Effect of varied protein and energy contents in mixture on meat quality of broiler chicken

Authors

  • J. BARTECZKO
  • O. LASEK

Keywords:

feeding, broiler chickens, protein, fat, meat quality

Abstract

The quality of broiler chicken meat depends on genetic factors (genetic line, sex), age at slaughter and environmental conditions, especially feeding (Zlender et al., 1995). The components of concentrate mixtures do not provide the appropriate concentration of energy for fast-growing broilers. The use of full-fat oilseed meal, ground maize or fat supplemented forage helps in solving this problem (Barteczko et al., 2003). However, the use of full-fat oilseed meals can adversely affect the quality traits of broiler meat. The aim of this study was to determine the effect of different protein level and origin (plant or animal), as well as an addition of vegetable oil to wheat-based mixtures on sensory quality of broiler chicken meat, particularly texture, smell, tenderness, juiciness, flavor intensity, pH and color. Besides chemical composition like dry matter, crude protein, crude fat and ash, a content of cholesterol in muscles was determined. Furthermore, body mass gain, food intake and feed conversion ratio were recorded. The research was carried out on ninety six broiler chickens of Ross 308 line at the age of 14-49 days. Broilers were divided into 8 groups of 12 fowls each and fed ad libitum a wheat diet with 19% and 23% protein contents and also 2% and 4% of oil added. The results of the study show that the mixtures supplemented with plant and animal proteins positive influenced body mass gain in comparison to mixtures with plant protein only. The higher protein content diet (23%) increased the total cholesterol content in the muscle in comparison to the lower protein content diet (19%). Soybean oil added at an amount of 2% or 4 % increased feed intake, as well as improved sensory quality of breast muscle, particularly smell, flavor intensity and tenderness.

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Published

2008-12-31

Issue

Vol. 41 No. 4 (2008)

Section

Articles