Dressing percentage and the chemical components of meat of chickens from two-way selection for body weight
1995
Holcman, A. | Kmecl, A. (Ljubljana Univ. (Slovenia). Biotechnical Fac., Zootechnical Dept.) | Zlender, B. (Ljubljana Univ. (Slovenia). Biotechnical Fac., Food Science and Technology Dept.)
Dressing percentage, abdominal fatness and chemical composition of meat of 47 days old chickens from two lines (D+ and D-) from the seventeenth generation from two-way selection for body weight at eight weeks of age were studied. Lines derived from male line of Prelux-bro chickens. The line that was selected for higher body weight (D+) had better dressing percentage and higher share of abdominal fat from live weight in comparison to the line that was selected to lower body weight (D-). Thigh and drumstick meat with skin from D(+) line contained 69.9 % moisture, 17.2 % protein, 12.7 % fat, 0.7 % ash, and D(-) 70.1 %, 17.6 %, 10.9 % and 0.8 %. Breast meat with skin from D(+) contained 71.5 % moisture, 22.0 % protein, 4.5 % fat, 1.09 % ash, and D(-) 72.8 %, 21.5 %, 4.1 % and 1.0 %.
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Эту запись предоставил University of Ljubljana