Ispitivanje mesnatosti trupova brojlera
Analysis of broiler carcass meatiness
Autori
Glamočlija, NatašaDokmanović-Starčević, Marija
Đorđević, Jasna
Marković, Radmila
Baltić, Milan Ž.
Glišić, Milica
Bošković, Marija
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Na mesnatost trupova brojlera utiče veliki broj različitih faktora kao što su: genetika, ishrana, starost i pol jedinke, uslovi držanja, kao i postmortalni faktori - postupak obrade trupova i način hlađenja. Cilj rada bio je ispitivanje mesnatosti trupova na osnovu masa vrednijih delova trupa brojlera (grudi i bataka sa karabatakom) tri različite provenijencije i njihovo učešće u istom. Prosečne mase grudi i bataka sa karabatakom unutar tri ispitivane provenijencije brojlera bile su u većini slučajeva poređenja statistički značajno različite. Najveće prosečne mase kao i najveće učešće mesa u grudima odnosno, bataku sa karabatakom utvrđen je kod brojlera provenijencije Cobb, zatim Ross, a najmanje kod brojlera provenijencije Hubbard.
Broiler carcass meatiness is affected by many different factors such as genetics, diet, age and sex of the broiler, housing conditions, as well as postmortem factors - the procedure of processing carcasses and cooling method. The aim of this study was to examine the weights of breast and thigh with drumstick of broilers and their participation in the carcass. The average weights of main carcass parts (breast, drumstick with thigh) within three provenances were in most cases significantly different. The highest average weight as well as the largest proportion of meat in the breast and in drumstick with thigh was found in broilers of provenance Cobb, then Ross, and at least in broilers of provenance Hubbard.
Ključne reči:
brojleri / provenijencija / trup / grudi / batak sa karabatakom / broilers / provenance / carcass / breast / thigh with drumstickIzvor:
Veterinarski žurnal Republike Srpske, 2016, 16, 1Izdavač:
- Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“
Kolekcije
Institucija/grupa
Fakultet veterinarske medicineTY - JOUR AU - Glamočlija, Nataša AU - Dokmanović-Starčević, Marija AU - Đorđević, Jasna AU - Marković, Radmila AU - Baltić, Milan Ž. AU - Glišić, Milica AU - Bošković, Marija PY - 2016 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2022 AB - Na mesnatost trupova brojlera utiče veliki broj različitih faktora kao što su: genetika, ishrana, starost i pol jedinke, uslovi držanja, kao i postmortalni faktori - postupak obrade trupova i način hlađenja. Cilj rada bio je ispitivanje mesnatosti trupova na osnovu masa vrednijih delova trupa brojlera (grudi i bataka sa karabatakom) tri različite provenijencije i njihovo učešće u istom. Prosečne mase grudi i bataka sa karabatakom unutar tri ispitivane provenijencije brojlera bile su u većini slučajeva poređenja statistički značajno različite. Najveće prosečne mase kao i najveće učešće mesa u grudima odnosno, bataku sa karabatakom utvrđen je kod brojlera provenijencije Cobb, zatim Ross, a najmanje kod brojlera provenijencije Hubbard. AB - Broiler carcass meatiness is affected by many different factors such as genetics, diet, age and sex of the broiler, housing conditions, as well as postmortem factors - the procedure of processing carcasses and cooling method. The aim of this study was to examine the weights of breast and thigh with drumstick of broilers and their participation in the carcass. The average weights of main carcass parts (breast, drumstick with thigh) within three provenances were in most cases significantly different. The highest average weight as well as the largest proportion of meat in the breast and in drumstick with thigh was found in broilers of provenance Cobb, then Ross, and at least in broilers of provenance Hubbard. PB - Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“ T2 - Veterinarski žurnal Republike Srpske T1 - Ispitivanje mesnatosti trupova brojlera T1 - Analysis of broiler carcass meatiness VL - 16 IS - 1 DO - 10.7251/VETJ1601039G ER -
@article{ author = "Glamočlija, Nataša and Dokmanović-Starčević, Marija and Đorđević, Jasna and Marković, Radmila and Baltić, Milan Ž. and Glišić, Milica and Bošković, Marija", year = "2016", abstract = "Na mesnatost trupova brojlera utiče veliki broj različitih faktora kao što su: genetika, ishrana, starost i pol jedinke, uslovi držanja, kao i postmortalni faktori - postupak obrade trupova i način hlađenja. Cilj rada bio je ispitivanje mesnatosti trupova na osnovu masa vrednijih delova trupa brojlera (grudi i bataka sa karabatakom) tri različite provenijencije i njihovo učešće u istom. Prosečne mase grudi i bataka sa karabatakom unutar tri ispitivane provenijencije brojlera bile su u većini slučajeva poređenja statistički značajno različite. Najveće prosečne mase kao i najveće učešće mesa u grudima odnosno, bataku sa karabatakom utvrđen je kod brojlera provenijencije Cobb, zatim Ross, a najmanje kod brojlera provenijencije Hubbard., Broiler carcass meatiness is affected by many different factors such as genetics, diet, age and sex of the broiler, housing conditions, as well as postmortem factors - the procedure of processing carcasses and cooling method. The aim of this study was to examine the weights of breast and thigh with drumstick of broilers and their participation in the carcass. The average weights of main carcass parts (breast, drumstick with thigh) within three provenances were in most cases significantly different. The highest average weight as well as the largest proportion of meat in the breast and in drumstick with thigh was found in broilers of provenance Cobb, then Ross, and at least in broilers of provenance Hubbard.", publisher = "Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“", journal = "Veterinarski žurnal Republike Srpske", title = "Ispitivanje mesnatosti trupova brojlera, Analysis of broiler carcass meatiness", volume = "16", number = "1", doi = "10.7251/VETJ1601039G" }
Glamočlija, N., Dokmanović-Starčević, M., Đorđević, J., Marković, R., Baltić, M. Ž., Glišić, M.,& Bošković, M.. (2016). Ispitivanje mesnatosti trupova brojlera. in Veterinarski žurnal Republike Srpske Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“., 16(1). https://doi.org/10.7251/VETJ1601039G
Glamočlija N, Dokmanović-Starčević M, Đorđević J, Marković R, Baltić MŽ, Glišić M, Bošković M. Ispitivanje mesnatosti trupova brojlera. in Veterinarski žurnal Republike Srpske. 2016;16(1). doi:10.7251/VETJ1601039G .
Glamočlija, Nataša, Dokmanović-Starčević, Marija, Đorđević, Jasna, Marković, Radmila, Baltić, Milan Ž., Glišić, Milica, Bošković, Marija, "Ispitivanje mesnatosti trupova brojlera" in Veterinarski žurnal Republike Srpske, 16, no. 1 (2016), https://doi.org/10.7251/VETJ1601039G . .