Garlic extract feed addition and it's influence on chicken's meat sensoric traits

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F19%3A43915813" target="_blank" >RIV/62156489:43210/19:43915813 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Garlic extract feed addition and it's influence on chicken's meat sensoric traits
Original language description
The aim of the study was to investigate the effect of addition of garlic oil to the diet of Ross 308 broilers on sensory properties of breast and thigh muscles. Cockerels were divided into 3 groups at the age of 7 days. One group was a control without the garlic extract and the experimental group was given the compound feed containing 5 g (G5) and 10 g (G10) of garlic oil extract per 1 kg. The chickens were kept in balance cages. The experiment was performed from 21st to 49th day of chickens' life. At the end of experiment (49th day of age), 8 birds were randomly selected from each group, weighed and slaughtered. The sensory properties of the breast (n=8) and thigh (n=8) muscles were evaluated after two month storage. The addition of garlic oil extract had a positive, statistically significant effect (P < 0.01) on chewiness and juiciness (P < 0.05) of breast meat.
Czech name
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Czech description
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Type
D - Article in proceedings
CEP classification
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OECD FORD branch
40201 - Animal and dairy science; (Animal biotechnology to be 4.4)

Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2019
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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