Abstract
The aim of the present study was a mathematical and statistical assessment for the effect of concentration of broiler chickens per unit area to the final live weight and production economics. Cobb 500 chickens were fattening for 42 days in a hall on deep litter. During the two experiments the chickens were divided to two groups according to concentration per unit area and it was about 30 and 25 kg/m2. The experiments had been complied with recommended nutritional requirements for breeding and final fattening type of chickens Cobb500. The average final weight of broiler chickens in the first experiment were 2.14 and 2.17 kg for concentrations of 29.41 and 25.76 kg/m2 respectively, and for the second experiment were 2.01 and 2.02 kg for concentrations of 29.33 and 23.90 kg/m2 respectively. According to statistical analysis (P≥0.05), the average final live weight of broiler chickens was not affected by concentrations. The calculated production total live weight of broiler chickens across the halls were 48526.5, 48 394.5, 42504.0 and 39435.0 kg at a concentrations of 29.41, 29.33, 25.76 and 23.90 kg/m2 respectively. By reducing the concentration of birds in the hall from 29.41 to 29.33 kg/m2 and from 25.76 to 23.9 kg/m2 the total production of broiler chickens was decreased by 6022.5 and 8959.5 kg live weight respectively. The concentration of birds per unit area of 25.76 and 23.90 kg/m2 lead to lower the price of the product of broiler chickens by 4745.73 and 7060.09 € respectively, compared with the price for the product of the concentrations of 29.41and 29.33 kg/m2 respectively.
Highlights
Oenological tannins are presented as a group of food additives that are extracted from different vegetable materials and are used in winemaking practises (Vivas, 1997)
According to our results tannin samples acquired from quebracho bark offered typical chromatogram (Figure 2), without any proanthocyanidin or prodelphinidin compounds but we found out another specific peak at retention time between 38th and 39th minute
According to the results - chromatograms with typical peaks in Figure 4, we noticed, that eleven samples (T1-T11) were obtained from not toasted oak wood, Tab. 1 Samples of tannins with declaration of origin, marked by suppliers
Summary
Both starch and maltodextrin have different functional properties. Alone it creates pastes with specific properties. The aim of this study was to investigate the rheological properties of starch systems with commercial low and high DE maltodextrins and glucose. In studies Sobolewska-Zielińska and Fortuna (2010) it was concluded that the addition of low levels of maltodextrins to food products may prevent the retrogradation of starch to some extent. Studies of other authors indicate, that sugars (glucose, fructose, maltose) inhibit retrogradation of rice and potato starch (Chang & Liu 1991, Katsuta et al 1992). 853/2004, ktorým sa ustanovujú osobitné hygienické predpisy pre potraviny živočíšneho pôvodu rieši obsah voľných mastných kyselín škvareného živočíšneho tuku Tabuľka 1 Číslo kyslosti v závislosti od doby skladovania mäsa (mg KOH.g-1 tuku). Nariadenie európskeho parlamentu a rady (ES) č. 853/2004, z 29. apríla 2004, ktorým sa ustanovujú osobitné hygienické predpisy pre potraviny živočíšneho pôvodu
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