ANTIOXIDATIVE STATUS AND MEAT SENSORY QUALITY OF BROILER CHICKEN FED WITH XTRACT® AND ZEOLITE DIETARY SUPPLEMENTATION
| Autor: | Slobodan Lilić, Mirela Pavić, Marcela Šperanda, Mislav Đidara, Brigita Hengl |
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| Rok vydání: | 2017 |
| Předmět: |
Taste
Clinoptilolite animal structures Broiler food and beverages Soil Science Plant Science Biology Cinnamaldehyde Tenderness Lipid peroxidation chemistry.chemical_compound chemistry Odor chicken meat essential oils zeolite antioxidants medicine Carvacrol Food science medicine.symptom Agronomy and Crop Science Food Science |
| Zdroj: | Pakistan Journal of Agricultural Sciences. 54:887-892 |
| ISSN: | 2076-0906 0552-9034 |
| Popis: | The ban on use of antibiotic growth promoter for fattening chickens has created demand for other weight and health promoting supplements. Phytogens, and especially essential oils (EO) or their components, have attracted great interest. They are considered 'natural' and leaving no unwanted tissue residue. The aim of this study was to evaluate the effect of XTRACT (R) (carvacrol, cinnamaldehyde and capsicum oleoresin) and natural zeolite clinoptilolite as feed additives in broiler chicken. Addition of XTRACT (R) and/or zeolite had positive influence at antioxidative enzymes SOD and GPx during chicken fattening. This indirectly resulted in higher final body weight of chicken. Lower lipid peroxidation in breast meat and drumsticks was also observed in experimental groups. The sensory quality of chicken breast meat and drumstick meat, expressed as color, structure, juiciness, tenderness, odor and taste acceptability was improved in experimental groups. |
| Databáze: | OpenAIRE |
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