Izvorni znanstveni članak
Effect of ddgs on slaughter characteristics of broilers
Mario Ronta
; Poljoprivredni fakultet u Osijeku
Matija Domaćinović
; Poljoprivredni fakultet u Osijeku
Ivana Klarić
; Poljoprivredni fakultet u Osijeku
Vedran Bertić
; Zavod za javno zdravstvo Osijek
Danijela Samac
; Poljoprivredni fakultet u Osijeku
Zvonimir Steiner
; Poljoprivredni fakultet u Osijeku
Sažetak
The aim of the study was to determine the effect of different concentrations of DDGS in broiler feed mixture on slaughter characteristics of broilers (Cobb 500). The research focused on three groups of broilers (40 per group) and lasted for 42 days. We added 15 % of DDGS to the feed mixture of group P1 and 25 % of DDGS to the feed mixture of group P2. Compared to group P2, broilers in group K showed higher values of statistically significant (P < 0.05) body mass and higher statistically significant (P < 0.01) values than group P1. The yield of broilers in group P1 was statistically significantly lower (P < 0.05) than the yield of broilers in group P2 and statistically significantly lower (P < 0.01) from broilers in group K, although we determined a statistically significant difference (P < 0.05) between groups P1 and P2, in favour of group P2. A statistically significant difference for more valuable parts of carcass was determined for the relative proportion of broiler breast, wherein experimental group P1 had the lowest value with a lower statistically significant (P < 0.05) value than control group K and a lower statistically very significant difference than experimental group P2 (P < 0.01). In the analysis of colour, group K had a higher statistically very significant (P <0.01) L* value than group P1 and a higher statistically significant (P < 0.05) value than group P2. Such higher statistically significant (P < 0.05) value recorded for group K, relative to value recorded for group P1, was determined for attribute a*. We recorded a higher statistically very significant (P < 0.01) value of attribute L* for meat colour in group P1, than in groups K and P2.
Ključne riječi
broilers; fattening; DDGS; pH; colour
Hrčak ID:
172145
URI
Datum izdavanja:
16.12.2016.
španjolski talijanski hrvatski njemački
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