Wydanie 328(39)3 2016

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https://oa.zut.edu.pl/handle/20.500.12539/708

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Przeglądaj Wydanie 328(39)3 2016 wg Autor "Biesiada-Drzazga, Barbara"

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    PozycjaOpen Access
    Effect of application of enzymes to broiler diets containing rapeseed cakes on performance and postslaughter results
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2016) Banaszkiewicz, Teresa; Biesiada-Drzazga, Barbara; Department of Tourism and Recreation, Siedlce University of Natural Sciences and Humanities; Department of Breeding Methods and Poultry and Small Ruminant Breeding Siedlce University of Natural Sciences and Humanities
    The aim of the study was to evaluate the effect of application of xylanase or xylanase and phytase to diets containing rapeseed cakes of ‘Kana cv.’ on performance, carcass traits, physico-chemical parameters of meat and bone and digestibility of diets. Experiment 1 (growth trial) was carried out on 90 one-day-old broilers Ross 308, which were divided into three groups. The chickens were fed diets that contained 15% (starter – 1–21 days) and 20% (grower – 22–42 days) of rapeseed cake. The control diet (RC) for first group was without enzymes, diet for second group RC(X) contained enzyme preparation with endo-1,4-β- xylanase at the level of 0.3 g ∙ kg–1 (min. 1000 FXU/g). The third diet – RC(X + PHY) contained xylanase and enzyme preparation contained phytase in the amount of 0.35 g ∙ kg–1 (min 2500 FYT/g). At the age of 42 days, six chickens from each group were slaughtered. In the experiment 2 (on 60 broilers) the digestibility of diets from the experiment 1 on broilers at 3 week of life (starter diets) and at 5 week (grower diets) was carried out. Obtained results showed the tendency to increase of body weight and decrease of feed conversion after application of enzymes to the wheat-rapeseed diets. Less content of skin with subcutaneous fat in carcasses of broilers fed diets with enzymes, significant in simultaneous introduced xylanase and phytase, and increase of protein content in leg muscles was stated. Simultaneous introduced of xylanase and phytase (non significant) increased the digestibility of total phosphorus in grower mixtures and the crude ash and total phosphorus contents in bones.
  • Miniatura
    PozycjaOpen Access
    Health-promoting properties of poultry meat in the context of diseases of civilization
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2016) Woźniak, Eliza; Banaszewska, Dorota; Biesiada-Drzazga, Barbara; Department of Breeding Methods and Poultry and Small Ruminant Breeding, Siedlce University of Natural Sciences and Humanities
    The nutritional value and health-promoting properties of food are of increasing importance to the contemporary consumer. This is due to greater awareness of the link between diet and certain diseases of civilization. Consumption of meat and meat products, due to their nutritional and functional properties, can both cause and to some extent prevent diseases of civilization. Poultry meat, valued by consumers for its unique properties, is worthy of attention. It is an excellent source of easily assimilated, complete protein of high nutritional value. In comparison with other kinds of meat, poultry meat is easy to digest and less tough after cooking, because it contains fewer collagenous fibres. It also has fewer calories due to its low content of intramuscular fat. Poultry meat can be included in the diet of small children, pregnant women and elderly individuals, serving as an important source of protein and easily assimilated fat. Moreover, there is some evidence that its health-promoting properties may include reducing the risk of overweight and obesity, cardiovascular disease, type 2 diabetes, and certain cancers, e.g. of the mouth, oesophagus or stomach.