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MESO : The first Croatian meat journal, Vol.XIV No.4 August 2012.
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Summary

The aim of this experiment was to determine the influence of different essential oil components capsaicin, carvacrol and cinnamaldehyde

and combination of citrus and fennel essential oils on production performances of broilers, carcass weight and sensory quality

of broilers meat.
The experiment was performed on 3 groups of 48 Ross 308 broilers during 42 days.
Acquired data were analysed

by ANOVA using GLM model General Linear Models and Tukey’s post hoc test.
Analysed data showed positive influence of essential

oil additives on live body weight, carcass weight, ratio of commercially valuable carcass parts and sensory characteristics.

Essential oils; broilers; live weight; carcass weight; sensory properties



Autor: Brigita Hengl - ; Croatian Food Agency, I.
Gundulića 36b, 31000 Osijek Marcela Šperanda - ; J.
J.
Strossmayer University of Osi


Fuente: http://hrcak.srce.hr/





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