Pregled bibliografske jedinice broj: 4510
The possibility of increasing the amount of linolenic acid in the broiler meat
The possibility of increasing the amount of linolenic acid in the broiler meat // Meat for the Consumer / Hildrum, K.I. (ur.).
Lillehammer, Norveška: Norwegian Food Research Institute, 1996. str. 220-221 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)
CROSBI ID: 4510 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
The possibility of increasing the amount of
linolenic acid in the broiler meat
Autori
Kralik, Gordana ; Petričević, Antun ; Kušec, Goran ; Škrtić, Zoran
Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni
Izvornik
Meat for the Consumer
/ Hildrum, K.I. - : Norwegian Food Research Institute, 1996, 220-221
Skup
42nd International Congress of Meat Science and Technology
Mjesto i datum
Lillehammer, Norveška, 01.09.1996. - 06.09.1996
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
broiler ; meat quality ; abdominal fat ; linolenic acid
Sažetak
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.
Izvorni jezik
Engleski
Znanstvena područja
Šumarstvo
