<abstract xmlns="http://www.w3.org/1999/xhtml">The aim of the study was to determine the effect of these substitutions on body weight and slaughtering performance, post-mortem changes, sensory characteristics and chemical composition of selected muscle groups of male and female pheasants. The tests were carried out on pheasants during 5–16 weeks of rearing in enclosed aviaries. Four groups of 8 females and 8 males were formed, and the experimental factor was the supplementation of calcium, iron, zinc and copper salts with glycinates of these elements. The control group received a feed blend containing 100% of the mineral requirement as salts. In the E-25 group, 25% of the salts were replaced by glycinates, in the E-50 group 50% of the salts were replaced, and in the E-75 group only glycinates comprising 75% of the total mineral content were used and no salts were included, with vitamin D3 replaced by calcitriol. For the duration of the study, feeding was at will and the birds had free access to water. In addition, pheasants were weighed at the age of 4, 8, 12 and 16 weeks. Daily feed intake was monitored. At the end of the experiment, when all the pheasants were 16 weeks old, they were weighed and decapitated. The breast, thighs and drumsticks and the heart, liver and gizzard were removed from the chilled carcasses. Supplementation of calcium, iron, zinc and copper salts with 50% glycinates in feed mixtures for pheasants over a period of 5–16 weeks resulted in a slight improvement in the slaughter weight of birds and a significant increase in crude ash, calcium and zinc, while at 75% supplementation and when calcitriol was used instead of vitamin D3, increased phosphorus levels were found in the pheasant muscles analysed. Males had higher body weight, body weight gain, carcass, liver and gizzard weights, and their muscles had more magnesium and potassium and less calcium, sodium and iron than females.</abstract>

The aim of the study was to determine the effect of these substitutions on body weight and slaughtering performance, post-mortem changes, sensory characteristics and chemical composition of selected muscle groups of male and female pheasants. The tests were carried out on pheasants during 5–16 weeks of rearing in enclosed aviaries. Four groups of 8 females and 8 males were formed, and the experimental factor was the supplementation of calcium, iron, zinc and copper salts with glycinates of these elements. The control group received a feed blend containing 100% of the mineral requirement as salts. In the E-25 group, 25% of the salts were replaced by glycinates, in the E-50 group 50% of the salts were replaced, and in the E-75 group only glycinates comprising 75% of the total mineral content were used and no salts were included, with vitamin D3 replaced by calcitriol. For the duration of the study, feeding was at will and the birds had free access to water. In addition, pheasants were weighed at the age of 4, 8, 12 and 16 weeks. Daily feed intake was monitored. At the end of the experiment, when all the pheasants were 16 weeks old, they were weighed and decapitated. The breast, thighs and drumsticks and the heart, liver and gizzard were removed from the chilled carcasses. Supplementation of calcium, iron, zinc and copper salts with 50% glycinates in feed mixtures for pheasants over a period of 5–16 weeks resulted in a slight improvement in the slaughter weight of birds and a significant increase in crude ash, calcium and zinc, while at 75% supplementation and when calcitriol was used instead of vitamin D3, increased phosphorus levels were found in the pheasant muscles analysed. Males had higher body weight, body weight gain, carcass, liver and gizzard weights, and their muscles had more magnesium and potassium and less calcium, sodium and iron than females.

Influence of partial replacement of some inorganic minerals with glycine complex and vitamin D3 source on performance, slaughter traits, sensory and physico-chemical characteristics of pheasant muscles (<italic>Phasianus colchicus</italic> L.) depending on gender

Department of Animal Ethology and Wildlife Management, Faculty of Animal Sciences and Bioeconomy

Annals of Animal Science

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Influence of partial replacement of some inorganic minerals with glycine complex and vitamin D source on performance, slaughter traits, sensory and physico-chemical characteristics of pheasant muscles ( L.) depending on gender

The aim of the study was to determine the effect of these substitutions on body weight and slaughtering performance, post-mortem changes, sensory...

Influence of partial replacement of some inorganic minerals with glycine complex and vitamin D₃ source on performance, slaughter traits, sensory and physico-chemical characteristics of pheasant muscles (Phasianus colchicus L.) depending on gender

Publié en ligne: 29 janv. 2021

Pages: 245 - 265

Reçu: 25 mars 2020

Accepté: 18 mai 2020

DOI: https://doi.org/10.2478/aoas-2020-0055

Mots clés
pheasant, chelates, meat quality, minerals

© 2020 Eugeniusz R. Grela et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Influence of partial replacement of some inorganic minerals with glycine complex and vitamin D3 source on performance, slaughter traits, sensory and physico-chemical characteristics of pheasant muscles (Phasianus colchicus L.) depending on gender

Publié en ligne: 29 janv. 2021

Pages: 245 - 265

Reçu: 25 mars 2020

Accepté: 18 mai 2020

DOI: https://doi.org/10.2478/aoas-2020-0055

Mots cléspheasant, chelates, meat quality, minerals

© 2020 Eugeniusz R. Grela et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Influence of partial replacement of some inorganic minerals with glycine complex and vitamin D₃ source on performance, slaughter traits, sensory and physico-chemical characteristics of pheasant muscles (Phasianus colchicus L.) depending on gender

Mots clés
pheasant, chelates, meat quality, minerals