THE EFFECT OF DIETARY SUPPLEMENTATION WITH DIFFERENT FORMS AND LEVELS OF ORGANIC CHROMIUM ON BROILERS MEAT QUALITY

This paper deals with the effect of supplementation with three different preparations of organic chromium complex: the ethylene diamine tetra acetic acid complex with chromium, chromium (III)-lysine and chromium (III) -picolinate on three different levels of chromium in broiler food: 0.2, 0.4 and 0.6mg/kg with respect to the mass of particular body parts and the level of triglycerides in blood. Statistically significant breast enlargement in broilers was obtained by feeding them with supplementation of chromium (III) - picolinate with chromium content of 0.4mg/kg. Supplementation of 0.6mg/kg of chromium (III) -picolinate resulted in the significantly lower amount of abdominal fat in the carcass. Lower level of serum triglycerides was also noticed with the use of 0.4mg/kg chromium in broiler food in all three examined preparations but it was not statistically significant