The effect of feeding milk thistle seed cakes on quality indicators of broiler chickens meat

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F16%3A43909151" target="_blank" >RIV/62156489:43210/16:43909151 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.5219/579" target="_blank" >http://dx.doi.org/10.5219/579</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.5219/579" target="_blank" >10.5219/579</a>

Result language
angličtina
Original language name
The effect of feeding milk thistle seed cakes on quality indicators of broiler chickens meat
Original language description
This study was conducted to evaluate the effect of feeding milk thistle (Silybum marianum L.) seed cakes at dose 5% and 15% in feed mixture on quality indicators of broiler chickens meat. The experimental groups received feed mixtures containing 5% of milk thistle seed cakes (MT5), 15% of milk thistle seed cakes (MT15) and third group was control - without milk thistle seed cakes (C). The MT5 and MT15 group had significantly higher breast meat tenderness that the control group. Initial pH1 was highest in group with its middle addition of milk thistle seed cakes (MT5). Significant differences were not observed between control and group MT15. Breast meat was rated as the best in parameter flavour in control and MT15 group. The thigh meat was evaluated significantly best for colour parameter in MT15 group. Fibreness was rated as the finest in MT15 group. The addition of milk thistle seed cakes do not worsened sensory characteristic of breast or thigh meat of broilers and reflects optimal sensory quality traits.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GH - Nutrition of farm animals
OECD FORD branch
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Publication year
2016
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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