Impact of supplementation three types of vegetable in Broiler diet on chicken meat: chemical composition

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F25%3A43882387" target="_blank" >RIV/62157124:16270/25:43882387 - isvavai.cz</a>
Result on the web
<a href="https://reference-global.com/article/10.2478/mjfst-2025-0001" target="_blank" >https://reference-global.com/article/10.2478/mjfst-2025-0001</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.2478/mjfst-2025-0001" target="_blank" >10.2478/mjfst-2025-0001</a>

Result language
angličtina
Original language name
Impact of supplementation three types of vegetable in Broiler diet on chicken meat: chemical composition
Original language description
The impact of dietary additive including of parsley, celery and cress on quality of chicken meat was the aim of this study. 100 chicks (at 14 -day old) were divided on floor pens into 4groups, equally. First group was control (C) by using stander diet (without any additive), other three groups including of T1, T2 and T3 were fed with adding 10 gm of parsley, celery and cress per kg of diet, respectively. 5 broilers/group were slaughtered and the caresses were dissected. Basic chemical analysis and cholesterol were determined for breast, thigh and liver. Supplementation of vegetables dietary additive not had significantly impact on chemical composition, except positively influence on cholesterol content in thigh of chickens.
Czech name
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Czech description
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Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2025
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical
Maso International - Journal of Food Science and Technology
ISSN
1805-5281
e-ISSN
1805-529X
Volume of the periodical
15
Issue of the periodical within the volume
1
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
5
Pages from-to
3-7
UT code for WoS article
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EID of the result in the Scopus database
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