Chemical composition of chicken meat after application of humic acid and probiotic Lactobacillus fermentum

Q3 Agricultural and Biological Sciences Potravinarstvo Pub Date : 2018-10-23 DOI:10.5219/943
P. Haščík, H. Arpášová, A. Pavelkova, M. Bobko, J. Čuboň, O. Bučko
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引用次数: 3

Abstract

The aim of the present study was analysed and evaluated chemical parameters of chicken breast and thigh muscles after addition of humic acids and probiotic into diet for broiler chicken. A total of 200 pcs Ross 308 broiler chickens were divided into 4 groups (n=50). The control group of chickens was fed with complete feed mixtures without any additives. Chickens in experiment groups were fed a diet containing: P1 (1% of humic acid), P2 (1% of humic acid and probiotic supplement Lactobacillus fermentum ) and P3 were fed with complete feed mixture containing combination of starter feed mixture (1. - 21. day) with coccidiostaticum Diclazuril and growth feed mixture (21. - 35. day) containing Salinomycinum sodium. Besides, the groups were kept under the same conditions. Fattening period lasted for 42 days. Chicken meat was analyzed for content of water, crude protein, fat and cholesterol. Based on the results, we can state that the application of humic acids or the combination of Humac Natur with probiotic did not affect the chemical composition of the breast muscle. In the breast muscle, the protein content in the experimental group P3 with the coccidiostat (22.98 g.100 g -1 ) was reduced ( p ≤0.05) compared to control group (23.42 g.100 g -1 ). In the case of thigh muscle was significantly higher content of fat and cholesterol ( p ≤0.05) in chickens feeding with addition of Humac Natur (fat - 9.08 g.100g -1 ; cholesterol - 0.86 mg.100g -1 ) and similar results were recorded in experimental group with combination of Humac Natur and probiotic (fat - 9.15 g.100g -1 ; cholesterol - 0.86 mg.100g -1 ) compared to control group (fat - 7.15 g.100g -1 ; cholesterol - 0.70 mg.100g -1 ). From a general point of view, we can recommend the application of Humac Natur, respectively combination Humac Natur with probiotics in feeding of broiler chickens Ross 308. 14.00 Normal 0 21 false false false EN-GB X-NONE X-NONE
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施用腐植酸和益生菌发酵乳杆菌后鸡肉的化学成分
对肉仔鸡日粮中添加腐植酸和益生菌后的鸡胸肌和大腿肌的化学参数进行了分析和评价。选取罗斯308肉鸡200只,随机分为4组(n=50)。对照组饲喂不添加任何添加剂的完全混合饲料。试验组饲喂含有P1(1%腐植酸)、P2(1%腐植酸并添加益生菌发酵乳杆菌)的饲粮,P3饲喂含有发酵剂混合料(1。- 21。用球虫抑菌剂和生长饲料混合物(21。- 35。含盐霉素钠。此外,各组保持在相同的条件下。育肥期42 d。对鸡肉的水分、粗蛋白质、脂肪和胆固醇含量进行了分析。根据研究结果,我们可以说明,施用腐植酸或Humac nature与益生菌的组合对乳房肌肉的化学成分没有影响。在胸肌中,与对照组(23.42 g.100 g -1)相比,添加球虫实验P3组的蛋白质含量(22.98 g.100 g -1)降低(p≤0.05)。在腿肌组,添加Humac Natur(脂肪- 9.08 g.100g -1)显著提高了鸡的脂肪和胆固醇含量(p≤0.05);胆固醇- 0.86毫克。Humac Natur与益生菌(脂肪- 9.15 g.100g -1;胆固醇- 0.86毫克。100g -1),而对照组(脂肪- 7.15 g.100g -1;胆固醇- 0.70毫克。100克1)。从总体上看,我们可以推荐Humac Natur, Humac Natur与益生菌分别配用在罗斯308肉鸡饲粮中。14.00 Normal 0 21 false false false EN-GB X-NONE X-NONE
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来源期刊
Potravinarstvo
Potravinarstvo Agricultural and Biological Sciences-Food Science
CiteScore
2.50
自引率
0.00%
发文量
57
审稿时长
12 weeks
期刊介绍: Potravinarstvo Slovak Journal of Food Sciences. Articles published in the journal are peer reviewed and freely available online. Journal covers areas including: food hygiene, food safety and quality, food microbiology, food laws and regulations, ingredients and ingredient functionality, nutraceuticals, product formulation, sensory science and sensory statistical analysis, process control and its contribution to food processing operations, food chemistry, food toxicology, food engineering, food technology and biotechnology, nourishment, public health, primary production of food, food adulteration, food economics and marketing, environmental effect on food and food machinery.
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