Izvorni znanstveni članak

https://doi.org/10.24099/vet.arhiv.1759

The effect of herbal supplements on the carcass characteristics, fatty acid profile and meat quality attributes of broilers

Gudapureddy Vijaya Bhaskar Reddy ; Department of Livestock Products Technology, College of Veterinary Science, Sri Venkateswara Veterinary University, Tirupathi, Andhra Pradesh, India. *
Pidugu Amaravathi ; Department of Livestock Products Technology, College of Veterinary Science, Sri Venkateswara Veterinary University, Tirupathi, Andhra Pradesh, India.
Bhaskar Ganguly ; Ayurvet Limited, Katha (Vill), Baddi (P.O) Solan (Dist), India
Arub Ratan Sen ; ICAR-National Research Center on Meat, Chengicherla, Hyderabad, Telangana, India
Bandaru Venkata Vivekananda Reddy ; Department of Livestock Products Technology, College of Veterinary Science, Sri Venkateswara Veterinary University, Tirupathi, Andhra Pradesh, India

* Dopisni autor.

Sažetak

The present investigation was carried out to determine the effect of two herbal formulations, AV/LMP/10 (T1) (garlic, Allium sativum) and AV/HLP/16 (T2) (mixture of gugal, Commiphora mukul and fenugreek, Trigonella foenum-graecum with 50:50%), on the carcass characteristics, proximate composition, lipid profile including fatty acids, and meat quality attributes in Vencobb 400 broiler chickens. Broilers fed with the AV/HLP/16 (T2) formulation had significantly (P<0.05) superior carcass characteristics in terms of pre-slaughter weight, head, neck, shank, skin, stomach, intestine, giblet, and wholesale cut yield than the control and broilers supplemented with AV/LMP/10 (T1). Meat obtained from the broilers fed with the T2 formulation had a significantly (P<0.01) higher dressing percentage and lean percentage than the control broilers and the T1 supplemented broilers. Meat obtained from the broilers fed with the T2 formulation had significantly (P<0.01) higher moisture and protein content, and lower fat content than the control birds. Meat obtained from the broilers fed with the T2 formulations had significantly (P<0.01) lower triglycerides and higher phospholipids and cholesterol content than meat obtained from the control birds. A significant (P<0.01) increase was observed in the myristic, palmitic, oleic, palmitoleic, linoleic and behenic acid percentages, and a decrease in the stearic acid percentage in meat obtained from the broilers fed with the T2 formulation. Addition of the T2 formulation significantly (P<0.01) improved the physico-chemical quality and sensory scores of the chicken meat. The results of this study revealed that addition of herbal formulations had a significant effect on the carcass characteristics, proximate composition, fatty acid profile and meat quality attributes in comparison with the control birds.

Ključne riječi

broilers; herbal supplements; carcass characteristics; meat quality attributes

Hrčak ID:

308827

URI

https://hrcak.srce.hr/308827

Datum izdavanja:

15.9.2023.

Podaci na drugim jezicima: hrvatski

Posjeta: 757 *