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Performanse i senzorni kvalitet mesa brojlera hranjenih različitim nivoima ekstrudirane sačme uljane repice

dc.creatorMilić, Dragan
dc.creatorStanaćev, Vidica
dc.creatorStanaćev, Vidica
dc.creatorMilošević, Niko
dc.creatorPuvača, N.
dc.creatorDžinić, N.
dc.creatorŠkrbić, Zdenka
dc.date.accessioned2018-12-14T15:02:11Z
dc.date.available2018-12-14T15:02:11Z
dc.date.issued2012
dc.identifier.issn1450-9156
dc.identifier.urihttp://r.istocar.bg.ac.rs/handle/123456789/368
dc.description.abstractIn 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.en
dc.description.abstractU 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.sr
dc.publisherInstitute for Animal Husbandry, Belgrade
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31033/RS//
dc.rightsopenAccess
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.sourceBiotechnology in Animal Husbandry
dc.subjectextruded rapeseed mealen
dc.subjectbroilersen
dc.subjectnutritionen
dc.subjectmeat qualityen
dc.titlePerformances and sensory quality of broilers fed with different levels of extruded rapeseed mealen
dc.titlePerformanse i senzorni kvalitet mesa brojlera hranjenih različitim nivoima ekstrudirane sačme uljane repicesr
dc.typearticle
dc.rights.licenseBY
dcterms.abstractМилошевић, Нико; Шкрбић, Зденка; Станаћев, Видица; Джинић, Н.; Пувача, Н.; Станаћев, Видица; Милић, Драган; Перформансе и сензорни квалитет меса бројлера храњених различитим нивоима екструдиране сачме уљане репице; Перформансе и сензорни квалитет меса бројлера храњених различитим нивоима екструдиране сачме уљане репице;
dc.citation.volume28
dc.citation.issue4
dc.citation.spage827
dc.citation.epage834
dc.citation.other28(4): 827-834
dc.citation.rankM24
dc.identifier.doi10.2298/BAH1204827M
dc.identifier.fulltexthttp://r.istocar.bg.ac.rs//bitstream/id/2106/366.pdf
dc.type.versionpublishedVersion


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