Vladimir Strelec (Author), Marko Volk (Author), Ciril Varga (Author)

Abstract

In testing conditions six groups of broiler chickens were tested for the effect of feed addition Bergafat and standardised fats added in the feed in the quantity of 3,9% in starter, 8,5% in grower, 8,6% in finisher, and 9,3% in endfinisher. Among testing groups no differences in the achieved productionresults were stated. The organoleptic evaluation of meat however showed considerable differences in the intensity of aroma, smell and taste.

Keywords

meat;chickens meat;poultry fat;added fat;

Data

Language: English
Year of publishing:
Typology: 1.08 - Published Scientific Conference Contribution
Organization: UM FKBV - Faculty of Agriculture
UDC: 637.5.04/.07
COBISS: 1693228 Link will open in a new window
ISSN: 1330-7142
Views: 811
Downloads: 80
Average score: 0 (0 votes)
Metadata: JSON JSON-RDF JSON-LD TURTLE N-TRIPLES XML RDFA MICRODATA DC-XML DC-RDF RDF

Other data

Secondary language: Slovenian
Secondary keywords: meso;piščančje meso;organoleptična ocena mesa;perutninske maščobe;dodane maščobe;
URN: URN:SI:UM:
Type (COBISS): Scientific work
Pages: Str. 57-60
ID: 10850489