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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GH - Výživa hospodářských zvířat

OECD FORD obor

—

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2016

Kód důvěrnosti údajů

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

Název periodika

Potravinárstvo (Food Science)

ISSN

1337-0960

e-ISSN

—

Svazek periodika

10

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

7

Strana od-do

248-254

Kód UT WoS článku

—

EID výsledku v databázi Scopus

2-s2.0-84977151064