INFLUENCE OF ADDED FAT ON THE QUALITY OF POULTRY MEAT

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.