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Estimation of serum glucose, cholesterol and uric acid contents and proximate analysis of meat in different strains of chickens
2003
Bhatti, B.M. | Talat, T. | Sardar, R. (Poultry Research Inst., Rawalpindi (Pakistan))
In this study five samples each of serum glucose, serum cholesterol and uric acid contents were measured in Fayoumi, Rhode Island Red, Parent desi, desi Fl and desi F2 strains of chickens. Cholesterol contents were found to be lowest in desi F2 chickens whereas in other strains there was least significant difference, which can be attributed to reduced lipogenic activity in desi F2 generation. When five samples each of meat from two locations i.e. breast and thigh was subjected to proximate analysis it was found that there was no difference (P greater than 0.05) in crude protein, crude fat, total ash and moisture contents regardless of sex and strains. Dry matter contents differed (P less than 0.05) in breast meat and found to be lowest in Parent desi stocks.
显示更多 [+] 显示较少 [-]Effect of freezing on moisture, protein, fat and ash contents of broiler meat
2003
Bhatti, B.M. (Poultry Research Inst., Rawalpindi (Pakistan)) | Hafeez, F. | Bano, S. | Talat, T. | Sardar, R. | Akhtar, S.
This trial was conducted to study effect of freezing on quality of broiler meat after freezing. Meat samples were taken from two sites such as breast and thigh. The weight, moisture, protein, fat and ash contents were analyzed before and after freezing at -25 degree centigrade for 15 days using methods given in AOAC, (1990). It was observed that protein, fat and ash contents were not changed consequent to freezing. There was loss (P less than 0.05) in weight which can be attributed to drip loss when meat is thawed. This study provided evidence that there is no change in nutrients when meat is subjected to freezing.
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