white button mushroom to the controlled food intended for broilers on chemical quality of broilers meat using standard chemical methodes. Based on
the percentages of water, protein, fat and ash in meat of broilers fed with food additive made of Agaricus bisporus we conclude that
it is characterized by a low energy value, and as such can be considered as favorable dietary product, so called ‘’light meat’’ intendedfor human consumption.
Ključne riječi
broiler; Agaricus bisporus; light meat; antibiotic growth promotors
Hrčak ID:
112124
URI
Datum izdavanja:
15.8.2013.
Posjeta: 1.629 *