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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: 180

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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

Datum izdavanja:

14.10.2020.

Podaci na drugim jezicima: talijanski njemački španjolski hrvatski

Posjeta: 1.275 *




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