Aetheroleum and fat oxidation of chicken meat

Potravinarstvo

关键词: broiler chicken;    meat;    fat;    oxidation;    acid number;   

DOI  :  10.5219/267

来源: DOAJ

【 摘 要 】

The quality of meat changges during storage. The experiment was performed on the final fattening type of chickens COBB 500. Chickens were fed by feed mixture with   aetheroleum. Premix of aetheroleum  contained  aetheroleum from Origanum vulgare L.) (30 g), Thymus vulgaris L. (10 g) and Cinnamomum zeylanicum (10 g). The carcass was stored at -18 °C in a freezer box. Acid number of fat in chicken meat was ranged from 4.74 to 14.57 mg KOH/g fat after 9 months and after 12 months was ranged from 5.75 to 9.11 mg KOH/g fat. doi:10.5219/267

【 授权许可】

Unknown