Impact of supplementation three types of vegetable in broiler diet on chicken meat: fatty acids
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F25%3A43882388" target="_blank" >RIV/62157124:16270/25:43882388 - isvavai.cz</a>
Result on the web
<a href="https://reference-global.com/article/10.2478/mjfst-2025-0004" target="_blank" >https://reference-global.com/article/10.2478/mjfst-2025-0004</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.2478/mjfst-2025-0001" target="_blank" >10.2478/mjfst-2025-0001</a>
Alternative languages
Result language
angličtina
Original language name
Impact of supplementation three types of vegetable in broiler diet on chicken meat: fatty acids
Original language description
The objective of the study was to evaluate the impact of a dietary supplement composed of parsley, celery, and cress on the fatty acid profile of broiler chicken meat. At 14 days of age, 100 chicks were randomly divided into four equal groups and housed in floor pens. The dietary treatments were as follows: C (Control) – standard diet with no additives; T1 – standard diet supplemented with 10 g/kg of parsley; T2 – standard diet supplemented with 10 g/kg of celery; and T3 – standard diet supplemented with 10 g/kg of cress. Five broilers from each group were slaughtered, and their carcasses were dissected. Fatty acid profiles were analyzed in the breast and liver tissues. Overall, the dietary treatments effectively modified the fatty acid profiles, with the T3 group showing an increase in polyunsaturated fatty acids (PUFA) and a decrease in saturated fatty acids (SFA). This shift may offer potential health benefits by improving the ratio of unsaturated to saturated fats in broiler meat.
Czech name
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Czech description
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Classification
Type
J<sub>ost</sub> - Miscellaneous article in a specialist periodical
CEP classification
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OECD FORD branch
40301 - Veterinary science
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2025
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
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
33-37
UT code for WoS article
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EID of the result in the Scopus database
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