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FATTENING TRAITS AND CHICKEN MEAT QUALITY REGARDING THE DIETARY OIL SOURCES

Dalida Galović ; Poljoprivredni fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, Osijek, Hrvatska
Gordana Kralik ; Poljoprivredni fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, Osijek, Hrvatska
Zoran Škrtić ; Poljoprivredni fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, Osijek, Hrvatska
Ivan Bogut ; Poljoprivredni fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, Osijek, Hrvatska


Puni tekst: hrvatski pdf 60 Kb

str. 327-334

preuzimanja: 200

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Sažetak

The aim of the research was to determine effects of plant oils on the fattening traits and carcass quality of Ross 308 broilers. From 4th to 6th week of fattening, broilers were fed finisher diets that differed only in the type of oil supplemented in the amount of 5% (group 1 – sunflower oil, group 2 – soybean oil, group 3 – rapeseed oil and group 4 – linseed oil). Supplementation of plant oils to diets had no statistical influence (P>0.05) on the fattening characteristics. Group 3 had the highest average weight (2827.05 g), consumption (4163 g) and weight gain (2004 g), while group 4 had the best feed conversion (1.98 g feed/g of gain, for the period of 4th-6th week of fattening). The study confirmed statistically significant influence (P=0.018) on the weights of slaughtered carcasses. Broilers fed diets
supplemented with rapeseed oil had higher carcass weight (2031.20 g) than other groups (1841.80 g, 1846.40 g, 1881.80 g). The study did not determine significant influence of plant oils on dressing percentages (%) of carcass, on weights of main carcass parts and on portions of muscle tissue, skin and bones in breasts, as well as on muscle tissue and bones in drumsticks with thighs. Group 1 had significantly lower (P<0.05) portion of skin in the main part (10.37%) and in carcass (3.06%) than group 3 (12.94%, 3.74%) and group 4 (12.73%, 3.72%), which were fed diets supplemented with rapeseed oil and linseed oil, respectively.

Ključne riječi

plant oils; fattening traits; carcass quality

Hrčak ID:

52248

URI

https://hrcak.srce.hr/52248

Datum izdavanja:

10.3.2010.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.101 *