Comparative analysis of meat chemical composition of different broiler provenances
2016
Аутори
Glamočlija, NatašaStarčević, Marija
Ivanović, Jelena
Janjić, Jelena
Bošković, Marija
Đorđević, Jasna
Marković, Radmila
Baltić, Milan Ž.
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The objective of this study was to determine the effect of breed line and age on carcass chemical composition in broiler chickens. Chemical composition of broiler breast meat and drumstick with thigh were compared within3 lines (Cobb, Ross, and Hubbard). Each line was divided into two groups, aged 42 and 50 days. Chemical composition of meat was determined 48 hours after slaughter and was very variable depending on the breed and age of the broilers. The most significant differences were observed in fat content. Breast meat and meat from drumstick with thigh of younger broilers (42 days old) had significantly lower fat content than older broilers (50 days old). Cobb broilers, 42 days old, had significantly lower percentages of fat (p lt 0.01) in breast meat and meat from drumsticks with thighs than other broiler lines of the same age, while 50 day old Hubbard broilers had lower fat levels in breast meat and meat from drumsticks with thighs than meat from the other two broiler provenances ...(Cobb or Ross) of the same age. Hubbard broilers (42 days old) had significantly lower (p lt 0.01) levels of water and protein in breast meat and meat from drumsticks with thighs compared to the other broiler lines. Interactions between breed line and age were found for fat percentage in breast meat and meat from drumsticks with thighs. Meat quality of broilers of different provenances can be estimated by determining the chemical composition of breast meat and meat from drumsticks with thighs.
Кључне речи:
Cobb / Ross / Hubbard / chemical composition / breast meat / drumstick with thighИзвор:
Meat Technology, 2016, 57, 1, 1-4Издавач:
- Institute of meat hygiene and technology, Belgrade
Финансирање / пројекти:
Колекције
Институција/група
Fakultet veterinarske medicineTY - JOUR AU - Glamočlija, Nataša AU - Starčević, Marija AU - Ivanović, Jelena AU - Janjić, Jelena AU - Bošković, Marija AU - Đorđević, Jasna AU - Marković, Radmila AU - Baltić, Milan Ž. PY - 2016 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1367 AB - The objective of this study was to determine the effect of breed line and age on carcass chemical composition in broiler chickens. Chemical composition of broiler breast meat and drumstick with thigh were compared within3 lines (Cobb, Ross, and Hubbard). Each line was divided into two groups, aged 42 and 50 days. Chemical composition of meat was determined 48 hours after slaughter and was very variable depending on the breed and age of the broilers. The most significant differences were observed in fat content. Breast meat and meat from drumstick with thigh of younger broilers (42 days old) had significantly lower fat content than older broilers (50 days old). Cobb broilers, 42 days old, had significantly lower percentages of fat (p lt 0.01) in breast meat and meat from drumsticks with thighs than other broiler lines of the same age, while 50 day old Hubbard broilers had lower fat levels in breast meat and meat from drumsticks with thighs than meat from the other two broiler provenances (Cobb or Ross) of the same age. Hubbard broilers (42 days old) had significantly lower (p lt 0.01) levels of water and protein in breast meat and meat from drumsticks with thighs compared to the other broiler lines. Interactions between breed line and age were found for fat percentage in breast meat and meat from drumsticks with thighs. Meat quality of broilers of different provenances can be estimated by determining the chemical composition of breast meat and meat from drumsticks with thighs. PB - Institute of meat hygiene and technology, Belgrade T2 - Meat Technology T1 - Comparative analysis of meat chemical composition of different broiler provenances VL - 57 IS - 1 SP - 1 EP - 4 UR - https://hdl.handle.net/21.15107/rcub_veterinar_1367 ER -
@article{ author = "Glamočlija, Nataša and Starčević, Marija and Ivanović, Jelena and Janjić, Jelena and Bošković, Marija and Đorđević, Jasna and Marković, Radmila and Baltić, Milan Ž.", year = "2016", abstract = "The objective of this study was to determine the effect of breed line and age on carcass chemical composition in broiler chickens. Chemical composition of broiler breast meat and drumstick with thigh were compared within3 lines (Cobb, Ross, and Hubbard). Each line was divided into two groups, aged 42 and 50 days. Chemical composition of meat was determined 48 hours after slaughter and was very variable depending on the breed and age of the broilers. The most significant differences were observed in fat content. Breast meat and meat from drumstick with thigh of younger broilers (42 days old) had significantly lower fat content than older broilers (50 days old). Cobb broilers, 42 days old, had significantly lower percentages of fat (p lt 0.01) in breast meat and meat from drumsticks with thighs than other broiler lines of the same age, while 50 day old Hubbard broilers had lower fat levels in breast meat and meat from drumsticks with thighs than meat from the other two broiler provenances (Cobb or Ross) of the same age. Hubbard broilers (42 days old) had significantly lower (p lt 0.01) levels of water and protein in breast meat and meat from drumsticks with thighs compared to the other broiler lines. Interactions between breed line and age were found for fat percentage in breast meat and meat from drumsticks with thighs. Meat quality of broilers of different provenances can be estimated by determining the chemical composition of breast meat and meat from drumsticks with thighs.", publisher = "Institute of meat hygiene and technology, Belgrade", journal = "Meat Technology", title = "Comparative analysis of meat chemical composition of different broiler provenances", volume = "57", number = "1", pages = "1-4", url = "https://hdl.handle.net/21.15107/rcub_veterinar_1367" }
Glamočlija, N., Starčević, M., Ivanović, J., Janjić, J., Bošković, M., Đorđević, J., Marković, R.,& Baltić, M. Ž.. (2016). Comparative analysis of meat chemical composition of different broiler provenances. in Meat Technology Institute of meat hygiene and technology, Belgrade., 57(1), 1-4. https://hdl.handle.net/21.15107/rcub_veterinar_1367
Glamočlija N, Starčević M, Ivanović J, Janjić J, Bošković M, Đorđević J, Marković R, Baltić MŽ. Comparative analysis of meat chemical composition of different broiler provenances. in Meat Technology. 2016;57(1):1-4. https://hdl.handle.net/21.15107/rcub_veterinar_1367 .
Glamočlija, Nataša, Starčević, Marija, Ivanović, Jelena, Janjić, Jelena, Bošković, Marija, Đorđević, Jasna, Marković, Radmila, Baltić, Milan Ž., "Comparative analysis of meat chemical composition of different broiler provenances" in Meat Technology, 57, no. 1 (2016):1-4, https://hdl.handle.net/21.15107/rcub_veterinar_1367 .