Ostalo

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

Brigita Hengl, ; Hrvatska agencija za hranu, I. Gundulića 36b, 31000 Osijek
Marcela Šperanda ; Sveučilište J. J. Strossmayera, Poljoprivredni fakultet u Osijeku, Petra Svačića 1D, 31000 Osijek
dr.h.c. Gordana Kralik ; Sveučilište J. J. Strossmayera, Poljoprivredni fakultet u Osijeku, Petra Svačića 1D, 31000 Osijek
Mislav Đidara ; Sveučilište J. J. Strossmayera, Poljoprivredni fakultet u Osijeku, Petra Svačića 1D, 31000 Osijek
mr. Tomislav Šperanda ; Medical-Intertrade, Tuđmanova 3, 10431 Sveta Nedelja
Slobodan Lilić ; Institut za higijenu i tehnologiju mesa, Kaćanskog 13, 11000 Beograd, Srbija

Sažetak

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.

Ključne riječi

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

Hrčak ID:

89899

URI

https://hrcak.srce.hr/89899

Datum izdavanja:

15.8.2012.

Podaci na drugim jezicima: njemački talijanski hrvatski

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