engleski

The possibility of increasing the amount of linolenic acid in the broiler meat

The research was carried out on 20 samples of red and white meat, as well as on abdominal fat, originated from Ross 208 hybrid chicken (10 from the 1st group, 10 from 2nd group). Chickens were fed in the boxes until the age of 42 days, ad libitum. From the 1st till 28th day chicken were fed starter diet (A) with 22% of crude protein and 12, 40 MJ ME/kg, while from 22nd till 42nd day they were fed finisher diet (B) with 18, 6% of crude protein and 12, 50 MJ ME/kg. It is obvious from the data that there are significant differences in the contents of the main ingredients between white and red meat. Red meat is richer in fats than white meat from both groups. The water content is highly significantly (P<0.01) lower, and the fat content is higher in the white meat of the 1st group than in 2nd group of the chicken. The differences in the chemical composition of the red meat between groups of chicken are not significant. In the abdominal fat of 2nd group of chickens very significantly higher (P<0.001) content of linolenic acid was found as well as of some other unsaturated fatty acids, compared to the 1st group of chickens. The share of palmitic acid was highly significantly lower (P<0.01) in 2nd group than in the 1st group of the chickens. The chickens from the 2nd group also had significantly less (P<0.05) stearic acid than chickens from the 1st group. The content of the linolenic as well as oleic acid was highly significantly higher (P<0.001) in 2nd group compared to the 1st group of the chickens. The results of the research about the usage of rape seed meal and oil (2nd group) as the replacement for sunflower meal and animal fat (1st group) show that the composition of the chicken fat could be changed in respect to the source and the amount of fat in the diet.

broiler ; meat quality ; abdominal fat ; linolenic acid

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