THE INFLUENCE OF ZINC DIETARY INTAKE ON POULTRY MEAT QUALITY

D. STEF, D. DRINCEANU, LAVINIA STEF, C. JULEAN, M. DRUGA, M. G. HEGHEDUS, G. BUJANCA

Abstract


The goal of this study was to evaluate the influence of various sources and different levels of zinc on poultry meat quality. In this experiment were used 120 broilers, divided in four experimental lots. Zinc was ensured by two sources (the phosphate glass fritte and Zn oxide) and at three levels: 10, 20 and 40 mg / kg fodder. The inorganic chelated are obtained by complexing trace elements from inorganic salts with fodder polyphosphates. The rated outputs were higher when Zn was ensured with phosphate glass fritte. There is differences for Zn level in fodder, too. The lowest rated output are been noticed for the lowest Zn level. The medium and lower levels of zinc are improved CRW both for the pectoral muscles and for the pulp muscles. The source of Zn can improve the values of CRW. For the contents of zinc in liver, pulp muscles and pectoral muscles there are differences both for the source and for the levels.

 


Keywords


zinc; quality; poultry meat

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Scientific Papers Animal Science and Biotechnologies publish open access articles under the terms of the Creative Commons Attribution 4.0 Licence (read full legal code).


LUCRARI STIINTIFICE ZOOTEHNIE SI BIOTEHNOLOGII (SCIENTIFIC PAPERS ANIMAL SCIENCE AND BIOTECHNOLOGIES)

ISSN print 1841 - 9364
ISSN online 2344 - 4576
ISSN-L  1841 - 9364
(former ISSN 1221-5287, E-ISSN 1841-9364)

PUBLISHER: AGROPRINT Timisoara, Romania
PAPER ACCESS: Full text articles available for free
FREQUENCY: Semiannual
PUBLICATION LANGUAGE: English
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Banat´s University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania" from Timisoara
Bioengineering Faculty of Animal Resources
300645, Timişoara, Calea Aradului 119, Romania

E-mail: spasb [at] animalsci-tm.ro
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