Effects of dietary n-3 polyunsaturated fatty acids and ... - FINS

1 st WorkshopXIII International Feed Technology SymposiumTable 4. Average values of chilled carcases weight, breast meat weight and basiccomponents parts in chickens breast of the control (C) and experimental group IGroupChilled carcasesweight nsBreast meatweight nsMeat partBon partnsSkin andsubcutaneousfat part ns(g) (%) (g) (%) (%) (%) (%)C 1578.5 100 491.1 31.12 70.02 a 20.72 9.27I 1539 100 476.9 31.01 73.36 b 19.95 7.48ns (p > 0.05)a,b (p0.05). Although the breast meat weight in control group washigher, meat yield in chickens’ breast was significantly higher (p 0.05);Investigations of basic chemical composition of chicken breast meat are shown in Table5.Water content of both examined groups, as well as total ash content, were equal. Group Ihad higher protein content, comparing to the control group. Majewska et al. 11reported that usage of free extract of raw garlic in a proportion of 0,5 g/cm 3 of water forturkeys fattening achieved a highly significant increase in protein content in breast meat.On contrary, Gardzielewska et al. 5 reported lower protein content in breast meatwithin the group that received feed supplemented with 0.3% crushed fresh garlic. Thecontent of free fat was 42% lower in experimental group I, than in control group, what isin accordance with results of Gardzielewska et al. 5 who noted fat reduction of 43%.CONCLUSIONModification in chickens’ diets, that is supplementation with garlic powder, significantlyimproved birds body weight at the end of trail, comparing to the control. Garlic addition327