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dc.creatorGlamočlija, Nataša
dc.creatorStarčević, Marija
dc.creatorIvanović, Jelena
dc.creatorJanjić, Jelena
dc.creatorBošković, Marija
dc.creatorĐorđević, Jasna
dc.creatorMarković, Radmila
dc.creatorBaltić, Milan Ž.
dc.date.accessioned2020-06-03T14:07:04Z
dc.date.available2020-06-03T14:07:04Z
dc.date.issued2016
dc.identifier.issn2466-4812
dc.identifier.urihttps://vet-erinar.vet.bg.ac.rs/handle/123456789/1367
dc.description.abstractThe 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.en
dc.publisherInstitute of meat hygiene and technology, Belgrade
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31034/RS//
dc.rightsopenAccess
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.sourceMeat Technology
dc.subjectCobben
dc.subjectRossen
dc.subjectHubbarden
dc.subjectchemical compositionen
dc.subjectbreast meaten
dc.subjectdrumstick with thighen
dc.titleComparative analysis of meat chemical composition of different broiler provenancesen
dc.typearticle
dc.rights.licenseBY
dcterms.abstractБошковић, Марија; Гламочлија, Наташа; Ивановић, Јелена; Старчевић, Марија; Балтић, Милан Ж.; Марковић, Радмила; Ђорђевић, Јасна; Јањић, Јелена;
dc.citation.volume57
dc.citation.issue1
dc.citation.spage1
dc.citation.epage4
dc.citation.other57(1): 1-4
dc.citation.rankM51
dc.identifier.fulltexthttps://vet-erinar.vet.bg.ac.rs/bitstream/id/333/1366.pdf
dc.identifier.rcubhttps://hdl.handle.net/21.15107/rcub_veterinar_1367
dc.type.versionpublishedVersion


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