The effect of different broiler provenances on carcass meatiness
Аутори
Glamočlija, NatašaDokmanović, Marija
Ivanović, Jelena
Marković, Radmila
Lončina, Jasna
Bošković, Marija
Baltić, Milan Ž.
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The aim of this study was to determine the effect of different provenances (Cobb, Ross and Hubbard) on carcass meatiness. The study was conducted on 180 broilers of Cobb provenance, 90 broilers of Ross provenance and 60 broilers of Hubbard provenance and carcass quality parameters were measured (live weight, cold carcass weight, weight of breasts and thighs with drumsticks, as their proportion in cold carcass weight). Broilers of Cobb provenance had significantly higher average live weight, cold carcass weight, breast weight and proportion of breast compared to broilers of Ross and Hubbard provenances. Opposite to that, broilers of Hubbard provenance had significantly higher proportion of thigh with drumstick compared to Ross and Cobb broilers.
Кључне речи:
Cobb / Ross / Hubbard / carcass qualityИзвор:
International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10-12. June 2013, 2013, 170-173Издавач:
- Belgrade : Institute of Meat Hygiene and Technology
Финансирање / пројекти:
- Одабране биолошке опасности за безбедност/квалитет хране анималног порекла и контролне мере од фарме до потрошача (RS-MESTD-Technological Development (TD or TR)-31034)
Напомена:
- Proceedings
Колекције
Институција/група
Fakultet veterinarske medicineTY - CONF AU - Glamočlija, Nataša AU - Dokmanović, Marija AU - Ivanović, Jelena AU - Marković, Radmila AU - Lončina, Jasna AU - Bošković, Marija AU - Baltić, Milan Ž. PY - 2013 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2745 AB - The aim of this study was to determine the effect of different provenances (Cobb, Ross and Hubbard) on carcass meatiness. The study was conducted on 180 broilers of Cobb provenance, 90 broilers of Ross provenance and 60 broilers of Hubbard provenance and carcass quality parameters were measured (live weight, cold carcass weight, weight of breasts and thighs with drumsticks, as their proportion in cold carcass weight). Broilers of Cobb provenance had significantly higher average live weight, cold carcass weight, breast weight and proportion of breast compared to broilers of Ross and Hubbard provenances. Opposite to that, broilers of Hubbard provenance had significantly higher proportion of thigh with drumstick compared to Ross and Cobb broilers. PB - Belgrade : Institute of Meat Hygiene and Technology C3 - International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10-12. June 2013 T1 - The effect of different broiler provenances on carcass meatiness SP - 170 EP - 173 UR - https://hdl.handle.net/21.15107/rcub_veterinar_2745 ER -
@conference{ author = "Glamočlija, Nataša and Dokmanović, Marija and Ivanović, Jelena and Marković, Radmila and Lončina, Jasna and Bošković, Marija and Baltić, Milan Ž.", year = "2013", abstract = "The aim of this study was to determine the effect of different provenances (Cobb, Ross and Hubbard) on carcass meatiness. The study was conducted on 180 broilers of Cobb provenance, 90 broilers of Ross provenance and 60 broilers of Hubbard provenance and carcass quality parameters were measured (live weight, cold carcass weight, weight of breasts and thighs with drumsticks, as their proportion in cold carcass weight). Broilers of Cobb provenance had significantly higher average live weight, cold carcass weight, breast weight and proportion of breast compared to broilers of Ross and Hubbard provenances. Opposite to that, broilers of Hubbard provenance had significantly higher proportion of thigh with drumstick compared to Ross and Cobb broilers.", publisher = "Belgrade : Institute of Meat Hygiene and Technology", journal = "International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10-12. June 2013", title = "The effect of different broiler provenances on carcass meatiness", pages = "170-173", url = "https://hdl.handle.net/21.15107/rcub_veterinar_2745" }
Glamočlija, N., Dokmanović, M., Ivanović, J., Marković, R., Lončina, J., Bošković, M.,& Baltić, M. Ž.. (2013). The effect of different broiler provenances on carcass meatiness. in International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10-12. June 2013 Belgrade : Institute of Meat Hygiene and Technology., 170-173. https://hdl.handle.net/21.15107/rcub_veterinar_2745
Glamočlija N, Dokmanović M, Ivanović J, Marković R, Lončina J, Bošković M, Baltić MŽ. The effect of different broiler provenances on carcass meatiness. in International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10-12. June 2013. 2013;:170-173. https://hdl.handle.net/21.15107/rcub_veterinar_2745 .
Glamočlija, Nataša, Dokmanović, Marija, Ivanović, Jelena, Marković, Radmila, Lončina, Jasna, Bošković, Marija, Baltić, Milan Ž., "The effect of different broiler provenances on carcass meatiness" in International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10-12. June 2013 (2013):170-173, https://hdl.handle.net/21.15107/rcub_veterinar_2745 .