Uticaj pola na hemijski sastav pilećеg mesa i ekonomske benefite / Influence of sex on chemical composition of chicken meat and economic benefits
2016
Andronikov, Darko (University Goce Delčev, Štip (North Macedonia). Faculty of Technology) | Janevski, Aco (University Goce Delčev, Štip (North Macedonia). Faculty of Technology) | Mojsov, Kiro (University Goce Delčev, Štip (North Macedonia). Faculty of Technology) | Kuzelov, Aco (University Goce Delcev, Stip (North Macedonia). Faculty of Agriculture) | Sofijanova, Elenica (University Goce Delcev, Stip (North Macedonia). Faculty of Economics) | Taskov, Nako (University Goce Delcev, Stip (North Macedonia). Faculty of Tourism and Business Logistics) | Mitev, Klime (University Goce Delcev, Stip (North Macedonia). Faculty of Economics)
The aim of our study was to determine the influence of sex on the chemical composition of chicken meat. For the analysis were taken fresh chickens (2 groups of n3) of the genus Gallus (roosters and hens) Macedonian origin. Measured: live weight, the weight of cold carcass, without feathers and the internal organs, leg with thigh, wing and fuselage. Examined the chemical and microbiological composition of whole chicken, breast with skin, built with and without skin. With the chemical analysis we found that the amount of protein (for roosters) in the breast with skin has the highest 22.9 % (vs 21.8 % hens) and the lowest in built with skin (hens) 16.6% (vs 16.9% in the rooster). With microbiological analysis we not found bacteria of the genus clostridium, staphylococcus, proteus, escherichia. The total number of bacteria (bacillus) is slightly bigger in the breast and built with the skin (from 3.41 to 3.95 log CFU/g) in comparison to breast without skin (2.52 log CFU/g).
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