The influence of baical skullcap root (Scutellaria baicalensis radix) in the diet of broiler chickens on the chemical composition of the muscles, selected performance traits of the animals and the sensory characteristics of the meat

Króliczewska, Bożena; Zawadzki, Wojciech; Skiba, T.; Kopeć, Wiesław; Króliczewski, Jarosław

doi:10.17221/1994-vetmed

Cited by 13 publications

(18 citation statements)

References 25 publications

(22 reference statements)

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“…Furthermore, probiotic supplementation significantly aff ected the legs' muscles crude fat percentage in the treatment groups (Table III). The positive eff ect of feeding probiotic on the legs muscles crude protein percentage is in agreement with the fi ndings of Kroliczewska et al, 2008 of probiotics fed at the fi rst period con tinued into the second period, in addition to the best quality of the Kashik crude protein and high levels of some essential amino acids (arginine and lysine). The lower crude fat percentage of the leg muscles of broilers was observed in group T1 and the highest per centa ge was in group T3 at day 40 (Table III) in real dry mather (Table V).…”

Section: Legssupporting

confidence: 87%

Some parameters of meat and bone chemical content of broilers fed diets containing Lactobacillus species based on dried yogurt

Abdulwahab¹,

Horniaková²

2014

Acta Univ. Agric. Silvic. Mendelianae Brun.

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ABDULWAHAB, A., HORNIAKOVÁ, E.: Some parameters of meat and bone chemical content of broilers fed diets containing Lactobacillus species based on dried yogurt. Acta univ. agric. et silvic. Mendel. Brun., 2010, LVIII, No. 2, pp. 13-18 The eff ect of dried yogurt (Kashik) based on Lactobacillus plantarum and Lactobacillus acidophilus on broiler meat crude protein and fat content and tibial bone mineral composition was studied. The birds were fed diets including probiotics only during the fi rst 21 days of age. The trial groups T1, T2 and T3 were supplied with 1, 3 and 5 % Yoghurt, respectively. The control group was fed with a commercial feed mixture. Breast muscules nutrition quality was not signifi cantly aff ected (P > 0.05) with Kashik up to day 21. The highest diff erence was 0.25% (C and T3) in crude protein content and 0.15% in crude fat (C and T2). Also, leg muscles crude protein and fat percentages were not aff ected by probiotics up to day 21 of age. The values varied from 18.76 to 19.24% and from 5.77 to 6.54% respectively. However, signifi cant diff erences (P < 0.05) in legs' muscles crude protein (19.05 and 19.92% in C and TI group) and fat contents (4.82 and 6.33%) were observed between the T1 and T3 group up to 40 days of age. No signifi cant eff ects of probiotics were observed on breast muscles mineral content up to 21 days and 40 days of age. Leg muscles mineral contents were not aff ected with probiotics up to 21 days, whereas up to 40 days only leg muscles P and Mg content was aff ected (1.80 and 1.61 g . kg −1 of P in C and T3 group and 0,42 and 0,44 g . kg -1 in C and T1, in Mg, resp.). There were no signifi cant eff ects of treatments on tibial bone Ca and Mg contents up to day 21. However, tibial bone P content was signifi cantly aff ected. The addition of 3 and 5 percents of Kashik increased tibial bone P content significantly (98.5g . kg −1 in T2, 97.0g . kg −1 in T3) above the value of the control group (80.5g . kg −1 ) up to 21 days of age. There were no signifi cant diff erences between treatment groups and the control group in tibial bone P and Mg composition at day 40 of age. The values varied from 86.00 to 93.12% in C and T1 in P and 4.10 to 4.23g . kg −1 in Mg content. Some signifi cant diff erences were observed between the treatment group which was supplemented with 1% of Kashik and the control group in tibial bone Ca composition at day 40 of age (213.62 and 229.06g . kg −1

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Section: Legssupporting

confidence: 87%

Some parameters of meat and bone chemical content of broilers fed diets containing Lactobacillus species based on dried yogurt

Abdulwahab¹,

Horniaková²

2014

Acta Univ. Agric. Silvic. Mendelianae Brun.

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“…In addition to the antioxidant and antimicrobial activity, they could have some positive effects on the sensory and physicochemical properties of seafood (Kroliczewska et al . ).…”

Section: Introductionmentioning

confidence: 97%

“…Hence modifying the cell pH, leakage of some cellular components, such as the ATP that is the main energy-storing molecule, and the metabolic processes in the pathogen cells ultimately causes cell death (Sivakumar and Bautista-Baños 2014). In addition to the antioxidant and antimicrobial activity, they could have some positive effects on the sensory and physicochemical properties of seafood (Kroliczewska et al 2008).…”

Section: Introductionmentioning

confidence: 99%

Coverage of Polyethylene Film with Essential Oils of Thyme (Thymus daenensis Celak)and Savory (Satureja bachtiarica Bunge) for Lipid Oxidation Control in Rainbow Trout (Oncorhynchus mykiss) Fillets during Short-Term Storage in the Refrigerator

Abedi¹,

Naseri

Ghanbarian

et al. 2015

Journal of Food Processing and Preservation

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In this investigation, the effect of polyethylene film covered with essential oils of thyme and savory in order to control the lipid oxidation of rainbow trout fillet during short-term refrigerated storage was studied. Sensory and lipid quality indices were assessed in 3 day intervals and compared with control samples. The hydrolytic corruption was limited using essential oils in the packaging films. The higher values of conjugated diene in control samples showed further development of lipid deterioration. After covering the film with essential oils of thyme and savory, increasing the primary products of lipid oxidation was inhibited, respectively, until days 12 and 15. The secondary lipid oxidation product rate was limited after using essential oils in packaging films. Using essential oils, the taste and overall acceptance of the product were enhanced. During the storage period, the value of sensory evaluating indices was decreased in all samples while the change rate progressed much more in control samples. PRACTICAL APPLICATIONSCovering of polyethylene film with essential oils of thyme (Thymus daenensis Celak) and savory (Satureja bachtiarica Bunge) for lipid oxidation control in rainbow trout (Oncorhynchus mykiss) fillets during short-term storage in the refrigerator.

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“…Castellini et al 9 and Husak et al 28 found that the lipid content of chicken meat from organic production systems was lower than that from intensive systems. The cholesterol content in broiler meat is one of the most important quality indices and its level in meat can be modified by feed ingredients 33. In the current study, the breast muscle of pasture‐reared birds contained a lower level of cholesterol than the CB birds, which may also be related to the difference in feed composition.…”

Section: Discussionmentioning

confidence: 57%

Meat fatty acid and cholesterol level of free‐range broilers fed on grasshoppers on alpine rangeland in the Tibetan Plateau

et al. 2012

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The influence of baical skullcap root (Scutellaria baicalensis radix) in the diet of broiler chickens on the chemical composition of the muscles, selected performance traits of the animals and the sensory characteristics of the meat

Cited by 13 publications

References 25 publications

Some parameters of meat and bone chemical content of broilers fed diets containing Lactobacillus species based on dried yogurt

Some parameters of meat and bone chemical content of broilers fed diets containing Lactobacillus species based on dried yogurt

Coverage of Polyethylene Film with Essential Oils of Thyme (Thymus daenensis Celak)and Savory (Satureja bachtiarica Bunge) for Lipid Oxidation Control in Rainbow Trout (Oncorhynchus mykiss) Fillets during Short-Term Storage in the Refrigerator

Meat fatty acid and cholesterol level of free‐range broilers fed on grasshoppers on alpine rangeland in the Tibetan Plateau

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