Medycyna Wet. 65 (3), 184-187, 2009

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Szkucik K., Pisarski R. K., Paszkiewicz W., Pijarska I.
Carcass quality, chemical composition and sensory characteristics of meat from broiler chickens fed growing/finishing feeds of lowered energy value
The aim of the research was to establish the effect of grower/finisher formulas of lowered energy value (2900 kcal ME instead of 3200 kcal ME) on the basic slaughter traits (carcass percentage, the share of muscles and abdominal fat in a chilled carcass), chemical composition of breast and leg muscles (crude protein, ether extract, crude ash and water-binding capacity) with a special interest paid to the content of intramuscular fat and its FA profile. The sensory characteristics of breast and leg meat were considered. The experiment was carried out on two groups of broilers (I and II). All the chickens were fed identically until the 21st day, and the experimental feeding started on the 22nd day of rearing. The results revealed that carcasses of broilers fed complete feeds of lowered energy value (II) contained more abdominal fat than those given a standard formula. It should be noted that experimental and control broilers gained similar final body weight, though the experimental ones were 5 days older. Lowered energy value decreased the content of intramuscular fat and modified its fatty acid profile. The share of C14:0, C18:0 and C18:1 was lowered, whereas the level of C18:2, C18:3 and C20:2 increased significantly, which seems very important from the standpoint of dietetics. In general, no influence of energy level on the sensory characteristics of meat was found. Apart from the experimental factor, the meat derived from leg muscles was evaluated higher.
Keywords: broiler chicken, energy value, muscle composition, fatty acid, meat evaluation