Carssas and breast meat quality of broilers feed with extruded corn
2011
Džinić, N., Faculty of Technology, Novi Sad (Serbia) | Okanović, Đ., Institute for Food Technology, Novi Sad (Serbia) | Jokanović, M., Faculty of Technology, Novi Sad (Serbia) | Tasić, T., Institute for Food Technology, Novi Sad (Serbia) | Tomović, V., Faculty of Technology, Novi Sad (Serbia) | Ikonić, P., Institute for Food Technology, Novi Sad (Serbia) | Filipović, S., Institute for Food Technology, Novi Sad (Serbia)
The aim of this paper was to investigate the carcass and breast meat (nutritional, technological and sensory) quality of chickens (line ROSS 308) fed extruded corn. It was concluded that a diet with extruded corn increases chilled carcass weight and the share of breast meat in chilled carcass. Also, the breast meat of experimental group contains more protein and less free fat comparing to the control group. Based on the parameters and criteria for defining the quality of chicken breast meat (pH sub(u) and L*) revealed that the meat of both groups averagely corresponded to PSE quality. According to results of sensory analyzes cooked breast meat of experimental group had significantly (P is less than 0.05) preferable juiciness and tenderness.
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