Comparative analysis of meat chemical composition of different broiler provenances
2016
Glamoclija, Natasa (Faculty of Veterinary Medicine, Belgrade (Serbia)) | Starcevic, Marija (Faculty of Veterinary Medicine, Belgrade (Serbia)) | Ivanovic, Jelena (Faculty of Veterinary Medicine, Belgrade (Serbia)) | Janjic, Jelena (Faculty of Veterinary Medicine, Belgrade (Serbia)) | Boskovic, Marija (Faculty of Veterinary Medicine, Belgrade (Serbia)) | Djordjevic, Jasna (Faculty of Veterinary Medicine, Belgrade (Serbia)) | Markovic, Radmila (Faculty of Veterinary Medicine, Belgrade (Serbia)) | Baltic, Milan Z. (Faculty of Veterinary Medicine, Belgrade (Serbia))
The objective of this study was to determine the eff ect of breed line and age on carcass chemical composition in broiler chickens. Chemical composition of broiler breast meat and drumstick with thigh were compared within3 lines (Cobb, Ross, and Hubbard). Each line was divided into two groups, aged 42 and 50 days. Chemical composition of meat was determined 48 hours after slaughter and was very variable depending on the breed and age of the broilers. The most signifi cant diff erences were observed in fat content. Breast meat and meat from drumstick with thigh of younger broilers (42 days old) had signifi cantly lower fat content than older broilers (50 days old). Cobb broilers, 42 days old, had signifi cantly lower percentages of fat (p<0.01) in breast meat and meat from drumsticks with thighs than other broiler lines of the same age, while 50 day old Hubbard broilers had lower fat levels in breast meat and meat from drumsticks with thighs than meat from the other two broiler provenances (Cobb or Ross) of the same age. Hubbard broilers (42 days old) had signifi cantly lower (p<0.01) levels of water and protein in breast meat and meat from drumsticks with thighs compared to the other broiler lines. Interactions between breed line and age were found for fat percentage in breast meat and meat from drumsticks with thighs. Meat quality of broilers of diff erent provenances can be estimated by determining the chemical composition of breast meat and meat from drumsticks with thighs.
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