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<rdf:RDF xmlns:rdf="http://www.w3.org/1999/02/22-rdf-syntax-ns#" xmlns:dc="http://purl.org/dc/elements/1.1/"><rdf:Description rdf:about="https://dk.um.si/IzpisGradiva.php?id=66952"><dc:title>Influence of added fat on the quality of poultry meat</dc:title><dc:creator>Strelec,	Vladimir	(Avtor)
	</dc:creator><dc:creator>Volk,	Marko	(Avtor)
	</dc:creator><dc:creator>Varga,	Ciril	(Avtor)
	</dc:creator><dc:subject>meat</dc:subject><dc:subject>chickens meat</dc:subject><dc:subject>organoleptic evaluation of meat</dc:subject><dc:subject>poultry fat</dc:subject><dc:subject>added fat</dc:subject><dc:description>In testing conditions six groups of broiler chickens were tested for the effect of feed addition Bergafat and standardised fats added in the feed in the quantity of 3,9% in starter, 8,5% in grower, 8,6% in finisher, and 9,3% in endfinisher. Among testing groups no differences in the achieved productionresults were stated. The organoleptic evaluation of meat however showed considerable differences in the intensity of aroma, smell and taste.</dc:description><dc:date>2000</dc:date><dc:date>2017-07-20 09:30:46</dc:date><dc:type>Znanstveno delo</dc:type><dc:identifier>66952</dc:identifier><dc:language>sl</dc:language></rdf:Description></rdf:RDF>