Structura morfologică a carcaselolr masculilor de prepeliţă în funcţie de greutatea corporală
2015
Scripnic, E.
Quail meat has some interesting properties, which might aid in its marketing. In terms of its basic composition, it is quite similar to broiler meat. Accordingly, it has a high protein content and a relatively low fat content. In terms of lipids, it has slightly more undesired saturated fats. After slaughtering the quails there were determined a number of indices that characterize their meat production. The morphology of carcasses was studied. It was found that the maximum weight after carcasses slaughter had a weight category III - 242.7 g. Analysing the proved slaughter yield, it ranged from 80% to 85.7%. After cutting and carcasses boning there was established that the weight of pectoral muscles from body weight ranged from 19.3% to 22.0%. It was calculated the massiveness indicator and it is important to notice that males from third category had an average of this index -17.8%, which is explained by the maximum body weight before slaughter.
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