Investigation of the chemical composition and technological properties of the meet of quail bred in Georgia.
2023
The chemical composition, energy value, technological and morphological indicators of local quail meat were studied. The quail meat of the studied breeds was found to have a high protein content, a moderate amount of fat and a relatively low energy value. Meat productivity of quail carcass, yield of different anatomical parts, content and ratio of individual tissues were determined. The fleshiness index was calculated. The level of satisfying the daily human need for animal proteins shows that quail meat can be considered to be a functional product. The set of obtained data shows the expediency of using quail meat in dietary and therapeutic-prophylactic nutrition. Tab. 3, Fig. 3, Ref. 7.
Afficher plus [+] Moins [-]Mots clés AGROVOC
Informations bibliographiques
Cette notice bibliographique a été fournie par Georgian Research Institute for Scientific Technical Information
Découvrez la collection de ce fournisseur de données dans AGRIS