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Effect of Feeding Three Levels of Riboflavin, Niacin and Vitamin B 6 to Male Chickens on the Nutrient Composition of Broiler Breast Meat
Author(s) -
ANG C. Y. W.,
JUNG H. C.,
BENOFF F. H.,
CHARLES O. W.
Publication year - 1984
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1984.tb12475.x
Subject(s) - riboflavin , niacin , broiler , composition (language) , food science , nutrient , vitamin , chemistry , vitamin e , zoology , biology , biochemistry , philosophy , linguistics , antioxidant , organic chemistry
Sixty day‐old male chicks were fed three rations differing in riboflavin (R), vitamin B 6 , and niacin (N) content. The three rations were: (1) an adjusted basal ration containing R, B 6 and N 10% above National. Research Council recommendations, (2) a ration containing 75% of the 3 vitamins as in (1), and (3) with 125% of the 3 vitamins as in (1). Birds were grown for 51 days and the breast meat harvested and analyzed for proximate composition, 3 vitamins and 9 minerals. No significant differences in the nutrient content of meat were found attributable to the dietary treatments. Results indicated that broiler meat composition was fairly constant even though birds consumed wide differences in R, B 6 and N.