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

Povzetek

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.

Ključne besede

meat;chickens meat;poultry fat;added fat;

Podatki

Jezik: Angleški jezik
Leto izida:
Tipologija: 1.08 - Objavljeni znanstveni prispevek na konferenci
Organizacija: UM FKBV - Fakulteta za kmetijstvo in biosistemske vede
UDK: 637.5.04/.07
COBISS: 1693228 Povezava se bo odprla v novem oknu
ISSN: 1330-7142
Št. ogledov: 811
Št. prenosov: 80
Ocena: 0 (0 glasov)
Metapodatki: JSON JSON-RDF JSON-LD TURTLE N-TRIPLES XML RDFA MICRODATA DC-XML DC-RDF RDF

Ostali podatki

Sekundarni jezik: Slovenski jezik
Sekundarne ključne besede: meso;piščančje meso;organoleptična ocena mesa;perutninske maščobe;dodane maščobe;
URN: URN:SI:UM:
Vrsta dela (COBISS): Znanstveno delo
Strani: Str. 57-60
ID: 10850489