Experiment was
conducted to evaluate effects of different fat sources on breast and thigh
meat chemical composition and fatty acid profile in
broilers.
Treatments were
1) DF1: basal diet + soybean oil; 2) DF2: basal diet + chicken fat; 3) DF2:
basal diet + tallow; 4) DF3: basal diet + tallow and lard, and 5) DF5: basal
diet + lard.
Addition of
different fat sources had no significant impact on relative organ weight
(P>0.05). Breast meat crude fat content was suppressed in DF1 and DF5
relative to DF4 (P<0.05).
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