20.500.12556/DKUM-66952 Influence of added fat on the quality of poultry meat 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. meat chickens meat organoleptic evaluation of meat poultry fat added fat meso piščančje meso organoleptična ocena mesa perutninske maščobe dodane maščobe true false true Angleški jezik Slovenski jezik Znanstveno delo 2017-07-20 09:30:46 2017-07-20 09:31:42 2022-08-01 13:23:00 2019-07-11 16:04:40 2000 0 0 Str. 57-60 št. 1 Letn. 6 0000-00-00 Zaloznikova Objavljeno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 1330-7142 637.5.04/.07 1016200 1693228 1330-7142 URN:SI:UM:DK:FAF1DK0X Poljoprivreda_2000_Strelec,_Volk,_Varga_Influence_of_added_fat_on_the_quality_of_poultry_meat.pdf Poljoprivreda_2000_Strelec,_Volk,_Varga_Influence_of_added_fat_on_the_quality_of_poultry_meat.pdf 1 4A0B89C3C4A061921C42A80E62F7B024 0dc7267e14959346a1ec0bc21c99693744842365ba58d149b92b67570b7a5d81 6f39e77c-7c0e-11eb-bb7a-00155d0001ca 20.500.12556/dkum/c211b5c0-cf48-46e9-b339-1482c376b2ea https://dk.um.si/Dokument.php?lang=slv&id=114388 http://poljoprivreda.pfos.hr/en/issues/2000/volume-6-1/influence-of-added-fat-on-the-quality-of-poultry-meat-12/ 1 https://dk.um.si/Dokument.php?lang=slv&id=114387 Fakulteta za kmetijstvo in biosistemske vede 0 0 0