Garlic extract feed addition and it's influence on chicken's meat sensoric traits
Identifikátory výsledku
Kód výsledku v 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>
Výsledek na webu
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DOI - Digital Object Identifier
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Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Garlic extract feed addition and it's influence on chicken's meat sensoric traits
Popis výsledku v původním jazyce
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.
Název v anglickém jazyce
Garlic extract feed addition and it's influence on chicken's meat sensoric traits
Popis výsledku anglicky
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.
Klasifikace
Druh
D - Stať ve sborníku
CEP obor
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OECD FORD obor
40201 - Animal and dairy science; (Animal biotechnology to be 4.4)
Návaznosti výsledku
Projekt
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Návaznosti
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Ostatní
Rok uplatnění
2019
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název statě ve sborníku
NutriNET 2019
ISBN
978-80-263-1465-3
ISSN
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e-ISSN
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Počet stran výsledku
7
Strana od-do
5-11
Název nakladatele
Tribun EU s.r.o.
Místo vydání
Brno
Místo konání akce
Hustopeče
Datum konání akce
20. 6. 2019
Typ akce podle státní příslušnosti
EUR - Evropská akce
Kód UT WoS článku
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