Aetheroleum and fat oxidation of chicken meat
DOI:
https://doi.org/10.5219/267Keywords:
broiler chicken, meat, fat, oxidation, acid numberAbstract
The quality of meat changges during storage. The experiment was performed on the final fattening type of chickens COBB 500. Chickens were fed by feed mixture with aetheroleum. Premix of aetheroleum contained aetheroleum from Origanum vulgare L.) (30 g), Thymus vulgaris L. (10 g) and Cinnamomum zeylanicum (10 g). The carcass was stored at -18 °C in a freezer box. Acid number of fat in chicken meat was ranged from 4.74 to 14.57 mg KOH/g fat after 9 months and after 12 months was ranged from 5.75 to 9.11 mg KOH/g fat.
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