The effect of cinnamomi aetheroleum used per os on fat content in broilers meat

Authors

  • Daniela Liptaiová Slovenská poľnohospodárska univerzita v Nitre, Fakulta biotechnológie apotravinárstva, Katedra hygieny a bezpečnosti potravín. Tr. A. Hlinku 2, 949 76 Nitra
  • Mária Angelovičová Slovenská poľnohospodárska univerzita v Nitre, Fakulta biotechnológie apotravinárstva, Katedra hygieny a bezpečnosti potravín. Tr. A. Hlinku 2, 949 76 Nitra
  • Kamil Močár Slovenská poľnohospodárska univerzita v Nitre, Fakulta biotechnológie apotravinárstva, Katedra hygieny a bezpečnosti potravín. Tr. A. Hlinku 2, 949 76 Nitra
  • Dávid Štofan Slovenská poľnohospodárska univerzita v Nitre, Fakulta biotechnológie apotravinárstva, Katedra hygieny a bezpečnosti potravín. Tr. A. Hlinku 2, 949 76 Nitra

DOI:

https://doi.org/10.5219/51

Keywords:

meat, broiler, carcass, fat, feed mixture, cinammomi aetheroleum

Abstract

The aim of the topic was to verify the effect of feed mixtures enriched with 0.1, 0.05 and 0.025% proportion of cinnamomi aetheroleum to the fat content in chicken meat with skin. The type of broilers Ross 308 was used within experiment. Cinnamomi aetheroleum was mixed with the corn flour and homogenized with other stuff of feed mixtures. Broilers were fed ad libitum. The content of fat was analyzed by chemical analyze of meat with skin which took place in the end of the experiment. The results of experiment show, that decreasing of cinnamomi aetheroleum proportion in feed mixture increased body weight and the weight of broilers carcass, whereby differences were statistically significant between broilers groups, which were fed with feed mixtures with 0.1% and 0.025% proportion of cinnamomi aetheroleum and with 0.05% and 0.025% proportion of cinnamomi aetheroleum. Lowest content of fat 9.5 g.100 g-1 in broilers meat with skin was in meat of broilers which were fed with feed mixtures with 0.05% proportion of cinnamomi aetheroleum. At 0.01% cinnamomi aetheroleum proportion in feed mixture 9.9 g.100 g-1 of fat content was noticed and the content of fat in broilers meat with skin increased to 10.45 g.100 g-1 at 0.025% proportion of cinnamomi aetheroleum. Differences in fat content between groups were not statistically significant.

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References

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Published

2010-05-31

How to Cite

Liptaiová, D. ., Angelovičová, M. ., Močár, K. ., & Štofan, D. . (2010). The effect of cinnamomi aetheroleum used per os on fat content in broilers meat. Potravinarstvo Slovak Journal of Food Sciences, 4(2), 45–49. https://doi.org/10.5219/51

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