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Essential oils: influence on weight gain, carcass composition and sensory meat properties

Brigita Hengl, ; Croatian Food Agency, I. Gundulića 36b, 31000 Osijek
Marcela Šperanda ; J. J. Strossmayer University of Osijek, Faculty of Agriculture, Petra Svačića 1D, 31000 Osijek
dr.h.c. Gordana Kralik ; J. J. Strossmayer University of Osijek, Faculty of Agriculture, Petra Svačića 1D, 31000 Osijek
Mislav Đidara ; J. J. Strossmayer University of Osijek, Faculty of Agriculture, Petra Svačića 1D, 31000 Osijek
mr. Tomislav Šperanda ; Medical-Intertrade, Tuđmanova 3, 10431 Sveta Nedelja
Slobodan Lilić ; Institute for Hygiene and Technology of Meat, Kaćanskog 13, 11000 Belgrade, Serbia

Abstract

The aim of this experiment was to determine the influence of different essential oil components capsaicin, carvacrol and cinnamaldehyde
and combination of citrus and fennel essential oils on production performances of broilers, carcass weight and sensory quality
of broilers meat. The experiment was performed on 3 groups of 48 Ross 308 broilers during 42 days. Acquired data were analysed
by ANOVA using GLM model (General Linear Models) and Tukey’s post hoc test. Analysed data showed positive influence of essential
oil additives on live body weight, carcass weight, ratio of commercially valuable carcass parts and sensory characteristics.

Keywords

Essential oils; broilers; live weight; carcass weight; sensory properties

Hrčak ID:

89899

URI

https://hrcak.srce.hr/89899

Publication date:

15.8.2012.

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