Quality of meat from broilers fed concentrate mixtures with different chromium source and level

Objective of the paper was to investigate if adding of chromium in different forms (organic and inorganic) and levels (quantities) to mixtures for broilers has any effect on broiler meat traits. Investigation was carried out on 840 chickens divided into four groups - treatments. Differences between groups (treatments) were in the form (organic and inorganic) and quantity of added chromium preparation (200 and 400 ppb) in basic mixtures for chicken nutrition. At the end of fattening (42 days) 48 broilers were dissected and shares of certain tissues in breasts, thighs and drumsticks were determined as well as chemical composition and tenderness of meat. Based on obtained results it can be concluded that adding of chromium in the amount of 200ppb resulted in statistically very significant increase of share muscle tissue and decrease of share of fat tissue in breasts, also tendency of improvement of the muscle tenderness of breasts and drumsticks was registered. When chromium was added in the amount of 400ppb, tendency of decrease of fat content of white meat was registered. No statistically significant differences were established in case of addition of 200ppb of chromium in regard to share of muscle and fat tissue in breasts, chemical composition and tenderness of broiler meat.