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

1 st WorkshopXIII International Feed Technology SymposiumTable 7. Chickens` meat chemical composition (in % of DM) (x±SE)Parameters Control group, n = 10 Experimental group, n=10Thigh muscleDry matter, % 24,98 0,45 25,52 0,33Protein 80,63 1,65 80,13 1,47Fat 18,18 1,45 19,52 1,43Ash 4,18 0,14 4,36 0,11Chest muscleDry matter, % 26,55 0,18 27,67 0,15Protein 92,74 0,67 89,07 0,51Fat 5,53 0,54 6,90 0,52Ash 4,62 0,10 4,30 0,06CONCLUSIONSAccording the used additive to determine the productivity indices and meat quality ofchicken from Pure Line hybrid on all parameters growth, dry matter, protein, fat, ash,simultaneously, in the two groups studied, we made the next conclusions:1. The mortality, a great problem of this hybrid on practice in Bulgaria, wasdecrease by 2.50%.2. The meat quality was no influenced by the additive.GENARAL CONCLUSIONSUsing the animal nutritional additives is on the focus of many scientists. We have tohave not only a sound knowledge of fundamental nutrition and background but also farmconditions on practice and good understanding of statistics. Institute of Animal Sciencein Kostinbrod, Bulgaria, with its working group on nutrition and feed technology has agreat experience on using additives in animal nutrition. So often our trial results areinconclusively. They sometimes could not be published under the scrutiny of scientificjournals. But our experience up to now is significant. We have a gained database of moreBulgarian and not Bulgarian additives by different type and kind of animals. It couldallow us to go on our experimental work with sure benefit influence for both animalscience and husbandry to optimizing animal nutrition, the health of animal, level ofproduction, reproductive capacity and quality of products from animal origin.REFERENCES1. Bohac L. J, de Jong, A.Timmer, K.Sullivan: Use of iodized salt in processedfoods: implications on USI strategies, Poster presentation on 2nd MicronutrientForum, Beijing, May, 2009.2. Gerasimov G.: Increasing iodine intakes in populations through the use ofiodized salt in bread baking, IDD Newsletter, v. 21, (2009), N 3, 10-11.88