The effect of garlic on the quality traits of broiler carcass
Аутори
Petričević, VeselinLukić, Miloš
Škrbić, Zdenka
Petričević, Maja
Dosković, Vladimir
Rakonjac, Simeon
Cekić, Bogdan
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The aim of the study was to study the effect of the addition of different
concentrations of garlic to feed for broiler chickens on the quality of the carcass. The trial
was carried out on 800 chickens divided into 4 groups with 4 repetitions per group.
Chickens were fed ad libitum and the composition of the feed mixture differed only in the
amount of added garlic powder. In the control group (K) no garlic was added. Chickens in
the first (I) group consumed feed with the addition of 0.2% garlic powder, in the second
group (II) 0.4% was added while 0.6% of garlic was added in the third group (III). At the
end of the experiment, at the age of 42 days, the randomly selected 12 chickens (6 males
and 6 females) from each group were sacrificed in order to determine the carcass quality
traits. The results showed, that increasing the ratio of garlic significantly (p <0.01)
decreased the abdominal fat content.
Кључне речи:
broiler chickens / nutrition / garlic / carcass qualityИзвор:
Proceedings of the The International symposium on animal science, ISAS 2019, 2019Издавач:
- University of Novi Sad, Faculty of Agriculture
Финансирање / пројекти:
- Одржива конвенционална и ревитализована традиционална производња живинског меса и јаја са додатом вредношћу (RS-MESTD-Technological Development (TD or TR)-31033)
Институција/група
RIStocarTY - CONF AU - Petričević, Veselin AU - Lukić, Miloš AU - Škrbić, Zdenka AU - Petričević, Maja AU - Dosković, Vladimir AU - Rakonjac, Simeon AU - Cekić, Bogdan PY - 2019 UR - http://r.istocar.bg.ac.rs/handle/123456789/651 AB - The aim of the study was to study the effect of the addition of different concentrations of garlic to feed for broiler chickens on the quality of the carcass. The trial was carried out on 800 chickens divided into 4 groups with 4 repetitions per group. Chickens were fed ad libitum and the composition of the feed mixture differed only in the amount of added garlic powder. In the control group (K) no garlic was added. Chickens in the first (I) group consumed feed with the addition of 0.2% garlic powder, in the second group (II) 0.4% was added while 0.6% of garlic was added in the third group (III). At the end of the experiment, at the age of 42 days, the randomly selected 12 chickens (6 males and 6 females) from each group were sacrificed in order to determine the carcass quality traits. The results showed, that increasing the ratio of garlic significantly (p <0.01) decreased the abdominal fat content. PB - University of Novi Sad, Faculty of Agriculture C3 - Proceedings of the The International symposium on animal science, ISAS 2019 T1 - The effect of garlic on the quality traits of broiler carcass UR - https://hdl.handle.net/21.15107/rcub_ristocar_651 ER -
@conference{ author = "Petričević, Veselin and Lukić, Miloš and Škrbić, Zdenka and Petričević, Maja and Dosković, Vladimir and Rakonjac, Simeon and Cekić, Bogdan", year = "2019", abstract = "The aim of the study was to study the effect of the addition of different concentrations of garlic to feed for broiler chickens on the quality of the carcass. The trial was carried out on 800 chickens divided into 4 groups with 4 repetitions per group. Chickens were fed ad libitum and the composition of the feed mixture differed only in the amount of added garlic powder. In the control group (K) no garlic was added. Chickens in the first (I) group consumed feed with the addition of 0.2% garlic powder, in the second group (II) 0.4% was added while 0.6% of garlic was added in the third group (III). At the end of the experiment, at the age of 42 days, the randomly selected 12 chickens (6 males and 6 females) from each group were sacrificed in order to determine the carcass quality traits. The results showed, that increasing the ratio of garlic significantly (p <0.01) decreased the abdominal fat content.", publisher = "University of Novi Sad, Faculty of Agriculture", journal = "Proceedings of the The International symposium on animal science, ISAS 2019", title = "The effect of garlic on the quality traits of broiler carcass", url = "https://hdl.handle.net/21.15107/rcub_ristocar_651" }
Petričević, V., Lukić, M., Škrbić, Z., Petričević, M., Dosković, V., Rakonjac, S.,& Cekić, B.. (2019). The effect of garlic on the quality traits of broiler carcass. in Proceedings of the The International symposium on animal science, ISAS 2019 University of Novi Sad, Faculty of Agriculture.. https://hdl.handle.net/21.15107/rcub_ristocar_651
Petričević V, Lukić M, Škrbić Z, Petričević M, Dosković V, Rakonjac S, Cekić B. The effect of garlic on the quality traits of broiler carcass. in Proceedings of the The International symposium on animal science, ISAS 2019. 2019;. https://hdl.handle.net/21.15107/rcub_ristocar_651 .
Petričević, Veselin, Lukić, Miloš, Škrbić, Zdenka, Petričević, Maja, Dosković, Vladimir, Rakonjac, Simeon, Cekić, Bogdan, "The effect of garlic on the quality traits of broiler carcass" in Proceedings of the The International symposium on animal science, ISAS 2019 (2019), https://hdl.handle.net/21.15107/rcub_ristocar_651 .