Carcass composition and chemical composition of meat of fattening broilers from intensive and semi-intensive rearing system | Kompozicija trupa i hemijski sastav mesa iz intezivnog [i.e. intenzivnog] i poluintezivnog [i.e. poluintenzivnog] načina gajenja
2011
Bogosavljević-Bošković, S., Agronomski fakultet, Čačak (Serbia) | Mitrović, S., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Dosković, V., Agronomski fakultet, Čačak (Serbia) | Rakonjac, S., Agronomski fakultet, Čačak (Serbia)
Objective of this paper was to present the results of the investigation of the effect of rearing system on major meat quality properties (share of main parts in treated carcasses, share of tissues in major parts and chemical composition of muscle tissue). Total of 400 chickens of hybrid Hybro reared in 2 different systems (intensive and semi-intensive), were used in this investigation. Results of the research show that chickens reared in semi-intensive system had slightly higher share of drumsticks and breasts, i.e. meat of 1st category, as well as higher share of muscle tissue in breasts and thighs. Also, protein content in muscle tissue of breasts, drumsticks and thighs was higher in chickens reared in semi-intensive system. On the other hand, content of fat in mentioned main carcass parts was higher in chickens from the intensive rearing system.
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