Fat quality of Bresse, Rhode Island Red and Maehongson chickens at 16 weeks of age | เธเธธเธเธ เธฒเธเนเธเธกเธฑเธเธเธญเธเนเธเนเนเธเธฃเธช เนเธเนเนเธฃเธเนเธญเนเธฅเธเธเนเนเธฃเธเนเธฅเธฐเนเธเนเนเธกเนเธฎเนเธญเธเธชเธญเธเธเธตเนเธญเธฒเธขเธธ 16 เธชเธฑเธเธเธฒเธซเน
2007
Autchara Kayan(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agriculture. Department of Animal Science) E-mail:[email protected] | Nucha Simasatitkul(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agriculture. Department of Animal Science) | Sanchai Jaturasitha(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agriculture. Department of Animal Science) | Amnuay Leotaragul(Department of Livestock Development, Bangkok (Thailand). Chiang Mai Livestock Research and Breeding)
Study was aimed to determine fat quality of Bresse (B), Rhode Island Red (RIR) and Maehongson (MH) chickens (80 chickens/strain, 40 male and 40 female). The experiment was arranged in 3*2 factorial in Completely Random Design (CRD). The chickens were slaughtered at 16 weeks of age. Meat of breast and thigh were analyzed for fatty acid profile, cholesterol value, triglyceride value and Thiobarbituric acid number. The results showed that meat from B chickens were the best quality because the B meats had not only the highest unsaturated fatty acid but also the lowest saturated fatty acid and cholesterol. However, RIR meats had the highest triglyceride content. MH meats had the highest Thiobarbituric acid number (TBA). The difference between sex found that meat from male chickens showed higher unsaturated fatty acids and also lower saturated fatty acids, triglycerides and TBA number than female chickens.
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