Ispitivanje mesnatosti trupova brojlera

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.