ESSENTIAL OILS COMPONENTS AND ZEOLITE CLINOPTILOLITE IMPACT ON POULTRY MEAT QUALITY
Croatian Food Agency, Croatia, Osijek, Croatia.
Abstract - The aim of this study was to determine the effect of essential oils components on the quality of chicken meat and to determine whether natural zeolite enhances their activity.
The experiment included 144 Ross 308 broilers divided into 3 groups: control group, group fed with the addition of ExtractTM and group fed with combination of ExtractTM and natural zeolite clinoptilolite, added to feed throughout the entire fattening time.
According to the obtained meat quality values the addition of zeolite showed statistically significant (P <0.05 ) lower lipid peroxidation in meat, indicating better sustainability of meat.
Basically, the product is so good that it can not only improve the sustainability of chicken in the walk-in, but even on the farm...