Slaughter yield and quality of the meat of free living pheasants and pheasants from farm breeding
2003
Slamecka, J.,Vyskumny ustav zivocisnej vyroby, Nitra (Slovak Republic) | Mertin, D.,Vyskumny ustav zivocisnej vyroby, Nitra (Slovak Republic) | Hell, P.,Banika 16, Zvolen (Slovak Republic) | Mojto, J.,Vyskumny ustav zivocisnej vyroby, Nitra (Slovak Republic) | Jurcik, R.,Vyskumny ustav zivocisnej vyroby, Nitra (Slovak Republic)
Butcher's value of pheasant living in nature and from farm breeding (Table 3.) is compared in the work as well as chemical composition of pheasant meat (Table 4.), its physical-technological properties (Table 5) and sensory indicators after roasting and boiling in broth (Table 6 and 7). The results of meat yield of pheasants show significantly high differences in the weight after killing, in skin weight, meat processed at butchery and breast weight in favour of pheasants from farm breeding. The weight of body from butchery compared with the weight after killing with free living pheasants represents 74.6% and it is more by 2.7% than for farm breeding pheasants while the weight of net breast meat is 23%, it means more by 1.9%. On the basis of chemical composition of pheasant meat we can state that it is dietetic meat with high content of proteins (26.0 g.100 g-1) and low content of fat 1.15 g.100g-1). With evaluation of sensory indicators of roasted meat (breast) and broth there were not found any significant differences. Breeding of pheasants at farms does not affect significantly the quality of pheasant meat and both products (from farm breeding or nature) can be declared as one product unless pheasants from farm breeding are additionally fed by maize what can increase fat content undesirably.
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