engleski

Essential oils : influence on weigh gain, carcass composition and sensory meat properties

The aim of the experiment was to determine the effect of essential oils components (carvacrol, capsaicin and cinemaldehid) and the impact of combinations of essential oils (citrus and fennel) on production performances of fattening chickens, the chicken carcass characteristics and to determine whether these supplements influenced on juiciness, flavour and odor of chicken drumsticks with thighs and breasts. The experiment was performed in 3 groups of 48 chickens Ross 308 provenience for a period of 42 days. The data obtained in the experiment were analysed with analysis of variance (ANOVA) using the General Linear Models (GLM) procedure and Tuckey Multiple Range Test. The results have shown positive effects of essential oil supplements on body weight of chickens in the first half of fattening, on carcass weight, on the proportion of valuable parts and on the all sensory characteristics evaluated.

essencial oils ; body weight ; carcass weight ; sensory properties

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