Izvorni znanstveni članak
https://doi.org/10.33128/k.63.2.1
The influence of chamomile and nettle addition in broiler feed mixtures on meat quality
Ivana Prakatur
; Fakultet agrobiotehničkih znanosti Sveučilište Josipa Jurja Strossmayera u Osijeku, Osijek, Hrvatska
Matija Domaćinović
; Fakultet agrobiotehničkih znanosti Sveučilište Josipa Jurja Strossmayera u Osijeku, Osijek, Hrvatska
Mirela Pavić Vulinović
; Veterinarski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Danijela Samac
orcid.org/0000-0001-9277-3710
; Fakultet agrobiotehničkih znanosti Sveučilište Josipa Jurja Strossmayera u Osijeku, Osijek, Hrvatska
Mario Ronta
orcid.org/0000-0003-0858-7566
; Fakultet agrobiotehničkih znanosti Sveučilište Josipa Jurja Strossmayera u Osijeku, Osijek, Hrvatska
Mislav Đidara
; Fakultet agrobiotehničkih znanosti Sveučilište Josipa Jurja Strossmayera u Osijeku, Osijek, Hrvatska
Ljubica Pastuović
; Fakultet agrobiotehničkih znanosti Sveučilište Josipa Jurja Strossmayera u Osijeku, Osijek, Hrvatska
Sažetak
The aim of this study was to determine the influence of the addition of chamomile and nettle as natural additives in the feeding of broilers on the quality of their meat. The study was conducted on 120 one-day-old Ross 308 hybrid chickens, divided into 4 groups. Control (K) group without natural additives in the complete feed mixture and three experimental groups (P1, P2, P3): P1 group with the addition of 2% nettle, P2 group with the addition of 2% chamomile and P3 group with the addition of 1% nettle + 1% chamomile in complete feed mixtures. Chicken fattening lasted 6 weeks. From the 1st to the 21st day of the study, the chickens were fed a standard starter feed mixture (22.05% of crude protein), and from the 22nd to the 42nd day of the study with a finisher feed mixture (20.18% of crude protein). The study found that the experimental group P3 had statistically significantly lower live weight and carcass weight compared to K, P1 and P2 groups of chickens (P <0.01). In addition, it was found that there was a statistically significant difference in the shares of the back with the pelvis between P3 and K group of chickens (P <0.005) and a statistically significant difference in the share of the neck between K and P2 group of chickens (P <0.005). There was a statistically significant difference (P<0.05) in the values of pH1 and pH2, in the values of skin color CIE a * (P<0.05) and CIE b * (P<0.01) and meat color in CIE L * (P<0.05) parameter, while in the chemical composition of chicken breasts no statistically significant difference was found between the control and experimental groups in any of the observed indicators. Research has confirmed the possible use of chamomile and nettle as natural additives in chickens feeding because these natural additives with their bioactive components are effective in skin pigmentation, which makes such products potentially more attractive to consumers and influences their choice and decision to buy such products.
Ključne riječi
natural additives; chamomile; nettle; animal nutrition; broiler chickens
Hrčak ID:
279848
URI
Datum izdavanja:
18.6.2022.
Posjeta: 634 *