%0 Journal Article
%T INFLUENCE OF ADDED FAT ON THE QUALITY OF POULTRY MEAT
%A Vladimir Strelec
%A Marko Volk
%A Ciril Varga
%J Poljoprivreda (Osijek)
%D 2000
%I Faculty of Agriculture in Osijek
%X In testing conditions six groups of broiler chickens were tested for the effect of feed addition Bergafat and standardised fats added in the feed in the quantity of 3.9 % in starter, 8.5 % in grower, 8.6 % in finisher, and 9.3 % in endfinisher. Among testing groups no differences in the achieved production results were stated. The organoleptic evaluation of meat however showed considerable differences in the intensity of aroma, smell and taste.
%K meat chickens
%K organoleptic evaluation of meat
%K poultry fat
%K added fat
%U http://www.pfos.hr/~poljo/sites/default/data/2000_1/13_STRELEC.pdf