hrcak mascot   Srce   HID

Izvorni znanstveni članak
https://doi.org/10.5513/JCEA01/20.3.2426

Nutritional usability of thermal treated white and brown bread in broiler feed

Tajana Krička ; University of Zagreb Faculty of Agriculture, Svetosimunska 25, 10000 Zagreb, Croatia
Zlatko Janječić   ORCID icon orcid.org/0000-0001-9161-024X ; University of Zagreb Faculty of Agriculture, Svetosimunska 25, 10000 Zagreb, Croatia
Nikola Bilandžija ; University of Zagreb Faculty of Agriculture, Svetosimunska 25, 10000 Zagreb, Croatia
Dalibor Bedeković   ORCID icon orcid.org/0000-0002-7418-3968 ; University of Zagreb Faculty of Agriculture, Svetosimunska 25, 10000 Zagreb, Croatia
Neven Voća   ORCID icon orcid.org/0000-0003-1016-3260 ; University of Zagreb Faculty of Agriculture, Svetosimunska 25, 10000 Zagreb, Croatia
Ana Matin ; University of Zagreb Faculty of Agriculture, Svetosimunska 25, 10000 Zagreb, Croatia
Vanja Jurišić ; University of Zagreb Faculty of Agriculture, Svetosimunska 25, 10000 Zagreb, Croatia
Mateja Grubor   ORCID icon orcid.org/0000-0001-6374-5753 ; University of Zagreb Faculty of Agriculture, Svetosimunska 25, 10000 Zagreb, Croatia

Puni tekst: engleski, pdf (233 KB) str. 788-795 preuzimanja: 145* citiraj
APA 6th Edition
Krička, T., Janječić, Z., Bilandžija, N., Bedeković, D., Voća, N., Matin, A., ... Grubor, M. (2019). Nutritional usability of thermal treated white and brown bread in broiler feed. Journal of Central European Agriculture, 20 (3), 788-795. https://doi.org/10.5513/JCEA01/20.3.2426
MLA 8th Edition
Krička, Tajana, et al. "Nutritional usability of thermal treated white and brown bread in broiler feed." Journal of Central European Agriculture, vol. 20, br. 3, 2019, str. 788-795. https://doi.org/10.5513/JCEA01/20.3.2426. Citirano 24.10.2020.
Chicago 17th Edition
Krička, Tajana, Zlatko Janječić, Nikola Bilandžija, Dalibor Bedeković, Neven Voća, Ana Matin, Vanja Jurišić i Mateja Grubor. "Nutritional usability of thermal treated white and brown bread in broiler feed." Journal of Central European Agriculture 20, br. 3 (2019): 788-795. https://doi.org/10.5513/JCEA01/20.3.2426
Harvard
Krička, T., et al. (2019). 'Nutritional usability of thermal treated white and brown bread in broiler feed', Journal of Central European Agriculture, 20(3), str. 788-795. https://doi.org/10.5513/JCEA01/20.3.2426
Vancouver
Krička T, Janječić Z, Bilandžija N, Bedeković D, Voća N, Matin A i sur. Nutritional usability of thermal treated white and brown bread in broiler feed. Journal of Central European Agriculture [Internet]. 2019 [pristupljeno 24.10.2020.];20(3):788-795. https://doi.org/10.5513/JCEA01/20.3.2426
IEEE
T. Krička, et al., "Nutritional usability of thermal treated white and brown bread in broiler feed", Journal of Central European Agriculture, vol.20, br. 3, str. 788-795, 2019. [Online]. https://doi.org/10.5513/JCEA01/20.3.2426

Sažetak
Growing consumer demand for safe and affordable food as well as the need for a sustainable food supply will force the producers to explore methods for production output increasing. The poultry industry has an important role in the provision of a sustainable food supply, especially because chickens have a high feed conversion efficiency compared to other birds or livestock and, chicken meat is a low greenhouse gas emission food compared to other sources of dietary protein and has accessible source of protein with a low-fat content. The most important aspect of broiler production is feeding, and it represents about 70% of total costs. In order to facilitate the broilers, feed mixture production, it is tending to replace corn component, with a new, cheaper but high-quality component. As an alternative, it is possible to use the old bread, which would enable its remediation. Its use in broiler feeding is possible only after thermal treatment. Following this work will include the possibilities of using 5 and 10% of the old white and brown bread share in broilers feed mixture after thermal processing by extrusion. Feeding with both types of old extruded bread proved to be satisfying and did not affect broilers performance so generally dried bread can be used in chicken feed by as a partial replacement for maize component. Although both breads have proved good feeding quality, slightly better results were obtained in feeding with 10% share of brown bread.

Ključne riječi
broilers performance; extruding; feeding; nutritional value; old bread

Hrčak ID: 225133

URI
https://hrcak.srce.hr/225133

[hrvatski]

Posjeta: 269 *