EFFECT OF ADDITION OF ALFALFA MEAL ON CHICKEN MEAT QUALITY

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August – September 2018, vol. 8, no. 1
pages: 681-684
Article type: Food Sciences of Food Sciences
DOI: 10.15414/jmbfs.2018.8.1.684-684
Abstract: The aim of the experiment was to analyse the effect of alfalfa meal addition into fed mixtures on chicken meat quality. The quality of chicken meat was influenced by the feed mixture according to age period. The feed mixture was prepared with addition of alfalfa meal. Alfalfa meal was produced by drying and milling the tops of alfalfa (Medicago sativa) at the stage of bugs and was added to feed mixture at relevant percentages: control group – feed mixture without of alfalfa meal addition, experimental group (E1) – feed mixture was supplemented with 2% of alfalfa meal, experimental group (E2) – feed mixture was supplemented with 4% of alfalfa meal, experimental group E3 – feed mixture was with 6% of alfalfa meal in proportion).The experimental period of chickens rear for meat production were divided into three phases according to the type of feed mixtures: a) the starter period, for chickens from hatching to 18 days of age; chickens was fed by starter feed mixture, b) growth period, for chickens from 19th to 31st day of age; chickens was fed by grower feed mixture, c) final period, for chickens from 32nd to 38th day of age; chickens was fed by finisher feed mixture. Chickens were fed ad libitum. For the experiment was used chicken hybrid combination ROSS 308. The chickens were killed after age 38 days. The right half of carcasses were deboned after 24 hours and the breast and thigh muscle with skin was separated and analysed (dry matter and fat). The left half of chicken carcasses was stored at -18 °C. Peroxide value was analysed after 12 and 18 months of storage. The additives of alfalfa meal had a little impact on meat quality parameters except the significant difference (p ≤0.05) in fat between groups with 4% and 6% alfalfa meal proportion. Alfalfa meal can be recommended as a feed additive for chicken.
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