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2017, vol. 44, br. 2, str. 181-187
Efekat dodatka sirka i tritikalea u ishrani brojlera na proizvodne performanse, pokazatelje kvaliteta trupa i pH vrednost mesa
Nacionalni istraživački razvojni institut za biologiju i ishranu životinja (INCDBNA), Balotešti, Rumunija

e-adresaanca.gheorghe@ibna.ro
Projekat:
Project by Romanian Ministry of Research and Innovation through Nucleus Program, No. 1641 0105 'Evaluation of the nutritional potential of local feed resources in broilers feeding'

Ključne reči: brojleri; beli sirak; tritikale; parametri trupa; pH vrednost mesa
Sažetak
Prikazana studija izvedena je kako bi se ispitao efekat delimične zamene kukuruza belim sirkom (BS) ili tritikaleom (T) u ishrani brojlera, na proizvodne performanse, pokazatelje kvaliteta trupa i pH vrednost mesa. Jednodnevni Cobb 500 brojlerski pilići istog pola (600 komada) su nasumično podeljeni u tri grupe, sa po četiri ponavljanja po tretmanu. Brojleri su hranjeni izo-kaloričnim i izo-azotnim obrocima 35 dana: kontrolni obroci na bazi kukuruza i sojine sačme (K), kukuruz-BS-sojina sačma obroci (BS), ili kukuruz-T-sojina sačma obroci (T). Kukuruz je bio parcijalno zamenjen sa BS ili T na sledeći način: odnosi u obrocima su bili 275,4 g/kg ili 284,0 g/kg (starter), 307,0 g/kg ili 308,2 g/kg (grover) i 332,7 g/kg ili 335,0 g/kg finišer, redom. Rezultati su pokazali da proizvodne performanse (prinos mase, unos hrane i konverzija hrane), kao i pokazatelji kvaliteta trupa (prinos mase trupa i procentualni udeo grudi, nogu, krila, jetre i abdominalne masnoće) nisu zavisili od unosa BS ili T u ishranu. Način ishrane nije uticao ni na pH vrednost mesa grudi (Pectoralis major) i karabataka (Biceps femoris) mereno posle 30 minuta i 24 sata nakon klanja. Može se izvesti zaključak da je parcijalna zamena kukuruza belim sirkom ili tritikaleom u ishrani brojlerskih pilića adekvatna i da nema negativne efekte na proizvodne performanse, karakteristike trupa i pH vrednost mesa, kao važne pokazatelje kvaliteta.
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O članku

jezik rada: engleski
vrsta rada: originalan članak
DOI: 10.5937/FFR1702181G
objavljen u SCIndeksu: 26.01.2018.
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