The effect of feeding wheat varieties with different grain pigmentation on growth performance, texture, colour and meat sensory traits of broiler chickens

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F25328859%3A_____%2F17%3AN0000015" target="_blank" >RIV/25328859:_____/17:N0000015 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/62156489:43210/17:43910993

Výsledek na webu

<a href="http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/753/pdf" target="_blank" >http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/753/pdf</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5219/753" target="_blank" >10.5219/753</a>

Jazyk výsledku

angličtina

Název v původním jazyce

The effect of feeding wheat varieties with different grain pigmentation on growth performance, texture, colour and meat sensory traits of broiler chickens

Popis výsledku v původním jazyce

The feeding effect of of three spring wheat genotypes (Vánek, Konini and UC66049) with different grain colour on growth performance, body composition and meat quality parameters of broiler chickens was tested. Ninety chickens were divided into three groups (control, Konini and UC) with 30 chickens in each. The tested genotypes were compares with standard variety Vánek (control) with common (red) grain colour. The two experimental groups received feed mixtures containing 38.2% of wheats with different grain colour: groups Konini (n = 30) and UC (n = 30) with. The third group (n = 30) had 38.2% of common wheat Vánek cultivar (Control group). The live weight of chickens between the experimental groups and control group was not significant different, as well as body composition and chemical analysis of breast and thigh meat of chickens. The feeding of wheat with different grain colour had no effect on performance parameters of broiler chickens. Breast meat tenderness according to the Razor Blade Shear Force was higher in control group against experimental groups. The colour change was not significantly different in all coordinates. pH values (measured after 1-hour post mortem) were found significantly higher in the group fattening with Konini wheat than control and UC groups. Chickens meat from the experimental group was characterised by steady overall quality. The effect of various feeding had no effect on meat quality in terms of relevance to consumers.

Název v anglickém jazyce

The effect of feeding wheat varieties with different grain pigmentation on growth performance, texture, colour and meat sensory traits of broiler chickens

Popis výsledku anglicky

The feeding effect of of three spring wheat genotypes (Vánek, Konini and UC66049) with different grain colour on growth performance, body composition and meat quality parameters of broiler chickens was tested. Ninety chickens were divided into three groups (control, Konini and UC) with 30 chickens in each. The tested genotypes were compares with standard variety Vánek (control) with common (red) grain colour. The two experimental groups received feed mixtures containing 38.2% of wheats with different grain colour: groups Konini (n = 30) and UC (n = 30) with. The third group (n = 30) had 38.2% of common wheat Vánek cultivar (Control group). The live weight of chickens between the experimental groups and control group was not significant different, as well as body composition and chemical analysis of breast and thigh meat of chickens. The feeding of wheat with different grain colour had no effect on performance parameters of broiler chickens. Breast meat tenderness according to the Razor Blade Shear Force was higher in control group against experimental groups. The colour change was not significantly different in all coordinates. pH values (measured after 1-hour post mortem) were found significantly higher in the group fattening with Konini wheat than control and UC groups. Chickens meat from the experimental group was characterised by steady overall quality. The effect of various feeding had no effect on meat quality in terms of relevance to consumers.

Druh

J_SC - Článek v periodiku v databázi SCOPUS

CEP obor

—

OECD FORD obor

40500 - Other agricultural sciences

Projekt

<a href="/cs/project/QJ1510206" target="_blank" >QJ1510206: Výzkum odlišných typů zabarvení zrna pšenice způsobených látkami s antioxidačním účinkem, jejich využití pro tvorbu odrůd s příznivým zdravotním benefitem pro výživu člověka a zvířat</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2017

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Potravinarstvo. Slovak Journal of Food Sciences

ISSN

13380230

e-ISSN

13380230

Svazek periodika

11

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

6

Strana od-do

145-150

Kód UT WoS článku

—

EID výsledku v databázi Scopus

2-s2.0-85015295849