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http://krishi.icar.gov.in/jspui/handle/123456789/10091
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DC Field | Value | Language |
---|---|---|
dc.contributor.author | S. Kalakuntla | en_US |
dc.contributor.author | N. K. Nagireddy | en_US |
dc.contributor.author | A. K. Panda | en_US |
dc.contributor.author | N. Jatoth | en_US |
dc.contributor.author | R. Thirunahari | en_US |
dc.contributor.author | R. R. Vangoor | en_US |
dc.date.accessioned | 2018-11-09T10:04:25Z | - |
dc.date.available | 2018-11-09T10:04:25Z | - |
dc.date.issued | 2017 | - |
dc.identifier.citation | Not Available | en_US |
dc.identifier.issn | Not Available | - |
dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/10091 | - |
dc.description | Not Available | en_US |
dc.description.abstract | The present study was undertaken to investigate the effect of dietary replacement of commonly used vegetable oil (sunflower oil, SFO) with n-3 polyunsaturated fatty acids (PUFA) rich oil sources on broiler chicken performance, carcass yield, meat fatty acid composition, keeping quality and sensory attributes of meat. In the current experiment, 300 day-old Krishibro broiler chicks were randomly distributed to 5 dietary groups (50 replicates with 6 chicks in each) prepared by replacing SFO (2% and 3% of diet during starter and finisher periods, respectively) with n-3 PUFA rich soybean oil (SO), mustard oil (MO), linseed oil (LO) or fish oil (FO) on weight basis. Variation in oil sources had no influence (P > 0.05) on performance and carcass yield. Supplementation of MO, LO or FO significantly (P < 0.01) increased the n-3 PUFA, lowered the n-6 PUFA deposition and n-6:n-3 ratio in breast and thigh without affecting the organoleptic characters (appearance, flavour, juiciness, tenderness and overall acceptability) of meat. However, thiobarbituric acid reacting substances concentration in meat was increased (P < 0.01) with LO and FO supplementation compared with SFO. It is concluded that, dietary incorporation of MO, LO or FO at 2% and 3% levels during starter and finisher phase can enrich broiler chicken meat with n-3 PUFA without affecting the bird's performance and sensory characters of meat. | en_US |
dc.description.sponsorship | Not Available | en_US |
dc.language.iso | English | en_US |
dc.publisher | Not Available | en_US |
dc.relation.ispartofseries | Not Available; | - |
dc.subject | Broiler chickens | en_US |
dc.subject | Fatty acid composition | en_US |
dc.subject | Keeping quality | en_US |
dc.subject | Performance | en_US |
dc.subject | Sensory characters of meat | en_US |
dc.subject | n-3 PUFA rich oils | en_US |
dc.title | Effect of dietary incorporation of n-3 polyunsaturated fatty acids rich oil sources on fatty acid profile, keeping quality and sensory attributes of broiler chicken meat | en_US |
dc.title.alternative | Not Available | en_US |
dc.type | Research Paper | en_US |
dc.publication.projectcode | Not Available | en_US |
dc.publication.journalname | Animal Nutrition | en_US |
dc.publication.volumeno | 3 | en_US |
dc.publication.pagenumber | 386-391 | en_US |
dc.publication.divisionUnit | Not Available | en_US |
dc.publication.sourceUrl | 10.1016/j.aninu | en_US |
dc.publication.authorAffiliation | ICAR::Central Institute for Women in Agriculture | en_US |
dc.ICARdataUseLicence | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf | en_US |
dc.publication.naasrating | Note available | - |
Appears in Collections: | AEdu-CIWA-Publication |
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