CHEMICAL COMPOSITION OF MUSCLE AFTER RED GRAPE POMACE APPLICATION IN THE NUTRITION OF BROILER CHICKENS
Keywords:grape pomace, broiler chicken, meat, chemical composition
The aim of this work was to evaluate basic chemical composition (% of water, protein, fat and cholesterol) of breast and thigh muscle after supplementation with Alibernet red grape pomace (RGP) into diet of broiler chickens Ross 308. At the beginning, 200 one-day Ross 308 broiler chickens of mixed gender were randomly divided into 4 groups (n=50). The control group (C) did not receive any additional supplementation. The feed of experimental group E1 was enriched with 1% RGP per 1 kg of feed mixture (FM), experimental group E2 with 2% RGP per 1 kg of FM and experimental group E3 with 3% RGP per 1 kg of FM. The FMs were produced without any antibiotics and coccidiostatics and the fattening period lasted for 42 days. Based on the results, we can state that the application of red grape pomace did not significantly affect the chemical composition of the breast muscle except of higher fat content (P≥0.05) in all experimental groups compared to control group (♂, ♀). In the case of thigh muscle, we found significantly higher (P≤0.05) water content (♂) in control group (71.26 g.100 g-1) compared to experimental groups E2 (70.04 g.100 g-1) and E3 (69.51 g.100 g-1). We also found significant differences (P≤0.05) in crude protein content (♂) between experimental group E3 (21.91 g.100 g-1) compared to experimental groups E1 (21.63 g.100 g-1) and E2 (21.59 g.100 g-1). Overall, it seems like that supplementation with RGP in selected amounts did not have significant beneficial effect on chemical composition of chicken meat compared to control group.
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Copyright (c) 2021 Matej Čech, Peter Haščík, Adriana Pavelková, Juraj Čuboň, Ondřej Bučko, Jana Tkáčová, Miroslava Kačániová, Marek Bobko, Ivan Imrich, Kristián Šár
This work is licensed under a Creative Commons Attribution-NoDerivatives 4.0 International License.
Online Published 2021-06-01