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CARCASS AND MEAT QUALITY OF BROILERS FED SELENIUM IN THE DIET
Zlata Kralik
; Poljoprivredni fakultet Sveučilišta J.J. Strossmayera u Osijeku, Osijek, Hrvatska
Gordana Kralik
; Poljoprivredni fakultet Sveučilišta J.J. Strossmayera u Osijeku, Osijek, Hrvatska
Manuela Grčević
; Poljoprivredni fakultet Sveučilišta J.J. Strossmayera u Osijeku, Osijek, Hrvatska
Žarko Radišić
; Poljoprivredni fakultet Sveučilišta J.J. Strossmayera u Osijeku, Osijek, Hrvatska
Sažetak
The aim of the research was to determine the influence of organic selenium (Sel-Plex®) and linseed oil added to broilers feed on carcass slaughtering traits and technological properties of chicken meat. The research was conducted on 40 male chickens of Ross 308 hybrid. Chickens were fattened for 42 days. During the first three weeks of fattening all chickens consumed starter mixture containing 23.5% of crude protein and 13.90 MJ/kg ME. After 21 day chickens were divided into two groups. The mixture for the control group of chickens contained 6% linseed oil without selenium, while the mixture in experimental group contained 6% linseed oil with addition of 0.3 mg Se/kg (treatments K and P). Slaughtering traits presented in paper include results of live weight and carcass weight, yield, shares of main parts in the carcass, shares of tissues in the chest, shares of tissues in drumsticks with thighs, shares of breast tissue in carcass and shares of drumsticks with thighs tissue in carcass. The technological properties of breast muscle include values of pH1 and pH2, color, drip loss, cooking loss and texture. Furthermore, the sum of saturated (SFA), monounsaturated (MUFA) and polyunsaturated (n-6 PUFA and n-3 PUFA) fatty acids in the lipids of breast muscle is shown. Treatments did not influence the results of the live weight, carcass weight, yield, shares of thighs with drumsticks, breasts, wings and the share of abdominal fat in carcass (P>0.05). Chickens from K group had significantly higher share of back in the carcass in regard to chickens from P group (24.48% and 22.82%, respectively, P<0.05). The effect of treatment P on the share of muscle tissue of drumsticks with thighs in carcass (K = 19.66% and P =20.56%) as well as on the share of muscle tissue in drumsticks with thighs (K = 65.88% and P = 67.51%, P <0.05) were determined. Treatments had statistically significant influence on pH1 values of breast muscles (P <0.05). No significant differences for other technological traits of meat quality between examined treatments were determined (P>0.05). Treatments had no effect on the ΣSFA in breast meat. However, treatment P, in relation to treatment K, significantly affected (P <0,05) the increase in share of total n-6 PUFA from 25.00% to 28.13%, n-3 PUFA from 10.76% to 12.78%, while the share of ΣMUFA in lipids of breast muscle decreased from 31.83% (treatment K) to 26.15% (treatment P). Significantly lower (P <0.05) ΣSFA/ΣPUFA ratio was determined for group K compared to group P (0.871: 0.766), and ΣSFA/ΣMUFA ratio was significantly higher in group P compared to group K (1.189: 0.977). The n-6 PUFA/n-3 PUFA ratio was similar in both treatment groups (P>0.05).
Ključne riječi
organic selenium; fatty acids; chickens; meat quality
Hrčak ID:
102432
URI
Datum izdavanja:
17.5.2013.
Posjeta: 1.251 *