TY  - JOUR
AU  - Milić, Dragan
AU  - Stanaćev, Vidica
AU  - Stanaćev, Vidica
AU  - Milošević, Niko
AU  - Puvača, N.
AU  - Džinić, N.
AU  - Škrbić, Zdenka
PY  - 2012
UR  - http://r.istocar.bg.ac.rs/handle/123456789/368
AB  - In this paper the effect of extruded rapeseed meal on the performance and sensory quality of the breast meat of broilers was investigated. The experiments were performed with hybrid line ROSS 308. The control group was fed soybean meal, and two levels of extruded rapeseed meal were added in experimental groups, 4% and 8% during a period of 42 days. Final body masses of chicken in the experimental groups were lower for 1.79% and 3.05% than the control group. Conversion of feed was satisfactory in all groups, and the best in the control group. Including extruded rapeseed meal in the meal did not show negative effect on the sensory quality, the smell and the colour, of fresh breast meat. Sensory quality (smell, taste and sensitivity) of heat-treated breast meat of the chickens in the control and experimental groups was marked as 'very good', or optimal.
AB  - U radu je ispitivan efekat ekstrudirane sačme uljane repice na proizvodne performanse i senzorni kvalitet mišića grudi brojlera. Ispitivanja su obavljena na pilićima hibridne linije ROSS 308. Kontrolna grupa je bila na bazi sojine sačme, a u oglednim grupama su korišćena dva nivoa ekstrudirane sačme uljane repice, 4% i 8% u periodu od 42 dana. Završne telesne mase pilića u eksperimentalnim grupama su bile nešto niže i zaostajale za kontrolnom grupom 1,79 % i 3,05%. Konverzija hrane je bila zadovoljavajuća u svim grupama, a najbolja u kontrolnoj grupi pilića. Uključivanje ekstrudirane sačme uljane repice u obrok nije ispoljilo negativan uticaj na senzorni kvalitet (miris, ukus i nežnost) toplotno obrađenih mišića grudi pilića kontrolne i eksperimentalnih grupa je ocenjen kao 'veoma dobar', odnosno optimalan.
PB  - Institute for Animal Husbandry, Belgrade
T2  - Biotechnology in Animal Husbandry
T1  - Performances and sensory quality of broilers fed with different levels of extruded rapeseed meal
T1  - Performanse i senzorni kvalitet mesa brojlera hranjenih različitim nivoima ekstrudirane sačme uljane repice
VL  - 28
IS  - 4
SP  - 827
EP  - 834
DO  - 10.2298/BAH1204827M
ER  - 

@article{
author = "Milić, Dragan and Stanaćev, Vidica and Stanaćev, Vidica and Milošević, Niko and Puvača, N. and Džinić, N. and Škrbić, Zdenka",
year = "2012",
abstract = "In this paper the effect of extruded rapeseed meal on the performance and sensory quality of the breast meat of broilers was investigated. The experiments were performed with hybrid line ROSS 308. The control group was fed soybean meal, and two levels of extruded rapeseed meal were added in experimental groups, 4% and 8% during a period of 42 days. Final body masses of chicken in the experimental groups were lower for 1.79% and 3.05% than the control group. Conversion of feed was satisfactory in all groups, and the best in the control group. Including extruded rapeseed meal in the meal did not show negative effect on the sensory quality, the smell and the colour, of fresh breast meat. Sensory quality (smell, taste and sensitivity) of heat-treated breast meat of the chickens in the control and experimental groups was marked as 'very good', or optimal., U radu je ispitivan efekat ekstrudirane sačme uljane repice na proizvodne performanse i senzorni kvalitet mišića grudi brojlera. Ispitivanja su obavljena na pilićima hibridne linije ROSS 308. Kontrolna grupa je bila na bazi sojine sačme, a u oglednim grupama su korišćena dva nivoa ekstrudirane sačme uljane repice, 4% i 8% u periodu od 42 dana. Završne telesne mase pilića u eksperimentalnim grupama su bile nešto niže i zaostajale za kontrolnom grupom 1,79 % i 3,05%. Konverzija hrane je bila zadovoljavajuća u svim grupama, a najbolja u kontrolnoj grupi pilića. Uključivanje ekstrudirane sačme uljane repice u obrok nije ispoljilo negativan uticaj na senzorni kvalitet (miris, ukus i nežnost) toplotno obrađenih mišića grudi pilića kontrolne i eksperimentalnih grupa je ocenjen kao 'veoma dobar', odnosno optimalan.",
publisher = "Institute for Animal Husbandry, Belgrade",
journal = "Biotechnology in Animal Husbandry",
title = "Performances and sensory quality of broilers fed with different levels of extruded rapeseed meal, Performanse i senzorni kvalitet mesa brojlera hranjenih različitim nivoima ekstrudirane sačme uljane repice",
volume = "28",
number = "4",
pages = "827-834",
doi = "10.2298/BAH1204827M"
}

Milić, D., Stanaćev, V., Stanaćev, V., Milošević, N., Puvača, N., Džinić, N.,& Škrbić, Z.. (2012). Performances and sensory quality of broilers fed with different levels of extruded rapeseed meal. in Biotechnology in Animal Husbandry
Institute for Animal Husbandry, Belgrade., 28(4), 827-834.
https://doi.org/10.2298/BAH1204827M

Milić D, Stanaćev V, Stanaćev V, Milošević N, Puvača N, Džinić N, Škrbić Z. Performances and sensory quality of broilers fed with different levels of extruded rapeseed meal. in Biotechnology in Animal Husbandry. 2012;28(4):827-834.
doi:10.2298/BAH1204827M .

Milić, Dragan, Stanaćev, Vidica, Stanaćev, Vidica, Milošević, Niko, Puvača, N., Džinić, N., Škrbić, Zdenka, "Performances and sensory quality of broilers fed with different levels of extruded rapeseed meal" in Biotechnology in Animal Husbandry, 28, no. 4 (2012):827-834,
https://doi.org/10.2298/BAH1204827M . .