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National Repository of Grey Literature

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Vliv hladiny vápníku ve směsi pro brojlery na senzorické vlastnosti masa Zajdová, Lucie The thesis is about the impact of a content of the calcium on a quality of the meat. The target of the observation was whether a feeding with a higher level of the calcium has the impact on the sensorical properties of a breast and thigh muscles. Feeding mixture BR2 contained different level of the calcium during the feeding experiments with the broilers with a hybrid combination ROSS 308. First two groups of those broilers were controlled and fed by mixture BR2 with content 2 grams Ca per 1 kg. The third and the fourth group got the feed with the content 15 grams per 1 kg. At the end of this experiment tested broilers were killed and the samples for the degustation have been frozen for 30 days at -40 degrees of Celsius. Extremely different groups (2 to 15 g/kg Ca) were chosen for sensory analysis. From the sensorical analysis which was participated by 12 evaluators follow that feeding mixture with higher content of the calcium had no influence on the organoleptic properties of the meat. Statistically significant difference (p<0,05) was determined only for taste in breast muscles based on the different level of calcium after removing the impact of the evaluators and the absence of the foreign smell of the thigh muscles. Upon receipt of a higher level of Ca in feed (1.08 +- 0.04), the absence of foreign odor was evaluated more favorably than fetal control (0.94 +- 0.04). Detailed record

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