Carcass characteristics, chemical composition and sensorial evaluation of meat from broiler chickens fed hull-less barley.

摘要

The aim of the research was to investigate the effect of complete feeds containing as much as 45-50% of hull-less barley on broiler carcass characteristics, the basic sensory traits and chemical composition of breast and thigh muscles, with particular attention paid to the content of intramuscular and abdominal fat and their FA profile. The influence of barley variety on the carcass characteristics was ambivalent. A disadvantageous effect of hull-less barley on the weight of breast and thigh muscles was noted. Feeding hull-less barley also decreased the content of crude protein and increased the share of fat in the examined muscles. However, the increased share of intramuscular fat was believed to improve tenderness and juiciness, especially with respect to the thigh muscles. Compared to regular barley, the hull-less variety significantly increased the share of C16:1 and C18:1 fatty acids in both intramuscular and abdominal fat, whereas it decreased the level of C18:2. Consequently, the sums of MUFA and PUFA differed significantly..