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https://doi.org/10.31727/m.22.5.1

Effects of different levels of fenofibrate on sensory properties and fatty acids profile of breast meat of broilers

Maryam Azizi-Chekosari ; Department of Animal Science, Rasht Branch, Islamic Azad University, Rasht, Iran
Mehrdad Bouyeh ; Department of Animal Science, Rasht Branch, Islamic Azad University, Rasht, Iran
Alireza Seidavi ; Department of Animal Science, Rasht Branch, Islamic Azad University, Rasht, Iran


Puni tekst: engleski pdf 265 Kb

str. 350-356

preuzimanja: 81

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Sažetak

The present study was performed to evaluate the effects of different levels of fenofibrate on the characteristics of broiler meat in a completely randomized design with 3 treatments, 4 replicates and 10 oneday- old male Ross 308 strain chicks per replicate for 42 days. Experimental treatments included 3 levels of fenofibrate (0, 50, and 100 mg/kg), which were used in combination with the basal diet. Analysis of the effect of experimental treatments was performed by SAS statistical software and the comparison of the means at 5% probability level with Duncan's multiple-range test. The results showed that consumption of fenofibrate improved the flavor characteristics of breast meat and the flavor of breast meat increased significantly with the application of 100 mg/kg fenofibrate compared to the control (P < 0,05). Consumption of fenofibrate increased the percentage of oleic acid and linoleic acid and decreased saturated fatty acids, including palmitic acid and stearic acid in breast meat.

Ključne riječi

meat, chicken, oleic acid, fibric acid

Hrčak ID:

245052

URI

https://hrcak.srce.hr/245052

Podaci na drugim jezicima: talijanski njemački španjolski hrvatski

Posjeta: 625 *




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