THE INFLUENCE OF ZINC DIETARY INTAKE ON POULTRY MEAT QUALITY

• Main Authors: D. STEF, D. DRINCEANU, LAVINIA STEF, C. JULEAN, M. DRUGA, M. G. HEGHEDUS, G. BUJANCA
• Format: Article
• Language: English
• Published: Agroprint Timisoara 2007-05-01
• Series: Scientific Papers Animal Science and Biotechnologies
• Subjects: zinc; quality; poultry meat
• Online Access: http://spasb.ro/index.php/spasb/article/view/1633

The goal of this study was to evaluate the influence of various sources and different levels of zinc on poultry meat quality. In this experiment were used 120 broilers, divided in four experimental lots. Zinc was ensured by two sources (the phosphate glass fritte and Zn oxide) and at three levels: 10, 20 and 40 mg / kg fodder. The inorganic chelated are obtained by complexing trace elements from inorganic salts with fodder polyphosphates. The rated outputs were higher when Zn was ensured with phosphate glass fritte. There is differences for Zn level in fodder, too. The lowest rated output are been noticed for the lowest Zn level. The medium and lower levels of zinc are improved CRW both for the pectoral muscles and for the pulp muscles. The source of Zn can improve the values of CRW. For the contents of zinc in liver, pulp muscles and pectoral muscles there are differences both for the source and for the levels.