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Effects of different levels of fenofibrate on sensory properties and fatty acids profile of breast meat of broilers

Maryam Azizi-Chekosari ; Department of Animal Science, Rasht Branch, Islamic Azad University, Rasht, Iran
Mehrdad Bouyeh ; Department of Animal Science, Rasht Branch, Islamic Azad University, Rasht, Iran
Alireza Seidavi ; Department of Animal Science, Rasht Branch, Islamic Azad University, Rasht, Iran

Puni tekst: engleski, pdf (3 MB) str. 350-356 preuzimanja: 0* citiraj
APA 6th Edition
Azizi-Chekosari, M., Bouyeh, M. i Seidavi, A. (2020). Effects of different levels of fenofibrate on sensory properties and fatty acids profile of breast meat of broilers. MESO: Prvi hrvatski časopis o mesu, XXII (5), 350-356. Preuzeto s https://hrcak.srce.hr/245052
MLA 8th Edition
Azizi-Chekosari, Maryam, et al. "Effects of different levels of fenofibrate on sensory properties and fatty acids profile of breast meat of broilers." MESO: Prvi hrvatski časopis o mesu, vol. XXII, br. 5, 2020, str. 350-356. https://hrcak.srce.hr/245052. Citirano 21.10.2020.
Chicago 17th Edition
Azizi-Chekosari, Maryam, Mehrdad Bouyeh i Alireza Seidavi. "Effects of different levels of fenofibrate on sensory properties and fatty acids profile of breast meat of broilers." MESO: Prvi hrvatski časopis o mesu XXII, br. 5 (2020): 350-356. https://hrcak.srce.hr/245052
Harvard
Azizi-Chekosari, M., Bouyeh, M., i Seidavi, A. (2020). 'Effects of different levels of fenofibrate on sensory properties and fatty acids profile of breast meat of broilers', MESO: Prvi hrvatski časopis o mesu, XXII(5), str. 350-356. Preuzeto s: https://hrcak.srce.hr/245052 (Datum pristupa: 21.10.2020.)
Vancouver
Azizi-Chekosari M, Bouyeh M, Seidavi A. Effects of different levels of fenofibrate on sensory properties and fatty acids profile of breast meat of broilers. MESO: Prvi hrvatski časopis o mesu [Internet]. 2020 [pristupljeno 21.10.2020.];XXII(5):350-356. Dostupno na: https://hrcak.srce.hr/245052
IEEE
M. Azizi-Chekosari, M. Bouyeh i A. Seidavi, "Effects of different levels of fenofibrate on sensory properties and fatty acids profile of breast meat of broilers", MESO: Prvi hrvatski časopis o mesu, vol.XXII, br. 5, str. 350-356, 2020. [Online]. Dostupno na: https://hrcak.srce.hr/245052. [Citirano: 21.10.2020.]

Sažetak
The present study was performed to evaluate the effects of different levels of fenofibrate on the characteristics of broiler meat in a completely randomized design with 3 treatments, 4 replicates and 10 oneday- old male Ross 308 strain chicks per replicate for 42 days. Experimental treatments included 3 levels of fenofibrate (0, 50, and 100 mg/kg), which were used in combination with the basal diet. Analysis of the effect of experimental treatments was performed by SAS statistical software and the comparison of the means at 5% probability level with Duncan's multiple-range test. The results showed that consumption of fenofibrate improved the flavor characteristics of breast meat and the flavor of breast meat increased significantly with the application of 100 mg/kg fenofibrate compared to the control (P<0.05). Consumption of fenofibrate increased the percentage of oleic acid and linoleic acid and decreased saturated fatty acids, including palmitic acid and stearic acid in breast meat.

Ključne riječi
meat, chicken, oleic acid, fibric acid

Hrčak ID: 245052

URI
https://hrcak.srce.hr/245052

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