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Krmiva : Review for animal feeding, production and feed technology, Vol. 50 No. 2, 2008.

Original scientific paper

INFLUENCE OF DIETARY TREATMENTS ON MEAT QUALITY TRAITS OF BROILERS

Ivona Đurkin ; Poljoprivredni fakultet Sveučilišta Josipa Jurja Strossmayera Osijek, Hrvatska
Goran Kušec ; Poljoprivredni fakultet Sveučilišta Josipa Jurja Strossmayera Osijek, Hrvatska
Gordana Kralik ; Poljoprivredni fakultet Sveučilišta Josipa Jurja Strossmayera Osijek, Hrvatska
Zlata Gajčević ; Poljoprivredni fakultet Sveučilišta Josipa Jurja Strossmayera Osijek, Hrvatska
Zlata Maltar ; Poljoprivredni fakultet Sveučilišta Josipa Jurja Strossmayera Osijek, Hrvatska

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Abstract

The present study was conducted on 28 Ross308 male hybrids divided into four feeding treatments. In order to investigate the influence of feeding treatments on meat quality traits, broilers were fed diets composed by adding 3% of soya oil (control group), 3% of linseed oil + 0,1% PBE1 (P2 group) and 2,9% linseed oil + 0,1% PBE2 (P3 group). Broilers were slaughtered at 42 days of age and 45 minutes post mortem initial pH (pH45) and electric conductivity (EC45) were measured. Colour (expressed by Hunter L*, a, b), water holding capacity, consistency, ultimate pH (pH24) and electric conductivity (EC24) were determined 24 hours post mortem. Meat texture (WBSF) was determined on the left side of the breast muscle after 24 hours of thawing. Statistical analysis showed significant differences (p<0.05) between feeding treatments for following meat quality traits: consistency – between control group and P1 and P3 groups and between P1 and P2; colour (Hunter b*) – between P2 and P3; texture – between control group and P2 and P3, and between groups P1 and P2. Results of the study showed that addition of linseed oil as the substitution for soya oil and combination of linseed oil with PBE1 and PBE2 preparations influenced the appearance of less tender breast muscle fibres. Chicken meat of P2 group had the most tender meat and more pronounced yellowness, which was probably influenced by applied dietary treatment.

Keywords

chicken; feeding treatment; meat quality traits

Hrčak ID:

27004

URI

https://hrcak.srce.hr/27004

Publication date:

12.5.2008.

Article data in other languages: croatian

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