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MESO: Prvi hrvatski časopis o mesu, Vol. 23. No. 1., 2021.

Pregledni rad

https://doi.org/10.31727/m.23.1.4

Biostimulating effect of phytobiotics on chicken meat production

Đuro Senčić ; Fakultet agrobiotehničkih znanosti, Sveučilište J. J. Strossmayera, Osijek, Hrvatska
Zvonko Antunović ; Fakultet agrobiotehničkih znanosti, Sveučilište J. J. Strossmayera, Osijek, Hrvatska
Danijela Samac orcid id orcid.org/0000-0001-9277-3710 ; Fakultet agrobiotehničkih znanosti, Sveučilište J. J. Strossmayera, Osijek, Hrvatska

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str. 67-73

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Sažetak

Phytobiotics are ingredients derived from plants which, if added to foods, improve the productivity of animals, protect their health and improve the quality of products (meat). Unlike antibiotics, they do not appear in meat in the form of residues and do not cause resistance of microorganisms, therefore can be given to animals continuously. Phytogens can stimulate the fattening and slaughter properties of chickens. However, their effects may not occur. The biostimulating effect of different phytogens on chicken production needs to be further investigated.

Ključne riječi

phytobiotics; biostimulating effect; chicken meat;

Hrčak ID:

253500

URI

https://hrcak.srce.hr/253500

Datum izdavanja:

14.2.2021.

Podaci na drugim jezicima: talijanski španjolski hrvatski njemački

Posjeta: 1.876 *

License (open-access, http://creativecommons.org/licenses/by/2.5/):

Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

License (open-access):

Ovo je članak s otvorenim pristupom distribuiran pod uvjetima licence Creative Commons Attribution, koji dopušta neograničenu upotrebu, distribuciju i reprodukciju u bilo kojem mediju, pod uvjetom da se izvorno djelo pravilno citira.

License (open-access):

This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Date received: 10 December 2020

Date accepted: 22 January 2021

Publication date: 14 February 2021

Volume: 23

Issue: 1

Pages: 67-73

DOI: 10.31727/m.23.1.4

Article Information (continued)

Categories:

Subject: Pregledni rad

Categories:

Subject: Case-report

Keywords:

Keyword: Fitobiotici (fitogeni dodatci)

Keyword: biopoticajni učinak

Keyword: pileće meso

Keyword:

Keywords:

Keyword: phytobiotics

Keyword: biostimulating effect

Keyword: chicken meat

Keyword:

Keywords:

Keyword: Phytobiotika

Keyword: biostimulierende Wirkung

Keyword: Hühnerfleisch

Keyword:

Keywords:

Keyword: fitobióticos

Keyword: efecto bioestimulante

Keyword: carne de pollo

Keyword:

Keywords:

Keyword: fitobioticiphytobiotics, biostimulating effect, chicken meat

Keyword: effetto biostimolante

Keyword: carne di pollo

Keyword:

Biopoticajni učinak fitobiotika u proizvodnji pilećeg mesa

Translated Title (en): Biostimulating effect of phytobiotics on chicken meat production

Translated Title (de): Biostimulierende Wirkung von Phytobiotika in der Hühnerfleischproduktion

Translated Title (es): Efecto bioestimulante de los fitobióticos en la producción de carne de pollo

Translated Title (it): Effetto biostimolante dei fitobiotici nella produzione della carne di pollo

Đuro Senčić[1]

Zvonko Antunović[1]

Danijela Samac[1]

Email: dsamac@fazos.hr

 

[1] Fakultet agrobiotehničkih znanosti, Sveučilište J. J. Strossmayera, Osijek, Hrvatska

Abstract

Fitobiotici (fitogeni dodatci) su sastojci dobiveni iz biljaka čija je uloga da dodani u hranu poboljšavaju proizvodnost životinja, štite njihovo zdravlje i poboljšavaju kvalitetu proizvoda (meso). Za razliku od antibiotika ne javljaju se u mesu u obliku ostataka (rezidua) i ne uzrokuju rezistentnost mikroorganizama, zbog čega se trajno mogu davati životinjama. Fitobiotici mogu stimulativno djelovati na tovna i klaonička svojstva pilića, a učinci mogu i izostati. Potrebno je i dalje istraživati biopoticajno djelovanje različitih fitobiotika na proizvodnju pilećega mesa.

Translated Abstract

Phytobiotics are ingredients derived from plants which, if added to foods, improve the productivity of animals, protect their health and improve the quality of products (meat). Unlike antibiotics, they do not appear in meat in the form of residues and do not cause resistance of microorganisms, therefore can be given to animals continuously. Phytogens can stimulate the fattening and slaughter properties of chickens. However, their effects may not occur. The biostimulating effect of different phytogens on chicken production needs to be further investigated.

Translated Abstract

Phytobiotika sind aus Pflanzen gewonnene Inhaltsstoffe, die, wenn sie Lebensmitteln zugesetzt werden, die Produktivität von Tieren erhöhen, ihre Gesundheit schützen und die Qualität der Produkte (Fleisch) verbessern. Im Gegensatz zu Antibiotika treten sie im Fleisch nicht in Form von Rückständen auf und verursachen keine Resistenzen bei Mikroorganismen, daher können sie den Tieren kontinuierlich verabreicht werden. Phytogene können die Mast- und Schlachteigenschaften von Hühnern stimulieren. Es kann jedoch sein, dass ihre Wirkung nicht eintritt. Die biostimulierende Wirkung verschiedener Phytogene auf die Hühnerproduktion muss weiter untersucht werden.

Translated Abstract

Los fitobióticos son los ingredientes derivados de plantas que, cuando son añadidos a los alimentos, mejoran la productividad de los animales, protegen su salud y mejoran la calidad de los productos (la carne). A diferencia de los antibióticos, no aparecen en la carne en forma de los residuos y no provocan la resistencia a los microorganismos, por lo que pueden administrarse a los animales de forma continua. Los fitógenos pueden estimular las propiedades de engorde y sacrificio de los pollos. Sin embargo, sus efectos pueden no ocurrir. Es necesario seguir investigando el efecto bioestimulante de diferentes fitógenos en la producción de pollos.

Translated Abstract

I fitobiotici sono sostanze ottenute dalle piante il cui ruolo, aggiunti al mangime degli animali, è quello di migliorare la loro produttività, proteggere la loro salute e migliorare la qualità del prodotto (carne). A differenza degli antibiotici, non sono presenti nella carne in forma di residui, né causano la resistenza ai microorganismi, perciò possono essere somministrati agli animali continuativamente. I fitogeni possono stimolare le proprietà d’ingrassamento e di macellazione dei polli. Tuttavia, tali effetti possono anche mancare. È necessario, quindi, continuare gli studi sull’azione biostimolante di differenti fitogeni sulla produzione della carne di pollo

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