Home > Search Results: keywords:"výživa kuřat"
Search:
Search Tips :: Advanced Search
Search collections:
Sort by: Display results: Output format:
National Repository of Grey Literature 1 records found  Search took 0.01 seconds. 
Vliv zbytků po zpracování technického konopí na senzorickou kvalitu kuřecího masa
 Macek, Tomáš
This master thesis deals with the influence of hempseed cakes and hemp herbs contained in broiler feed mixtures on the sensory quality of chicken meat. Experimental groups of ROSS 308 broilers were given a feed mixture containing 1) 2.5 % hempseed cakes, 2) 2 % hempseed cakes + 0.5 % hemp herbs and 3) 1 % hemp herbs. The last group was Control that contained no hemp products. During the experiment, the amount of dry matter, nitrogenous substances and fat with final sensory evaluation of the breast and thigh muscles was determined. In terms of determination of dry matter, nitrogenous matter and fat content, no statistically significant difference was found between the groups (P > 0.05). The same statistical results were also found in sensory analysis, where no statistically significant differences (P > 0.05) were found in any descriptor. It can therefore be concluded that the addition of hempseed cakes or hemp herbs did not aggravate the proportion of dry matter, nitrogenous matter and fat or the sensory quality of chicken meat.
Detailed record

Interested in being notified about new results for this query?
Subscribe to the RSS feed.
Digital Repository :: Search :: Submit :: Personalize :: Help
Powered by Invenio v1.1.2
Maintained by admin.invenio@techlib.cz
This site is also available in the following languages:
Česky  English