Effect of dietary garlic bulb and husk on the physicochemical properties of chicken meat

This study was carried out to compare the physicochemical and sensory properties of chicken thigh muscles from broilers fed different levels of garlic bulb (GB) and garlic husk (GH). Two hundred male Arbor Acre broiler chickens were fed either a control diet (based on corn and soybean meal) or the c...

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Bibliographic Details
Published in:Poultry science 2009-02, Vol.88 (2), p.398-405
Main Authors: Kim, Y.J, Jin, S.K, Yang, H.S
Format: Article
Language:English
Subjects:
Animal Feed
Animals
blood lipids
broiler chickens
broiler feeding
chicken meat
Chickens - physiology
cholesterol
Cholesterol - blood
Diet - veterinary
Dietary Fiber - administration & dosage
Dietary Supplements
Fatty Acids - analysis
feed supplements
flavor
Garlic
hulls
Humans
lipid content
lipid peroxidation
low density lipoprotein
Male
Meat - analysis
Meat - standards
meat tenderness
physicochemical properties
protein content
saturated fatty acids
Sensation
sensory properties
texture
thighs
thiobarbituric acid-reactive substances
unsaturated fatty acids
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