Impact of supplementation three types of vegetable in broiler diet on chicken meat: fatty acids

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Impact of supplementation three types of vegetable in broiler diet on chicken meat: fatty acids

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Impact of supplementation three types of vegetable in broiler diet on chicken meat: fatty acids

Popis výsledku anglicky

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.

Druh

J_ost - Ostatní články v recenzovaných periodicích

CEP obor

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OECD FORD obor

40301 - Veterinary science

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2025

Kód důvěrnosti údajů

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

Název periodika

Maso International - Journal of Food Science and Technology

ISSN

1805-5281

e-ISSN

1805-529X

Svazek periodika

15

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

5

Strana od-do

33-37

Kód UT WoS článku

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EID výsledku v databázi Scopus

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