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dc.creatorDosković, Vladimir
dc.creatorBogosavljević-Bošković, Snežana
dc.creatorŠkrbić, Zdenka
dc.creatorLukić, Miloš
dc.creatorRakonjac, Simeon
dc.creatorPetričević, Veselin
dc.date.accessioned2020-12-24T11:38:06Z
dc.date.available2020-12-24T11:38:06Z
dc.date.issued2020
dc.identifier.isbn978-99976-787-5-1
dc.identifier.urihttp://r.istocar.bg.ac.rs/handle/123456789/715
dc.description.abstractThis study evaluates the effect of protease-supplemented diets containing different crude protein levels and sex on the weight and percent yields of individual meat classes (class I meat: breast, drumsticks and thighs; class II meat: wings, and class III meat back and pelvis) in Master Gris broilers (medium-growing strains). Chickens were fed maize-andsoybean- based diets. The fattening period lasted 49 days. Broilers were allocated to 3 dietary treatment groups: group C (standard diet, 0% protease), group E-I (0.2% protease, crude protein level reduced by 4% compared to C) and group E-II (0.3% protease, 6% reduction in crude protein compared to C). Results showed that no significant differences were observed in the weight of class I and class II meat between dietary treatments (P>0.05). Reduction of crude protein by 4% in diets supplemented with 0.2% protease affected the weight class III meat in male chickens (P<0.05). The feeding treatments did not influence the percentage of class I and class III (P>0.05), while significant differences were observed in percentage of class II meat (between male broilers in C and E-I groups, P<0.05). The effect of sex was significant on both weight and percentage of all three meat categories (P<0.05).en
dc.language.isoensr
dc.publisherUniversity of East Sarajevo, Faculty of Agriculture, Republic of Srpska, Bosniasr
dc.publisherUniversity of Belgrade, Serbia
dc.publisherInstitute of Agricultural Economics, Serbia
dc.publisherUniversity of Belgrade, Faculty of Agriculture, Serbia
dc.publisherMediterranean Agronomic Institute of Bari (CIHEAM - IAMB) Italy
dc.publisherInstitute for Animal Science, Ss. Cyril and Methodius University in Skopje, Macedonia
dc.publisherAcademy of Engineering Sciences of Serbia, Serbia
dc.publisherBalkan Scientific Association of Agricultural Economics
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200088/RS//sr
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200022/RS//sr
dc.rightsopenAccesssr
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.sourceProceedings of the XI International Scientific Agricultural Symposium "Agrosym 2020"sr
dc.subjectbroilerssr
dc.subjectproteasesr
dc.subjectsexsr
dc.subjectclass meatsr
dc.titleEffect of protease added in food on chicken carcase qualityen
dc.typeconferenceObjectsr
dc.rights.licenseBYsr
dcterms.abstractШкрбић, Зденка; Лукић, Милош; Ракоњац, Симеон; Петричевић, Веселин; Досковић, Владимир; Богосављевић-Бошковић, Снежана;
dc.citation.spage829
dc.citation.epage834
dc.identifier.rcubhttps://hdl.handle.net/21.15107/rcub_ristocar_715
dc.identifier.fulltexthttp://r.istocar.bg.ac.rs/bitstream/id/3834/bitstream_3834.pdf
dc.type.versionpublishedVersionsr


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