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Petru Alexandru Vlaicu, Arabela Elena Untea, Tatiana Dumitra Panaite, Mihaela Saracila, Raluca Paula Turcu and Mihaela Dumitru
As the use of antibiotics has been banned or reduced in certain countries in animal industries, the search for new alternatives to antibiotics has been and will continue to be a research subject in poultry for several years. This study aimed to evaluate ...
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Katarzyna Czyz, Zbigniew Dobrzanski, Anna Wyrostek, Magdalena Senze, Monika Kowalska-Góralska and Marzena Janczak
Nanosilver has a wide range of applications in many industries, including animal production. Its beneficial effects resulting from, among others, antibacterial properties are known; however, some concerns remain related to safety of its use and possible ...
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Cristian Ovidiu Coroian, Aurelia Coroian, Anca Becze, Adina Longodor, Oana Mastan and Razvan-Mihail Radu-Rusu
An increasingly high interest is given to the sensory, nutritional, and sanogenic qualities of meat. Considering that poultry meat is nowadays the main quantitatively demanded meat for human consumption, its quality is largely verified and monitored. Tox...
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Anna Winiarska-Mieczan, Malgorzata Kwiecien, Karolina Jachimowicz-Rogowska, Svitlana Kislova, Zvenyslava Zasadna and Dmytro Yanovych
The aim of the study was to determine the effect of Fe glycine chelate supplementation on the chemical composition and nutritional quality of breast meat from broiler chicken. The following parameters were assessed: fat content, cholesterol content, fatt...
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Nikola Puvaca, Vincenzo Tufarelli and Ilias Giannenas
The use of essential oils in animal nutrition has attracted attention as a potential substitute for antibiotic growth promoters in the past twenty-five years. This paper will review the current scientific evidence on the usage of essential oils from Lami...
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Anna Milczarek, Magdalena Pachnik, Maria Osek and Renata Swinarska
This study aimed to evaluate how different percentages of guar meal in feed rations for broiler chickens affect their rearing performance and carcass composition. The experiment was conducted in a group of one hundred sixty Ross 308 broilers randomly all...
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E. Naga Mallika, K. Naga Raja Kumari, K. Sudheer, . Sunidhi, K. Ravikanth, Bhaskar Ganguly
Pág. Page:148 - 155Abstrac
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Hamail Ayaz, Muhammad Ahmad, Ahmed Sohaib, Muhammad Naveed Yasir, Martha A. Zaidan, Mohsin Ali, Muhammad Hussain Khan and Zainab Saleem
Minced meat substitution is one of the most common frauds which not only affects consumer health but impacts their lifestyles and religious customs as well. A number of methods have been proposed to overcome these frauds; however, these mostly rely on la...
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Márta Kubovics, Said Al-Hamimi, György Huszár, Kinga Komka, Charlotta Turner, Edit Székely
Pág. 348 - 356
For years, it is an actuality in the poultry processing industry, that the body and the cardiovascular system of the chickens are not strong enough due to the shortened rearing time. This induces, that the quality of the chicken breast is not appropriate...
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Yi Yang, Wei Wang, Hong Zhuang, Seung-Chul Yoon and Hongzhe Jiang
This study investigated the fusion of spectra and texture data of hyperspectral imaging (HSI, 1000–2500 nm) for predicting the water-holding capacity (WHC) of intact, fresh chicken breast filets. Three physical and chemical indicators—drip lo...
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