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2020, vol. 65, br. 4, str. 405-417
Uticaji dodataka ekstrakta prirodnih antioksidanasa na performanse porasta i kvalitet mesa brojlera
aKwara State University, Department of Animal Production, Malete, Nigeria
bFederal University of Technology, Department of Animal Production, Minna, Nigeria

e-adresaabdulhakeemadisa5@gmail.com
Ključne reči: sintetički antioksidans; prirodni antioksidansi; konzumiranje; prirast; senzorni parametri
Sažetak
U istraživanju je ispitivan uticaj dodavanja antioksidanata u obroke, na performanse i kvalitet mesa brojlera. Naime, 300 jednodnevnih brojlera Arbor Acres hranjeni su početnom smešom od 1. do 4. nedelje i završnom smešom tokom poslednje 4 nedelje. Ptice su nasumično raspoređivane u tretmane zasnovane na dodavanju antioksidanata u vodi za piće u količini od 0,02% butiliranog hidroksianisola (BHA), obične vode (OV), 0,02% ekstrakta kore slatke pomorandže (EKSP), 0,02% ekstrakta kore pomela (EKS) i 0,02% ekstrakta kore limuna (EKL) po litru vode u ogledu sa potpuno slučajnim rasporedom. Konzumiranje hrane i prirast telesne mase beleženi su nedeljno. U svakom tretmanu po tri ptice su odabrane i zaklane radi utvrđivanja kvaliteta mesa. Tretmani sa BHA i EKL imali su najbolji prirast i efikasnost iskorišćavanja hrane na nivou značajnosti (p<0,05). Postojale su značajne razlike (p<0,05) u mekoći mesa (maksimalna snaga i prinos) pri korišćenju različitih antioksidanasa u ishrani brojlera. Senzorni parametri (ukus, aroma i ukupna prihvatljivost) pokazuju značajne razlike (p<0,05) među tretmanima. Međutim, nije bilo značajnih razlika (p>0,05) u percepciji izgleda i teksture među tretmanima. Konačno, među tretmanima su uočene značajne razlike (p<0,05) u svetlini (L*) i crveno-zelenoj komponenti (a*) boje mesa. Nije bilo značajnih razlika (p>0,05) u žuto-plavoj (b*) komponenti boje mesa među tretmanima. Može se zaključiti da su brojleri hranjeni u tretmanima sa EKSP, EKP i EKL imali bolje performanse i da su ovi tretmani poboljšali kvalitet mesa brojlera u poređenju sa tretmanima sa BHA i OV.
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O članku

jezik rada: engleski
vrsta rada: izvorni naučni članak
DOI: 10.2298/JAS2004405I
primljen: 06.06.2020.
prihvaćen: 26.11.2020.
objavljen u SCIndeksu: 21.01.2021.
metod recenzije: dvostruko anoniman
Creative Commons License 4.0

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