Medycyna Wet. 65 (4), 268-271, 2009
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| Pietrzak D., Mroczek J., Garbaczewska A., Florowski T., Riedel J. |
| Effects of selected antimicrobial feed additives on the quality of meat and fat of chickens |
| The aim of the study was to determine the effects of selected feed additives on broiler production and the quality of meat and fat. The experiment was conducted using 800 Ross 308 chickens divided into 4 feeding groups. The control group (I) obtained standard compound feed without additives. Feeds for the remaining experimental groups contained: II – sodium salt of n-butyric acid; III – a prebiotic; IV – a probiotic. Chickens were slaughtered at the age of 6 weeks. 48 h after slaughter, pH, water holding capacity, cooking loss and proximate chemical composition of breast and thigh meat were determined. TBA (indicator of oxidative changes) was analysed in abdominal fat. In addition, fatty acid composition of intramuscular and abdominal fat was determined. The additives used, especially sodium salt of n-butyric acid, were a good protection against pathogens, because they decrease the number of chicken losses. Growth promoters improved chemical composition of thigh meat but negatively influenced its technological properties. Fat of the birds in which the additive included n-butyric acid was enriched with polyunsaturated fatty acids (including n-3 fatty acids) compared to other feeding groups. However, this fat was more susceptible to oxidative changes. |
| Key words: broilers, meat quality, probiotics, prebiotics, sodium salt of n-butyric acid |