Ispitivanje uticaja vrste masti na klaničke parametre u hrani za tov pilića primenom statističke metode
STATISTICAL EXAMINATION OF THE EFFECTS OF FAT ON ABATTOIR PARAMETERS IN A CHICKEN BULKING FOOD PROCESS

Summary/Abstract: The aim of this study was to examine the influence of gender and type of fat used during the poultry bulking process and the slaughterhouse parameters of the fattened chicken. The paper presents the results of internal investigations conducted in Perutnina Ptuj Group. The experimental groups were fed a concentrate mixture of identical ingredients and the same nutritional value, with the difference in the quality and composition of fat (lard and sunflower oil). Statistical analysis showed that there was a correlation between the yields of carcasses and certain carcass parts and types of fat in chicken bulking food.

• Details
• Contents