Table 3.
Effect of enrichment with seeds, flour, and hemp oil on the basic chemical composition, fiber content, tocopherol, cholesterol, and amino acid profile of poultry roast (x ± s).
| Studied Parameters | Poultry Roast | ||
|---|---|---|---|
| Group K | Group P1 | Group P2 | |
| Total ash % | 1.30 ± 0.10 a | 1.54 ± 0.17 b | 1.61 ± 0.25 b |
| Protein (N × 6.25) g/100 g | 21.71 ± 0.85 a | 23.06 ± 0.40 b | 22.36 ± 0.31 a |
| Fat % | 14.35 ± 0.49 a | 12.04 ± 0.18 b | 12.35 ± 1.10 b |
| Fiber % | <0.05 ± 0.00 c | 2.70 ± 0.20 a | 1.97 ± 0.10 b |
| Vit. E, as DL-alpha-Tocopherol acetate (mg/100 g) | 0.27 ± 0.05 | 0.32 ± 0.06 | 0.33 ± 0.05 |
| Amino acid content (g/100 g): | |||
| Lysine | 2.43 ± 0.15 a | 2.15 ± 0.13 a | 1.90 ± 0.10 b |
| Methionine, expressed as methionine sulfone | 0.46 ± 0.07 | 0.50 ± 0.06 | 0.41 ± 0.01 |
| Cysteine, expressed as cysteic acid | 0.09 ± 0.04 | 0.11 ± 0.08 | 0.08 ± 0.04 |
| Aspartic acid | 1.99 ± 0.06 b | 2.15 ± 0.14 a | 2.10 ± 0.16 b |
| Threonine | 0.97 ± 0.07 | 1.02 ± 0.04 | 0.88 ± 0.05 |
| Serine | 0.87 ± 0.06 | 0.99 ± 0.08 | 0.70 ± 0.04 |
| Glutamic acid | 3.51 ± 0.20 | 3.62 ± 0.12 | 3.10 ± 0.12 |
| Proline | 0.89 ± 0.05 | 0.90 ± 0.08 | 0.78 ± 0.04 |
| Glycine | 0.96 ± 0.11 | 0.98 ± 0.10 | 0.89 ± 0.08 |
| Alanine | 1.31 ± 0.09 | 1.16 ± 0.04 | 1.92 ± 0.05 |
| Valine | 1.07 ± 0.07 | 1.01 ± 0.04 | 0.87 ± 0.04 |
| Isoleucine | 1.08 ± 0.06 | 0.93 ± 0.06 | 0.94 ± 0.04 |
| Leucine | 1.70 ± 0.09 | 1.89 ± 0.05 | 1.83 ± 0.04 |
| Tyrosine | 0.99 ± 0.06 a | 0.81 ± 0.06 a | 0.54 ± 0.04 b |
| Phenylalanine | 0.85 ± 0.06 | 0.86 ± 0.02 | 0.73 ± 0.05 |
| Histidine | 0.49 ± 0.04 | 0.54 ± 0.03 | 0.49 ± 0.01 |
| Arginine | 0.97 ± 0.02 b | 1.16 ± 0.09 a | 1.12 ± 0.05 a |
K—control group; P1—share of hemp products in the roast: seeds 8%, flour 0.2%, linseed oil 2%; P2—share of hemp products in the roast: seeds 4%, flour 0.2%, linseed oil 6%, average values marked with different letters in rows differ statistically significantly: a, b, c at p < 0.05.