This master thesis deals with the influence of hempseed cakes and hemp herbs contained in broiler feed mixtures on the sensory quality of chicken meat. Experimental groups of ROSS 308 broilers were given a feed mixture containing 1) 2.5 % hempseed cakes, 2) 2 % hempseed cakes + 0.5 % hemp herbs and 3) 1 % hemp herbs. The last group was Control that contained no hemp products. During the experiment, the amount of dry matter, nitrogenous substances and fat with final sensory evaluation of the breast and thigh muscles was determined. In terms of determination of dry matter, nitrogenous matter and fat content, no statistically significant difference was found between the groups (P > 0.05). The same statistical results were also found in sensory analysis, where no statistically significant differences (P > 0.05) were found in any descriptor. It can therefore be concluded that the addition of hempseed cakes or hemp herbs did not aggravate the proportion of dry matter, nitrogenous matter and fat or the sensory quality of chicken meat.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:426823 |
| Date | January 2018 |
| Creators | Macek, Tomáš |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
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