Meat Quality of Broiler Chickens Fed Diets with Bacillus subtilis and Malic Acid Additives
Martin Král , Maria Angelovičová , Ebrahim Alfaig , Maria Walczycka
AbstractThe effect of probiotics and malic acid diet on meat quality was assessed. Four hundred chicks (Cobb 500) were randomly distributed to 4 dietary treatments. The basic diet was used as a control treatment (Tr1). Chicks in treatment 2 were fed a basic diet with the addition of probiotics and vinegar mixed in drinking water (Tr2). Treatment 3 (Tr3) chicks were fed a basic diet with probiotics addition. Treatment 4 (Tr4) chicks were fed a basic diet and vinegar mixed in drinking water. Probiotics (B. subtilis) was used in dosage 500 g per t of feed. Vinegar with 5% malic acid was added 10 ml per l to drinking water. The significant difference (p<0.05) was observed between groups Tr2: Tr4 for dry matter and between groups Tr1: Tr2 and Tr2: Tr3 for fat.
|Journal series||Scientific Papers: Animal Science and Biotechnologies, ISSN 1841-9364, e-ISSN 2344-4576, (0 pkt)|
|Publication size in sheets||0.5|
|Keywords in English||chicken, feed, malic acid, meat quality, probiotics|
|Score|| = 0.0, 26-07-2017, ArticleFromJournal|
= 5.0, 26-07-2017, ArticleFromJournal
|Finansowanie||This work was supported by Scientific Grant Agency under the contract No. VEGA 1/0007/11|
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