Categories of processed meat of broilers as dependent on the length of fattening and breeding system | Kategorije mesa u obrađenim trupovima tovnih pilića u zavisnosti od dužine tova i sistema gajenja
2010
Bogosavljević-Bošković, S., Agronomski fakultet, Čačak (Serbia) | Savković, T., Institut za prehrambene tehnologije, Novi Sad (Serbia) | Dosković, V., Agronomski fakultet, Čačak (Serbia) | Rakonjac, S., Agronomski fakultet, Čačak (Serbia) | Nikolova, N., Univerzitet Ss. Ciril and Methodius, Skopje (The Former Yugoslav Republic of Macedonia). Institut za stočarstvo
Complying with certain established regulations of the European Union on extensive i.e. traditional breeding of broilers as well as with the specific character of national poultry breeding, an experimental study was conducted to examine slaughter traits of broilers depending on the length of fattening period and the breeding system employed. Two fattening systems were used: the extensive system practiced in a poultry house and the free-range system. Given the importance of the length of the fattening period in non-industrial poultry production, fattening lasted for 49, 56 and 63 days. At the end of each fattening period, the randomly sampled broilers were slaughtered for examination of quantitative and qualitative traits of processed carcasses. This study presents results on the share certain categories of meat in processed broilers. Differences in the tested breeding systems and length of the fattening period were small and statistically insignificant (P is greater than 0.05).
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