CHICKEN CARCASS STRUCTURE FED WITH ADDITION OF LINOLEIC ACID

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February 2015, vol. 4, special issue 3 (Food Sciences)
pages: 59-62
Article type: Food Sciences of Food Sciences
DOI: 10.15414/jmbfs.2015.4.special3.59-62
Abstract: The aim of this work was to determine the impact of linoleic acid added to feed mixtures for broiler chickens in relation to carcass structure. Research was conducted in experiment, which comparing characteristics of two groups of Ross 308 chickens: the experimental group with 5% addition of linoleic acid and the control group without the addition of linoleic acid. There was significantly higher carcass yield (P≤0.05) in experimental group. There were no significant differences in weight of offal in our experiment. Weight of abdominal fat in the experimental group was significantly higher (P≤0.01). The weight of heart was a higher (P≤0.05) in experimental group than in the control group. The analysis of various tissues of the breast and the thigh was found a higher proportion of fat and skin from the breast part (P≤0.01), and a higher proportion of fat and skin from the thigh part (P≤0.01) in the experimental group. Chicken breast part in the experimental group had a significantly lower proportion of muscle (P≤0.01).
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