The chemical composition of broiler meat depending of origin and production year
2007
Ristic, M., Bundesforschungsanstalt fuer Ernaehrung and Lebensmittel, Standort Kulmbach, Kulmbach (Germany) | Freudenreich, P. | Werner, R. | Schuessler, G. | Koestner, U. | Ehrhardt, S.
Determining criteria for the examination of poultry meat are besides the carcass value also the meat quality. For more than 30 years (n=4790) the influence of different factors (genetic background, breeding, feeding) on broiler meat were investigated. This paper investigates the chemical composition of breast and thigh meat. The water, ash and protein content of the breast and thigh meat of broilers can be considered as being constant (breast meat: 75%, 1.2% and 24%; thigh meat: 75%, 1.1% and 20%, respectively). The average fat content in the breast meat is 0.6% and in the thigh meat 3.9%. In the fattening performance test differences were observed between the different poultry meat provides a significant contribution to the human nutrition.
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