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The e0ects of selenium addition in feed and freezing to technological characteristics of broiler meat

Dejan Marenčić ; Visoko gospodarsko učilište u Križevcima, Milislava Demerca 1, 48260 Križevci, Hrvatska
Ivan Pušić ; Ministarstvo zaštite okoliša i prirode, Ulica Republike Austrije 14, Zagreb
Lidija Kozačinski ; Zavod za higijenu, tehnologiju i sigurnost hrane, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, 10000 Zagreb, Hrvatska
Bela Njarr ; Zavod za higijenu, tehnologiju i sigurnost hrane, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, 10000 Zagreb, Hrvatska
Željka Cvrtila Fleck ; Zavod za higijenu, tehnologiju i sigurnost hrane, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, 10000 Zagreb, Hrvatska
Suzana Milinković Tur ; Zavod za *ziologiju i radiobiologiju, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, 10000 Zagreb, Hrvatska

Sažetak

The paper researches the e&ects of selenium addition to the diet and freezing process to technological characteristics of broiler meat.
The research was conducted on hybrid broilers (n=300) of Cobb 500 genotype which were separated into three groups considering the
form and content of added selenium in their diet. Selenium addition in the feed had no signi-cant e&ect to electrical conductivity and
color of chicken meat (P>0.05). Deep freezing had a signi-cant in0uence to electrical conductivity (P<0.001) and brightness, that is, to
L* value (P<0.05) whereas the only insigni-cant di&erences were found for color parameters a* and b* (P>0.05).

Ključne riječi

selenium; technological characteristics; broiler meat

Hrčak ID:

124134

URI

https://hrcak.srce.hr/124134

Datum izdavanja:

1.5.2014.

Podaci na drugim jezicima: hrvatski španjolski talijanski njemački

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