| Abstract | Zbog povećane zabrinutosti radi upotrebe sintetskih aditiva u prehrambenom lancu traže se odgovarajući prirodni izvori pigmenata u proizvodnji brojlerskih pilića. Ti prirodni izvori mogu znatno povećati troškove proizvodnje, dok karotenoidi zrna kukuruza, glavne komponente u smjesama peradi, ostaju zanemareni. Cilj ovog istraživanja bio je istražiti komercijalne hibride kukuruza prikladne za povećanu pigmentaciju kod brojlera. Ukupno 325 brojlerskih Ross 308 pilića podijeljeno je u 25 kaveza kojima je potpuno nasumičnim odabirom dodijeljeno ukupno 5 različitih hranidbenih tretmana (5 tretmana x 5 kaveza) koji su se razlikovali samo u hibridu kukuruza. Četiri pokusne (Riđan, Mejaš, Kekec i BC 572) i jedna kontrolna (nepoznati hibrid) krmna smjesa za hranidbu brojlera nisu sadržavale dodane pigmente. Nakon 32 dana pokusa, brojlerski pilići humano su žrtvovani, a boja prema CIE L* a* b* sustavu bila je određena u rashlađenim dijelovima mesa prsa, kože, abdominalne masti i piska koristeći Minolta CR-410 kromametar. Hibridi kukuruza različitog karotenoidnog profila zrna razlikovali su se u parametrima boje: svjetlina 52,59 – 86,36; crvenost -0,60 – 0,85 i žutost 28,05 – 36,66. Kod analize boje dijelova trupa brojlera, svjetlina je bila slična između tretmana s prosječnim vrijednostima 59,03, 65,98, 69,57 i 73,21 za meso, kožu, abdominalnu mast i pisak. Hibrid kukuruza signifikantno je utjecao samo na crvenost kod piska; kontrolni hibrid imao je najmanju (4,70), dok je BC 572 imao najveću vrijednost (7,99) u skladu s povećanim dnevnim unosom zeaksantina i β-kriptoksantina (r = 0,54 odnosno 0,65, P = 0,01). Najveći utjecaj na pigmentaciju brojlera pokazao se preko rezultata žutosti (P = 0,05) sa sljedećim vrijednostima: 14,50 – 17,14 za meso, 18,28 – 22,69 za kožu, 19,19 – 21,51 za masnoću i 51,77 – 58,57 za pisak. Kontrola je imala najmanje vrijednosti u svim rasponima, dok su Riđan i BC 572 imali najveće vrijednosti u mesu i masnoći. Između komercijalnih hibrida postoje oni s visokim sadržajem karotenoida, što im osigurava značajnu ekonomsku vrijednost u pigmentaciji brojlerskih pilića. |
| Abstract (english) | Increased concern about use of synthetic additives in food chain led to search for suitable natural sources in broiler pigmentation. These natural sources could considerable increase production costs while carotenoids from maize, a major component in diet, remain neglected. The aim of this research was to explore commercial maize hybrids suitable for increased broiler pigmentation. In total, 325 1-day-old male Ross 308 broiler chicks were allocated in 25 pens, and pens were in complete randomized design assigned to one of five dietary treatments (5 treatments×5 cages) differed only in maize hybrid. Four experimental (BC 572, Kekec, Mejaš; Riđan) and one control (unknown hybrid) diets were not supplemented with pigments. On day 32 of trial, broilers were humanely euthanized, and colour according to the CIE L*a*b* was determined in chilled breast meat and skin, shank skin and abdominal fat using a Minolta CR-410 Chroma meter. Maize hybrids differed in carotenoid profile, a hence colour parameters: : lightness 52.59 – 86.36; redness -0.60 – 0.85 and yellowness 28.05 – 36.66. In colour analysis of broiler body parts, lightness scores were similar among treatments (59.03, 65.98, 69.57 and 73.21 for meat, skin, fat and shank, respectively). Redness was significantly affected by maize hybrid only in shank skin; control had the lowest (4.70) while BC 572 had the highest value (7.99) in accordance with increasing zeaxanthin and β-cryptoxanthin intake (r=0.54 and 0.65, respectively, P<0.01). The highest impact on broiler pigmentation treatments showed through yellowness score (P<0.05) with obtained: 14.50-17.14 for meat, 18.28-22.69 for skin, 19.19-21.51 for fat, and 51.77-58.57 for shank. Control had lowest values in all ranges while Riđan and BC 572 had the highest values in meat and fat. Among commercial hybrids, there are ones with high carotenoid content providing cost-effective pigmentation in broiler chickens. |
