Effect of garlic and inorganic copper in broiler diet on nutritional and technological quality of breast meat

• Published in: Uljarstvo (Serbia) Vol. 41; no. 1-2
• Main Authors: Džinić, N., Tehnološki fakultet, Novi Sad (Serbia), Petrović, Lj., Tehnološki fakultet, Novi Sad (Serbia), Jokanović, M., Tehnološki fakultet, Novi Sad (Serbia), Tomović, V., Tehnološki fakultet, Novi Sad (Serbia), Stanaćev, V., Poljorivredni fakultet , Novi Sad (Serbia), Stanaćev, V., Poljoprivredni fakultet, Novi Sad (Serbia)
• Format: Journal Article
• Language: Serbian
• Published: 2010
• Subjects: AIL; AJO; BROILER CHICKENS; CALIDAD DE PROCESAMIENTO; CARNE DE POLLO; CHICKEN MEAT; CHICKENS; COBRE; COPPER; CUIVRE; DIET; DIETA; GARLIC; http://www.fao.org/aos/agrovoc#c_11091; http://www.fao.org/aos/agrovoc#c_1540; http://www.fao.org/aos/agrovoc#c_1868; http://www.fao.org/aos/agrovoc#c_2261; http://www.fao.org/aos/agrovoc#c_24000; http://www.fao.org/aos/agrovoc#c_29772; http://www.fao.org/aos/agrovoc#c_5278; http://www.fao.org/aos/agrovoc#c_9435; NUTRITIVE VALUE; POLLO; POLLO DE ENGORDE; POULET; POULET DE CHAIR; PROCESSING QUALITY; QUALITA TECHNOLOGIQUE; RAGIME ALIMENTAIRE; VALEUR NUTRITIVE; VALOR NUTRITIVO; VIANDE DE POULET
• ISSN: 0351-9503

Tests were conducted on chicken hybrid Hubbard (n=120) divided into three experimental groups: the first (control group C) was fed commercial broiler feed; second (experimental group E-1) was fed commercial feed supplemented with 2% of garlic powder and the third (experimental group E-2) was fed feed enriched with inorganic copper (100 ppm). Broiler fattening lasted 45 days, and food and water were provided ad libitum in the floor fattening system. The obtained results indicate that the addition of garlic powder and inorganic copper in broilers diet affected the quality of meat. In breast meat of the experimental group E-1 significantly (p is less than 0.05) higher protein content and lower (p is less than 0.05) fat content, comparing to experimental group E-2 was determined. The relative content of connective tissue protein in the breast meat of E-1 group was significantly lower (P is less than 0.05) than in the control group C. Cholesterol level in breast meat was lower by 25% and 15% in experimental groups E-1 and E-2 comparing to the control group, respectively. The average technological quality of breast meat of experimental group E-1, according to colour (L*) and to the parameter and criteria for determining the quality of breast meat, corresponds to normal quality. Breast meat of control C and experiental group E-2 corresponds, on average, to slightly lower quality.