The influence of baical skullcap root (Scutellaria baicalensis radix) in the diet of broiler chickens on the chemical composition of the muscles, selected performance traits of the animals and the sensory characteristics of the meat

B. Kroliczewska, W. Zawadzki, T. Skiba, W. Kopec and J. Kroliczewski
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B. Kroliczewska: Faculty of Veterinary Medicine, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland
W. Zawadzki: Faculty of Veterinary Medicine, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland
T. Skiba: Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland
W. Kopec: Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland
J. Kroliczewski: Faculty of Biotechnology, Wroclaw University, Wroclaw, Poland

Veterinární medicína, 2008, vol. 53, issue 7, 373-380

Abstract: The aim of this study was to evaluate the effect of the baical skullcap root (Scutellaria baicalensis radix) on the performance, chemical composition of the muscles and sensory characteristics of the meat of broiler chickens. 120 one-day old Hubbard Hi-Y broiler hybrids were assigned to four groups of 30 each and fed either a basal diet (control) or a basal diet supplemented with 0.5%, 1.0% or 1.5% ground root of skullcap. The body weight, weight gain, feed consumption and feed : gain ratio were calculated after 42 days. The addition of the ground baical skullcap root to the fodder had no effect on the quality or chemical composition of the breast and leg muscles of the broiler chickens. However, it positively influenced some of the performance characteristics of the chickens.

Keywords: chemical composition; meat quality; skullcap root (search for similar items in EconPapers)
Date: 2008
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlvet:v:53:y:2008:i:7:id:1994-vetmed

DOI: 10.17221/1994-VETMED

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