INTERNAL FATS OF ROSS 308 BROILER CHICKENS AFTER APPLICATION OF GRAPE, FLAX AND PUMPKIN POMACE INTO THEIR DIET
Keywords:broiler chicken, internal fats, grape, flax, pumpkin, pomace
Poultry fat is interesting in terms of fatty acid composition, especially due to the higher content of unsaturated fatty acids compared to mammals. However, internal fats are considered as one of the wastes from poultry processing. In previous experiments, we observed the effect of grape, flax and pumpkin pomace on the meat performance and chemical composition of broiler chicken muscle. Therefore, the aim of this work was to examine the effect of these pomaces on the formation of internal fats in Ross 308 broiler chickens. The control group (C) was fed with a feed mixture (FM) without antibiotics and growth stimulators. In the experimental diets, wheat in FM was replaced by 1, 2 and 3% red grape pomace, variety Alibernet (groups E1, E2 and E3), 2 and 4% flax pomace (groups E4 and E5) and 2 and 4% pumpkin pomace (groups E6 and E7). The chickens were fed and watered ad libitum for 42 days. Amounts of internal fats are presented as % from carcass weight (CW). Of the internal fats in females, only heart fat was significantly affected (P≤0.05) (least in E5 and E7 – 0.20%). In males, on the other hand, we found significant differences (P≤0.001) in other fats: abdominal fat was highest in E2 and E3 (0.94 and 0.91%, respectively), gizzard fat was highest in E2 (0.59%) and internal fats together in E2 and E3 (1.67 and 1.48%, respectively). The results show that negatively higher internal fat content of the chicken carcass was caused mainly by the addition of 2 and 3% RGP in the diet of Ross 308 chickens.
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Copyright (c) 2021 Matej Čech, Peter Haščík, Juraj Čuboň, Peter Herc, Lukáš Jurčaga, Marek Bobko, Miroslava Kačániová
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Online Published 2022-02-21